June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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The toastie update

16 May, 2017

For this year’s National Sandwich Week, we are thinking out of the box with an update to the equally loved toastie. Follow food writer, Fern Green’s top tips to success and you’ll never look back. Discover too, there’s so much more to a toastie than grilled cheese with the best recipes from her new book, Melts.

First, select your bread

There is a definite need to hit the right mix of bread and filling. If the bread is too soft you may not get the right crust or chew. If the bread is too hard it might feel like biting down on a seriously fat crouton. As for freshness, one-day-old bread is best. It will never be too soft and will crisp up like you want it to. The white bloomer is a favourite: a lovely white, spongy, doughy bread.

Enjoy: Ham & cheese

Get your kit ready 

Don’t feel that you need to go and buy a toasted sandwich maker. Some breads taste better under the grill, others browned in a toaster or pan-fried until crispy. Use a spatula to press down on the bread, encouraging the golden effect. This can be key in transforming your sandwich from good to excellent.

Enjoy: Mangego & chorizo

Use butter or oil

Spread this on the outside of the bread; it helps to crisp up the toastie, giving it the appetising golden glow and crunch. Grating cheese onto the bottom of the frying pan before adding your sandwich on top gives it a special cheese crisp.

Choose your cheese

There are three categories for good melting cheese;

Stretchy – this includes Burrata, Mozzarella and Scamorza. Cheeses of this type will pretty much stay put when heated, so you don’t need to worry about it melting everywhere. Light and creamy in flavour, when pulled they produce a lovely stretch, some as long as your arm!

Smooth – Cheddar, Emmental, Fontina, Gruyere, Brie, Camembert, to name a few. This is the largest cheese camp and often the most popular type for making a melt. These cheeses rock when it comes to melting. Don’t be shy about mixing them up to achieve ultimate status.

Non-melters – Feta, halloumi, paneer, Parmesan, ricotta and soft goat’s cheese make up this group. Though they may soften when heated, they won’t lose their shape. Although these cheeses don’t melt, this doesn’t mean they won’t make a decent addition to a toasted sandwich.

Enjoy: Triple cheese & leek

Adjust the heat

Very high temperatures can tighten the proteins in a cheese, which will give you a rubbery, greasy mess. A more gentle heat is best. Grating your cheese also reduces the amount of time it will take to melt. If however, you’re using a semi-soft cheese then thin slices will do.

Enjoy: Tenderstem broccoli & burrata


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