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.
    Read more…

Pack a better lunchbox

By
Editor
Added
23 May, 2017

Warmer weather is the perfect opportunity to enjoy your lunch away from your desk. The following recipes and easy tips, all gathered from the library, mean you’d never need to unpack a soggy sandwich come lunchtime again.

Get started


A delicious, vibrant lunch doesn’t come without a little bit of planning. Bec Dickinson, author of Love your lunches, suggests taking a couple of minutes to write a weekly menu and add the extras that you need to your shopping list.


Be flexible




Bec also advises a mix-and-match approach. Most grains can be substituted for whatever you have in the cupboard. Starchy vegetables and leafy greens are usually interchangeable too. And if you’re having a Sunday roast, why not cook up extra vegetables? Even raid the fridge for raw veg and add to leftover grains for a versatile Homemade bento box.


Think beyond the bread


 


While a sandwich is always our go-to lunch mainstay for ease, try swapping the bread to add variety. Wraps are handy because they stay fresh and can even be made the night before, speeding up that mad morning rush. This salmon and avocado one from Dale Pinnock packs a nutritional punch too, with a massive omega 3 hit.


Try a new salad 



If you’re usually a die-hard sarnie fan, then summer is the time to branch out into salads. Bulk it out with grains or pasta and you’ll stay full for the whole afternoon. Serve a grainy salad on its own or with leftover meats from the weekend roast, or even smoked trout, prawns or poached salmon. Sarah Raven’s Jewelled freekah is one we can’t get enough of in the Cooked office.


The essential work larder 



While it’s not possible to keep all the extras you need at work there are a few clever tricks that are guaranteed to perk up your lunch in a flash. Keep small pots of salt and pepper, a tub of roasted seeds or crushed nuts and a jar of olive oil in your desk drawer. Then, you can sprinkle your salad with seeds, mix some into your hummus or if you pack a lemon quarter in your lunchbox, you can make a dressing with the olive oil and seasoning.


Rain or shine?


And as Bec Dickinson says, don’t forget to check the weather forecast, to anticipate what kind of food you’ll be in the mood for. Salad on a rainy day will have you reaching for a chocolate pick-me-up and no one wants hot soup when it’s sunny outside.


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