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.
    Read more…

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.
    Read more…

  • 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…

DIY ice cream

25 July, 2017

Not only is Cooked packed with recipes, because every book is published in full, we also have tips and advice from expert authors on plenty of subjects. So, if you think it’s too much effort to make your own ice cream, then think again. It’s surprisingly simple to do at home with Leiths School of Food and Wine by your side. Here’s their easy guide to making ice cream at home.

There are four methods for making your ice cream base and each one gives different but equally delicious results.

Custard method:

A classic ice cream: this uses crème Anglaise as a base, so the ice cream can be very rich. Flavourings, like our vanilla ice cream are added by infusing the milk or cream before making the crème Anglaise, or by adding flavourings, such as fruit purées, once the custard is made. Solid ingredients such as chocolate chips or chopped nuts need to be added after churning or breaking down the ice crystals in a food processor.

All-in-one method:

This is the easiest and quickest method, often used for a yoghurt-based ice cream with added flavouring, such as a fruit purée. The ice cream usually needs churning to develop a smooth texture, which is difficult to achieve otherwise as the fat content is low. These ice creams are crystalline and hard when frozen, but melt very quickly and are therefore difficult to blend in a food processor.

Meringue method

For this method a sugar syrup is whisked into stiffly whisked egg whites. Air is incorporated during this process, which gives the ice cream a smooth, creamy texture and makes churning unnecessary. Cream is folded into the meringue base to lend richness. Flavouring, often in the form of a fruit purée, is added at this stage too; intensely flavoured fruits with a high acidity work particularly well with meringue-based ice creams.

Mousse method:

Here a sugar syrup is whisked into egg yolks to create a light foam or mousse. The ice cream is enriched with lightly whipped cream folded into the yolk and sugar syrup base. Air incorporated during the whisking process gives the ice cream a rich, smooth texture, which makes churning unnecessary; the ice cream can be frozen immediately. Small quantities of flavourings can be added to the yolks in powder or purée form before the syrup is incorporated. Alternatively, they can be folded into the mousse base, before the whipped cream is added. An ice cream made by this method is often referred to as a parfait.


Using an ice-cream machine is the best method of churning an ice cream, to break down ice crystals and incorporate air for smoothness and creaminess. If you don’t have an ice-cream machine, the ice cream can be blended in a food processor. It must be frozen in a shallow tray, cut into cubes when frozen and quickly blended to a purée before it melts. Returning the ice cream to the freezer immediately is essential, as if it becomes liquid again the churning will be ineffective. If using a food processor, the ice cream ideally should be blended at least twice.


Freshly made ice creams are best eaten within 24 hours. They can be frozen for two months or more, but their flavour and texture will deteriorate after two or three days.


Unless the ice cream is very soft, you should transfer it from the freezer to the fridge 20-30 minutes before serving to allow it to soften a little, making it easier to scoop and serve.

Our top three ice-cream machines

If you’re thinking of making a purchase, these are the ones on our wish list.

The best compact ice-cream maker

Cuisinart has two fantastic ice-cream makers. One is the all-singing Ice cream & Gelato Professional, which churns as it freezes and makes a batch of gorgeously frozen ice cream in just 40 minutes, though at £250 this is more of an investment piece. The other, is more compact, and you need to freeze the bowl first, but also gives fantastic results every time and is easy to use. £80, Cuisinart

The best ice-cream attachment

KitchenAid ice cream maker for Artisan stand mixer is a brilliant accessory if you already have the mixer. It has a double insulated wall filled with liquid, which gives a beautifully evenly frozen mixture. We stored the bowl in the freezer so that we could make ice cream at a moment’s notice, but it is quite large so that won’t work for everyone. This is a great one for children as they can see the ice cream coming together as it churns. £81, KitchenAid and most good kitchen shops

The best lolly maker 

For frozen yogurts, smoothies and plain water ices, this handy gadget from Zoku is the perfect space-saving option. Simply freeze the Quick Pop maker, pour in your chilled liquid, finish with a lolly stick and in less than 10 minutes you’ll have your own homemade lolly to enjoy. £38.29 John Lewis


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