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…

Bake a better loaf

By
Added
14 September, 2017

If GBBO’s bread week has inspired you to give breadmaking a try, there’s a recipe to suit every level of baker on Cooked.

CLASSIC SODA BREAD 

Made with just five ingredients this loaf from Hugh Fearnley-Whittingstall, is one of the easiest breads to master so is perfect for beginners, or if you’re in a hurry.


MULTIGRAIN AND SEED LOAF 

Working with a blend of flours will add interest to your loaf. This one uses a easy method still, yet has a mix of malthouse, white and rye flours as well as seeds and a sprinkling of oats on top for texture. This is the loaf for you if you’re feeling confident and want to mix things up a little.


SOURDOUGH LOAF

Confident bakers will relish the challenge of the perfect sourdough. From getting the the sour tang and complex flavour just right, to creating the distinctive crust, this is a loaf that once you start making can become addictive. And it’s all down to the sourdough starter. Made with just flour and water, it ferments to create the perfect culture for your loaf. Sourdough is temperamental, but when you get it right, it’s hugely rewarding so it’s easy to see why bakers love it. Get yours right by using the foolproof recipe from Leiths.



CARRY ON BAKING
Then, there are the others, flatbreads, pizza dough, focaccia, even monkey bread to get your teeth into. Just don’t mention teacakes. The debate is sure to continue, at least until next week’s show.


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