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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Ed Smith's Christmas sides

05 December, 2017

Forget the Turkey, move the humble side dish to centre stage with recipes from Ed Smith’s On The Side this Christmas.

Chorizo roast potatoes

Does the world need another roast potato recipe? When it’s Ed’s Chorizo roast potatoes, it most definitely does! The addition of crumbled soft cooking chorizo halfway through and a scattering of fennel seeds offer a true twist on a classic.

Honey and Marmite-glazed parsnips       

Parnsips are best roasted from fresh, rather than parboiled like potatotes. Leave out the salt before roasting if you prefer them crisp and, once cooked, smother them in this honey and Marmite glaze. The mix of malty yeast extract and sweet honey is so good even Marmite haters will enjoy it (maybe).

Deep-fried Brussels sprouts

Deep-frying these nation-dividing mini cabbages has a surprising effect, providing crunch, caramel and browning flavours on the outside and a sweet inside. Believe us, these deserve a place in your Christmas dinner.

Carrots with brown butter and hazelnuts

Take your staple carrots up a notch or two with this browned butter and hazelnut trick. Boil the carrots as usual and then melt butter until it starts to froth, becoming golden and smelling nutty. Add in the hazelnuts, stir for ten seconds, then add lemon juice and parsley before stirring through the cooked carrots. The nutty aromas have a truly festive feel.

Bread sauce and parsnip crisps

Adorn your turkey with Ed’s bread sauce this year and it will soon become the reason why you make a roast as opposed to a mere annual accompaniment. It’s best when freshly made, though you can prepare it ahead and add milk when reheating to serve. Sprinkle with parsnip crisps to add sweetness and crunch.


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