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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Top tips for roasting tray cooking

22 November, 2017

Roasting tray cooking is magic, when you’ve got food writer Sue Quinn’s recipes for inspiration. We chatted to Sue for her top tips

What I love about roasting tray cooking…

Why stand at the hob stirring multiple pots when you can get the oven to do all the work for you? Roasting tray cooking is the easiest and tastiest form of cooking there is. It’s always been my favourite way to cook.

Food roasted in the oven is not only convenient, but also especially flavoursome. During roasting, dry heat wraps itself around the food, locking in and concentrating flavours. At a high heat, roasted food turns gloriously burnished because the natural sugars caramelise on the outside, sealing in the juices on the inside.

My top tips…

1 Buy wisely

When shopping for a roasting tray, use the same rule that applies for pans and baking sheets - go for something solid, as it will distribute heat evenly. It doesn’t have to be expensive, but something sturdy will serve you well.

2 Use the correct size tin

For some dishes it’s important to use a roasting tray that’s the size specified in the recipe, especially those that involve liquid or filling the tray to a particular height. If sauces, for example, are spread too thinly they will evaporate and burn.

3 Cook in a single layer

For other dishes, the size of the roasting tray doesn’t matter, but remember not to overcrowd the ingredients. If they’re not spread out evenly or in a single layer they may steam rather than roast.

4 Know your oven

All ovens are different, so use suggested cooking times as a guide - dishes may require longer or shorter cooking times according to your oven’s temperament. As well, all oven chambers have areas that are hotter than others, so turn the tray around now and then (except when baking cakes, as the sudden change in temperature may cause it them to crack).

5 Roast in stages

Some ingredients take longer to cook than others, so add them to the roasting tray at different times so they don’t overcook.


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