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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A festive Japanese feast

06 December, 2017

Japanese isn’t a cuisine most associate with Christmas, but we’re here to change that with this Japanese-inspired Christmas feast menu.

**Scroll down to enter our competition to WIN a Clearspring Foodies Hamper worth over £100**

An unusual trend for eating KFC on Christmas Day has emerged in Japan. Prompted by a clever advertising campaign, but proving to have become something of a tradition, orders are placed as much as two months in advance! We love Tim Anderson’s Japanese fried chicken recipe for recreating this tradition in your own kitchen. Marinate the chicken 48 hours ahead and deep-fry on the day for this low effort, high taste recipe.

A Japanese classic and ideal for both vegans and vegetarians, Sweet miso-glazed aubergine makes a great addition to any spread. It’s incredibly simple to make and ready in just minutes if you use one of the organic Japanese misos in the Clearspring range.

Particularly good as finger food if you’re serving a large crowd, are Scott Halsworth’s Aspara-bacon kushi and Crab ‘sticks’. Asparagus and bacon make a dream combo, whilst Scott’s updated take on a vintage party classic are so moreish that they won’t stick around for long.

If you’re feeling brave, make your own sushi with a little help from  Makiko Sano. Cook up a batch of Perfect sushi rice and then start getting creative. There are tens of recipes for inspiration in Sushi Slim.  Our favourites are the Monk hand roll, perfect for beginners as it doesn’t require a sushi rolling kit and you cannot beat a classic Salmon nigiri (or substitute the salmon for sea bream or avocado, if you fancy something a little different).

End your feast on Sake bombs – a shot of sake balanced atop of chopsticks, dropped into half a pint of beer and downed. Not for the faint hearted, but sure to put a bit of a kick into your Christmas!

Fancy making some of the recipes in this article? Enter our competition to WIN a Clearspring Foodies Hamper Worth over £100 – packed with all the essential cooks ingredients for authentic home-cooking below.

Just Add Miso: Clearspring Japanese Organic Sweet White Miso Paste: The secret ingredient to give any dish the wow factor.

Clearspring Organic Japanese Sweet White Miso is the tasty and versatile secret ingredient needed in every foodie’s kitchen. Add just a squeeze of this short-aged Kyoto style miso to your of dishes for an instant hit of sweet and savoury deliciousness. Richly creamy with a slightly salty sweetness, the high-quality Organic Japanese Sweet White Miso can be added to a broad range of savoury and sweet recipes from soups, dips, mashed potato and salad dressings to salted caramel desserts and apple crumbles – the uses are endless. At Clearspring, the core and heart of their business is the Organic Japanese Miso. It is a staple in the Clearspring Kitchen.... you can enjoy it for breakfast, lunch and dinner, and even in sweet treats! Join Clearspring in celebrating #12DaysofMiso on Instagram 1st to 12th December – where they will be teaming up with Chefs and Bloggers focusing on the very special Sweet White Miso sharing recipes and videos, and the story behind the producers.  #12DaysofMiso #JustAddMiso @ClearspringUK


Win a Clearspring Foodies Hamper


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