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.
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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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Food for when you’re feeling... a bit out of sorts

Liz Woabank
23 September, 2015

Come rain or shine, a little time spent in the kitchen can be extremely therapeutic. Here, our writer Liz Woabank picks the perfect recipe to fix a day in the doldrums.

There are times when everyone is in need of a good bun. Life can get on top of even the most capable of us. It may be that you’ve been rushing around too much or that you can’t quite put your finger on what exactly is wrong. At times like this it may seem that switching on the oven and baking might be the last thing in the world you want to do, but we guarantee by taking a short amount of time out to knead the dough for these sweet treats your world will start to feel centred again. The magic of this recipe lies in the power of distraction: by following the simple instructions, step by step, and enjoying the process, calm and order will be restored. Perfect served with a cup of tea.

Chelsea buns

Chelsea buns from Leith's School of Food and Wine's cookbook 'How to Cook Bread'. 


250ml milk

20g fresh yeast

100g caster sugar

500g strong plain flour, plus extra to dust

1/2 teaspoon salt

100g butter, at room temperature, plus extra to grease

1 egg

oil, to grease

1 teaspoon ground mixed spice

50g sultanas

50g currants

apricot glaze


Pour the milk into a saucepan and bring to scalding point over a medium heat, then remove from the heat and leave to cool to tepid, about 38°C.
In a small bowl, cream the yeast with 1 tsp of the sugar and 1 tbsp of the milk.

Put the flour and salt in a large bowl. Cut 75g of the butter into cubes and rub into the flour with your fingertips. Stir in 50g sugar and make a well in the middle. Set aside the remaining butter in a warm place to soften.

Break the egg into a small bowl and beat with a fork. Add the beaten egg to the well in the flour mixture, along with the creamed yeast mixture and at least three quarters of the remaining milk. Using a cutlery knife, bring the dough together, adding any remaining milk if needed to make a soft dough.

Transfer the dough to a very lightly floured surface and knead for about 5–8 minutes until smooth.

Place the dough in a very lightly oiled bowl and cover with lightly oiled cling film. Leave to rise in a warm place until doubled in size, about 1½ hours.
Meanwhile, mix the remaining butter and sugar to a smooth paste with the mixed spice.

Transfer the risen dough to the work surface and knock it back, kneading it for 2–3 minutes. Using a rolling pin, roll the dough into a 25cm square. Spread the butter, sugar and spice paste over the dough as evenly as possible, and almost to the edges, then scatter over the dried fruit. Roll the dough up into a Swiss roll, trim off the ends and cut into 8 slices, 3cm thick.

Generously grease the cake tin with butter. Arrange 7 buns, cut side up, around the inside edge of the prepared cake tin, leaving a little space between each to allow them to expand as they prove. Place the eighth bun in the middle.

Cover loosely with oiled cling film and leave to prove for 25–30 minutes, or until almost doubled in size. Meanwhile, heat the oven to 200°C.

Bake in the oven for 25–35 minutes until risen and golden. Check between the layers for any greyness and bake for a little longer if there is any, on a lower shelf to avoid over-browning. Remove from the oven and lift the whole crown out of the tin onto a wire rack. Brush with apricot glaze and leave to cool.

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