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    string(3040) "Mexican street food is very popular these days - it combines ancient traditional elements with modern flavours, ingredients and presentation.

You will need:
1 large tuna steak (350-400g)
2 tablespoons of smoked paprika
2 corn on the cob
1 lime
Chilli oil
Coriander leaves and dried chilli flakes to decorate
Tortilla:
150g masa harina
Large pinch salt
1 teaspoon of smoked paprika
1 tablespoon of dried oregano
100-150ml cold water
1 tbsp rapeseed oil
Mojo:
1 large bunch of coriander
1 green chilli
1 lime
50-70ml avocado oil
Large pinch of salt

Serves 2

Tostadas:

Get the flour ready in a bowl
Mix your water and oil in a separate beaker
Add the smoked paprika, salt and dried oregano, then pour in the liquids and combine
Add more water, in small amounts, until the whole thing comes together
Bring together into small balls, squeezing them tightly together with your hands
Leave these to rest in the fridge for 30 minutes or so

Mojo:

Zest and juice the lime, then add the chilli, plus a hefty pinch of salt and generous amount of avocado oil
Put through the blender until it is completely smooth, adding more oil if necessary

Tuna:

We’ll need a decent amount of oil for this, and a properly hot pan
Get a bowl ready with more smoked paprika and roll the tuna steak in it until thoroughly coated
Make sure you also salt it thoroughly
Get into the pan and fry each side for around a minute, starting with the salted side
Once they’re ready, leave to cool

Sweetcorn:

Get a griddle pan going on a high heat
Rub the corn with oil
Then season with salt
They should only need six or seven minutes, depending on the temperature of the pan
Don’t worry about cooking them perfectly evenly - griddling is all about creating contrast between areas exposed to direct conductive heat and those exposed only to radial heat, so they cook differently
Once all the sides have heated through, remove from the pan
We recommend squeezing another lime over them, adding a lovely fresh acidity to the sweetness of the toasted kernels
Use a sharp kitchen knife the slice them away from the cob, cutting as close as possible without getting into the tough, fibrous cob itself

To roll and cook the tortillas:

Get a rolling pin and two sections of baking paper, then roll the balls of dough out between them
Once you have a flat and even circular shape, use a cookie cutter to cut out a perfect circle, then remove carefully with a serving spatula
Add a little bit of oil to a frying pan and spread it across the surface with a paper towel
Then get it going on a high heat
Once it’s nice and hot, then carefully add the tortillas
They’ll need about two to two-and-a-half minutes on the first side, then about a minute on the second side to finish them off
Look for a general golden browning, with small areas of darker brown where they are starting to burn
Assemble tostadas, tuna and corn, drizzle with the mojo and decorate with coriander, chilli and chilli oil"
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    string(725) "Bavette is French for 'bib' or ‘dribbles’, possibly referring to the effect this tasty cut has on the diner.  Whatever it means, when it's done right this is an absolutely exquisite piece of meat.

All you need us a large bavette steak and a few knobs of butter (optional).
<ol>
 	<li>Heat a large glug of oil in a pan</li>
 	<li>Season the steak on both sides and place into the pan</li>
 	<li>Sixty to ninety seconds on the first side and give the other side the same so both sides are properly seared</li>
 	<li>Throw the butter in at the end and give it one last go round in the pan, for extra colour and flavour</li>
 	<li>Rest for 2 minutes</li>
 	<li>Slice along the grain and serve</li>
</ol>"
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    string(1493) "In this tutorial we look at beef cuts around the world, dry-ageing, dry salt rub and how to cook the perfect sirloin
All you need is sirloin steak, oil and salt. Butter is optional.

<h3>Dry Brining</h3>
<ol>
 	<li>To dry-brine the meat first, cover the steak with salt, generously and on both sides</li>
 	<li>Leave it for about 40 minutes</li>
</ol>
 
<h3>Pan-Frying</h3>
<ol>
 	<li>Pan frying a sirloin steak is similar to ribeye - nice high heat and a generous glug of oil</li>
 	<li>We recommend aiming for medium-rare</li>
 	<li>Test for self release after 90 seconds</li>
 	<li>If it comes easily off the pan, check how well its browning</li>
 	<li>Dark brown is good, but we don’t want any black areas, so don’t wait too long to flip it</li>
 	<li>Give the other side a similar amount of time, then start to check its firmness</li>
 	<li>We often add some butter to the pan at this stage</li>
 	<li>Keep flipping flipping the steak every minute, until you reach the desired doneness</li>
 	<li>Roughly 6 minutes should turn out the perfect medium rare steak!</li>
 	<li>Rest the steak for 3 minutes and enjoy!</li>
</ol>
 
<h3>The Prod Test</h3>
Touch the tips of your thumb and forefinger together, then use your other hand to prod the muscles connecting the thumb and palm
This feels similar to a rare steak; very loose
Touch your thumb and middle finger together, and these muscles tighten, more like medium rare, and so on"
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    string(1242) "This is an introduction to steak cooking.

You will need:
1 ribeye on the bone
2-3 sprigs of thyme
2-3 sprigs of rosemary
50g butter
2-3 garlic cloves
Salt

Serves 2

Heat a large glug of oil in a pan
Season the steak with salt on both sides, then get it into the pan
The general rule is about two minutes per side, but let the colour be your guide
Check after 90 seconds and if it is browning nicely, turn it
Give the second side about the same amount of time and add butter, rosemary, thyme and a few garlic cloves to the pan
Baste the steak generously, then give it 5 to 10 minutes in an oven preheated to 200 degrees centigrade (5 minutes for rare, 10 minutes for medium)
We give ours 8 minutes exactly, which isn’t a bad guide for a medium-rare finish - best way to cook a rib eye
Medium-rare means there’s been enough sustained heat to render most of the marbling in the meat, and to partly melt the outer ribbons of fat, as well as really flavouring the outside of the steak
All that remains is to rest the meat before service, for at least 5 minutes, ideally on a cooling rack
Serving steak isn’t exactly difficult - alongside some new potatoes, nice thick chips, some greens or even just a salad"
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    string(1911) "We want to show the versatility and resilience of scallop as an ingredient, serving with sweetcorn puree, parmesan crisp, a truffle and chilli dressing, and crunchy popcorn.

You will need
6 scallops
Handful of salted pop corn
Puree:
1 small onion, finley chopped
1 clove of garlic, finely sliced
Kernels from 2 corn on the cob
Parmesan crisp:
100g grated parmesan
Dressing:
2 tablespoons of finely chopped chives
1 finely chopped red chilli (or to your taste)
2 tablespoon soy truffle oil
Juice from 1/2 lime
1 teaspoon of capers

Serves 2

Sweetcorn puree:
Start by frying the onion in a pan on a medium high heat, with a little oil
Add a pinch of salt, and keep them moving
Once they start to colour, add the garlic, followed by the sweetcorn (this can be raw, cooked or even frozen - just make sure it cooks through before blending)
Pour in enough water so that the corn is more or less covered
Bring up to a gentle boil and cook until soft
Then put through a blender until smooth
Keep warm for service

Parmesan crisp:
Preheat the oven to 200C
Sprinkle a generous amount of grated parmesan into a tight little mound (one for each crisp) on a baking tray lined with baking paper
Cook for 8-10 minutes until golden brown
Once they’re done, leave to cool for service

Dressing:
Combine all the ingredients in a bowl with a pinch of salt and combine and taste for seasoning and adjust

Scallops:
Preheat a generous amount of oil in a pan
Once it’s really, really hot and just starting to smoke, season the scallops with salt and get them straight into the pan, presentation side down
Leave them for 2 to 3 minutes until golden brown
Flip them over and finish for 1-2 minutes, squeezing a little lim for lemon juice at the end
Arrange the scallops on a bed of puree and top with the crisp
Just sprinkle the popcorn around and drizzle the dressing alongside
Serve"
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    string(1821) "We want to show the versatility and resilience of scallop as an ingredient, serving with sweetcorn puree, parmesan crisp, a truffle and chilli dressing, and crunchy popcorn.You will need6 scallopsHandful of salted pop cornPuree:1 small onion, finley chopped1 clove of garlic, finely slicedKernels from 2 corn on the cobParmesan crisp:100g grated parmesanDressing:2 tablespoons of finely chopped chives1 finely chopped red chilli (or to your taste)2 tablespoon soy truffle oilJuice from 1/2 lime1 teaspoon of capersServes 2Sweetcorn puree:Start by frying the onion in a pan on a medium high heat, with a little oilAdd a pinch of salt, and keep them movingOnce they start to colour, add the garlic, followed by the sweetcorn (this can be raw, cooked or even frozen - just make sure it cooks through before blending)Pour in enough water so that the corn is more or less coveredBring up to a gentle boil and cook until softThen put through a blender until smoothKeep warm for serviceParmesan crisp:Preheat the oven to 200CSprinkle a generous amount of grated parmesan into a tight little mound (one for each crisp) on a baking tray lined with baking paperCook for 8-10 minutes until golden brownOnce they’re done, leave to cool for serviceDressing:Combine all the ingredients in a bowl with a pinch of salt and combine and taste for seasoning and adjustScallops:Preheat a generous amount of oil in a panOnce it’s really, really hot and just starting to smoke, season the scallops with salt and get them straight into the pan, presentation side downLeave them for 2 to 3 minutes until golden brownFlip them over and finish for 1-2 minutes, squeezing a little lim for lemon juice at the endArrange the scallops on a bed of puree and top with the crispJust sprinkle the popcorn around and drizzle the dressing alongsideServe"
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    ["post_content"]=>
    string(4568) "In this tutorial we talk about barbecue and thermal energy transfer, which we think are indispensable to a real understanding of food prep.

You will need:
Chicken:
Serves 2
4 chicken drumsticks
300g natural yoghurt
1 teaspoon chilli flakes
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground mustard seeds
1 teaspoon cumin
Stuffed burgers:
Serves 2
500g minced beef (10% fat)
1 red onion, finely chopped
2 tablespoons of dried wild m mushrooms, ground
100g roquefort cheese (or another blue cheese)
Salt and pepper

There’s something about cooking over a real fire; something deeply satisfying. Flame and smoke gives food a unique flavour, but there’s more to it than that. Live fire cooking is the basis for the entire history of food, and a crucial step in the development of our very species.

In very simple terms, cooking uses three modes of thermal energy transfer:
<strong>Conduction</strong> is perhaps the most obvious. Food is cooked via direct contact with a hot surface, like a frying pan or griddle. Good for quickly searing or charring the outside.

<strong> Convection</strong> is the circulation of heated air or liquid, enveloping the food in a continuous and steady heat, often cooking it slower but with greater evenness and precision. Fan ovens and sous vide are both examples of this.
<img class="aligncenter size-medium wp-image-3251" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/08/029-TET08-500x281.jpg" alt="029 TET08" width="500" height="281" />

<strong>Radiation</strong> is quite different. It delivers heat straight from the burning fuel to the food via electro-magNETic energy, without the need for direct contact. This is how grilling or broiling works. At high temperatures radiation is a very effective way of triggering the Maillard reaction (browning and caramelising the outside), but it can also dry out the food, and is prone to hot spots and uneven cooking.
<img class="aligncenter size-medium wp-image-3252" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/08/029-TET12-500x281.jpg" alt="029 TET12" width="500" height="281" />
We  are using an outdoor cooker based on the Japanese mushikamado - an ancient type of stove, originally used for steaming rice. The two main principles behind the mushikamado are air flow and heat reflection. Controlling the air flow through the coals allows precise temperature adjustment, and makes slow cooking very easy.
<img class="aligncenter size-medium wp-image-3253" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/08/029-BBQ04-500x281.jpg" alt="029 BBQ04" width="500" height="281" />

<strong>Marinated chicken</strong>

Combine the yoghurt with spices
Just coat them liberally and let them marinate for 20 minutes until you’re ready to cook
We put these in on quite a high heat - 250C degrees centigrade, then lowered the temperature after one minute to 180C
Turn them after 8 to 10 minutes, depending on the size
Check that the chicken is cooked either by cutting open or inserting a meat thermometer (75C is the safe temperature for chicken)
Serve with a green salad or any of our side salads on our recipe page

<strong>Stuffed beef burgers </strong>

First, fry the onions in little oil with a pinch of salt until golden brown
Leave to cool in a bowl
Combine the beef with the mushrooms, onions, salt and pepper, and combine thoroughly
Start shaping into 4 patties
Once they look roughly equal in size, start flattening them out, keep them quite thin and tightly compacted
Then add half the cheese
Add another pattie on top and seal it tightly
Repeat the process for as many burgers as you need
They should be oiled before cooking, otherwise they may stick to the barbecue grid - we used a little truffle oil for this
We got the temperature to about 200C inside the barbecue, giving them 10 minutes on one side, then slightly less on the other side
Clearly, this will vary depending on the barbecue and the burgers themselves. A quick pinch will usually reveal if they’re ready - they should be stiff and not very yielding to the touch
Otherwise use a thermometer or just cut one open
As a lot of barbecues will feed adults as well as children and elderly, we would recommend cooking the burger just through - the cheese will keep it beautifully moist"
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  [6]=>
  object(WP_Post)#13786 (34) {
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    string(19) "2021-05-09 07:17:15"
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    ["post_content"]=>
    string(1837) "This is a recipe for amazingly crunchy and easy tempura batter. 
<ul>
 	<li>120g plain flour</li>
 	<li>120g potato starch (corn flour can be used instead)</li>
 	<li>1 egg yolk</li>
 	<li>300ml cold sparkling water</li>
 	<li>1 tablespoon of additional flavourings (sesame seeds, seaweed, herbs, spices), optional</li>
 	<li>Selection of vegetables and/or prawns</li>
</ul>
<ol>
 	<li>Combine the two flours in a bowl</li>
 	<li>Add the flavourings if using followed by the yolk</li>
 	<li>Start adding the water and combine with a pair of chopsticks</li>
 	<li>Preheat oil for deep frying to 180C</li>
 	<li>Dip the vegetables and/or prawns into the batter and carefully lower into the hot oil</li>
 	<li>Fry until the batter is crispy and everything is cooked</li>
</ol>
<strong>Ideas for frying:</strong>

Broccoli - 2-3 minutes
Enoki mushrooms - 2-3 minutes
Shiitake mushrooms - 3-4 minutes
Prawns - 3-4 minutes
Lotus root, sliced - 2-3 minutes
Sweet potato, sliced - partially cooked in salted boiling water (dried), 4 minutes
Aubergine, sliced - partially cooked by frying in a hot pan (dried), 3 minutes
Courgette, sliced - 3-4 minutes
Samphire - 2-3 minutes
Large shiso leaves - 1-2 minutes

<strong>Dipping sauces</strong>:

Yuzu dipping sauce:
4 tablespoons soy sauce
1 tablespoon Mirin
1 tablespoon black vinegar
1 tablespoon honey
1 tablespoon of sesame oil
1 teaspoon of Yuzu juice
2 garlic cloves, finely grated
1/2 teaspoon of fresh ginger, finely grated
2 spring onion, sliced

Combine all the ingredients and serve

Simple dipping sauce:
60ml soy sauce
30ml rice wine vinegar.
2 garlic cloves, finely grated
1/2 teaspoon of fresh ginger, finely grated
2 spring onion, sliced
2 teaspoons sugar
1 teaspoon sesame oil

Combine all the ingredients and serve"
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  object(WP_Post)#13787 (34) {
    ["ID"]=>
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    ["post_content"]=>
    string(2518) "We want to talk about mayonnaise - what it is, how it works and how to make it from scratch.

You will need:
1 whole egg
2 egg yolks
300ml rapeseed oil
1/2 teaspoon of salt
1 tablespoon of lemon juice

Makes 300ml

You can experiment with the oil - 1/2 and 1/2 of olive and rapeseed, vegetable or a flavoured oil
If you want a thicker mayonnaise, use only the egg yolks

One of our most important tips for making mayonnaise is to nestle your mixing bowl in a coiled towel, to stop it sliding around as you whisk
Get the egg yolks into the bowl
Add a pinch of salt and the lemon juice, then start whisking - fast
We suggest keeping the half lemon to hand, in case you want to add a little more juice as you go
To create a stable emulsion, the oil must be added gradually, and immediately broken up and distributed by whisking
Just keep a thin and steady stream running over the lip of the jug, and don’t stop whisking until all the oil has been added
Taste and keep in the fridge

What to do if the mayonnaise splits:
Simply get a fresh bowl with just one egg yolk inside, and start whisking it. Then slowly pour your half-made mayonnaise into this new bowl, in the same way you were pouring the oil originally.You may need a little extra to compensate for the extra yolk.

A quick note on food safety:
Always make sure the eggs you’re using have the Lion Quality Mark from the British Egg Industry Council. Alternatively, there are some interesting things happening with pasteurised eggs, but it may be difficult to get hold of yolks in isolation. The general guideline is to keep fresh mayo for no more than 24 hours.
<img class="aligncenter size-medium wp-image-3274" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/08/unnamed-18-500x281.jpg" alt="unnamed-18" width="500" height="281" />

Chipotle mayonnaise with corn:
Just cut corn cobs into sections and place on a foiled baking tray
Then drizzle with oil and sprinkle with salt, wrap them up and bake in a preheated oven (or barbecue) at two hundred degrees for 30 to 40 minutes, until they are soft and starting to char along the sides
To make the chipotle mayonnaise, just combine 2 tablespoons of chipotle paste and as much chilli powder as you can handle, with roughly 150ml of fresh mayonnaise
Either serve alongside the hot sweetcorn, or drizzle generously over the plate with some feta
We also added a bit popcorn for contrast
We sprinkled a few toasted cumin seeds on top for a final flourish"
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  object(WP_Post)#13788 (34) {
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    string(19) "2021-05-08 08:46:29"
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    ["post_content"]=>
    string(1265) "Food is usually best when it’s fresh, and bread is the perfect example. Think of the wonderful flavours and textures you get with fresh bread, everything about it is more delicious and satisfying. Tortillas are no exception - they’re just flatbreads after all - easy and quick to make, and definitely best eaten fresh.

<h3>Ingredients</h3>
Tortilla:
<ul>
 	<li>250g masa harina</li>
 	<li>320ml just boiled water</li>
 	<li>1 teaspoon of oil</li>
</ul>
<ol>
 	<li>Start by pouring the oil and salt into freshly boiled water.</li>
 	<li>Use a spatula to begin with, then get your hands in there as soon as the dough is cool enough to handle and combine.</li>
 	<li>You’re looking for a uniform texture which is firm but rollable, moist but not sticky.</li>
 	<li>No problem if it’s a little off either way, just add small amounts of water or masa harina until the consistency feels right.</li>
 	<li>Let it rest for at least an hour, and that’s the dough done!</li>
 	<li>To make the tortillas themselves, just shape into balls and flatten into circles using a tortilla press.</li>
 	<li>Fry them on a high heat and don’t bother with oil.</li>
 	<li>This is really quick. Approximately ninety seconds per side.</li>
</ol>"
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  [9]=>
  object(WP_Post)#13789 (34) {
    ["ID"]=>
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    ["post_content"]=>
    string(3464) "This dish is appropriate for this time of the year, with spring just round the corner. It is satisfying, yet surprisingly healthy dish. every technique is transferrable and will work on a variety of other ingredients.

You will need:
250ml beetroot juice
4 gelatine leaves
Fresh horseradish
2 mackerel fillets
1 tablespoon black tea
100g sugar
4 baby cucumbers or normal 1 cucumber, sliced into 2cm chunks
6 baby fennel or 1 large, cut into wedges
Large handful watercress
1 small bunch dill
1 small bunch chives
300-350ml rapeseed oil
200g black quinoa
400ml chicken stock
1 lemon
Knob of butter (optional)

Serves 2

To make the sauce:
Place the dill, chives and watercress into a blender along with a teaspoon of salt and juice from 1/2 a lemon.
Then add about 100 millilitres of rapeseed oil.
Start blending on a low speed and increase gradually.
Add the rest of your oil gradually whilst the motor is running.
Store it in a bowl or in a plastic squeezy bottle.

For the quinoa:
Wash before cooking.
Toast in a dry pan for 3-4 minutes until starting to jump in the pan.
Pour in the stock and simmer for 15-20 minutes or until cooked, adding more liquid if necessary.
Toasting the quinoa is not essential, but adds more nutty flavour to the cooked seeds.

For the mackerel:
Take a wok and cover the inside thoroughly with baking foil.
Put the sugar and tea in, then place a steaming basket on top, with your fillet or fillets inside, skinside up.
Cover tightly with more foil.
Then place the wok on a medium heat and just leave it until you can smell burning sugar, just like caramel.
Give it 10 minutes and then turn the heat off, but leave in the pan for another 10 minutes or so, as it will continue gently to cook through before service.

For the beetroot jelly:
Soak the gelatine leaves in cold water for five minutes.
Pour the beetroot juice into a saucepan and grate as much horseradish into it as you think you can handle!
Add a large pinch of salt to the pan.
Warm through on a medium heat.
Remove the soaked gelatine from the water, and squeeze out any excess liquid and add to your jelly.
Stir until it has completely dissolved into the mixture.
Line a plate with clingfilm, and pour the jelly on top.
Chill in the fridge.

For the fennel:
Heat a large glug of oil in a pan, on a medium to high heat and add the fennel.
Leave them to gently sizzle in the pan for at least five minutes, turning occasionally.
Once they begin to colour, add one hundred to one-hundred-and-fifty millilitres of water, so that the fennel stalks are half submerged.
Bring to boil and leave it to bubble gently.
Add a knob of butter if using.
Season with freshly ground black pepper and simmer until just cooked.

For the cucumber:
Drizzle them generously with oil, and season with salt.
Heat a griddle pan to a high temperature, then spread the cucumbers in the pan, sliced side down.
Char lightly on both sides, keep to one side.

For service:
Cut the jelly into small squares or cubes.
Spoon some of the quinoa onto a plate and place the fennel and cucumber around it.
Arrange the beetroot jelly squares around.
Drizzle the plate with the green sauce.
Top it off with the mackerel fillet, skin side up.
Enjoy!
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    string(54) "With Black Quinoa, Braised Fennel And Charred Cucumber"
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  [10]=>
  object(WP_Post)#13790 (34) {
    ["ID"]=>
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    string(3061) "This week we will demonstrate how to prepare Goan-style fish, a spicy date chutney and a delicious, fragrant and creamy rice, enriched with home made ghee.

You will need

For the Goan fish:
1 sea bream
For the marinade:
Stalk of lemon grass
1 green chilli
2 thick slices of fresh galangal (or reheated dried galangal or paste)
1 garlic clove
1 tablespoon of tamarind paste
1/4 teaspoon of ground black cardamom
Pinch of salt
Juice from half a lime
1 teaspoon of fennel seeds
150g of coconut cream

For the rice:
225g basmati rice
1 small onion, finely chopped
1 teaspoon cinnamon
1/4 teaspoon turmeric
1/2 teaspoon of ground coriander
1 teaspoon of ground cumin
1/4 teaspoon of ground black cardamom
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 teaspoon of dried rose petals
2 teaspoons of ghee
Freshly ground pepper to taste Juice and zest of 1 lemon
Salt to taste
Juice and zest from 1/2 lemon

Date chutney:
1/2 small onion, finely chopped
200g medjool dates, roughly chopped
1 red chilli, finely chopped
1 teaspoon of cumin
1/2 teaspoon of ground coriander
Pinch of chilli powder
1/2 teaspoon sugar
1 tablespoon of tamarind
Juice of 1/2 lime

For the ghee:
250g butter

Serves 2:

<strong>Goan fish</strong>:

Preheat the oven to 200C
To make the marinade, just combine all the ingredients in a blender and process until smooth
Score the fish and rub all over with the marinade and wrap in a banana leaf
Leave to marinate for 20 minutes at room temperature
Then bake
Twenty minutes in, take it out of the oven and remove the charred leaves on top, then put the dish back in the oven to finish cooking and colouring for another 10 minutes or so

<strong>For the chutney</strong>:

Fry onion in a small pan until golden
Add the chillies, cumin, coriander, chilli powder to cook for 1 minute
Add the dates, the sugar, tamarind and the juice of one lemon
Add 2 tablespoons of water, cover and simmer for 10-15 minutes until the dates are really starting to soften and break down

<strong>Lemon Rice</strong>:

Wash the rice out under cold running water in a sieve
Soak in cold water for 30 minutes, drain thoroughly
Get a pan with a glug of oil going on a medium-high heat - add the onion and a pinch of salt
Once, golden brown, add the spices
Add the rice and throughly combine with the spices, add the rice petals
Add enough water that it comes up 1cm above the rice level
Bring to boil and then simmer for no more than 10 minutes until the rice is tender
Fluff up the rice with a fork and add the ghee, lemon zest and juice

<strong>For the ghee</strong>:

Melt unsalted butter in a pan until the milk solids (white) and the fat (pure yellow) have separated, bring to boil and cook for 8 minutes. Pour through a sieve lined with muslin into a jar, leave to cool and refrigerate

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    ["title"]=>
    string(16) "Indian Feast III"
    ["type_icon"]=>
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    ["description"]=>
    string(155) "This week we will demonstrate how to prepare Goan-style fish, a spicy date chutney and a delicious, fragrant and creamy rice, enriched with home made ghee."
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  object(WP_Post)#13791 (34) {
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    string(2670) "We continue with our Indian adventure and this week we will cook with goat, mangos and wholewheat flour.

You need:

Tikka marinade:
large red chilli
1 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1teaspoon of ground coriander
1/2 teaspoon of turmeric
1 tablespoon of ground cumin
1 tablespoon of black onion seeds
1 teaspoon of fennel seeds
2 tablespoons of tomato puree.
200g plain natural yoghurt
Juice of half a lime
You will also need 4 goat or lamb cutlets

Lassi:
2 mangos with
1teaspoon dried rose petals
10 mint leaves
1/4 teaspoon black cardamom
8 ice cubes
Half a lime
300g plain natural yoghurt

Roti:
350-400g wholewheat flour
1 tablespoon fennel seeds
2 tablespoons black sesame seeds
1/2 tablespoon vegetable oil
Pinch of baking powder
A handful of fresh coriander leaves (roughly chopped)
140ml water

Serves 2

Tikka Marinade:
Just get all the ingredients to a blender and blend together
Pour over the cutlets
Once thoroughly coated, leave to marinate in an oven proof dish, covered with cling film, for up to 30 minutes at room temperature or up to 2 hours in the fridge
Roast in a preheated oven at two hundred degrees centigrade for about 20 minutes or until cooked as you like it
Leave to rest for 5 minutes

For the Lassi:
Add the ingredients to a blender and blend until smooth (add more water or yoghurt to reach the desired consistency)

For the Roti:
Pour 200g of wholewheat flour into a bowl
Then add the fennel seeds, black sesame seeds, vegetable oil, baking powder, coriander leaves and the water
Mix together, adding more flour in increments of about 50g
You want soft dough, but shouldn't be sticky
Knead briefly in the bowl
Leave it to rest for 30 minutes
Dust the surface with flour and divide the dough into 4
Start rolling out, keep them moving to avoid sticking
Once it’s thinner than a pound coin, brush lightly with oil on the upper and lower quarters, then fold these over so they meet in the middle of the sheet
Repeat this process on the folded roti, making a neat square, and leave to rest for 10-15 minutes
Once they have rested, roll them out again - to a thickness of about one millimetre
This time it might be worth tucking the corners in to create a more manageable, rounded shape
Fry in a dry pan on a high heat, keeping an eye on them, as they cook quickly
Have a peek at the underside, and as soon as it begins to colour, flip it over

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  object(WP_Post)#13792 (34) {
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    string(4080) "Indian food is extremely well known, greatly cherished in many communities around the world, and it’s easy to see why.
It’s a broad and fascinating topic, and we have to start somewhere, so we’ve gone through the archive of recipes and techniques we’ve collected from the region, and compiled a series of manageable but scrumptious dishes which, we think, reflect some of the diversity of Indian cuisine, whilst striking a good balance between authenticity and feasibility.

You will need

Raita:
300ml natural yoghurt
1/2 cucumber
1/2 teaspoon of cumin seeds
1 green chilli (or to taste)
1/2 garlic clove
Zest of 1 lime
2 tablespoons of chopped coriander leaves
Black pepper to taste

Bonda:
4 medium potatoes, halved and cooked
1/2 onion, chopped
2 cloves of garlic
1 tablespoon of mustard seeds
1 teaspoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of black onion seeds
Small handful of cashews, roughly chopped
1 tablespoon of desiccated coconut
Small handful of chopped coriander

Batter:
110g gram flour
15g rice flour
1/2 teaspoon of chilli flakes
1 teaspoon of ground cumin
1 teaspoon of black onion seeds
1/4 teaspoon of turmeric
Pinch of salt
Pinch of Bicarbonate of soda
100-150ml water

Mint and Coriander Sauce:
1 small bunch of mint, leaves only
1 bunch of coriander, leaves and stalks
1 lime, juice and zest
1 green chilli
200-250ml oil
Pinch of salt

Bhajis:
3 medium onions or 2 large (1 red and 1 white), sliced into half rings
2 eggs
150-200g gram flour
1 tablespoon of fennel seeds
1 tablespoon of cumin seeds
1 teaspoon of chilli flakes
2 tablespoons of black sesame seeds
1/2 teaspoon of ground turmeric
1 teaspoon of ground ginger
1 teaspoon of ground cumin

Serves 2

Raita:
Toast all cumin seeds in a dry pan
Grate the cucumber into a bowl
Add the rest of the ingredients and combine
Check for seasoning and keep in the fridge until needed

Bonda:
Start by mashing the potatoes
Heat a large glug of oil in a frying pan
Add the onion, season with salt and fry until starting to colour
Add the garlic and all spices, fry for a couple of minutes
Throw in the cashew nuts and the desiccated coconut and leave it for another couple of minutes, stirring occasionally to avoid burning any of the mixture
Pour the spicy onion mixture onto the potatoes, getting as much of it as possible out of the pan, then mix together with a handful of fresh coriander
Making sure it’s cool enough to handle, squeeze and roll the mixture into balls, roughly 3 cm in diameter

For these batter:
Place the flours, bicarbonate of soda and spices into a bowl, combine
Pour the water in gradually, until you get the desired consistency (double cream)
Dip the binds into the batter and fry in hot oil (190C) for 2-3 minutes until golden brown
Use a slotted spoon or a skimmer to remove them from the oil, place on a paper towel to soak up any excess oil and sprinkle with a little salt
Serve hot with the sauce

Mint and coriander dipping sauce:
Place all the ingredients, apart from the oil into a blender
Pour half the oil in and start blending
Keep pouring the oil in until you reach the desired consistency (double cream)

Onion bhaji:
Cut the onions in half and them slice the into thin half-rings
Add the spices and seeds
Combine with the eggs and add as much flour as you meed (until the mixture is just holding together)
Preheat a deep frying oil to 190C
Grab a small handful and shape the onion mix into balls and gently place into the oil
You can fry more than 1 at a time, but don't overcrowd the pan as the temperature of the oil would be lowered and the bhajis would fall apart
Cook for 2-3 minutes until crispy
Use a slotted spoon or a skimmer to remove them from the oil, place on a paper towel to soak up any excess oil and sprinkle with a little salt
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  object(WP_Post)#13793 (34) {
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    string(2019) "In this tutorial we’ll prepare lamb leg with a spicy, homemade harissa, for a rich, powerful taste. We’ll serve it with asparagus, potatoes and mint sauce, but the lamb leg is definitely the star of the show here.

You will need:
Harissa:
6 red chillies, chopped
1 red pepper, chopped
1 tablespoon of cumin
1 teaspoon of ground coriander
1 teaspoon of smoked/sweet paprika
1 tablespoon rose water
1 teaspoon balsamic vinegar
Rapeseed oil
Mint sauce:
8 sprigs of mint, leaves only
Large pinch of salt
2 tablespoons of white wine vinegar
1 teaspoon of brown sugar
2 tablespoons of boiling water

Leg of lamb
Bunch of asparagus
500g new potatoes (ideally jersey royals)
250ml red wine

Serves 2

Make the harissa by blending the ingredients together
Put the lamb leg in a dish lined with foil, then sprinkle generously with salt
Score it with a small knife
Cover the entire cut of meat with harissa
Pour in the red wine
Cover with baking foil and roast in a preheated oven on 160 degrees celsius for four hours
Pull apart with forks and leave to rest in the juices
Reserve the juice to serve with the lamb
For the potatoes, chop them into chunks and boil for about 5 minutes
Drain after 5 minutes of boiling, then roast in a preheated oven on 200 degrees celsius for about 15 minutes, or until golden brown
For the mint sauce, remove the mint leaves from the stem, roll them together, sprinkle with salt and chop finely and place into a bowl
Add a little brown sugar and white wine vinegar - then some boiling water
Stir together and leave to stand for at least 10 minutes - so the flavours can mutually infuse
To prep the asparagus, just remove any tough bits from the lower stalk
We’re just going to griddle them on a high heat
Rub the asparagus with oil, then arrange in the pan with a generous pinch of salt and cook for 2-3 minutes
Turn them occasionally to avoid any really burned areas
Serve on large platters for people to share or individually plated up"
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  object(WP_Post)#13794 (34) {
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    ["post_content"]=>
    string(1478) "We are celebrating the Chinese New Year with this tasty Jiaozi recipe.

You will need:
Filling
100g package tofu, marinated
100g cooked quinoa
100g cabbage, shredded
4 spring onions, chopped
2 large cloves garlic, zested
2.5 centimetres ginger - fresh (about 1 tablespoon), zested
2 tablespoons sesame oil
1 tablespoons soy sauce
1/4 white teaspoon pepper
4 dried shiitake mushrooms
Zest of 1 lime
2 tsp black sesame seeds

Wrappers
120 g bread flour
120 g plain flour
1/2 tsp salt
120 ml just-boiled water
1/2 teaspoon of turmeric powder

Dipping sauce
120ml soya sauce
Juice of 1/2 lime
1/2 teaspoon of sugar
Chilli oil to taste
2 spring onions, sliced

<strong>Filling</strong>

Combine the filling ingredients and season to taste

<strong>Wrappers</strong>

Place the dried ingredients into a bowl and combine
Add the salt into the water and stir until dissolved
If the mixture is too dry, add more water
Wrap in cling film and leave to rest for 20 minutes
Cut into small chunks, roll each into a ball and then roll with a rolling pin until half a pound coin thickness
Place filling into the middle and wrap
Fry the Jiaozi in a thin layer of oil on medium to high heat on all sides until golden brown
Pour 100ml of water into the pa and immediately cover with a tight fitting lid for 4 minutes
Do this carefully as the oil might splutter
Enjoy immediately

<strong>Dipping Sauce</strong>

Combine all of the above"
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    string(1652) "Learning to make a real kombu dashi will open the door to a whole range of dishes from Japanese and South East Asian cuisine.It is a kelp stock which is simple enough to make, and is also called ichiban dashi or ‘first stock’. It's a fundamental technique in the Japanese culinary tradition, and a great place to start learning about the subject.
<h3>Ingredients</h3>
For the dashi stock:
900ml water
2 large strips of kombu
2 tablespoons Katsuobushi
Flavourings for the broth:
1 tablespoon of soya sauce
1 tablespoon of brown miso paste
1 tablespoon of creamed coconut
<ol>
 	<li>Soak the kombu in a pan of water for 15 minutes.</li>
 	<li>Once it has soaked, bring the water up to a gentle boil, and just as it begins to bubble, turn off the heat and add the Katsuobushi</li>
 	<li>Sprinkle them over the surface</li>
 	<li>Roughly five minutes after the flakes go in, the dashi is ready</li>
 	<li>At this point you can strain the liquid through a coffee filter, for a beautiful clear homemade dashi</li>
 	<li>It will last four to five days in the fridge. Longer in the freezer</li>
 	<li>However, we’re turning it into a miso and coconut broth right away, so there’s no need to strain it</li>
 	<li>Just remove the kombu and the largest flakes with a slotted spoon</li>
 	<li>Simply add miso paste with a little soy sauce and creamed coconut, then boil for a few minutes to let the flavours come together and reduce the volume</li>
 	<li>Then it’s ready to serve</li>
 	<li>Serve this broth over soba noodles (with toasted sesame oil), topped with anything from vegetables, meat, fish or tofu</li>
</ol>"
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    ["post_content"]=>
    string(1512) "Congee is easy to make, great to eat, and incredibly versatile. That’s what makes it an excellent addition to any cooking repertoire.

<h3>Ingredients</h3>
155g brown long grain rice
2500ml water
1/2 teaspoon of salt
1 teaspoon of white miso soup
<ol>
 	<li>You start with rice and water in a pan, plus the salt, and bring to a boil.</li>
 	<li>Stabilise it at a gentle simmer, then leave it for three and a half hours.</li>
 	<li>We want the rice to get to the point where it is <i>really</i> soft and starting to break down.</li>
 	<li>Provided you get the temperature right, you can pretty much leave it alone.</li>
 	<li>There’s only one thing you need to keep an eye on - the water level.</li>
 	<li>You need to keep an eye on the water level - if it gets too low, the rice will start sticking to the bottom of the pan, so make sure you add a little water to keep the rice from drying out.</li>
 	<li>A film will form on top of the rice, just skim in once or twice</li>
 	<li>We are topping ours with: steamed pak choi, fried garlic and spring onion, some furikake seasoning and chilli oil, slices of lotus root poached with turmeric, and half a preserved egg (order them online at <a href="https://www.souschef.co.uk/century-eggs.html">Sous Chef UK</a>).</li>
 	<li>However, congee does work beautifully on its own, or with any number of other ingredients. Mushrooms, fish, tofu and pork are all traditional and great places to start, but feel free to experiment.</li>
</ol>"
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  object(WP_Post)#13797 (34) {
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    string(19) "2020-11-26 06:30:39"
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    string(7023) "The ordeal of roast turkey gets a whole lot easier once you start to factor in principles like 'two-speed' cooking, basting and resting.

Strongly associated with Christmas and Thanksgiving, turkey is often <i>the</i> meat of choice for festive, celebratory meals with lots of guests, at least in the West. Its large size and accessible-yet-versatile flavours explain its popularity. But it’s not the easiest meat to prepare and many home cooks actually dread the annual task of roasting a turkey.

The first thing to say about turkey, and poultry in general, is that different parts of the animal cook in different ways, just like other types of meat. The dark meat of the legs and thighs is hard-working muscle and cooks more slowly than the white meat of the breast. Short of <a href="https://www.thedevilledegg.com/videos/chicken-jointing/">jointing</a> the bird and cooking it separately, there’s no real way around this fact

You can tenderise the meat by <a href="https://www.thedevilledegg.com/videos/bbq-lamb-and-jalapeno-hummus/">brining</a> the turkey. This is a very American thing to do, and a good way to keep the meat feeling nice and moist. The problem is, you’ll need a bucket large enough to submerge an entire turkey in saline, not to mention a refrigerator large enough for the bucket itself! For most households, that’s not feasible. Dry brining is also an option, but you still need to wash the turkey afterwards, which means a lot of splashing around with raw meat. Again, not ideal for most domestic kitchens. Of course, brining doesn’t <i>stop</i> the breast from overcooking; it just tenderises the meat which can mitigate the dryness that comes <i>with</i> overcooking.

<h3>Ingredients</h3>
1 turkey
400g softened butter
2 tablespoons of salt (for the butter, the cavity and the skin of the bird)
2 carrots
1 heart of celery
2 red onions
1 lemon
1 small bunch of thyme (half of the leaves removed and added to the butter)
1 teaspoon of chopped rosemary leaves
1 tablespoon of each herb, chopped:
Parsley
Tarragon
Sage
<ol>
 	<li>Remove the bird from the fridge about half an hour before you do anything else</li>
 	<li>Preheat the oven to 230C</li>
 	<li>If there are any large, hard stumps of feather left, you can pluck them out pretty easily with kitchen tweezers</li>
 	<li>Remove any giblets from the cavity, then rub the inside with oil and a generous amount of salt</li>
 	<li>Stuff with chopped carrot and celery</li>
 	<li>Put the thickly sliced onions and thyme underneath the turkey</li>
 	<li>Mix 1/3 of  the butter with parsley, sage, tarragon, rosemary and thyme, lemon zest and a couple of pinches of salt</li>
 	<li>Roll it out nice and thin between two sheets of baking paper, and put in the freezer for 5-10 minutes</li>
 	<li>Loosen the skin just above the turkey’s cavity and slide your fingers underneath, between the skin and the flesh, taking care not to tear it</li>
 	<li>Slide the sections of herb butter in there, massaging the outside to move them along</li>
 	<li>Now rub the outside with oil and salt, and top with another generous layer of butter</li>
 	<li>Roast for 30 minutes, remove from the oven</li>
 	<li>Turn the oven down to 160C</li>
 	<li>Add some water to the roasting tray, to create more steam in the oven. Then add another layer of butter to the top of the turkey</li>
 	<li>The rule for roasting times is roughly twenty minutes for every five hundred grams of turkey (this includes the initial half hour at high heat)</li>
 	<li>However, don’t rely on rules like this. There are factors at work other than weight, so we strongly recommend using a meat thermometer, ideally inserted through the cavity into the thigh (75C  internal temperature is recommended)</li>
 	<li>We recommend basting the turkey every twenty minutes, but work quickly so the temperature drops are minimised</li>
 	<li>Once the meat in the thigh reaches the target temperature, remove from the oven, baste it again and let it rest for an hour or so</li>
 	<li>We’re not quite done however.</li>
</ol>
<ol>
 	<li>Almost any feast produces a lot of leftovers; leftovers which often go to waste.</li>
 	<li>After all the effort that goes into preparing a turkey like this, it seems crazy to let any of that meat go to the bin.</li>
 	<li>The key is to find ways of using up the scraps which are tasty and, crucially, easy.</li>
 	<li>For example, spicy turkey samosas are also a great way to use up leftover potatoes, sprouts, carrots and even cranberry sauce. They don’t take long to assemble and don’t tend to <i>last</i> long once they’re out of the oven either!</li>
 	<li>A simple miso broth is another great way to liven up leftovers without much work. Just add noodles, a few vegetables and some fresh herbs. Delicious.</li>
 	<li>If the leftover meat is a little dry and uninspiring, just pull it apart with a couple of forks, slather with barbecue sauce and serve in a bun. Brioche style buns work particularly well.</li>
</ol>
 
<h3><b>Spicy Turkey Samosas</b></h3>
Use Christmas day leftovers. We're using roasties, sprouts, and carrots, mashed together with turkey meat, fresh herbs, harissa spice mix, raisins, cranberry sauce and salt to taste

Simply combine the above and wrap in filo pastry. Use two layers of pastry, brushed with butter in between, and fold repeatedly into a triangle shape (ee the video below for more). Brush with beaten egg and bake on 200C for 15 minutes until golden. Enjoy with natural yoghurt mixed with lime zest.

https://vimeo.com/243816930

<h3><b>Miso and Turkey Broth</b></h3>
You will need miso soup, two or three tablespoons of creamed coconut or coconut milk and some cooked noodles (soba noodles are ideal).

Heat the miso soup with the coconut, then add the noodles to a bowl/bowls with a little toasted sesame oil (optional). Top with leftovers (we used carrots, fennel leaves, sprouts, beetroot and turkey). Sprinkle with fresh coriander, spring onion and sesame seeds, then pour over the hot broth.

<b>BBQ Pulled Turkey Buns</b>

All you need are some burger buns (we recommend brioche-style), leftover turkey meat and some barbecue or other medium-spicy sauce.

Simply warm the turkey through in the sauce and fill the buns generously. Enjoy with chips, salad or a kohlrabi and beetroot slaw, as we have done.

If all else fails, an incredibly simple, yet effective snack after an evening of celebrations or a long night of recipe testing, is a taco shell stuffed with cold turkey meat doused in mango chutney and hoisin sauce!"
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    string(1732) "Here we have a simple and classic fruit cake recipe, perfect for Christmas and other special occasions. We use dark spiced rum, but other spirits can be used (such as brandy, whisky or even sherry).

Boozy fruit:
300g currants
200g sultanas
200g raisins
100g cranberries
60g glace cherries
50g mixed candied peel
1 tbsp vanilla extract
200g dark spiced rum

Cake:
225g muscavado sugar
225g plain flour
225g butter, unsalted at room temperature
Large pinch of salt
1 teaspoon of ground mixed spice
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cloves
4 eggs
1 teaspoon of black treacle
100g halved pecans
1 teaspoon of lemon extract or zest of 1 lemon
<ol>
 	<li>Combine all the boozy fruit ingredients and soak for 2-3 days.</li>
 	<li>Preheat the oven to 140C.</li>
 	<li>Grease and line a 20cm tall cake tin.</li>
 	<li>Add the cake ingredients (apart from the pecans) in a bowl and beat with an electric mixer until light, fluffy and fully combined.</li>
 	<li>Add the nuts and pre-soaked fruit.</li>
 	<li>Pour the cake mixture into the prepared tin.</li>
 	<li>Wrap the sides of the tin in more baking paper and tie with a string.</li>
 	<li>Cover the top with a square of baking paper (with a small hole in the middle), big enough to hang down the sides and tie with a string.</li>
 	<li>Bake for 4-4.5 hours until the top is springy when lightly pressed.</li>
 	<li>Remove from the oven and leave to cool in the tin for 30 minutes and then finish cooling on a wire rack.</li>
 	<li>The cake is ready for ‘feeding’ with more rum.</li>
 	<li>We put ours back in the tin and pour a shot over it every few days and keep it wrapped in clingfilm in a cool dry place.</li>
</ol>"
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    string(477) "Now that you have made your cake, it is time to decorate it.

Cakes and desserts tend to get more decoration than other food - all sorts of elaborate things that we would never do to a savoury dish. Perhaps as a result, many people see cake icing as fussy and old fashioned. It is possible to overdo it, of course, but presentation does matter, and there’s something about the neatness of an iced cake that refuses to go completely out of style.Festive Fondant"
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    string(1465) "Cooking without egg can be difficult because its unique, protein-rich composition is essential for so many things (cakes, soufflés, meringues etc.). Aquafaba is one of the best egg-white substitutes, and an excellent ingredient in its own right. This tutorial focuses specifically its foaming ability.

<h3>Ingredients</h3>
Liquid from 1 can of 400g chickpeas (approx. 240ml)
140g dark chocolate
1 teaspoon of cold coffee

1. Start by straining a jar or tin of cooked chickpeas over a bowl
2. To melt the chocolate, create a bain marie by placing a mixing bowl over a pan of gently simmering water
3. Add the coffee to the chocolate before you start melting it
4. Expect it to take roughly 10 minutes
5. Give it a stir to make sure there are no lumps remaining, then remove from the heat
6. It needs to cool down a bit, so this is the perfect time to whisk the aquafaba until there is no movement in the bowl and you achieve stiff peaks
7. At first, the melted chocolate will be much too heavy for anything to be folded into it properly, so use the first spoonful of aquafaba to loosen it
8. Now it should be loose enough to gently fold in the rest, one or two spoonfuls at a time.
9. Once you’ve added the last of it, then it’s worth making sure the mixture is uniform
10. Just spoon into bowls or glasses, depending on how you want to serve the mousse, and leave it in the fridge for a minimum of three hours to ensure a proper set"
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  object(WP_Post)#13801 (34) {
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    string(1186) "Blinis are extremely useful to have in your repertoire, especially when entertaining, because they provide a great foundation for a wide range of canapés.

Blinis are Russian pancakes, traditionally made with a mixture of wheat and buckwheat flour. The buckwheat brings a robustness and a hearty, nutty flavour which makes blinis a solidly savoury snack, unlike most other pancakes.
<h2>Ingredients</h2>
75g plain flour
75g buckwheat flour
1/3 tsp baking powder
pinch of salt
175ml milk
1 egg
1 tsp oil

If you want to make the spinach blinis featured in the video, you'll also need 100g raw spinach.
<ol>
 	<li>Place the spinach into a pan with a few tablespoons of water and bring to a simmer until the spinach has wilted</li>
 	<li>Strain, leave to cool and squeeze out any excess water</li>
 	<li>Blend with the oil and milk</li>
 	<li>Combine the flour with the baking powder and salt</li>
 	<li>Make a well in the center and crack the egg in, start whisking it in</li>
 	<li>Add the milk and spinach mixture, gradually and keep whisking</li>
 	<li>Heat vegetable oil in a pan and fry the batter in batches, until golden around the edges</li>
</ol>"
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    ["title"]=>
    string(6) "Blinis"
    ["type_icon"]=>
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    ["description"]=>
    string(155) "Blinis are extremely useful to have in your repertoire, especially when entertaining, because they provide a great foundation for a wide range of canapés."
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  [22]=>
  object(WP_Post)#13802 (34) {
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    ["post_content"]=>
    string(2561) "Everyone should have a few decent canapés in their cooking repertoire - an excellent way to welcome guests and make the occasion more memorable. The key is to maximise visual impact and flavour without having to do huge amounts of work. It should also be a recipe which is easily scaled up to suit the number of diners.

<h2>Sigara Böreği</h2>
Feta Cheese
Mint
Oregano
Fresh chives
Fresh dill
Lemon Zest
Filo pastry
Honey for drizzling (optional)

Roughly chop your herbs and combine with the cheese, lemon zest and pepper to taste
Cut the filo pastry into 10cm strips
Layer 3 sheets of the pastry on a surface, brush with butter in-between all the sheets and on the top
Spoon about a tablespoon of the filling on the pastry and roll up
Continue until you run out of either pastry or filling
Deep fry until golden brown (3 minutes)
Drizzle with honey and serve

<h2><strong>Arancini</strong></h2>
You will need:
200g Leftover risotto, cooled and set straight from the fridge
50g plain flour
2 eggs, beaten
100g Panko breadcrumbs

The risotto must be fridge cold or you wont be able to roll it. You can use disposable rubber gloves or dampen your hands if the mixture is too sticky
Roll the rice into small balls
Break an egg into a bowl and whisk with a fork
Coat in the flour and shake any excess off
Place the balls into the egg, coat and place into the breadcrumbs
Repeat the egg and then the breadcrumb again for a wonderfully crunchy finish
Put these balls into the fridge to set up and preheat your deep frying oil
Fry these for about 5 minutes on 190C
They will be very hot, so leave to cool for a minute before serving as the molten cheese would burn the inside of your mouth

<h2><strong>Steak & chips</strong></h2>
You will need:
Buffalo steak
Celeriac
Creme fraiche
Horseradish (ideally fresh)

Cut the celeriac into thin matchsticks.
Deep fry at 190C for a few minutes until golden brown and crunchy
Season with salt as soon as they come out of the oil and leave to cool and finish crisping up
Combine the creme fraiche with a pinch of salt and freshly grated horseradish to taste, pour into a piping bag and keep in the fridge until needed
To cook the meat, pour a large glug of oil into a pan, season the meat on both sides and pop into the pan
Fry only for 1-2 minutes a side for a rare finish
Leave to rest for 5 minutes.
Thinly slice and you are ready to plate up
Grab a few chips, wrap in a slice of meat and top with a dollop of the creme fraiche"
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    string(1363) "Sticky toffee pudding may seem simple, but it pulls off a rare and rather wonderful trick by managing to be both light and indulgence at the same time.

This is a traditional British version, with dates, muscavado sugar and black treacle.
<ul>
 	<li>250g pitted dates</li>
 	<li>200ml boiling water</li>
 	<li>100ml milk</li>
 	<li>1 teaspoon of vanilla paste or extract</li>
 	<li>90g unsalted butter, melted and cooled</li>
 	<li>2 tablespoon of black treacle</li>
 	<li>2 medium eggs</li>
 	<li>100g Muscavado sugar</li>
 	<li>200g self-raising flour</li>
 	<li>1 teaspoon bicarbonate</li>
</ul>
<ol>
 	<li>Soak the dates in the water fro 20 minutes, to soften them.</li>
 	<li>Once the dates are ready, preheat the oven to 180C.</li>
 	<li>Add everything except the flour and baking powder, then put through a blender until smooth.</li>
 	<li>Now mix in the flour and baking powder, stirring gently but thoroughly to get rid of any clumps or granular texture.</li>
 	<li>Line a baking dish or tray with baking parchment.</li>
 	<li>Bake in the middle of the oven for 45-50 minutes, until golden brown, springy to the touch and a skewer inserted in the middle comes out clean.</li>
 	<li>Remove from the tray and leave to cool before slicing.</li>
 	<li>Serve as they are or warm through for service in a low oven</li>
</ol>"
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  [24]=>
  object(WP_Post)#13804 (34) {
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    ["post_content"]=>
    string(2442) "Fried chicken transcends cultural boundaries and can find an audience just about anywhere in the world. From the restaurants of the American deep south to wedding banquets in Guangzhou, China, its combination of crunch and succulence is enjoyed around the world in countless variations.
<h3>Ingredients</h3>
Chicken:
<ul>
 	<li>400g chicken wings</li>
 	<li>2 tablespoons rice vinegar</li>
 	<li>1 tsp fish sauce</li>
 	<li>1/2 tsp dried ginger</li>
 	<li>1/2 tsp salt</li>
 	<li>1/2 pepper</li>
 	<li>100g potato starch</li>
 	<li>1/2 teaspoon of salt</li>
 	<li>1/2 teaspoon of pepper</li>
</ul>
Sauce:
<ul>
 	<li>4 tablespoons of honey</li>
 	<li>3 tablespoons ketchup</li>
 	<li>3 tablespoons Korean chilli paste</li>
 	<li>1 tablespoon of sesame oil</li>
 	<li>1 clove of garlic, finely minced</li>
 	<li>1/4 teaspoon of fresh ginger, finely minced</li>
 	<li>2 taboesoons dark soy sauce</li>
 	<li>Finish with a squeeze of lime</li>
</ul>
<ol>
 	<li>Divide the wings into cuts.</li>
 	<li>Now marinate the chicken in a mixture of rice vinegar, fish sauce, dried ginger, salt and pepper.</li>
 	<li>Make sure everything is coated, then cover the bowl and leave it in the fridge for at least two hours (ideally overnight).</li>
 	<li>When you’re done, remove the chicken pieces from the marinade but don’t dry them.</li>
 	<li>Prepare a bowl of potato starch, seasoned with the salt and pepper, and preheat your frying oil to 160C.</li>
 	<li>Roll the chicken pieces in the starch so they get thorough coating.</li>
 	<li>Check the oil temperature and lower them in using tongs or a slotted spoon.</li>
 	<li>Frying should take between five and seven minutes, depending on the size of the pieces and the precise temperature of the oil.</li>
 	<li>As usual, the colour on the outside will be your first clue; a pleasant, golden brown which is deep but not yet dark.</li>
 	<li>To make sure, lift one out and check that any juices run clear and that the internal temperature is at least 70C.</li>
 	<li>Dry on a kitchen paper</li>
 	<li>Serve</li>
 	<li>For the sauce, simply combine the ingredients in a pan and simmer gently until it thickens and serve on the side.</li>
</ol>

CHEF’S TIP:

For an extra crispy finish, Fry the chicken for a second time at 190C for 1 minute. This requires heating the oil quickly, yet safely, so the chicken doesn’t cool down too much."
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  [25]=>
  object(WP_Post)#13805 (34) {
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    ["post_author"]=>
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    ["post_date"]=>
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    string(2235) "The ability to make neat, tasty gyoza is very useful. It's one of those skills which is acquired quickly and adapted easily; the kind we love to teach. This version features a deliciously warming  autumnal filling.
<h2>Ingredients</h2>
<b>Filling</b>
50g plain tofu, grated
50g cooked quinoa
1 large cloves garlic, pureed or finely chopped
1 centimetres ginger - fresh (about 1/2 tablespoon), peeled finely chopped
Zest of 1 lime
1 Amaretti biscuit, crumbled
100g cooked pumpkin flesh
1/2 teaspoon of salt
1 teaspoon of tikka masala powder

Combine the filling ingredients and season to taste

<b>Wrappers</b>
120 g bread flour
120 g plain flour
1/2 tsp salt
120 ml freshly boiled water
1/2 teaspoon of tikka masala powder
<ol>
 	<li>Place the flours into a bowl and combine</li>
 	<li>Add the salt and tikka masala to the water and stir until dissolved</li>
 	<li>Pour into the flour mix and start combining with a spoon</li>
 	<li>If the mixture is too dry, add more water</li>
 	<li>As soon as it's cool enough to handle, get your hands in and finish bringing it together</li>
 	<li>Knead on the work surface for a couple of minutes</li>
 	<li>Wrap in cling film and leave to rest for 20 minutes</li>
 	<li>Cut into small chunks, shape each of these into a ball and then roll with a rolling pin until it is no thicker than 1.5 mm (or half the thickness of a pound coin)</li>
 	<li>Cut with a cookie cutter</li>
 	<li>Place filling into the circle and fold in half, then pleat the edges together</li>
 	<li>Fry the gyoza in a thin layer of oil on a medium to high heat until golden brown (they can be fried on all sides or just one)</li>
 	<li>Pour 100ml of water into the pan and immediately cover with a tight fitting lid</li>
 	<li>Steam for 4 minutes</li>
 	<li>Place and remove the lid carefully as the oil might spatter</li>
 	<li>Uncover slowly to avoid the steam rising from the pan and then squeeze in juice from 1/2 a lime</li>
 	<li>Serve immediately with more Amaretti biscuits crumbled over the top</li>
</ol>
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  [26]=>
  object(WP_Post)#13806 (34) {
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    ["post_content"]=>
    string(3380) "We hope you’ve been encouraged by this week’s essentials tutorial on shortcrust pastry - showing that it isn’t anywhere near as difficult as you may have thought.

Because we’re about to apply the same technique to a more complicated recipe, but one which consistently gets top marks from our students and guests. It’s also a recipe many of you have specifically requested…Beef Wellington

You will need:
1 portion of shortcrust pastry
Small handful of dried wild mushrooms or a heaped tablespoon of powder
1 fillet steak
200g brown button mushrooms, sliced
Sauce:
1 red onion, sliced
100g brown button mushrooms, sliced
1 sprig of rosemary
Large handful of dried wild mushrooms
1 devil's penis chilli (or any dried chillies you can get hold of)
1/4 teaspoon of grains of paradise (or 2 peppercorns)
1/2 teaspoon cocoa nibs
200ml red wine
300ml beef stock
Egg crepe:
2 eggs
1 teaspoon of mixed herbs
1 tablespoon of water
1 tablespoon of cooking truffle oil

Serves 2:

Make the shortcrust pastry first, either using the method shown in our essentials tutorial, or by using a food processor to combine the butter, flour and the dried mushrooms, then following the tutorial from that point on
We added a beautiful twist to the pastry by mixing some dried mushroom powder in with the flour and butter right at the outset
Once you’ve made the pastry and it’s resting in the fridge, make the sauce

Sauce:
Start with a decent glug of oil in a deep pan, and fry your onions on a high heat, with a generous amount of salt
About a minute later, or as soon as they begin to soften, add some chopped button mushrooms
Add a sprig of rosemary and keep everything moving
Next, add a handful of dried wild mushrooms and spices
Turn down the heat and leave to soften for a couple of minutes
Then pour in the wine and leave to simmer for another couple of minutes
Add the beef stock and continue to simmer until the liquid has reduced by about two thirds
This should take no more than 10 minutes, and by the end you’ll have quite a viscous, syrupy sauce with a deep, dark reddish brown colour
Strain and keep warm for service

The egg crepe:
Crack two eggs into a bowl, with a big pinch of salt and some dried mixed herbs
Add the water
Combine thoroughly using a fork or a whisk, then fry in a pan on a medium heat, with a bit of oil, for 3 to 4 minutes
Remove from the heat and then from the pan

Layer of mushrooms:
Simply fry the mushrooms in a pan with a little oil and salt
Give them 5 minutes or so, until they’re really soft and are taking on a rich golden brown colour

Assembly:
Preheat the oven to 220C
Start by rolling out the pastry to the thickness of a pound coin
Keep your steak in the fridge until this point
Top it with the mushrooms you just fried
Place the egg crepe on top of the mushroom shortcrust, then transfer the steak with the mushroom layer facing down
Fold it up fairly tightly, but remembering that shortcrust pastry is crumbly and fragile
Brush it with a little egg so the top takes on a glossy and crispy appearance when baked, then give it about 12 minutes in the oven
Leave to rest for a couple of minutes, then use a sharp knife to slice into portions
Serve with the sauce and greens.

Spices are from Steenebergs Organic under 'ALCHEMICAL LARDER - EASY TASTY MAGIC'"
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    string(168) "We hope you’ve been encouraged by this week’s essentials tutorial on shortcrust pastry - showing that it isn’t anywhere near as difficult as you may have thought."
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  object(WP_Post)#13807 (34) {
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    string(2923) "Having already featured asparagus, crispy egg yolk and the roux method in this week’s essentials tutorial, we’ll build on all three of these to make a masterclass dish which looks amazing, tastes even better and is seriously indulgent without being too naughty.

You will need:
Gnudi:
250g ricotta
25g grand parmesan
1 teaspoon chilli flakes
1/2 teaspoon dried dill
1/2 teaspoon sumac
1 egg, beaten
80g 00 flour

Velouté:
25g butter
25g plain flour
Lare pinch of salt
1 small onion, finely chopped
400ml vegetable stock
10 asparagus spear, bottom halves only (reserve the tips for service)
Large handful of spinach leaves

Pickled cucumber:
Half a cucumber
2 tablespoon white wine vinegar
Large pinch of salt
Freshly grated pepper to taste
1 teaspoon of maple syrup

2 duck egg yolks

Serves 2

Confit egg:
Heat frying oil to sixty degrees centigrade, then carefully place the egg yolk(s) into the oil and leave to cook for one hour

Velouté:
Heat a dash of oil in a pan and fry the onion for a few minutes until string to turn golden
Add the butter and melt
Add the flour
Leave to cook for a minute or so, stirring the flour in. Then turn off the heat
Add a little vegetable stock to the roux and onions, and keep stirring
Add more of the stock in two or three increments
Raise the temperature again and bring to boil
Add the asparagus stems and keep simmering
Once you’re sure there’s no trace of flour in the flavour or texture of the sauce, add the fresh spinach and wilt
Put through a blender until you reach a smooth and uniform sauce

Gnudi:
Get the ricotta into a bowl, and season with salt and pepper
Add grated parmeson, half the flour, chilli flakes, dried dill, sumac and an egg
Mash the whole lot together and combine evenly and thoroughly, adding the rest of the flour as you go
The mixture is very sticky, so make sure you flour your surface, then roll into a sausage shape
Cut in half and roll out again into two long sausages, between 2 and 3 centimetres in diameter
Use a dough scraper or similar tool to cut it into pillow-shaped sections, with roughly square dimensions
Boil in salted water until they rise to the surface - about 2 minutes

Pickled cucumbers:
Meanwhile, pickle some cucumbers
Cut in half, lengthways, remove the core with the tip of a teaspoon, then slice finely
Pour in the vinegar, maple syrup, salt and pepper, then mix thoroughly and leave to stand for 20 minutes

Service:
Finally, fry fry the asparagus tips and the boiled gnudi until golden brown
Arrange the gnudi and asparagus around the outside of a plate and the pickled cucumber in the centre
Gently place the egg yolk on top, then finally pour in the velouté
<img class="alignnone size-large wp-image-3053" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/05/IMG_3542-1200x906.jpg" alt="IMG_3542" width="1200" height="906" />"
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    string(27) "Spiced Gnudi with Asparagus"
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    string(265) "Having already featured asparagus, crispy egg yolk and the roux method in this week’s essentials tutorial, we’ll build on all three of these to make a masterclass dish which looks amazing, tastes even better and is seriously indulgent without being too naughty."
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    string(3499) "Asparagus is in season right now and we’re going to illustrate three ways of preparing it, each with different effects and accompanying flavours; steaming, grilling and pan-frying

You will need
Shira-ae:
Handful of fresh spinach
Tablespoon of white miso
Tablespoon of maple syrup
Juice of half a lemon
Big pinch of salt.
150 grams of firm silken tofu
2 tablespoons of avocado oil
Dash of water
Asparagus

White sauce:
25g butter
25g flour
Large pinch of salt
25-30g blue cheese
250ml milk
Large handful of walnuts
Asparagus

Crispy egg salad:
Large handful of radishes
Sparkling of sesame seeds
2 duck eggs
50g plain flour
50g cornmeal
Asparagus

Serves 2

Steamed Asparagus with Shira-ae:
Place your prepped asparagus into the steaming basket over a pan of gently boiling water
Steam for 5-7 minutes depending on the size
In the meantime, make the Shira-ae by blending all the ingredients
Arrange the asparagus on a plate, drizzle with the sauce and sprinkle with the seeds

Grilled Asparagus with a blue cheese (white) sauce:
Heat the butter in the pan with a bit of salt and, once it’s melted, add some plain white flour and cook for a minute or so, stirring constantly
Turn the heat off and gradually add the milk, incorporating any lumps as you go
Turn the heat back on and bring to a boil
Gently simmer until thick, creamy and there is no trace of flour in the flavour
Once it’s thickened, add a few chunks of blue cheese
For the grilled asparagus, preheat your grill or the oven to a high temperature
Spread the asparagus in a baking dish, drizzle with oil and sprinkle with salt and pepper
Bake for 5-10 minutes, depending on size
While they’re cooking, we’ll toast some walnuts in a hot, dry pan, just for 2-3 minutes
Arrange the asparagus on a plate with a generous amount of white sauce and walnuts

Raw ribbons and pan fried asparagus salad with a crispy egg:

For the ribbons, use a potato peeler to slice them lengthways into strips
Place the ribbons in a bowl of water and add a few ice cubes
Slice the radishes
Separate the eggs and keep the whites for coating
Paneer the egg yolk (in flour, cornmeal, egg white and cornmeal again)
To fry the asparagus, make sure the pan you use is hot, and use enough oil to cover the surface with a thin film
Get the asparagus in with a big pinch of salt and cook for 3 minutes
In the meantime, deep fry the egg yolk or 40-40 seconds
Remove with a slotted spoon and leave on a sheet or two of kitchen roll to dry it off before service
Arrange the vegetables on the plate, top with the egg, sprinkle with black sesame seeds and drizzle with oil
<img class="aligncenter wp-image-3056 size-medium" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/05/IMG_3545-500x441.jpg" alt="IMG_3545" width="500" height="441" />

We have to repeat our usual warnings for deep frying:
Always have a fitted lid nearby
Always keep checking the temperature and adjusting the setting so it doesn’t get too hot
Never leave the oil unattended
NEVER attempt to extinguish an oil fire with water"
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  object(WP_Post)#13809 (34) {
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    ["post_content"]=>
    string(3076) "Here we explain some of the chemistry behind the preserved egg or 'century egg', a traditional Chinese delicacy which is famous for its startling appearance, pungent odour and succulent flavour.

As the West’s exposure to Chinese culture continues to grow, these are among the Chinese and Southeast Asian foods we are likely to see more of in the near future. Preserved eggs are definitely unusual enough to be interesting, yet familiar enough to be easily accessible. What's more, they’re sold ready-to-eat and require no cooking. Just a peel and a rinse.
<h3>Preservation</h3>
The preservation process is at least six hundred years old. Mass producers have developed modern shortcuts, where eggs are simply immersed in a chemical bath, but the traditional method remains widely used and has changed little over the centuries.

Fresh eggs, usually duck or chicken, are thickly coated in a paste made from clay, ash and salt, and containing quicklime and sodium hydroxide. This alkali salt, also known as caustic soda or lye, is the key component (sometimes, sodium carbonate is used instead). It gradually penetrates the eggshell via osmosis, raising the pH level inside and, just as strong alkaline solutions cause chemical burns, eventually dissolves the fats and proteins inside the egg via hydrolysis. These fats and proteins break down into peptides, amino acids and fatty acids, creating entirely new textures, colours, odours and, crucially, flavours.

The preservation process can last from a few weeks to as long as five months.
<h3>Where to buy</h3>
Preserved eggs are a common foodstuff in China and Southeast Asia, so there are many brands out there. We recommend checking out the range at your nearest Chinese or Asian supermarket (most cities and large towns have at least one). If you prefer to order online, we know and can recommend the preserved eggs sold at <a href="https://www.souschef.co.uk/century-eggs.html">Sous Chef</a>.

<a href="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2018/02/Logo-black.bmp"><img class="aligncenter wp-image-5118 size-full" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2018/02/Logo-black.bmp" alt="" width="452" height="452" /></a>
<h3>Serving suggestions</h3>
<ul>
 	<li>White <a href="https://www.thedevilledegg.com/videos/congee/">rice congee</a> with chilli, sesame seeds, spring onion and toasted sesame oil, with chunks of preserved egg stirred in.</li>
 	<li>Silken tofu, also served with chilli, sesame seeds, spring onion and preserved egg, as well as pork floss and a sauce made from soy, chilli and black vinegar. Check out the recipe <a href="https://www.thedevilledegg.com/recipes/tofu-preserved-egg-salad/">here</a>.</li>
 	<li>And a Hong Kong classic, served with pickled ginger. The flavours here intersect and complement one another in a really interesting way.</li>
</ul>
<img class="aligncenter size-thumbnail wp-image-5117" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2018/02/IMG_0322-500x500.jpg" alt="" width="500" height="500" />

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    string(2462) "Pancakes are one of those fundamental foods which combine simplicity with extreme versatility. This tutorial deals specifically with the thin, light pancakes known as ‘crêpes’ in France.
<h3>Ingredients</h3>
For the crêpes:
100g plain flour
1 tablespoon of rapeseed oil
2 eggs
300ml milk

For the galettes:
330g buckwheat flour
750ml water
1 egg
1 teaspoon of salt
<ol>
 	<li>Start with the flour in a large mixing bowl and make a well in the centre.</li>
 	<li>Pour the eggs into the well one at a time</li>
 	<li>Whisk by hand or with an electric whisk, slowly widening the circle, so flour is introduced in a controlled manner.</li>
 	<li>As it thickens, add the rest of the wet ingredients, one at a time, and continue.</li>
 	<li>The second egg, the oil and finally the milk (or water).</li>
 	<li>Again, it’s worth adding this in stages, thoroughly whisking in more flour each time.</li>
 	<li>The next step is to rest the batter before frying. Just leave it undisturbed for about 30 minutes, in the fridge or on the worktop.</li>
 	<li>Resting allows the starch granules in the flour to absorb moisture and swell up, increasing the viscosity (i.e. thickness) of the mixture.</li>
 	<li>Once heat is applied, these granules will swell up even more and burst, releasing one of their components; the polysaccharide amylose.</li>
 	<li>Amylose is an excellent thickener and water binder, so it increases viscosity even further and locks moisture into the pancake even as it cooks.</li>
 	<li>The ideal crêpe-style pancake should be thin, lightly cooked and golden in colour.</li>
 	<li>If you find that, after resting, the batter pours too thickly, feel free to loosen it with a little more milk or water.</li>
 	<li>They should be cooked on a medium heat and quite briefly - that’s why they need to be thin.</li>
 	<li>Cook them on a crêpe make or in a pan - just spread the batter evenly by tilting the pan.</li>
 	<li>Cook for one to two minutes, looking for a crispy edge and a rich golden colour on the underside, then flip it.</li>
 	<li>The second side will cook in about half the time and will look quite different, because bubbles have formed on its surface, which blister when the pancake is turned over.</li>
</ol>
<a href="https://www.thedevilledegg.com/recipes/plain-pancakes/">Spiced up crêpes</a>

<a href="https://www.thedevilledegg.com/recipes/buckwheat-galette/">Savoury galettes</a>"
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    string(1274) "Don't be fooled by the fancy name. A rich and mouthwatering loaf of focaccia is actually pretty easy to make at home, and works beautifully with a range of toppings.
<h3>Ingredients</h3>
Makes 1 loaf

500g strong white bread flour
2 tsp salt
2 sachets dried easy blend yeast
2 tbsp oil
400ml cold water
<ol>
 	<li>Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl</li>
 	<li>Combine to form a dough and knead in the bowl for 5 minutes, whilst adding the remaining water</li>
 	<li>Stretch the dough out by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and continue for about five minutes</li>
 	<li>Tip the dough onto an oiled work surface and continue kneading for five more
minutes</li>
 	<li>Return the dough to the bowl, cover and leave to rise until doubled in size</li>
 	<li>Line two large baking sheets with baking paper</li>
 	<li>Tip the dough out of the bowl and divide into two portions</li>
 	<li>Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour</li>
 	<li>Preheat the oven to 220C</li>
 	<li>Drizzle the loaves with oil, decorate with rosemary sprigs and sprinkle with salt</li>
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    string(165) "Don't be fooled by the fancy name. A rich and mouthwatering loaf of focaccia is actually pretty easy to make at home, and works beautifully with a range of toppings."
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    ["subtitle"]=>
    string(18) "With four toppings"
  }
  [32]=>
  object(WP_Post)#13812 (34) {
    ["ID"]=>
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    string(19) "2020-02-02 13:25:07"
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    ["post_content"]=>
    string(1903) "Escabeche is Spanish in origin, and essentially it means giving the meat a light to medium pickling before service, but after it’s been cooked.

You will need:
2 mackerel fillets
1 shallot, sliced
1 carrot, sliced
Large handful of cauliflower florets
5 cloves
Large pinch of salt
6 black peppercorns
2 slivers of fresh ginger
200ml beetroot juice
200ml red wine vinegar
1 tablespoon of honey (or sugar)
2 heaped tablespoons of creme fraiche
Salt and pepper to taste
Fronds from 1 fennel (you can also use fresh dill) - reserving 1 or 2 for decoration

Serves 2

Get the shallots into a saucepan, along with the cauliflower and carrots, flavoured with black peppercorns, ginger and cloves
Pour in the beetroot juice, followed by the red wine vinegar
Add salt and honey, then bring to a boil and simmer gently for 10 minutes, until the vegetables have softened
Place the mackerel fillets in a good-sized oven dish, and pour the contents of the pan on top
It’s worth making sure the vegetables are as submerged as they can be, then cover with cling film and leave in the fridge for 24 hours
Preheat the oven to 220C and bake them on a bed of foil for 5 minutes or so
Once they’ve cooled, the blackened tops should crumble away from the stalk quite easily, and disintegrate into a powder
Remove any stalks that remain intact and crumble the rest between your fingers
With the creme fraiche, just add a little salt and pepper to taste
The last thing to do before service is to remove the fish and the vegetables from the pickling liquid using a slotted spoon and putting them on some kitchen paper to collect the excess
Use a plain plate, and arrange it quite simply
Put a generous dollop of the seasoned creme fraiche alongside it, and sprinkle the burnt fennel on top of it and on the surface of the plate
We finished it off with a few bits of fresh fennel."
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  [33]=>
  object(WP_Post)#13813 (34) {
    ["ID"]=>
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    string(19) "2019-12-06 09:06:24"
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    ["post_content"]=>
    string(2967) "There’s nothing quite like homemade bread, and this technique for enriched dough will give you more flavour, longer shelf life and a more interesting loaf than basic bread dough.

Makes 8-10 buns

<strong>Ingredients </strong>
Bread:
50ml full fat milk
250 water
30g demerara dark sugar (you can use pretty much any sugar, just not muscavado)
600 flour
60g unsalted butter
1,5 tsp salt
2 tsp yeast
2 eggs
Glaze:
1 egg
Small pinch of salt
1 tablespoon of sesame seeds

Start by dissolving the sugar in milk and water
Now get the flour in a bowl and add the butter and salt, then start rubbing it together until the butter is no longer visible, but has the texture and appearance of breadcrumbs
Add the yeast, the milk, water and sugar mixture, and then the eggs, and start mixing it all together in the bowl
Once it comes together, pour it out onto the worktop and start kneading (watch for the kneading technique for enriched doughs)
When you suspect it’s ready for shaping, you can do a prod test
Just push a finger into the top of the dough and see how well it springs back
If the indentation remains more or less unchanged, keep kneading
If it springs back quickly and continues so that the indentation is almost gone within five seconds, the gluten is sufficiently activated and the dough is ready for rising
Just let the dough sit in an oiled bowl, covered loosely with cling film or a tea towel, and leave it for two hours
We also recommend lightly oiling the top of the dough, just in case it rises so much that the top comes into contact with the covering
Once it has risen, it just needs to be shaped and baked
Tip it out with that layer facing down and flatten it out
Roll it up so all that sticky area is locked up inside, then divide the dough into handful-sized sections, as evenly as possible
Shape the buns and arrange the buns on a tray, leaving plenty of space between
them
Now leave them to rise again
Again, we suggest oiling and covering them loosely
This will take roughly an hour
Prod again gently and if the indentation stays almost unchanged, they are ready to be baked
For the glaze, throughly whisk the egg with the salt and gently glaze the buns
Be carful for the egg glaze not to drip onto the tray too much, as this may cause the buns to stick to the tray
Decorate with sesame seeds or cut a cross at the top with scissors
The oven should be preheated to 220C
Just before the tray goes in, we recommend tossing one 100ml of cold water into the bottom of the oven to create a steamy baking environment
Get the buns into the oven immediately, close the door and turn the temperature
Bake for 25 minutes, and please take care when opening to oven again
Look for a deep golden brown colour on top, and give one of them a tap underneath to see if they’re done, taking care not to burn yourself
If it sounds hollow, they’re ready
Leave to cool on a wire rack before eating them"
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  [34]=>
  object(WP_Post)#13814 (34) {
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    string(19) "2019-11-28 15:34:27"
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    ["post_content"]=>
    string(2009) "Home made profiteroles are a real treat! In our video, we made 1/2 this recipe with 1 and a half eggs. Just beat 2 eggs and only add as needed.

You will need:
Choux Pastry
85g cold butter, cubed
220ml water
110g plain flour
Pinch of salt
3 eggs, beaten

Sauce
100 g plain chocolate
15g butter
2 tblsp water

500ml double cream
1 tablespoon of icing sugar

Preheat the oven to 220C
Put the butter and water into a saucepan and melt the butter on a low heat without allowing the water to boil
Have the flour and salt ready in a bowl
When the butter has melted, bring the water to boil
When the boiling water encases the butter, tip the flour in and remove from heat
Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides
Transfer to a plate to cool down
Meanwhile add the sifted icing sugar into the double cream and whip until you get soft peaks and set aside to the fridge ( if left in the fridge for longer, it will thicken, so leave under-whipped)
When the choux mixture (called the panade) is blood temperature (comfortable to touch) tip it back to the pan and start adding the eggs gradually in until the mixture falls reluctantly off the mixing spoon
Line a baking sheet with baking parchment and using a teaspoon place 12  blobs on it, spaced well apart
Place into the oven and turn it down to 200C
Bake for 20-30 minutes,  do not open the oven for at least 20 minutes
They are done when they are three times the size they were originally, golden in colour and light and feel like a ping pong ball
With a skewer, make a small whole at the base of each profiterole and hollow out any raw mixture and leave to dry in a low oven
Leave to cool
Pipe the cream mixture in
To make the sauce: melt the chocolate, butter and water in a bowl over a boiling water
Dip your profiteroles in this mixture or serve as a sauce on the side
For a touch of extra indulgence, decorate with edible gold or silver leaf"
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  [35]=>
  object(WP_Post)#13815 (34) {
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    ["post_content"]=>
    string(1491) "A variation on a classic dessert, swapping treacle for mead and honey. We call it "sticky honey pudding" and here's how to make it.

<ul>
 	<li>250g pitted dates</li>
 	<li>300ml mead</li>
 	<li>1 teaspoon of vanilla paste or extract</li>
 	<li>90g unsalted butter, melted and cooled</li>
 	<li>2 tablespoon of dark honey</li>
 	<li>2 medium eggs</li>
 	<li>100g soft light brown sugar</li>
 	<li>200g self-raising flour</li>
 	<li>1 teaspoon bicarbonate</li>
 	<li>50g pecans, roughly chopped</li>
</ul>
<ol>
 	<li>Soak the dates in the mead overnight, to soften them.</li>
 	<li>Once the dates are ready, preheat the oven to 180C.</li>
 	<li>Add everything except the flour, baking powder and pecans, then put through a blender until smooth.</li>
 	<li>Now mix in the flour and baking powder, stirring gently but thoroughly to get rid of any clumps or granular texture.</li>
 	<li>Add the pecans.</li>
 	<li>Grease a large muffin tray</li>
 	<li>The thick mixture is tricky and messy to work with, and a great way around this is to use an ice cream scoop. Plus, it helps you regulate the amount in each muffin mould.</li>
 	<li>Bake in the middle of the oven for 30-35 minutes, until golden brown, springy to the touch and a skewer inserted in the middle comes out clean.</li>
 	<li>Once cool to the touch, twist out of the mould and leave to cool completely, upside down</li>
 	<li>Serve as they are or warm through for service in a low oven</li>
</ol>"
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  [36]=>
  object(WP_Post)#13816 (34) {
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    ["post_content"]=>
    string(1049) "Making your own bread is a rewarding experience. You will also end up with a healthier loaf as you know exactly what has gone into your dough.

You will need:
500g strong white flour, plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water
For the egg wash:
1 egg
Large pinch of salt
Sesame seeds

Serves 2
Pour the flour into a large bowl
Add the dried yeast and salt, combine
Pour the oil and water all over the flour, and mix well
Tip onto a lightly floured work surface and knead
Once the dough is satin-smooth, place it in a lightly-oiled bowl and leave to rise for 1 hour until doubled in size
When risen, gently mould the dough into small buns
Place the buns on a baking sheet to prove for a further hour until doubled in size (cover with a clean tea towel)
Heat oven to 200C, glaze bread with egg wash (beaten egg with a pinch of salt) and sprinkle with sesame seeds
Bake for 15-20 minutes until golden brown and sounding hollow when tapped underneath
Cool on a wire rack"
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  [37]=>
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    ["ID"]=>
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    ["post_date"]=>
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    ["post_content"]=>
    string(1850) "Rye bread is terrific stuff. This tutorial explains how it differs from wheat, its gluten-mimicking pentosans and a simple technique for making a delicious loaf, addressing some basic misconceptions along the way.

There are many types of rye bread out there, each with their own uses and advantages. But because 100% rye bread is generally associated with heavy, dense loaves (like the one in this tutorial), many people are unaware of the versatility and benefits when it comes to baking with this classic grain.
<h3>Ingredients</h3>
500g rye flour
350ml water
2 tablespoons of cooled espresso coffee
10g salt
10g easy bake yeast
1 tablespoon of honey
100g cooked spelt. cooled
50g rye flakes
25g poppy seeds (plus extra for topping)
25g pumpkin seeds
25g sunflower seeds
2 teaspoons caraway seeds
1 egg, beaten (to glaze)
<ol>
 	<li>Combine the flour with salt and yeast</li>
 	<li>Add the rye flakes, followed by the honey and combine</li>
 	<li>Add the seeds and cooked spelt, mix</li>
 	<li>Combine the water with the coffee and pour into the flour bowl</li>
 	<li>Now everything just needs to be thoroughly combined</li>
 	<li>Then leave it to rest for two-and-a-half hours</li>
 	<li>Once that’s done, press it into a bread tin and let it rest for another 2 hours</li>
 	<li>Preheat the oven to 220C</li>
 	<li>Glaze with the beaten egg and sprinkle with a few more poppy seeds</li>
 	<li>Bake in an oven preheated to two-hundred-and-twenty degrees centigrade, for about 40 minutes.</li>
 	<li>Look for a deep, but not burnt, brown colour on top.</li>
 	<li>Use the tap test to determine if its ready - it should sound hollow when tapped on the underside</li>
 	<li>If it doesn’t sound hollow, return it to the oven.</li>
 	<li>Leave to cool for at least an hour before slicing</li>
</ol>"
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    string(213) "Rye bread is terrific stuff. This tutorial explains how it differs from wheat, its gluten-mimicking pentosans and a simple technique for making a delicious loaf, addressing some basic misconceptions along the way."
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    ["post_content"]=>
    string(1125) "This technique should be in every cook's repertoire. Amazingly simple, and the ideal foundation in baking. No kneading or rising - just mix and bake.

<strong>Ingredients</strong>

170g self-raising flour
170g white spelt flour
1/2 teaspoon salt
290ml milk
1 tablespoon white wine or cider vinegar
1/2 teaspoon baking soda
1 tablespoon dried dill
1 beetroot, grated
<ol>
 	<li>Preheat the oven to 200°C.</li>
 	<li>Add the vinegar to the milk to create buttermilk.</li>
 	<li>Leave to stand for 5 minutes.</li>
 	<li>Mix the flours with the salt and the dill.</li>
 	<li>Add the grated beetroot and combine well, then add the baking soda.</li>
 	<li>Next, add the buttermilk and mix it quickly to form a soft dough.</li>
 	<li>Dust a large baking tray with flour.</li>
 	<li>Gently transfer the dough onto the baking sheet.</li>
 	<li>Take a large, straight spoon handle and coat it in flour. Then use the handle to push a cross shape into the dough.</li>
 	<li>Bake for about 30 minutes, or until the loaf sounds hollow when tapped.</li>
 	<li>Leave to cool on a wire rack.</li>
</ol>"
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    ["description"]=>
    string(150) "This technique should be in every cook's repertoire. Amazingly simple, and the ideal foundation in baking. No kneading or rising - just mix and bake."
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    string(585) "Paneer is a simple yet versatile cheese to make at home.

You will need:
3 litres of whole milk
100ml lemon juice

Bring the milk slowly to the boil on a medium heat
Once the milk starts to boil and rise up, stir in lemon juice
Keeping the milk on the heat, stir gently to help the milk curdle
The curds will coagulate and separate from the watery whey
Remove from the heat and leave to stand until cool
Lift the curds and gently lay them into a sieve lined with muslin and press for 2-12 hours
Then cut into cubes or crumble, depending on how you want to use it"
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    string(1498) "Making French praline with almonds at home might seem a little fussy, but it’s not hard to do, and its impact on flavour, texture and presentation is undeniable.You will need:
<ul>
 	<li>200g caster sugar</li>
 	<li>150g almonds, hazelnuts or other nuts</li>
 	<li>2 tablespoons of water</li>
</ul>
<ol>
 	<li>Start out with a cold pan and add the sugar followed by water.</li>
 	<li>Keep the heat low to start with.</li>
 	<li>It should melt slowly but visibly, and with minimal bubbling.</li>
 	<li>Don’t be tempted to stir too much, jut leave the sugar to melt.</li>
 	<li>Vigorous stirring brings the solution into contact with the sides of the pan, where sudden temperature increases are likely.</li>
 	<li>This could then lead to the sugar re-crystallising and ruining the whole batch.</li>
 	<li>A mug of water and a pastry brush can be useful here. If you do see bubbling at the edge of the pan, brush a little water just above it to interrupt the crystallisation.</li>
 	<li>Once the melted sugar is starting to colour, feel free to gently stir or swirl the pan to promote even caramelisation.</li>
 	<li>Once it has liquified, raise the heat.</li>
 	<li>Once it reaches the desired colour, add the nuts and turn off the heat.</li>
 	<li>Give it a stir or swirl the pan to coat and distribute the nuts properly, then pour immediately onto a metal tray lined with baking parchment.</li>
 	<li>Leave to cool undisturbed, then it’s ready to use.</li>
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  [41]=>
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    string(520) "Razor clams are delicious and surprisingly easy to prepare.

Three simple ways of cooking:

1.Blanching - this involves simmering them in a pan, in shallow water. One minute is more than enough - then remove from the pan. Remove the foot, discard the rest and use in one of our recipes (deep fried or ceviche)

2. Steam them in white wine, with fried leek, fennel or just onion and serve whole

3. Grill the razor clams under a really high heat for a few minutes, then serve with garlic butter.
"
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  [42]=>
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    ["post_content"]=>
    string(447) "Pan sauce with scallops

Ingredients:
- 6 scallops 
- Oil for cooking 
- 200ml white wine 
- 1 tablespoon of truffle honey 
- 2 tablespoons of unsalted butter

Method:
1. Cook the scallops 
2. Once ready - remove the scallops and keep the pan on a high heat
3. Pour in the wine and leave to bubble for 2-3 minutes
4. Add the honey in followed by the butter in small chunks 
5. Boil for another 30 seconds and pour over the scallops "
    ["post_title"]=>
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    string(9) "Pan Sauce"
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    string(419) "Pan sauce with scallopsIngredients:- 6 scallops - Oil for cooking - 200ml white wine - 1 tablespoon of truffle honey - 2 tablespoons of unsalted butter Method:1. Cook the scallops 2. Once ready - remove the scallops and keep the pan on a high heat3. Pour in the wine and leave to bubble for 2-3 minutes4. Add the honey in followed by the butter in small chunks 5. Boil for another 30 seconds and pour over the scallops "
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    ["subtitle"]=>
    string(28) "Butter and white wine sauce "
  }
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  object(WP_Post)#13823 (34) {
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    string(19) "2019-07-02 05:34:23"
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    ["post_content"]=>
    string(1986) "This simple method of making jam offers a a delicious and effective way of preserving berries, larger fruits and even some vegetables.

Traditionally, jam was a way to preserve food for the colder months when fresh produce was unavailable. But it’s so delicious and popular that it’s become an end in its own right. It’s also really satisfying to make at home and, as we will demonstrate, pretty easy too.

<h3>Ingredients</h3>
500g strawberries
500g jam sugar
1 teaspoon of pink peppercorns
1 teaspoon of lemon juice
<ol>
 	<li>Put a plate or saucer in the freezer before you start. We’ll need it later</li>
 	<li>Pick your fruit</li>
 	<li>Use equal amounts of fruit and jam sugar (which contains pectin)</li>
 	<li>Add the peppercorns and lemon juice, to deepen the flavour</li>
 	<li>Stir together and cook on a low to medium heat until the sugar dissolves</li>
 	<li>It can be tweaked, especially when using different fruits or vegetables, or if you prefer it a little less sweet. Just be aware that altering the ratios will also affect the consistency and ‘set’.</li>
 	<li>Once the sugar has completely dissolved, bring it up to 105C (using a food thermometer)</li>
 	<li>Once that happens, it’s time for the so-called ‘wrinkle test’ - add a spoonful of the jam from the freezer</li>
 	<li>Give it a few moments to cool (it will be <em>very</em> hot), then gently push your finger along the surface of the plate, into the mixture and see if it wrinkles.</li>
 	<li>As soon as it does pass the wrinkle test, remove from the heat</li>
 	<li>That’s it - your own homemade jam!</li>
</ol>
<div>Note: If a higher temperature is achieved, the jam will become darker, much thicker and deeper in flavour.</div>
<div></div>
 
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    string(789) "We often get requests for easy cake tutorials, and it doesn’t get much easier than sponge cake. Pure and simple, classically tasty, and with that signature light-but-firm texture. And here it is.

5 medium eggs - at room temperature
306g butter - at room temperature (plus extra for greasing)
306g caster sugar
306g self raising flour
2 teaspoons vanilla extract
1 teaspoon of dried lavender flowers
Zest from 1 lemon
1 teaspoon of baking powder

Makes 1 10-inch cake

Preheat the oven to 180C, with an oven shelf ready in the middle.
Line and grease your cake tin
Add all the ingredients into a bowl and whisk until pale and fluffy
Pour into the prepared tin and bake for 50 minutes before checking with a skewer
Leave to cool, turn out, cut in half and fill"
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    string(3790) "This dish is packed with robust flavours, yet is relatively light.

You will need:
1 lamb fillet 
Spice mix:
1 teaspoon of pink peppercorns 
1 teaspoon of green peppercorns 
1 teaspoon of coriander seeds
Puree:
1 aubergine
2 garlic cloves 
Pickled fennel and radish: 
2 tablespoons of oil 
1 tablespoon of red wine vinegar 
Large pinch of salt 
1 teaspoon of maple syrup 
1 small fennel
200g radishes 
Salad:
1 small courgette
1 teaspoon of lavender 
1 tablespoon of pine nuts 
200g butter beans 
50-100ml stock 
Black pepper to taste
1 tablespoon of raisins
1 tablespoon of gin 
1/4 teaspoon  
Bon bon:
200g leftover spiced roast lamb 
3 sprigs of mint, leaves removed 
Large pinch of chilli flakes  
1 hen egg
100g panko breadcrumbs
50g plain flour 
100g feta

Rapeseed oil 
Salt

To make the spice rub for the fillet just crush the peppercorns and coriander into dust
Spread cling film across your worktop and sprinkle with about half the crushed spices
Place the fillet in the middle and sprinkle the remaining spices on top, then roll up very tightly, tucking in the sides as you go.
Leave that in the fridge overnight
For the aubergine, slice it in half and cross hatch the flesh on the inside, push the slices of garlic into the aubergine
Then line an oven dish with baking foil and preheat the oven to 160 degrees celsius
Sprinkle them with oil and salt, then wrap up tightly
Bake in the bottom of the oven for a couple of hours
Get everything in a blender, except the stalk of the aubergine, then pour in the contents of the foil as well
You should only need to add a little oil - just enough to get it nice and smooth, not to make it loose
Add in small amounts - alternating between oil and hot water also keeps the puree from getting too rich
To make the bonbon, place the meat into a bowl, with the other ingredients and rub together
Roll into 3-4cm ball and leave to set in the fridge for 20 minutes
To paneer, coat in the flour, then egg followed by the breadcrumbs
Then do the egg and breadcrumbs again
Again, they can be fried straight away, but it’s usually worth cooling them back down in the fridge first
This gives you time to get the frying oil up to the correct temperature, and also gives you the flexibility to fry them just before service
For the quick pickle, just add everything to a bowl and combine
Leave to stand for 20 minutes before service
Marinate the lavender, gin and raisins in a small bowl for 20 minutes
In a dry frying pan on a medium high heat, lightly toast the pine nuts to maximise flavour
We recommend removing a spoonful at this point - we’ll use them for presentation later
Pour in a large glug of oil, then add the courgette brunoise and fry for a few minutes
Season them with a pinch of salt, and keep stirring now and again
Add the gin mix followed by the stock
For the lamb:
Season it with salt, then get a decent glug of oil into a pan on a high heat and add the meat and brown all over
Add a knob of butter to the pan and place in an oven preheated to 200 degrees celsius, for no more than 5 minutes
Once it’s done, take it out of the oven, pour the buttery juices onto it and leave to rest for 3 minutes
Finally, get the bonbons out of the fridge and heat the frying oil to 190C

Place the bonbons gently into the oil and let them fry for 2-3 minutes
Once they’re golden, get them all out of the oil and onto a couple of sheets of kitchen roll
Arrange on two plates and enjoy!"
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  [46]=>
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    string(1670) "Frittata is pretty quick to make. Even working completely from scratch, you can easily put together a delicious and exciting dish in 15 minutes or even less.
This particular frittata takes longer, because we’re adding potatoes.

You will need:
Potato mix:
300g of new potatoes, sliced
1 red onion, cut into halve and then strips
1 teaspoon of salt
1 tablespoon of dried mixed herbs
1 teaspoon of dried tarragon
1 teaspoon of ground cumin
3 tablespoons of oil
Frittata:
6 eggs
150g chopped chorizo
8 pardon peppers
200g grille red romano peppers
100g grated manchego

Makes 1 large frittata

Place all of the potato ingredients in a foiled baking tray and thoroughly combine
Bake for an hour in an oven preheated to 180C
Heat a large glug og oil in a pan on a medium high heat
Fry the chorizo first
After 5 minutes, add both of the peppers
Beat the eggs in a bowl with a pinch of salt and black pepper
Fry for about half a minute, then add the potatoes
Stir everything together and fry for another minute
Then pour the entire contents into the beaten eggs, mixing it thoroughly
We recommend adding extra oil to the frying pan at this stage, to help prevent sticking and pour the eggy mixture back into the pan
As a final touch, to give the frittata a really beautiful crust on top, we coated it in finely grated manchego
Give it three more minutes, so the bottom is pretty well cooked
Watch for a lively bubbling around the edges of the pan
Check the edge of the frittata - once that’s set, move to the oven, preheated to 200C, and bake for 10 to 15 minutes or until completely set
Leave to cool slightly, slice and serve"
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  [47]=>
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    string(550) "This no-churn ice cream method really focuses on the texture, using a trick ingredient to skip the churning part of the process, which can be bothersome to do at home, not least because it calls for specialised equipment.

Ingredients

200 condensed milk
600ml double cream
1 teaspoon of vanilla paste

Combine all of the ingredients in a large bowl and whisk until thick (texture of whipped cream)
Place in a plastic tub and freeze for at least 3 hours 
Bring out of the freezer 20 minutes before service to warm it up slightly"
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  [48]=>
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    string(1811) "This is a great way to cook a chicken breast.

You will need:
2 chicken breasts
2 eggs
100g plain flour
100g breadcrumbs
Garlic butter:
150g unsalted butter, room temperature
3 tablespoons of chopped chives
1 tablespoon of finely chopped mint leaves
1 teaspoon of white miso paste (optional)
Zest of 1 lemon
Crushed potatoes:
250g new potatoes
100g of fresh or frozen peas
2 handfuls of chopped watercress
60g unsalted butter

Serves 2

Make the garlic butter
Wrap the garlic bulb in foil and scrunch together at the top to keep the moisture from escaping
Let it roast in a preheated oven on one-hundred-and-eighty degrees for 40 minutes
Once it’s done and has had time to cool, get the butter, herbs and lemon ready
Remove the flesh from the roasted garlic clove and add to the butter
Mash with a fork, add freshly ground black pepper
Roll it up in baking paper ad leave to set in the fridge

For the chicken breast:
Make an incision opposite the tenderloin, just large enough for the rod of butter to sit halfway inside
Widen or deepen the incision if you have to, then fold the tenderloin tightly over the top, and close the gap
Paneer the chicken in flour, then egg followed by breadcrumb
Repeat the egg and breadcrumb
Fry the top in a medium pan until rich and golden brown
Bake for 20-25 minutes at 200C

For the accomapniment:
Just halve the potatoes into a pan of water with a generous pinch of salt, then boil until you can easily push a fork through one of them
Pour in the peas and boil for a further two minutes
Add chopped watercress, then immediately remove from the heat and strain the contents of the pan
Mash very loosely and add a decent amount of butter
Season to taste with more salt and pepper
Spoon on a plate and serve with the Kiew"
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  [49]=>
  object(WP_Post)#13829 (34) {
    ["ID"]=>
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    ["post_content"]=>
    string(2423) "This week we’re crossing the Atlantic to take a look at the cuisine of the American Deep South.

For the cornbread:
200g coarse polenta
70g plain flour
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon of smoked paprika
2 eggs
220ml milk
300g creamed corn
120g corn kernels, drained
Fried chicken:
3 drumsticks per person, skin on and bone in
Enough full fat milk to cover the chicken
100g flour (for 3 drumsticks)
1 teaspoon of salt
1 teaspoon of smoked paprika
1/2 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/2 teaspoon of turmeric
1 egg, beaten

Serves 2

For the cornbread:
Preheat oven to 180C
Grease a loaf tin and line with baking paper
Combine polenta, flour, salt and baking powder
In separate bowl combine eggs, milk, creamed corn and corn kernels
Pour the wet mixture into the dry ingredients and combine
Pour into the tin and bake for 40-50 minutes
To test whether the bread is cooked, insert a skewer, which should com out dry

For the fried chicken:
Pop the chicken and milk in a pan, cover tightly with cling film and refrigerate in the morning for an evening meal
Take the cling film off, pop on the hob and bring to a gentle simmer
Do not boil, as that makes the meat tough
Simmer very gently for 45-55 minutes until the meat is just starting to come off the bone, take out of the pan
Leave to cool slightly, until the meat is comfortable to touch
Combine the flour and spices in a bowl and pop the chicken in another bowl
Coat the chicken in the flour mix, dip in in the egg and then back into the flour mix
Coat all of the pieces and fry in a medium hot oil in a pan for 5-6 minutes or until golden brown and hot all the way through

Coleslaw variations:
Use a variety of thinly sliced vegetables:
1/2 red cabbage, 1 leek and 3 carrots
1/2 pointed cabbage, 1 green apple and 1 large carrot
1 kohlrabi, 4 sticks of celery, 2 carrots
Combine them with 1 tablespoon of creme fraiche, 1/2 tablespoon olive oil, 1/4 white or red wine vinegar, pinch of dried mixed herbs and a large pinch of salt

Reminder: when working with chicken, make sure you clean and sanitise all surfaces and utensils the meat comes into contact with.
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    string(3458) "Our ethos here is all about transferable skills, knowledge and techniques - why take the trouble to learn just one recipe when, with a little extra effort, you can learn a principle which underpins dozens, even hundreds of similar recipes.

Knowing how to joint a chicken is a good example. It may not seem that crucial at first, but it’s a very useful thing to know, even if you don’t do it often.

All you need is a whole chicken.
<ul>
 	<li>Remove any string, along with any giblets or anything else in the cavity</li>
 	<li>Then cut off the pygostyle</li>
 	<li>Flip the chicken over and cut a cross shape into the back, the long incision running down the spine, and the short one just above the oysters</li>
 	<li>Flip the bird back over</li>
 	<li>Separate the legs from the body by slicing through the skin underneath the thigh</li>
 	<li>The muscle is already separated, but you may have to cut through a tendon or two</li>
 	<li>Bend the leg all the way back until the ball joint pops open, then repeat on the other side</li>
 	<li>Flip it again, and release the skin on this section, then use your fingers to peel it away, using the knife in a filleting motion to get through the connective tissue if necessary</li>
 	<li>Once the oysters are peeled away from the body, you should see a natural dividing line running through the ball joint you just popped open</li>
 	<li>Cut all the way through</li>
 	<li>Next, remove the breast fillets</li>
 	<li>Make an incision right next to the breastbone - again, it won’t be very deep because it will meet the ribcage</li>
 	<li>Use poultry shears or a sturdy pair of scissors to cut along the incision you just made, cutting through the ribs and the breast itself</li>
 	<li>Do the same along the side of the bird, this time following the natural fat line visible just under the skin.</li>
 	<li>Follow this line all the way to the neck, removing a breast and wing in one go</li>
 	<li>Repeat the second step for the other side, but not the initial breastbone incision. There is no need for this, since the breastbone will come off along with the ribs.</li>
 	<li>Cut along the same line of fat - at this point it’s easy to see how this is a natural divide between the cuts of chicken</li>
 	<li>To separate the thigh from the drumstick, locate the joint and cut through</li>
 	<li>Trim off any skin or tissue below the line of fat we followed earlier.</li>
 	<li>Then cut through the shoulder joint - it’s pretty obvious where it is, but again, it may be easier to see with the skin side down</li>
 	<li>Now find the breast with the breastbone, and duplicate the initial incision we made on the other side, when the chicken was still whole</li>
 	<li>Use light, sweeping strokes along the bone, pulling back the meat with your fingers as you go</li>
 	<li>Separate it from the breastbone first, then change direction and work forwards, separating it from the ribs</li>
 	<li>As you approach the top of the breast and the severed wing joint, there will be some tendons and cartilage to get through</li>
 	<li>Use a combination of slicing and pulling with your hands to separate the fillet neatly.</li>
 	<li>The very last bit to cut through is the wishbone, which tends to stay stubbornly attached to the fillet</li>
 	<li>Just cut it off, along with the cartilage surrounding it, and discard</li>
 	<li>Do the same with the other breast</li>
</ul>"
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    ["title"]=>
    string(16) "Chicken Jointing"
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    string(239) "Our ethos here is all about transferable skills, knowledge and techniques - why take the trouble to learn just one recipe when, with a little extra effort, you can learn a principle which underpins dozens, even hundreds of similar recipes."
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  [51]=>
  object(WP_Post)#13831 (34) {
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    ["post_content"]=>
    string(2082) "Hot water crust pastry is simple to make, happy to be manipulated and reliably stable when baked. It is a great introduction to pastry making, and is also delicious.

Ingredients:

Makes 4 individual pies

Pastry:
<ul>
 	<li style="list-style-type: none;">
<ul>
 	<li>190g plain flour</li>
 	<li>190g strong flour</li>
 	<li>70g butter, unsalted</li>
 	<li>90g lard</li>
 	<li>1 tsp salt</li>
 	<li>100ml water</li>
</ul>
</li>
</ul>
Method:
<ol>
 	<li>Mix the strong and normal flour in a bowl and add the salt</li>
 	<li>Heat the water, butter and lard in a pan on a medium heat, until all the fat has melted</li>
 	<li>Once it’s all melted, bring to a boil for a few seconds, then remove from the heat</li>
 	<li>Mix it in with the flour immediately, using a spoon or spatula to combine everything quickly</li>
 	<li>As soon as it is safe and comfortable to do so, get your hands in there and start kneading it together</li>
 	<li>It needs to be uniform in texture and appearance, with no streaks or dry area</li>
 	<li>It’s best to work the pastry while it remains warm and moist, so get your filling ready beforehand and it won’t have time to cool down or dry out</li>
 	<li>Separate it into equal portions, one for each pie. Then divide each of those into a larger and smaller piece (the base and the lid) and work a little in your hands before rolling out.</li>
 	<li>Spoon a decent amount of filling onto the base, place the lid on top and then wrap the sides up around it, pinching the two pieces together at the top</li>
 	<li>Work your way around the top, making sure there is a seal all the way round</li>
 	<li>Glaze the tops of the pastry generously with beaten egg</li>
 	<li>Cool the pastry in the fridge, giving the fat time to solidify (an hour is enough)</li>
 	<li>Preheat the oven to 190C</li>
 	<li>Glaze the top of the pies again and cut or puncture a small vent in the top</li>
 	<li>Bake for 50 minutes (using a meat thermometer to make sure they are cooked through)</li>
 	<li>Serve!</li>
</ol>
 "
    ["post_title"]=>
    string(22) "Hot Water Crust Pastry"
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    ["title"]=>
    string(22) "Hot Water Crust Pastry"
    ["type_icon"]=>
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    ["description"]=>
    string(165) "Hot water crust pastry is simple to make, happy to be manipulated and reliably stable when baked. It is a great introduction to pastry making, and is also delicious."
    ["locked"]=>
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    ["categories"]=>
    string(13) "|135|131|128|"
    ["subtitle"]=>
    string(9) "Pork Pie "
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    ["post_content"]=>
    string(509) "Homemade ghee is worth the effort! It is essentially lactose free, suitable for frying and boasts a luxurious texture and incredible flavour profile.Ingredients:
<ul>
 	<li>Butter (at least 100g)</li>
</ul>
Method:
<ol>
 	<li>Melt the butter in a heavy-based tall saucepan</li>
 	<li>Gently boil for 8 minutes</li>
 	<li>Strain through a muslin into a bowl</li>
 	<li>Once the ghee has cooled down and is starting to thicken, transfer it to a jar</li>
 	<li>Keep in the fridge</li>
</ol>"
    ["post_title"]=>
    string(13) "Homemade Ghee"
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  [53]=>
  object(WP_Post)#13833 (34) {
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    ["post_content"]=>
    string(1759) "We will make a large ravioli today, a stunning starter which always seems to surprise and delight everyone who tries it.
A parcel of pasta with a delicious cheese filling is already pretty exciting, but put an egg yolk inside, which bursts and mixes with the sauce on the plate, and you’ve got a cracking and really memorable dish.

You will need:
200g ‘00’ flour
1 teaspoon of olive oil
2 eggs
Bunch of basil leaves
4 egg yolks
Filling:
1/2 courgette, grated
1 large tablespoon of of ricotta
Black sesame seeds (or other seeds) for decoration
Zest from 1 lemon
Pinch of salt and pepper
For the dressing:
1 passionfruit
Pinch of salt
1 tablespoon of olive or rapeseed oil
1/2 lemon

Makes 4

Make the pasta in a mixer - add the flour, basil, eggs and oil and mix
Knead together into a single lump, then cling film and leave to rest for 20 minutes at room temperature, or up to 24 hours in the fridge
For the filling - grate courgette into a mixing bowl and combine throughly with the ricotta, adding the lemon zest and seasoning
For the passionfruit dressing: simply halve a passionfruit, scoop out the contents and add the juice of half a lemon, plus a generous drizzle of oil and a little salt and mix
Roll out your dough and cut into 8 10cm circles
Keep your surface floured so the pasta doesn't stick
Spoon some of the filling onto the pasta disc, arranging it with high sides and a sort of crater in the middle, place the egg yolk in the middle
Run a moistened fingertip along the edge of the lower disc, then press together to seal
Cook the raviolo in salted boiling water for 2 minutes
Just a drizzle of dressing and a sprinkling of black sesame seeds (or something similar), to add a little crunch"
    ["post_title"]=>
    string(15) "Pasta Tricks II"
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    ["type_icon"]=>
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    string(13) "|131|133|144|"
    ["subtitle"]=>
    string(36) "Basil Pasta Raviolo with a soft yolk"
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  [54]=>
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    ["post_content"]=>
    string(635) "This time we make pasta in a n electric mixer, making the process quite swift and straight forward. We tackle flavoured dough and filled pasta.

You will need:
200g ‘00’ flour
1 teaspoon of olive oil
2 eggs
Added flavourings:
1 teaspoon of beetroot powder
1 tablespoon of beetroot juice

Serves 2

To make the pasta use an electric mixer- just pop the flour, eggs, oil and beetroot into the mixer and blitz
The mixture should resemble cous cous and should come together easily
The mixture should also be tacky, not sticky
Rest for at least 20 minutes
Boil in salted water for 2 minutes lift out and serve"
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    ["title"]=>
    string(14) "Pasta Tricks I"
    ["type_icon"]=>
    string(43) "<span class="icon-videocam icon-md"></span>"
    ["description"]=>
    string(143) "This time we make pasta in a n electric mixer, making the process quite swift and straight forward. We tackle flavoured dough and filled pasta."
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  [55]=>
  object(WP_Post)#13835 (34) {
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    ["post_content"]=>
    string(739) "Home made fresh pasta is unbeatable and surprisingly simple to make. The process is also quite therapeutic.

You will need:
200g ‘00’ flour
1 teaspoon of olive oil
2 eggs

<b></b>Serves 2

To make by hand:
Place the flour onto the work surface, make a well and pop the eggs and oil in
Slowly combine with one hand, knead until combined and rest for 20 minutes outside the fridge or up to 24 hours in the fridge
Roll as thin as you can and cut into desired shapes
Boil in salted water for 2 minutes lift out and serve

To make your pesto:
Combine 2 sprigs of basil, a handful of pine nuts and grated parmesan in a blender and pulse whilst pouring in 100ml olive oil. Season with salt and lemon juice to taste."
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    string(16) "Pasta Foundation"
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    string(16) "Pasta Foundation"
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  [56]=>
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    ["post_content"]=>
    string(3464) "This dish is appropriate for this time of the year, with spring just round the corner. It is satisfying, yet surprisingly healthy dish. every technique is transferrable and will work on a variety of other ingredients.

Serves 2

For service:
Cut the jelly into small squares or cubes.
Spoon some of the quinoa onto a plate and place the fennel and cucumber around it.
Arrange the beetroot jelly squares around.
Drizzle the plate with the green sauce.
Top it off with the mackerel fillet, skin side up.
Enjoy!
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    string(21) "Tea - smoked Mackerel"
    ["type_icon"]=>
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    ["description"]=>
    string(217) "This dish is appropriate for this time of the year, with spring just round the corner. It is satisfying, yet surprisingly healthy dish. every technique is transferrable and will work on a variety of other ingredients."
    ["locked"]=>
    bool(true)
    ["categories"]=>
    string(21) "|129|131|130|133|144|"
    ["subtitle"]=>
    string(54) "With Black Quinoa, Braised Fennel And Charred Cucumber"
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  [57]=>
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    ["post_content"]=>
    string(1187) "Raw chocolate is a great place to start when learning chocolate work. It’s quick and easy, involves no tempering and is much healthier than the commercially available alternatives.

It's also a good demonstration of the flavours and properties of cacao, which comes in handy when moving on to tempering and more advanced chocolate work.
<h2>Ingredients</h2>
60 cacao butter
45g cacao powder
45g date syrup
1/2 teaspoon of vanilla powder
pinch of salt
<ol>
 	<li>Using a bain marie makes the process near foolproof, but an ordinary pan works fine. You’ll just need to keep a close eye on the temperature</li>
 	<li>Get it going on a low heat, and start melting the cacao butter slowly</li>
 	<li>Once the cacao butter begins to liquify, you can add the date syrup and half a teaspoon of vanilla paste</li>
 	<li>Also add a pinch of salt</li>
 	<li>Once it has melted entirely, with no solids remaining, add the raw cacao powder</li>
 	<li>Cacao powder can be a little stubborn, so be prepared for some stirring to get it properly incorporated.</li>
 	<li>Pour into a silicone chocolate mould</li>
 	<li>Fit for at least an hour and serve frozen</li>
</ol>"
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  object(WP_Post)#13838 (34) {
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    string(2111) "We hope you’re feeling open-minded this week, because we’re taking two pretty familiar ingredients into somewhat unfamiliar territory. The first is wood pigeon - a lovely meat which has been popular in Britain for at least a century, and probably much longer.

You will need:
2 pigeon breasts
1 tablespoon dried oregano
1 teaspoon of dried garlic powder
10 green peppercorns
100g black pudding
2 slices of sourdough bread or brioche
Compote:
2 stalks of rhubarb
1 teaspoon of honey
1 small red onion
Dressing:
1 tablespoon honey
1 tablespoon balsamic vinegar
Pinch of salt and
Small dribble of truffle oil
2 tablespoon of olive or vegetable oil
1/2 teaspoon of Dijon mustard

Serves 2

Combine the pigeon breasts in a large glug of oil, dried oregano, dried garlic powder and green peppercorns and leave to marinate for anything from 20 minutes to 2 hours

To make the rhubarb compote:
Heat a glug of oil in a pan on a medium high heat
Add the chopped red onion with a pinch of salt and colour for a minute
Add the chopped rhubarb and stir them in, followed by a glug of water to soften them followed by the honey
Leave it to simmer gently
Leave until the rhubarb is soft enough for a spoon to go straight through it

Crumbled black pudding:
Break the pudding into chunks onto m baking tray lined with balking foil
Bake for 15 minutes at 200C

Dressing:
Start with honey, then add balsamic vinegar and stir together to loosen the consistency
Next, add a pinch of salt and a small dribble of truffle oil, then olive or vegetable oil
Then add the dijon mustard
Check for seasoning

To cook the breasts:
Use a fair amount of oil, and a high heat
Rub off some of the herbs
Add them to the hot pan and fry for 1 and a half to 2 minutes a side until just pink in the middle
Leave to rest for for couple of minutes
Serve on top of the sliced bread with the accompaniments

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  [59]=>
  object(WP_Post)#13839 (34) {
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    string(2768) "Continuing our seafood theme, we’d like to introduce a species of fish which used to be pretty much ignored by fishermen, used as bait to catch other fish or even thrown back into the sea, but which is now gaining popularity. The gurnard.

You will need:
1 golden beetroot, cooked and cubed
2 Gurnard fillets
1 lemon
Puree:
1 sweet potato
400ml chicken stock
1 vanilla pod
Potato flower:
1 waxy potato
Beurre Noisette:
150g unsalted butter
Handful of pine nuts
1 tablespoon of freshly chopped dill

Serves 2:

Puree:
First we’ll make a puree of sweet potato and vanilla
Just cube a sweet potato and caramelise in a hot pan with a dash of oil and pinch of salt
Pour in enough of the chicken stock so the potato is covered, then bring to a stable boil
Cut a vanilla pod in half, scrape out the seeds, and then add both to the pan
Leave to boil for around 10 minutes
Keep an eye on it and add more stock if necessary, to avoid it drying out
After 10 minutes, remove the vanilla pod, then use a slotted spoon to remove the potato cubes and place in a blender
Add the remaining liquid to the blender incrementally, we are looking for a thick consistency
Also check for seasoning as you go - adding more salt if it tastes too sweet. We need the flavours to be balanced on the edge between sweet and savoury for maximum effect.

Potato flower:
Preheat the oven to 190C
Slice the potato very thinly and cut out with a cookie cutter
Take a baking sheet, lined with baking paper and spread some oil on it
Arrange five slices in an interlocking flower, then bake in the oven for 5-10 minutes
Keep checking on them, looking for a golden brown colouring around the edges, but do not let them burn

Fish:
Heat a glug of oil in a pan
Salt the skin side of the fish, then place into the pan where it will immediately start to sear for 3-4 minutes
Two minutes in, we added a small knob of butter to enhance the browning effect
Check the fried fillet for self-release, then give it another minute or so on the other side, spooning the butter and oil on top as you go
Finally, add a squeeze of lemon juice just before removing from the heat

Beurre Noisette:
Whilst the fish is resting, make the sauce
Melt the butter on a high heat, adding a pinch of salt
Once it’s about half melted, add the pine nuts
Watch the pan and maintain a steady, stable simmer
The moment it starts to smell like toasted hazelnuts, check the colour
If it’s darkened, it’s ready
Add a squeeze of lemon juice and turn off the heat
Add the dill and serve
Just get a large dollop of puree and smear it across the plate with the bottom of a tablespoon
Rest the fillet on top, skin side up, surrounded by the beetroot cubes and potato flower"
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  [60]=>
  object(WP_Post)#13840 (34) {
    ["ID"]=>
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    string(3153) "We’re taking a slight diversion this week to look at an unappreciated and seriously underrated type of food - offal.

You will need:
Devilled Kidneys:
1 small finely chopped shallot
6 lamb kidneys
Couple of knobs of butter
1 tablespoon plain flour
1 tablespoon tomato puree
1 teaspoon mustard
2 garlic cloves, sliced
1 red chilli, sliced
2 tablespoons of whisky
1 tablepoon of Worcester sauce
1 tablespoon chopped chives

Sweetbreads:
10 green peppercorns
1 teaspoon fennel seeds
1/2 teaspoon mustard powder
6 allspice
3 black cardamom pods
300ml full fat milk
200g flour
Tablespoonful of garam masala

Livers:
150g butter
250g chicken livers
1 small shallot, finely chopped
1 clove of garlic, sliced
1/2 teaspoon of mustard powder
2 tablespoons of brandy
1 teaspoon of Worcester sauce
1 teaspoon of cranberry powder
1 tablespoon of shelled pistachios
1 teaspoon of capers

Serves 2

Devilled Kidneys:

Get a glug of oil into a pan on a very high heat, then add finely chopped shallots and a pinch of salt
As soon as the shallot begins to colour at the edges, add the kidneys and let them sear briefly before turning them
Add the butter and turn the kidneys
Add the flower and stir it in
Next, add the tomato puree and mustard followed by the garlic and chilli
Pour in the whisky and Worcester sauce
Add the chives and serve on top of a slice of brioche

Sweetbreads:

Add the spices to the milk in a sauce pan
Place the sweetbreads into the milk
Cover with clingfilm, and marinate in the fridge overnight, or at least for a few hours
Once you’re ready, bring gently up to boil and simmer for two minutes
Use a slotted spoon to remove the meat, then get a pan ready on a high heat
Coat sweetbreads in the flour, mixed with garam masala
Get a large glug of oil in the pan and, making sure the sweetbreads are lightly coated, place them into the oil
After a minute or two, add a few knobs of butter
Pieces of this size should only need 4 to 5 minutes in the pan
Take them out and sprinkle with a little salt, then they’re ready to serve with a small pot of tartare sauce
<img class="alignnone size-large wp-image-2982" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/04/FullSizeRender_3-1200x1232.jpg" alt="FullSizeRender_3" width="1200" height="1232" />

Liver:

Melt the butter in a pan on a medium heat, then remove from the heat once it’s completely melted
Pour about half of it into a frying pan, along with a glug of oil
Add finely chopped shallot and fry until beginning to colour
Add the livers and a pinch of salt, then leave to cook
Add the mustard powder and brandy
Next, add chopped garlic and a generous dash of Worcester sauce.
At the last minute, add a teaspoon of dried cranberry powder and the rest of the butter
Pour into a blender and process until silky smooth
Stir in the nuts and capers and leave to set in the fridge until needed
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    string(2662) "<p style="padding-left: 30px;">Nowhere is freshness more important than with fish. For best results, learn fish filleting for yourself. It's easier than you might think.</p>
Fish meat perishes quickly once its removed from the body, degrading both taste and texture, so being able to fillet your fish at home is very useful. At the very least, understanding more about fish filleting, the anatomy and the properties of the meat will help you get the very best from your fish.
<h2>Round fish</h2>
To gut the fish, place the point of the knife inside the anus and cut at an angle along the lower abdomen, keeping your cut shallow and piercing just the flesh, not the internal organs. Remove the guts and make sure you clean the inside.

Mark the edges of the fillet by slicing down to the bone, just behind the pectoral fin and across the tail. Then start to cut along the back, just above the dorsal fin, pushing down firmly with your other hand so the skin stays tight. Use steady, sweeping strokes and you should hear and feel a scraping or clicking as the knife moves over the ribs.

Be careful once you reach the spine - guide the knife over the ridge, and then down again to avoid losing any meat in the other half. Finally, cut all the way through the pin bones, which may take some pressure.

Clean the fillet by cutting off the belly section. Repeat this process on the other side of the fish.
Remove the pin bones, which run about 3 or 4 centimetres from the head end - you can feel for these with your fingers first. Cut a v-shaped valley into the flesh where the pin bones are, but avoid piercing the skin - only go as deep as the pin bones themselves.

<img class="wp-image-2782 size-medium aligncenter" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/01/006-E-Fish-10-500x281.jpg" alt="006 E - Fish 10" width="500" height="281" />
<h2></h2>
 
<h2>Flat fish</h2>
Follow some of the same initial steps as above (see video). Then, using the same sweeping strokes, cut the flesh away from the ribs. Once you reach the skirt you may be able just to pull the fillet free, but do not force it. If it does not come away easily, just slice through the skin.

Follow the same procedure for the other fillet on this side, then turn the fish over and repeat. Again, you can discard the carcass now or keep it to make stock.

Remove the skin by inserting the knife near the tail end at a 45 degree angle - be prepared to lose a little stump of meat from the end of the fillet. Press the knife down hard so it stays flat on the surface, moving it back and forth as you push away from you.

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  object(WP_Post)#13842 (34) {
    ["ID"]=>
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    ["post_date"]=>
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    string(2979) "Cooking fish is an extremely useful skill, but too many people are nervous or squeamish about it. In this, the first of two dedicated tutorials, we demonstrated three easy methods to kick-start your knowledge and confidence, whilst getting you reliably delicious results.

The video itself focuses on technique and the following recipes are designed to help you put those techniques into practice.

<h2><strong>What to remember when cooking fish:</strong></h2>
- Use plenty of oil when pan-frying, and get the oil really hot.
- Season the skin of the fish generously with salt.
- Fry skin side down first, pressing down with a spatula for the first minute.
- Check after 3 minutes or so, looking for self-release, golden browning and crispy skin.
- Fry the other side and check after a minute or two.

- When steaming a fillet with a thin, tapered tail, you can fold it over for more even cooking.

- Properly cooked fish has flesh whose flakes are defined but not yet separating
- The colour of the flesh should be plain and solid, with no greyness or translucency.
- The flesh should feel firm, but with a slight softness inside.

<h2><strong>Pan-Fried Sea Bass with Chorizo Mash and Chive Oil</strong></h2>
2 sea bass fillets
500g potatoes
Large knob of butter
50ml of milk
100ml olive oil
Bunch of chives
Packet of cooking chorizo
<ol>
 	<li>Blend the chives with the olive oil, reserving a couple of chives for decoration</li>
 	<li>Cut the chorizo and place on a baking tray and bake in a hot oven for 10-15 minutes</li>
 	<li>Boil potatoes in salted water until soft</li>
 	<li>Drain them and mash</li>
 	<li>Put the pan back on the hob and add butter and milk and season to taste, keep on low heat</li>
 	<li>Season the skin of the fish and place in a very hot pan, skin side down, until the skin is crispy</li>
 	<li>Flip over and finish cooking the fish</li>
 	<li>To check if the fish is cooked, make sure that the fish is not translucent and that the flakes are defined</li>
 	<li>Stir the chorizo through the mash and place on a warmed plate</li>
 	<li>Place the fish on top and drizzle with the oil</li>
</ol>

<h2><strong>Steamed Sole</strong></h2>
<ol>
 	<li>Place a steaming basket over a pan of water with aromatics, such as bay leaf, peppercorns etc.</li>
 	<li>Once the water boils, turn down to a simmer, place the fish into the top basket (lined with baking paper) and steam for 4-6 minutes until the fish is cooked through</li>
</ol>

<h2><strong>Fish and Vegetables ‘en Papillote’</strong></h2>
<ol>
 	<li>Use a sheet of baking paper inside a larger sheet of kitchen foil</li>
 	<li>Slice a selection of vegetables and arrange on the baking sheet</li>
 	<li>Season with salt, olive oil and a small dash of white wine vinegar</li>
 	<li>Wrap tightly into a bundle, then bake at 180C for 20 minutes or until cooked through</li>
</ol>"
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    string(18) "Fish Basics Part 1"
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    ["description"]=>
    string(272) "Cooking fish is an extremely useful skill, but too many people are nervous or squeamish about it. In this, the first of two dedicated tutorials, we demonstrated three easy methods to kick-start your knowledge and confidence, whilst getting you reliably delicious results."
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  object(WP_Post)#13843 (34) {
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    string(2882) "Cooking fish is an extremely useful skill, but too many people are nervous or squeamish about it. In this, the first of two dedicated tutorials, we demonstrated three easy methods to kick-start your knowledge and confidence, whilst getting you reliably delicious results.

The video itself focuses on technique and the following recipes are designed to help you put those techniques into practice.

- When steaming a fillet with a thin, tapered tail, you can fold it over for more even cooking.

<h2><strong>Fish & Chips</strong></h2>
Cornflour and plain flour (equal amounts)
Dark ale, ideally ice cold
Fish
Potatoes
Salt
Frying oil
<ol>
 	<li>Cut potatoes into chips</li>
 	<li>Boil in salted water for 2 minutes, then drain immediately</li>
 	<li>Keep in the fridge</li>
 	<li>Head the deep-frying oil to 150C and cook the chips until softened, but remove them as they begin to colour.</li>
 	<li>Mix the flours together</li>
 	<li>Add the ale gradually and whisk until it reaches double cream consistency</li>
 	<li>Cover the fish in batter and deep-fry for 8-10 minutes, depending on the size of the fish</li>
 	<li>Heat the oil to 180C and fry the chips for service until golden brown</li>
</ol>
 
<h2>Fish Risotto</h2>
40g unsalted butter
1tbl olive oil
1 small onion
1 clove garlic
200g Arborio rice
75ml dry white wine
875ml fish or vegetable stock
Salt and pepper
Crème fraiche
Selection of chopped fish
<ol>
 	<li>Heat the butter and olive oil in a pan</li>
 	<li>Add the chopped onion and sweat until translucent and add the garlic for 1 minute only</li>
 	<li>Next, add the rice and heat until you cannot touch the grains for more than an instant</li>
 	<li>Add the wine and let it be absorbed</li>
 	<li>Start adding your stock, bit by bit. Wait until each measure has been absorbed before adding the next and keep the pan hot.</li>
 	<li>Stir constantly to keep the starch moving (in order to create a creamy consistency)</li>
 	<li>Season little and often</li>
 	<li>Cook until al dente, add more water if necessary</li>
 	<li>Add the creme fraîche</li>
 	<li>Stir the fish in and cook through</li>
 	<li>Season to taste</li>
</ol>"
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    string(1101) "We will be exploring an absolute classic today; the meringue.
The name immediately suggests a dessert, but actually the technique and principle behind the meringue has many uses, and is an important building block of modern cuisine in general.

You will need:
4 egg whites (medium, each weighing 30g).
225g caster sugar

Makes 10-12 medium meringues:

Preheat oven to 110C and line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a table spoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
Add the rest of the sugar and gently fold in
Pipe mixture onto the baking sheet
Bake for 35 minutes to an hour (depending on the size) until the meringues lift off easily of the paper
Leave to cool and then decorate with the whipped cream and fruit

<img class="alignnone size-large wp-image-2956" src="https://k93541ii23p33xgh425kh5me-wpengine.netdna-ssl.com/wp-content/uploads/2016/03/IMG_2794-1200x1138.jpg" alt="IMG_2794" width="1200" height="1138" />"
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    ["post_content"]=>
    string(2788) "It's easier than you might think to get perfect results when cooking with quail eggs. As always, it pays to take a little time to understand how they work.
<h2><strong>Hardboiled Quail Egg</strong></h2>
<ol>
 	<li>Make sure the eggs are room temperature, so they don’t crack in the hot water</li>
 	<li>Bring a pan of water to a boil and lower the eggs in all at once with a slotted spoon</li>
 	<li>Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water</li>
 	<li>Leave them to stand for a couple of minutes, but don’t let them cool down completely</li>
 	<li>Gently tap or roll the eggs on your work surface to crack the shall all over</li>
 	<li>Start peeling from the bottom of the egg</li>
 	<li>Try and get under the membrane between the shell and the white, which will make them easier to peel</li>
 	<li>Rinse in water and they are ready</li>
</ol>

<a href="https://www.thedevilledegg.com/recipes/pickled-quail-eggs/">Pickled quail eggs</a>

<a href="https://www.thedevilledegg.com/recipes/devilled-quail-egg/">Devilled Quail eggs</a>
<h2><strong>Poached Quail Egg</strong></h2>
<ol>
 	<li>Bring a pan of water to boil (around 500ml for 12 eggs) and add a tablespoon of white wine vinegar</li>
 	<li>Pour 200ml of room temperature water into a bowl with a teaspoon of white wine vinegar</li>
 	<li>Using a small serrated knife, open the quail eggs and get them into the bowl with water and vinegar</li>
 	<li>No need to worry about any bits of shell</li>
 	<li>Once the water in the pan is boiling, pour the contents of the bowl in, all at once</li>
 	<li>Bring to a simmer and cook for 60-90 seconds</li>
 	<li>To check whether the eggs are ready, simply lift one out with a slotted spoon and gently prod it</li>
 	<li>The egg yolk should still be nice and soft, with the egg white set around it</li>
 	<li>Once you are happy with them, lift them all out and place on a paper towel to dry them off a little</li>
 	<li>Trim off any stringy bits of egg white and serve immediately</li>
</ol>
<a href="https://www.thedevilledegg.com/recipes/quail-eggs-benedict/">Quail Eggs Benedict</a>

<a href="https://www.thedevilledegg.com/recipes/poached-quail-egg-caramelised-onion/">Poached Quail egg with red onion marmalade and brioche croustade </a>
<h2><strong>Fried Quail Egg</strong></h2>
Heat a large glug of oil in a non stick pan
For individual fried eggs, fry in batches
Open using a small serrated knife and carefully pour straight into the hot oil
They will take no more than a minute to cook
Remove from the pan
You can use a small cookie cutter to cut into neat circles

<a href="https://www.thedevilledegg.com/recipes/salmon-tartare/">Salmon Tartare & Fried Quail Egg</a>

"
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  [66]=>
  object(WP_Post)#13846 (34) {
    ["ID"]=>
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    ["post_content"]=>
    string(3362) "Desserts which are rich, heavy and hot tend to work best in Winter. In the warmer months it’s better to keep it light and refreshing, whilst making good use of all the tasty fruit which is in season.

You will need
Meringues:
4 egg whites (medium, each weighing 30g)
225g caster sugar
Paste red food colouring
Jelly:
100ml Pimms
8 strawberries, halved
6 mint leaves
Panna Cotta:
125ml full fat milk
125ml natural yoghurt
1 teaspoon of vanilla paste
30g caster sugar
6 leaves of gelatine
To serve:
2 strawberries, cut into 6-8 wedges
6 frozen raspberries
2 shortbread biscuits, crumbled

Serves 2

Meringues:
Preheat oven to 110C and line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a table spoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
Add the rest of the sugar and gently fold in
Pipe mixture onto the baking sheet
Bake for 35 minutes until the meringues lift off easily of the paper
To colour it:
We’ve taken a tube of red food colouring, and squeezing a line of red up the side of the piping bag
It doesn’t have to be neat - we just want part of the meringue mix to slide over it as it is pushed through the piping bag, colouring it red
Note:
If you’re keen to use totally natural colouring, you can combine powdered beetroot with a little water to get the desired consistency

The strawberry jelly:
Just halve the strawberries and cook in a small pan along with some Pimm’s with the lid on for 5 minutes
After 5 minutes, remove the lid and bring to boil for about half a minute, checking that they have softened
Turn off the heat, and add a handful of mint leaves, without the stalks
Put this through a blender until smooth, then return to the pan on a medium heat again, putting it through a sieve first
Push any remaining liquid through with a spoon, and discard the rest
Always soak gelatine leaves for 5 minutes before using and add to the warm Pimms mixture
Stir gently until they are completely dissolved, then remove from the heat and pour onto a plate or baking tray - anything flat with a decent edge
As always, cling film it first
Spread it out and aim for a thickness of 2 to 3 millimetres.
Leave in the fridge to set for a minimum of one hour

Panna Cotta:
To make the panna cotta, heat the milk, vanilla and sugar until scalded
Soak the gelatine in cold water and add to the milk followed by the yoghurt
Pour into a jug and keep to one side
Get a clean piece of acetate and roll it up into a tube
Use adhesive tape or elastic to hold it together, then tightly cover one end in cling film to keep the liquid from escaping
Stand it up in a tall glass or something similar
Give the panna cotta at least 3 hours to make sure it has set throughout

Service:
Slice the cylinder into sections first, and then cut a strip of jelly to the same width
Roll it up and trim the jelly to fit, then assemble the rest of the dish
A line of crumbled shortbread
Add a few mini meringues and the fresh strawberry, sliced neatly
To add a little extra punch to the presentation and flavour, we added some raspberry, frozen solid, then broken into individual drupelets just before service and sprinkled across the plate"
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    string(201) "Desserts which are rich, heavy and hot tend to work best in Winter. In the warmer months it’s better to keep it light and refreshing, whilst making good use of all the tasty fruit which is in season."
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    ["post_content"]=>
    string(1101) "Perfectly cooked duck breast is a balancing act. How do you render the fat and crisp up the skin without overcooking the meat? This tutorial shows that it's actually quite easy to achieve.

The key is to thoroughly score the skin and fat, then fry the skin side before roasting the whole cut.
<ol>
 	<li>Score the skin side from end to end, making a series parallel incisions with a sharp knife.</li>
 	<li>Cut right through the layer of fat but not into the meat, then repeat at a ninety degree angle.</li>
 	<li>Salt the skin side, then place in a cold, dry frying pan with that side facing down.</li>
 	<li>Bring to a high heat and fry the skin in the rendered fat until golden brown.</li>
 	<li>Flip it and fry the other side for 5 minutes, adding colour and flavour.</li>
 	<li>Roast in an oven preheated to 200℃ for 8-10 minutes, depending on the size.</li>
 	<li>Pinch with care to gauge whether it is cooked just right (firm at the edges, yielding in the centre).</li>
 	<li>Rest uncovered for about 5 minutes, but no longer.</li>
 	<li>Slice for service.</li>
</ol>"
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    string(373) "Gluten is much talked about but often poorly understood. This tutorial explains precisely what it is and what it does, both to bread and the human body.

Understanding fundamentals like this is often the key to improving your results across an entire area of cooking. It's also pretty fascinating stuff.

You may never look at white bread the same way again."
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  [69]=>
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    string(1225) "Brining meat is an amazing way to keep moisture inside. It is great for the BBQ season, but will become a staple in your kitchen once you have tried it.

Serves 2

Ingredients
<ul>
 	<li>4 lamb chops</li>
 	<li>1l apple juice</li>
 	<li>80g salt</li>
 	<li>2 tablespoons of dried mint</li>
 	<li>Hummus:
<ul>
 	<li>400g cooked chickpeas</li>
 	<li>100g fresh peas, blanched for 2 minutes (or frozen peas - thawed)</li>
 	<li>4-5 sprigs of mint</li>
</ul>
</li>
</ul>
Method

The basic principle of brining involves a solution of 80 grams of salt per litre, and submerging the meat for anything from 30 minutes to several days, depending on the size of the cut - roughly 1 hour for every half-a-kilo

Combine the juice, salt and mint
Submerge the chops in the liquid - 20 minutes should be enough here
Cover with clingfilm and leave in the fridge
Preheat the BBQ to 250C
We lowered the heat to 200C after about a minute and let them cook for 3 to 4 more minutes before turning them
Give them another 3 to 4 minutes after turning, then remove from the heat
Rest for a few minutes and then serve with the hummus

Hummus:
Place all the ingredients into a blender and process until smooth"
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    ["title"]=>
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    ["subtitle"]=>
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  [70]=>
  object(WP_Post)#13850 (34) {
    ["ID"]=>
    int(3183)
    ["post_author"]=>
    string(1) "8"
    ["post_date"]=>
    string(19) "2018-06-01 17:39:02"
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    ["post_content"]=>
    string(5449) "Make your picnic shine with a few of our twists!
You will need:
Soda bread:
170g self-raising flour
170g rye flour
1/2 teaspoon salt
290ml buttermilk
1/2 teaspoon baking soda
1 tablespoon dried dill
1 beetroot, grated
Sandwich filling:
4 smoked mackerel fillets
2 large tablespoons of cream cheese
2 tablespoons of chopped dill and chives
Zest from 1 lemon
Pickled quail eggs:
10 cooked and peeled quail eggs
300ml beetroot juice
1 tablespoon of garam masala
40ml red wine vinegar
Buffalo chicken wings:
2-3 wings per person
150ml Louisiana hot sauce
2 heaped tablespoons of red pepper and almond pesto
Salmon roulade:
200g smoked salmon, sliced
100g small brown shrimp
100g hot smoked, flaked salmon
Zest from 1 lemon
2 tablespoons of chipped dill and chives
1 tablespoon of black sesame seeds
2 heaped tablespoons of ricotta cheese
10-15 spinach leaves
Truffled popcorn:
100ml cooking truffle oil
2 tablespoons of popping corn
Large pinch of salt

Serves 2

Soda bread:
Preheat the oven to 200C
Mix the flours with the salt and the dill
Add the grated beetroot and combine well, then add the baking soda
Next, add the buttermilk and mix it quickly to form a soft dough
Dust a large baking tray with flour
Transfer it gently onto the baking sheet
Use a large, straight spoon handle and coat it in flour
Use the handle to push a cross shape into the dough
Bake for about 30 minutes, or until the loaf sounds hollow when tapped
Leave to cool on a wire rack
Filling:
Peeling the skin off some fillets of smoked mackerel, then break it into flakes with your fingers
Next, zest a whole lemon into the bowl, and add the soft cheese
Mix together, adding the chopped dill and chives as you go
Keep cool until you’re ready to make the sandwiches
We suggest spreading it thickly and serving between two slices!
Alternative fillings:
- hummus, grilled vegetables (oregano bread)
- basil, mozzarella, tomato (basil bread and lemon zest bread)
- tuna mayo with fresh corn (lemon thyme bread)
- egg mayo with finely chopped chives, red onion and watercress (dried onion bread)
- fresh avocado, fried egg, chilli flakes and a generous squeeze of lemon juice (chilli flakes in the bread)

Beetroot pickled quail eggs:
Simply marinate them overnight in a bowl with some beetroot juice, red wine vinegar and garam masala
Next day, remove them from the marinade and give them a gentle rinse under cold water

For the chicken:
Start with a Louisiana hot sauce, combine it with the red pepper and almond pesto
Get the chicken wings into the bowl and coat them thoroughly, using a spoon
Leave these to marinate for 30 minutes, then cook in the oven for about 20 minutes on 220C, until dark brown areas are starting to form on the crust
Make sure the juices run clear and serve

Salmon roulade:
Start with the flaked salmon and brown shrimp and add the black sesame seeds, zest of a lemon and the chopped chives and dill
Add the ricotta and combine
Taste it and season to your preference, then roll out a sheet of clingfilm across your worktop
Arrange your smoked salmon slices in a rectangular shape, making sure they overlap
Spread the filling as evenly as possible, about 5 millimetres high, leaving a little space on all sides
Top with some fresh spinach leaves
Roll up as tightly as possible, then twist the ends to push it into a tight cylinder
Leave in the fridge for 2 hours at least, so it has a chance to set, before slicing for service

Popcorn:
Pour a thin film of truffle cooking oil into your pan, then add the corn and salt
Bring to a medium to high heat
Cover with a lid and let them cook
You can give them a shake every now and then to make sure they don’t stick and burn
Once four seconds have passed without anything popping, remove from the heat but leave the lid on
Leave to cool for a couple of minutes, then remove from the pan, either to serve immediately or later. They are best when they are fresh and warm

<strong>Louisianna style hot sauce</strong>:
10 fresh red chiles
4 medium cloves garlic, sliced in half and peeled
1 tsp finely chopped fresh basil
1 tsp finely chopped fresh oregano
1/4 tsp ground celery seed
Salt and black pepper
250ml white wine vinegar

Place the chillies under a hot grill
Grill the chillies under the hot grill fro 2-3 minutes, turning occasionally, until they blister and start turning black
Transfer the chilies to a large bowl, cover with cling film, and let cool for 10 minutes
Stem and peel the chilies
Put the chillies, garlic, basil, oregano, celery seed, a big pinch of salt, and 1/2 tsp back pepper in a food processor
With the machine running, slowly add the vinegar through the feed tube and process until smooth. Strain the sauce through a fine sieve and season to taste with more salt
Keep in an airtight container in the fridge

<strong>For the pesto</strong>:
For the pesto- blitz 1 clove of garlic with a little pinch of salt, small handful of parsley leaves, handful of almonds and 200g of grilled red peppers and blitz further (keep chunky)
Add 50g grated parmesan and blitz for a couple seconds
Add enough olive oil to bind
Season to taste with salt, pepper and lemon juice
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    string(1555) "As the foundation for an amazing array of delicious sauces, white sauce occupies a special place in French culinary tradition, and in Western cooking in general. It's also delicious and well worth knowing how to make.

<h3>Ingredients</h3>
Thin sauce:
<ul>
 	<li>25g plain flour</li>
 	<li>25g unsalted butter</li>
 	<li>600ml full fat milk</li>
 	<li>1/8 teaspoon of salt</li>
</ul>
Medium sauce:
<ul>
 	<li>25g plain flour</li>
 	<li>25g unsalted butter</li>
 	<li>300ml full fat milk</li>
 	<li>1/8 teaspoon of salt</li>
</ul>
Thick sauce:
<ul>
 	<li>50g plain flour</li>
 	<li>25g unsalted butter</li>
 	<li>600ml full fat milk</li>
 	<li>1/8 teaspoon of salt</li>
</ul>
Use the same method for each of the above options.
<ol>
 	<li>Melt the butter in a pan on a medium heat, adding a pinch of salt at the outset.</li>
 	<li>Once the butter is melted and is starting to foam, it’s ready for the flour.</li>
 	<li>Stir to incorporate it - the roux should thicken pretty quickly.</li>
 	<li>Cook and stir for about a minute - that should be plenty of time for it to come together.</li>
 	<li>To stop it cooking, turn off the heat and start adding the milk.</li>
 	<li>Initially, pour it in little by little, whisking thoroughly after each addition.</li>
 	<li>Return the pan to a medium heat and allow it to thicken once more.</li>
 	<li>It will take at least five minutes for the sauce to thicken properly.</li>
 	<li>Taste to make sure the flour has been cooked</li>
 	<li>Season to taste</li>
</ol>"
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  object(WP_Post)#13852 (34) {
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    string(2747) "Puff pastry may be delicious, but it's not the sort of thing most people would make at home. That's where rough puff pastry comes in. It's much easier than the traditional method, but produces very similar results.

People regularly overestimate the hassle and underestimate the benefits of home cooking. Rough puff pastry is the sort of shortcut that can help tip the balance.
<h3>Ingredients</h3>
125g strong/bread plain flour
1/2 tsp salt
125g unsalted butter
50ml water
<ol>
 	<li>Start with the butter: use straight from the fridge and soften it by beating with a rolling pin between two sheets of baking paper until pliable.</li>
 	<li>Slice into cubes, then get ready to combine it with the flour in a bowl.</li>
 	<li>Add the salt.</li>
 	<li>Rub the flour and butter between your fingertips, combining them a little bit at a time.</li>
 	<li>Make sure you keep dredging up the flour from the bottom of the bowl and break up the largest chunks of butter until it resembles a bowl of breadcrumbs with a few larger bits.</li>
 	<li>Add the water incrementally and bring it together with a dough scraper.</li>
 	<li>Keep mixing gently until the dough is firm and cohesive.</li>
 	<li>We recommend pushing it against the side of the bowl to test how well it sticks together. If you’re encountering lots of dry, floury patches then feel free to add a little extra water.</li>
 	<li>Flakes or specks of butter in the dough are a good sign.</li>
 	<li>Flatten and wrap in baking parchment and chill for at least thirty minutes.</li>
 	<li>The pastry needs to rolled out until it’s length is three times its width.</li>
 	<li>A little bit of cracking at the edges is nothing to worry about. Just push it together and continue.</li>
 	<li>Aim for a smooth rectangular shape.</li>
 	<li>Remove the top sheet of parchment and double fold (see video).</li>
 	<li>Turn ninety degrees and repeat this process twice.</li>
 	<li>Wrap it up and leave in the fridge.</li>
 	<li>Chill for least an hour (ideally overnight) to make sure everything has set completely.</li>
 	<li>To bake, preheat the oven 200C</li>
 	<li>Glaze the top (but not the sides, otherwise the layers might stick) with a beaten egg.</li>
 	<li>It might be worth chilling the pastry again before baking. If it spends a long time out of the fridge during prep, the butter can melt and ooze out of the pastry.</li>
 	<li>Bake for roughly 20-25 minutes, or until the pastry has risen and turned a deep golden brown on top (precise times will vary depending on filling etc.).</li>
 	<li>Firm sides are another indicator that the pastry is properly cooked (it may also be worth checking that the bottom of the pastry is not soggy).</li>
</ol>"
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  [73]=>
  object(WP_Post)#13853 (34) {
    ["ID"]=>
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    ["post_author"]=>
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    ["post_content"]=>
    string(2950) "Transform a humble tomato salad into an absolutely stunning dish, using clever tricks to enhance the presentation and flavour of individual ingredients.

It may be a little complicated, but gratifying and delicious. Also, all of the various techniques showcased here are valuable in their own right.

<h2>Ingredients</h2>
Tomatoes
Cherry tomatoes
Handful black olives
1 tablespoon of capers
1 lemon
2 cloves garlic
1 red chilli
1 sheet of rice paper
1-2 tablespoons dried oregano
Thyme
Oregano
Chives
3-4 baby cucumbers and/or 1 regular cucumber
1 tablespoon cider vinegar
Rapeseed oil

Curd:
2l full fat milk
4 tablespoons of lemon juice

Serves 2

<h2>Method</h2>
<ol>
 	<li>Apply a generous drizzle of oil to the lower baking sheet.</li>
 	<li>Submerge the rice paper in a bowl of water and soak for one minute.</li>
 	<li>Remove and dry using kitchen roll.</li>
 	<li>Season generously with the dried oregano, salt and lemon zest.</li>
 	<li>Fold in half, cut into wedge shapes and place on the oiled baking sheet, pressing the other baking down on top.</li>
 	<li>Bake at 170°C for 8-10 minutes, or until crispy and transparent.</li>
 	<li>Leave on a sheet of kitchen roll to soak up the excess oil.</li>
 	<li>Chop the baby cucumbers brunoise, cut the cucumber skin into strips and slice the cherry tomatoes in half lengthways.</li>
 	<li>Slice, blanche and peel the large tomatoes as shown in the video.</li>
 	<li>Quarter half of the tomatoes, removing the core and cutting into concasse.</li>
 	<li>Cut the remaining half of the tomatoes into thick slices.</li>
 	<li>Marinate these thick slices in oregano, salt, vinegar and oil (in a vacuum-packed bag or in a bowl).</li>
 	<li>Finely chop the chives, oregano and thyme.</li>
 	<li>Chop the olives roughly, spread on a lined baking tray and bake in the oven at 170°C, for 8-10 minutes or until they are firm, dry and slightly crunchy.</li>
 	<li>To make the curd, heat the milk in a large pan.</li>
 	<li>Once it begins to boiling point and rise up the sides of the pan, turn the heat off, add the lemon juice and give it a gentle stir. Then leave it to cool for 20 minutes.</li>
 	<li>Remove the lumps with a spoon and transfer to a sieve to drip dry.</li>
 	<li>Season with a bit of salt and dried oregano.</li>
 	<li>To make the sauce or vinaigrette, finely chop a clove of garlic and a section of a red chilli.</li>
 	<li>Heat a glug of oil in a small pan on a high heat, adding the chopped thyme and oregano, then the capers.</li>
 	<li>Add the garlic and chilli, and simmer for a few minutes.</li>
 	<li>Finally, add the cherry tomatoes and stir.</li>
 	<li>As the tomatoes begin to soften, add a little squeeze of lemon juice, plus the chopped baby cucumbers and heat through just before removing the pan from the heat.</li>
 	<li>Assemble all the elements in the tomato salad and serve.</li>
</ol>"
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    ["title"]=>
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    ["description"]=>
    string(152) "Transform a humble tomato salad into an absolutely stunning dish, using clever tricks to enhance the presentation and flavour of individual ingredients."
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    string(46) "with curd, toasted olives and rice paper shard"
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  [74]=>
  object(WP_Post)#13854 (34) {
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    string(1259) "Appearances can make a big difference to our enjoyment of food. So although squid ink tuiles are hardly an essential skill, they're an excellent way to up your game when presentation really matters. Plus, they bring extra flavour and crunch to your dish.
<h3>Ingredients</h3>
Makes approximately 20 squid ink tuiles

10g plain flour
1/8 tsp salt
10g oil
80g water
5g squid ink
<ol>
 	<li>Place the squid ink into a large bowl</li>
 	<li>Add the oil and mix</li>
 	<li>Pour in the flour and salt and combine thoroughly</li>
 	<li>Leave to stand for 10 minutes</li>
 	<li>Preheat a non-stick to high</li>
 	<li>Cook in batched - 1 spoonful at a time</li>
 	<li>Once the mixture stops bubbling and lifts easily from the pan (around 3-4 minutes), remove carefully with a palette knife and place on a paper towel to soak up any excess oil</li>
 	<li>Use as a garnish</li>
</ol>
Visually, the tuiles tend to work best in smaller dishes such as starters, and make an excellent match with rich and soft food such as meat, fish and egg.

Click <a href="https://www.thedevilledegg.com/recipes/steak-tartare/">here</a> for the <a href="https://www.thedevilledegg.com/recipes/steak-tartare/">steak tartare recipe</a> featured in the video."
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  [75]=>
  object(WP_Post)#13855 (34) {
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    ["post_content"]=>
    string(2335) "Those of you who already love oysters - we know you’ll enjoy both these recipes. However, it’s the skeptics that we’re really reaching out to here… if you haven’t tried oysters in a while, or at all, now is the time.

You will need

Bloody Mary Jelly:
250ml tomato juice
6 gelatine leaves
1 tablespoon of finely chopped onion or shallot
1 tablespoon chopped celery
Tabasco sauce to taste
Decent pinch of salt and pepper
Grated fresh horseradish to taste
Lemon zest from 1/2 a lemon
Dash of Worcestershire sauce
Pinch of ground black cardamom
2 tablespoons of chilli (or plain) vodka

Hush Puppies:
6 freshly shucked oysters
100g buttermilk
200g plain flour
1 tablespoon of Creole seasoning (1 teaspoon paprika, 1teaspoon of dried oregano, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of dried basil, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1/2 teaspoon thyme and 1 teaspoon of dried garlic and onion)
200g cornmeal
Oil for deep frying

Bloody Mary Jelly:

Pour the tomato juice into a pan on a medium heat
Soak six gelatine leaves in a bowl of cold water for 5 minutes
Add the rest of the ingredients, except for the vodka
Add the gelatine and stir through
Add the vodka
Have a plate or small tray ready, lined with cling film
Spoon the mixture onto the cling film to a depth of 3-4 millimetres then move very carefully to a shelf in the fridge until set
Cube and serve with freshly shucked oysters

Oyster Hush Puppies
Makes 6 oysters
Remove the raw oysters from their shell
Coat in buttermilk
Think of Southern Fried chicken - that’s the sort of flavour and texture we’re introducing here.
Here we have plain flour with a teaspoon of creole seasoning
Roll the oyster in the seasoned flour until lightly coated
Transfer the oyster from the egg into the cornmeal, then, using your dry hand, roll it around until evenly coated
Place carefully into the oil and deep fry for 2-3 minutes.
Take them out and place on a couple of layers of kitchen roll to drain excess oil, and sprinkle with a little salt
They’re ready to serve immediately with chopped herbs or a green salad
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  [76]=>
  object(WP_Post)#13856 (34) {
    ["ID"]=>
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    ["post_content"]=>
    string(2025) "These deliciously crunchy treats have an interesting history and are particularly associated with Scotland and Northern England. They're also a lot easier to make at home than they may appear.

<h3>Ingredients</h3>
110g unsalted butter
110g caster sugar
110g plain flour
60g golden syrup
Large pinch of ground ginger powder
2 teaspoons of Scotch whisky
1 tablespoon of lemon juice
<ol>
 	<li>Start with the butter, sugar and golden syrup in a saucepan</li>
 	<li>Heat gently until everything has melted, then stir together, remove from the heat and leave to cool for a couple of minutes</li>
 	<li>Now add the dry ingredients to the pan, plus the whisky and lemon juice, and mix together</li>
 	<li>Once it forms a uniform mixture, leave it to cool, transfer to a bowl and cover with cling film, then refrigerate until set, which should take roughly one hour</li>
 	<li>Preheat the oven to 190C and line a tray with baking parchment</li>
 	<li>Use a teaspoon to scoop out small balls of the mixture and place well apart on a baking tray</li>
 	<li>Bake for 7 to 9 minutes until they have set, with a deep golden brown colour and a lacy texture</li>
 	<li>Once they come out of the oven, give them half a minute to cool slightly, so they’re safe to handle, then work quickly, rolling them into cigar shapes or draping over the back of a cup or muffin tray to make baskets</li>
 	<li>They only remain soft for a couple of minutes outside the oven, so work quickly</li>
 	<li>The presentation side is the one facing up, so if you are rolling them into cigars you should flip them over first (although this is the sort of detail that most guests wouldn’t notice)</li>
 	<li>Leave to cool, then fill with whipped cream, ice cream, fruit compote or just fresh fruit, and serve as soon as possible</li>
 	<li>Brandy snaps can be kept in an airtight container for up to 5 days, so it’s often worth making a decent-sized batch, although that lovely crunch does soften over time</li>
</ol>"
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  [77]=>
  object(WP_Post)#13857 (34) {
    ["ID"]=>
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    ["post_content"]=>
    string(2435) "Pan-fried scallops are just fantastic. This tutorial explains precisely why they taste so good, and how to achieve perfect results every time.

We also prepare Jerusalem artichokes two ways, serving them alongside the scallops for a deliciously indulgent starter.

Usually you would need no more than three scallops per person. Two might be more appropriate if you're dealing with really large specimens.

<h2><strong>Ingredients</strong></h2>
6 scallops
300g Jerusalem artichokes, plus one for the crisps
200ml beef stock
150ml milk
Butter (room temperature)

Serves 2

<h2>Method</h2>
<ol>
 	<li>Start by making the purée.</li>
 	<li>You can peel your artichokes for a perfectly light beige puree, but we like the extra colour and texture that comes from the skins. Wash them thoroughly, however.</li>
 	<li>Peel the artichokes, chop into small pieces and keep in a bowl of acidulated water (with a squeeze of lemon) to keep them from discolouring.</li>
 	<li>Bring the stock to boil and add the drained pieces of artichoke and boil for 15-20 minutes or until starting to break up.</li>
 	<li>Pour into a blender and blend until smooth, push through a sieve.</li>
 	<li>Reheat very gently for service. Feel free to add some double cream if the purée is too thick.</li>
 	<li>Slice the crisps thinly on a mandolin and keep in acidulated water until needed.</li>
 	<li>Deep fry on 190 for 2-3 minutes until golden and crispy.</li>
 	<li>To fry the scallops, pour a ‘film’ of olive oil into a pan and bring to high heat (until the oil is almost smoking).</li>
 	<li>Season with salt.</li>
 	<li>Place them into the hot oil, presentation side down (usually the larger side).</li>
 	<li>Caramelise the scallops, giving them a deep golden-brown colour.</li>
 	<li>Approximate timing is 3 minutes, but do check and let the colour be your guide.</li>
 	<li>Turn over, but do not caramelise the second sides, since this will overcook the scallops.</li>
 	<li>Test with fingertips; the scallops should be firm but not rubbery, with a little bit of give.</li>
 	<li>Just before you remove them from the heat, a squeeze of lemon juice is recommended.</li>
 	<li>This will counteract the effects of the oil, whilst bringing out more of their fantastic flavour.</li>
 	<li>Tip: for a luxurious extra touch, try adding a knob of butter during the last minute of frying.</li>
</ol>"
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    ["post_content"]=>
    string(945) "Today we're taking another look at mussels; specifically an alternative way of preparing them which we think is so utterly delicious, we're amazed that it’s not more wide spread - deep fried mussels.

You will need:
1kg live mussels
100g plain flour
25g of tapioca flour (optional - helps add crunch)
1 tsp carrot powder
1/2tsp turmeric
1/2 tsp garlic powder
1 tsp garam masala
1/2tsp sumac

Steam the mussels for no more than 2 minutes and remove from their shells
Dredge the mussels in flour and the spices
Heat your oil to 190C
Always take care when deep frying. Use a tall pan no more than half full of oil and always have the lid to hand. Heat slowly and never leave unattended.
Should you need to extinguish a fire, just use the lid and NEVER pour water onto it.
Get the mussels in and fry for 1 minute until golden brown,then get them out and onto a clean paper towel, and season with salt
Serve immediately"
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    string(201) "Today we're taking another look at mussels; specifically an alternative way of preparing them which we think is so utterly delicious, we're amazed that it’s not more wide spread - deep fried mussels."
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  object(WP_Post)#13859 (34) {
    ["ID"]=>
    int(2731)
    ["post_author"]=>
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    ["post_date"]=>
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    ["post_content"]=>
    string(4085) "Prized for its richness and texture, venison is a highlight of Autumnal cooking and deserves a cook who is both meticulous and well-informed.

This recipe features four other elements which are also worth learning; a sweet potato rösti, chorizo and fig purée, chorizo jus and a Scotch quail egg. We are using a pickled egg for the latter, as the acidity brilliantly complements the richer flavours and elements in this dish.

<h2>Ingredients</h2>
2 pickled quail eggs
2 venison sausages
50g plain flour
1 hen egg
50g fresh panko breadcrumbs
80g cooking spicy chorizo
1 white onion
1 sprig of rosemary
250ml red wine
500ml beef stock
2 sweet potatoes
1 tablespoon of dried mixed herbs
5 dried figs
3 fresh figs
2 venison steaks (ideally the loin, as they is the most tender meat)

Serves 2

<h2><strong>Scotch Egg</strong></h2>
<ol>
 	<li>Remove the meat from the sausage casing.</li>
 	<li>Take a large tablespoon of the mixture and flatten in the palm of your hand.</li>
 	<li>Wrap around one of the quail eggs.</li>
 	<li>Get the hen egg, flour and breadcrumbs ready in separate bowls.</li>
 	<li>Paneer using the technique shown in the video.</li>
 	<li>Chill in the fridge for at least 30 minutes to set.</li>
 	<li>Deep-fry on 180-190°C for 4-5 minutes until golden brown.</li>
 	<li>Leave to cool at room temperature.</li>
 	<li>You can either reheat in the oil for service, or just serve at room temperature.</li>
</ol>
 
<h2><b>Rösti</b></h2>
<ol>
 	<li>Preheat the oven to 150°C.</li>
 	<li>Grate the potato into a bowl.</li>
 	<li>Add in the herbs and salt, mix thoroughly.</li>
 	<li>Heat oil in a small pan on a medium heat.</li>
 	<li>Pour the rösti mixture into the pan and press down evenly and firmly.</li>
 	<li>Wait for it to start colouring at the bottom.</li>
 	<li>Cover with baking foil and roast in the preheated oven for 40-45 minutes until golden brown all over.</li>
 	<li>Leave to cool and reheat at the bottom of the oven for 5 minutes, uncovered.</li>
</ol>
 
<h2><strong>Jus</strong></h2>
<ol>
 	<li>Chop the onion finely.</li>
 	<li>Pour a small glug of oil into a frying pan.</li>
 	<li>Add 3/4 of the onion and fry for a few minutes.</li>
 	<li>Add the rosemary and chorizo and fry until starting to caramelise.</li>
 	<li>Pour in the red wine and simmer until it has reduced by two thirds.</li>
 	<li>Then add 300ml of the stock and reduce by half.</li>
 	<li>Strain it, pushing all the juices through with a non metal spoon, keeping the chorizo.</li>
 	<li>Keep reducing the sauce on a medium heat until thick and syrupy, season to taste.</li>
</ol>
 
<h2>Purée</h2>
<ol>
 	<li>Chop the figs.</li>
 	<li>Pour a glug of oil into a small pan and fry the rest of the onion with a pinch of salt.</li>
 	<li>Once they start turning golden, add the figs and coat throughly in the oil.</li>
 	<li>Heat through for a few minutes, then pour in the remainder of the stock.</li>
 	<li>Bring to a boil and simmer for 5 minutes until the figs are starting to fall apart.</li>
 	<li>Use a slotted spoon and lift out the figs from the stock and place them in the blender with half of the chorizo left over after straining the jus.</li>
 	<li>Blend into a thick puree, adding small amounts of the fig cooking liquid until the consistency is perfect.</li>
 	<li>Spoon into a piping bag and leave for later.</li>
 	<li>The cooked chorizo you have left is a delicious snack (chefs perks).</li>
</ol>
 
<h2><strong>Venison</strong></h2>
<ol>
 	<li>Bring the meat to room temperature before cooking (leave out the fridge at least 10 minutes).</li>
 	<li>Heat a large glug of oil to a very high heat.</li>
 	<li>Season with salt on both sides and fry for 4 minutes on each side.</li>
 	<li>Do not try to move the meat, just leave it to self-release.</li>
 	<li>We recommend cooking it rare to medium/rare. A crispy and brown finish, together with a firm outer layer will signal this.</li>
</ol>
See the video for our serving suggestion."
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    string(1481) "Steamed mussels can be made ready in as little as 10 minutes, and we can think of very few ways to create such a delicacy that involves so little work.

You will need:
1 kilo of mussels
1 leek, julienned
1/2 teaspoon of chopped fresh thyme
1 teaspoon of dijon mustard
200ml cider
100ml double cream
2 tablespoons of chopped parsley

Serves 2

Mussels must be alive when cooked, so ideally buy and cook them on the same day but really, provided they are fresh, they should be fine in the fridge for a couple of days
To check they are still alive and safe to eat, give them a tap and watch for movement
They may be dozy and sluggish if they’ve been chilled - so any that don’t react should be given a minute or two to wake up, then tapped again
If they still don’t react, assume they are dead and discard
Next, remove the beards
Rinse the mussels in cold water to wash away any remaining grit or sand
Fry the leeks first until soft, with a little oil and a pinch of salt, with a large pinch of fresh thyme leaves and dijon mustard
Pour in the cider
As soon as it begins to boil, add the mussels and put the lid on
Give them about 5 minutes, until they open again, steaming them in all those wonderful flavours that are inside the pan
Give the pan a good shake, just in case anything has managed to stay hidden from the steam and heat
Any mussels that remain closed should be discarded
Lift the lid and add the double cream and parsley
Serve"
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  [81]=>
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    string(914) "We’re returning to offal this week, as we warned you we would, to look at one of the richest, most flavourful and best value-for-money meats we’ve ever worked with - Ox heart.

You will need:
Ox heart
Fresh horseradish
Creole seasoning: 1 tablespoon sweet paprika, 1/2 teaspoon of ground black pepper, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of dried garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1 tablespoon of dried thyme, 1/2 tablespoon of dried oregano

Prep the heart
Marinate half of it (or as much as you need) in creole seasoning and oil for 20 minutes
Fry for 1 minute on each side
Serve with salad, mashed potatoes or even just bread
For the rest of the heart, pan fry in a hot pan with oil for 1 minute on each side adding butter and freshly ground horseradish as soon as you flip the steaks
Serve as above or feel free to experiment with accompaniments"
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  [82]=>
  object(WP_Post)#13862 (34) {
    ["ID"]=>
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    ["post_content"]=>
    string(1392) "When all you see is the finished product, this dish looks quite advanced, but in reality it’s not much trickier than the octopus linguine we also showed this week.

You will need:
1 octopus
500ml red cabbage juice
1 tablespoon of pink peppercorns
Puree:
2 sweet potatoes, cubes
500ml blueberry juice (or enough o cover the potatoes)
Few drops of natural purple food colouring
Accompaniment:
100g cooking chorizo, cubed
1 small broccoli head, florets only
200g cherry tomatoes, halved

Serves 2

Octopus:
Clean and de-beak the octopus
Poach in the red cabbage juice with pink peppercorns

Puree:
Add the sweet potato cubes, blueberry juice, colouring and pinch of salt to the pan
Cook on a medium to high heat for 15 to 20 minutes until the potato chunks are nice and tender
Then put through a blender until completely smooth
Taste it to check the seasoning, adjusting with salt and pepper if necessary
Then keep warm or reheat for service

Accompaniment:
Heat a small glug of oil in a pan on a high heat
Add the chopped chorizo and wait for it to start releasing its oil
Then add the broccoli heads, chopped tomatoes and a splash of water to help steam the ingredients
Cook for a few minutes, keep warm

Cut the the limbs off the body in groups of two or three
Griddle with a splash of chilli or plain oil for a few minutes
Plate up and enjoy!"
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    ["type_icon"]=>
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  [83]=>
  object(WP_Post)#13863 (34) {
    ["ID"]=>
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    ["post_date"]=>
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    ["post_content"]=>
    string(2077) "Having gone in-depth with the choux pastry method and demonstrating its most famous form: the profiterole, we wanted to spend a little more time with choux pastry for this masterclass, expanding on its decorative potential and looking at its savoury applications.

You will need:
1 teaspoon of dried dill
1/2 teaspoon of smoked paprika
1/2 teaspoon dried seaweed flakes
Potted shrimp:
90g brown shrimp, peeled and cooked
100g unsalted butter
1 bay leaf
Small pinch of saffron
8 pink peppercorns
Teaspoon of smoked paprika
Large pinch of mustard powder
Zest from a whole lemon
Juice from just half a lemon
1 tablespoon of chopped dill

Make a batch of choux pastry and add the spices and herbs
Mix it in thoroughly, then transfer to a piping bag
Cut quite a narrow opening in the piping bag - half a centimetre or so, and get a tray ready, lined with baking paper
Pipe an s-shaped line of pastry - this will serve as the neck of the swan
Pipe out as many as you need, plus one or two spares in case of mishap
On a separate tray, lined with baking parchment, pipe the buns
Leave plenty of space between each bun, and keep them very similar in size
The necks will take about 10 minutes, so bake them first at 200C
The buns (or bodies) more like 20 minutes
Again, we want crispy, light buns with a uniform golden browning and the feel of a ping pong ball in the hand
To turn them into swans, just slice the top off and remove any uncooked mixture with a small knife
Then return to the oven for 5-10 minutes, then leave to cool

<strong>Potted shrimp</strong>
Add the butter to a pan and melt, together with a bay leaf, saffron, pink peppercorns, smoked paprika and a large pinch of mustard powder
Add the lemon zest and juice
Once it has completely melted, add the shrimp and dill
Mix, then transfer to a dish and let it chill for at least 2 hours
Before you’re ready to serve, it’s best to let the shrimp come up to room temperature first, letting the butter soften and more of the flavours emerge

Fill and assemble the swans."
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    ["post_content"]=>
    string(1251) "In this tutorial we’re taking a look at tripe, a food which is underrated and under-utilised in much of the English-speaking world. Maybe it’s time for a comeback.

You will need:
2 tablespoons of oil
300g honeycombe tripe
2 cloves of garlic
1 onion, finely chopped
1 tablespoon of dried marjoram
1 teaspoon of ground cumin
1 teaspoon od smoked sweet paprika
Salt and pepper
500ml beef stock
Sprinkling of chopped parsley

Serves 2

Dry and slice the tripe into sections
Place into a saucepan, cover with water and bring it up to boil and cook for 15 minutes three times, changing the water each time
Finally, finish it off in another pan of fresh water, seasoned with salt
Give it about 45 minutes, or until the tripe is very soft
Now to make the broth itself:
Start by frying the onion on a high heat and with plenty of oil
After a few minutes, add the garlic, then the smoked paprika, the cumin and the dried marjoram
Stir for one minute and then reduce the heat
Pour the stock in and let simmer for at least 5 minutes
Heat up the tripe for service in the broth itself (just a few minutes is fine)
We suggest slicing it into smaller chunks or slices for this
Pour into bowl, sprinkle with parsley and serve"
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  [85]=>
  object(WP_Post)#13865 (34) {
    ["ID"]=>
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    ["post_date_gmt"]=>
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    ["post_content"]=>
    string(3661) "Shortcrust is so versatile – combining brilliantly with sweet desserts, lighter dishes and powerful savoury flavours. It’s also a good one to start with because it’s relatively straightforward, at least compared with some other pastry techniques.

You will need:
125g plain flour
Pinch of salt
55g unsalted butter
2-3 tablespoon of cold water (30-45g)

Take the butter straight from the fridge, put it between two sheets of baking paper and pummel it flat with a rolling pin
Cut the butter into cubes
Then get it into the bowl with the flour, add a pinch of salt and start rubbing it in
Make sure you rub in the whole mixture, not just the top layer
Keep going until it resembles breadcrumbs
If you see any large bits of butter, break them up with your fingertips and rub in, but stop if you see yellow lumps of dough beginning to form
Add about two thirds of your water, distributing it evenly, either using a spoon or pouring very carefully, then start bringing it together with the spoon
Scrape off any wet mixture from the spoon as you go
Look out for any dry areas, making sure the moisture is evenly distributed
Once it starts to form a cohesive mass, bring it together
Press into a flat shape and wrap it in baking paper, then leave in the fridge for at least half an hour
It needs to feel firm before you start working with it again.
To roll the pastry:
Don’t worry if there are cracks appearing in the pastry.
Roll out between two sheets of baking paper
Start by ‘ridging’ the pastry - localised rolling, not all the way across
If deep or large cracks appear at the edges, leave it for 5-10 minutes, letting the temperature rise slightly
Start rolling it out, turning the pastry as you go
Keep in mind the basic shape you’re after as you turn it
Keep this up until it’s no thicker than a pound coin - about 3 millimetres
Cut out a section that will easily fit your tin
Then ease it into the shape with your fingers, but avoid stretching it
Roll off the excess
Gently push the edges in, not hard, but just so the top of the pastry, trimmed by the rolling pin, begins to peep up over the edges of the tin
You’ll also want to make sure the pastry goes right into the corners of the tin, but without pushing too hard with your finger
A good trick here is to use a little chunk of the discarded pastry to push it - that way any excess pressure will be absorbed
If there are any small cracks, just 'plug them' with a little piece if discarded pastry
Use a fork to prick the base
To blind bake:
Use some crumpled baking paper to line it, then fill with baking beans, ceramic beans, chickpeas or in this case, dried peas
Pat the beans down, making sure the sides are supported all the way up
Chilling them back down before baking, so the pastry is as firm as possible
Preheat the oven to 190C
Bake for 15 minutes, until the sides are cooked through
This is easy to check - just run your finger around the edge (carefully - it’ll be very hot!). It should have a dry, sandy texture, plus a distinctive pale golden colour
Now they need another 5-10 minutes without the beans, to finish the base
Again, check that the base has the same sandy feel as the sides
Let them cool, and they’ll be ready for filling

To make the savoury custard:
Combine two yolks, one whole egg and a large pinch of salt, whip together with a fork, then add 250g milk and 250g double cream

Troubleshooting:
Tough pastry - too much liquid or the pastry was overworked
Shrinkage - pastry wasn't chilled sufficiently, too watery, the oven temperature was too low, the pastry was over-stretched when lining"
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    ["description"]=>
    string(252) "Shortcrust is so versatile – combining brilliantly with sweet desserts, lighter dishes and powerful savoury flavours. It’s also a good one to start with because it’s relatively straightforward, at least compared with some other pastry techniques."
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  [86]=>
  object(WP_Post)#13866 (34) {
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    string(19) "2017-03-07 11:30:14"
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    ["post_content"]=>
    string(7229) "‘Herb’ simply refers to the leaf of a plant.
To store your herbs keep them in the fridge, submerged in water, which needs to be changed often or wrapped in a damp J-cloth. Hardy herbs, such as bay leaves, thyme and rosemary can easily be stored whole in the freezer. Soft herbs, such as basil, parsley or coriander can also be frozen, but we recommend chopping them beforehand and freezing in ice cubes either in oil or water.

<strong>Basil</strong>

Complements: pasta sauces, poultry (especially in stuffings), tomatoes, courgettes and aubergine, salads and vinegary dressings, lentils (especially yellow split peas)
Combines well with: garlic, oregano, marjoram, rosemary, sage, paprika, mustard, parsley
To serve: Place strips or chunks of mango into a bowl. Cook a handful of prawn in a hot pan in a glug of oil. As they are starting to turn pink, add a large splash of fish sauce and a squeeze of lime. Pour over the mango and sprinkle with the chopped basil and finely chopped chilli.

<strong>Chives</strong>

Complements: eggs, seafood, chicken, soured cream, salad dressings, mayonnaise, white sauce, mashed potatoes
Combines well with: basil, cress, lovage, chervil, onion, garlic, sorrel, parsley
To serve: fill a pastry cup with half a quail egg topped with lumpfish roe, sprinkled with chives

<strong>Coriander</strong>

Complements: Asian salads, soups, stir-fries and curries, Indain rice dishes as a garnish, avocado, tomato
Combines well with: basil, curry leaves, parsley, Vietnamese mint, dill, fenugreek leaves, lemongrass, garlic, ginger
To serve: Make tempera batter by combining equal amounts of plain and corn flour and pour in enough ginger beer to create a smooth light batter, add chopped chives. Deep fry on 190C for 2-3 minutes until golden brown, season with salt and serve hot with a watercress and coriander dip (blend watercress and coriander with salt and oil)

Complements: cream cheese, white sauce, chicken, seafood, eggs, fish, salad dressing
Combines well with: basil, bay, parsley, coriander
To serve: We made a salad of the following - beetroot, cucumber, potatoes, boiled eggs, dill and chives with a kefir (with salt and pepper) or natural yoghurt dressing (with a dash of vinegar to loose the yoghurt and salt and pepper)

Complements: chicken, pork and veal (in small quantities), lamb, new potatoes, green peas, broad beans, feta, tomatoes and aubergine (small quantities), sorbets, raita
Combines well with: chilli, cumin, marjoram, oregano, rosemary, parsley, sage, thyme
This herb is used in Middle Eastern, Moroccan and Asian cooking in many ways: stuffed vine leaves, with fresh coconut in chutneys, tagines, stir-fries and meat kaftan
To serve: Combine with cooked peas, broad beans, feta and olive oil for a refreshing salad or dip individual leaves into melted dark chocolate for an after dinner treat!

<strong>Oregano</strong>

Complements: Tomato based pizza sauces and pasta dishes, tomato, roast beef, lamb, pork
Combines well with: ajwain, basil, thyme, sage, rosemary, pepper, basil, bay, chilli, paprika, garlic, marjoram
To serve: Simply slice good quality tomatoes and arrange on a plate. Drizzle with olive oil and a little lemon juice. Sprinkle with salt, capers, pepper, lemon zest and the chopped oregano.

<strong>Parsley</strong>

Complements: eggs, sauces for fish and poultry, pasta dishes, soups, mashed potatoes, tabouleh
Combines well with: rocket, chicory, chives, thyme, sage, rosemary, oregano, marjoram, mint, cress, dill , chives, bay, chervil, garlic, fennel, basil
To serve: Fry a chopped onion in a little oil until golden, add 4 strands of saffron steeped in 1 tablespoon of boiling water to the pan and leave to evaporate. Then add chopped almonds, pomegranate seeds, crumbled feta, pistachios, mint and parsley. Serve in pastry cups as a canapé. This can be warmed through in a low oven for a few minutes just before service.

<strong>Rosemary</strong>

Complements: savoury scones, dumplings in casseroles, starchy foods very well and counters the richness in meats such as pork, lamb and duck, soybeans, mashed potatoes, pates, game, courgette, aubergine
Combines well with: ajwain, basil, bay, sage, tarragon, thyme, oregano, nutmeg, garlic
To serve: Melt a baron dark chocolate and combine with chopped rosemary and dried apricots.

Complements: rich and fatty foods (such as pork, goose and duck), bread stuffings, soups, casseroles, roast meats
Combines well with: tarragon, thyme, rosemary, pepper, basil, bay, garlic, chives, mint, marjoram, rosemary, pepper, parsley, oregano, mint
To serve: Place a large knob of butter into a pan and keep on a medium heat until starting to colour, add the chopped sage and cook until the butter has turned golden brown. Pour over cooked sweet potato or pumping gnocchi.

<strong>Tarragon</strong>

Complements: tartare and bernaise sauce, salad dressings, fish and shellfish, chicken, turkey, game, veal, egg dishes, mushrooms
Combines well with: garlic, dill, basil, chervil, parsley, paprika
To serve: Simple tossed through mushrooms pan-fried in butte served on a toast or with goat cheese.

<strong>Thyme</strong>

Complements: pates, terrines, potato salad, sausages, casseroles and stews, rich asuces and gravies
Combines well with: tarragon, sage, nutmeg, oregano, ajwain, basil, bay, garlic, marjoram, mint, paprika, rosemary, coriander seeds
To serve: Pan fry a large handful of bacon lardons or pancetta with thyme leaves until golden brown and serve on top of a posted bread, topped with a poached or fried egg

<strong>Marjoram</strong>

Complements: dairy, game, such as wild boar and venison, tomatoes, lamb pork, aubergine, courgette
Combines well with: basil, thyme, sage, rosemary, pepper, basil, bay, chilli, paprika, garlic, oregano,
To serve: Steam a bunch of green beans for 5 minutes, util tender, but still with a bite. Then heat a little oil in a pan and gently sauté with a dollop of dijon mustard, large glug of creme fraiche and chopped marjoram leaves, until warmed through.

<strong>Chervil </strong>

Complements: fish, chicken, spring vegetables, such as carrots, asparagus and fennel
Combines well with: dill, parsley, chives, mustard seeds, black onion seed, coriander
To serve: Peel and slice carrots on diagonal into 1/2cm chunks. Heat a little oil in a frying pan and add 1 chopped shallot and cook until starting to turn golden. Add the carrots carrots and a knob of butter with tablespoon of water and leave on the heat for 5-7 minutes, until starting to soften. Add the nuts and turn up the heat for a few minutes. Stir the chervil through just before service.

<strong>Thai basil </strong>

Complements: chicken, beef, pork, fish and works really well in coconut based curries
Combines well with: ajwain, lemongrass, galangal, basil, ginger, chilli, parsley, coriander, garlic
We have simply served this with a coconut and vegetable broth or stirred through a Thai green curry! You can also make a Thai pesto with this basil, roasted peanuts, rice vinegar, fish sauce and sesame oil."
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    string(1633) "Building on the simple preparation of ox heart we already covered, we’ll demonstrate a slightly more technical and eye-catching method.
We’re using lamb hearts for this.

You will need:
3 lamb hearts 
1 small onion, chopped
1 clove of garlic sliced 
1/2 a red apple, cubed 
1/4 teaspoon of smoked paprika 
1/4 teaspoon of ground cumin 
2 tablespoon of capers 
1 teaspoon of wholegrain mustard 
Black pepper 
1/4 teaspoon cacao powder
250g minced pork 
6 rashers of streaky bacon 
150ml red wine

Serves 2:

Trim the lamb hearts 
Heat a glug of oil in a pan on a medium high heat 
Add chopped onion and a pinch of salt, then fry until they start to turn golden brown at the edges
Add chopped garlic and half a cubed apple
Then add a large pinch of ground cumin and smoked paprika.
Finally, a small handful of capers and a heaped teaspoon of wholegrain mustard
Then fry for a couple of minutes, adding a few twists of black pepper and the cacao 
Turn off the heat and prepare the streaky bacon by stretching it away from you with the blunt edge of a knife 
Pour the contents of the pan into a bowl with the raw pork mince, and combine thoroughly
Then stuff into the heart
Leave a little area free at the top, so you can squeeze it closed
Then wrap in bacon, overlapping the second rasher where the first one ends, and a third wrapped around  from top to bottom.
Fry the heart before baking at 190C for 45 minutes
Add the red wine just before placing in the oven 
Remove from the oven and leave to rest for 5-10 minutes
Slice it thinly for service
Serve with potato puree, vegetables or roasties "
    ["post_title"]=>
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    string(10) "Lamb heart"
    ["type_icon"]=>
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    ["description"]=>
    string(1561) "Building on the simple preparation of ox heart we already covered, we’ll demonstrate a slightly more technical and eye-catching method.We’re using lamb hearts for this.You will need:3 lamb hearts 1 small onion, chopped1 clove of garlic sliced 1/2 a red apple, cubed 1/4 teaspoon of smoked paprika 1/4 teaspoon of ground cumin 2 tablespoon of capers 1 teaspoon of wholegrain mustard Black pepper 1/4 teaspoon cacao powder250g minced pork 6 rashers of streaky bacon 150ml red wineServes 2:Trim the lamb hearts Heat a glug of oil in a pan on a medium high heat Add chopped onion and a pinch of salt, then fry until they start to turn golden brown at the edgesAdd chopped garlic and half a cubed appleThen add a large pinch of ground cumin and smoked paprika.Finally, a small handful of capers and a heaped teaspoon of wholegrain mustardThen fry for a couple of minutes, adding a few twists of black pepper and the cacao Turn off the heat and prepare the streaky bacon by stretching it away from you with the blunt edge of a knife Pour the contents of the pan into a bowl with the raw pork mince, and combine thoroughlyThen stuff into the heartLeave a little area free at the top, so you can squeeze it closedThen wrap in bacon, overlapping the second rasher where the first one ends, and a third wrapped around  from top to bottom.Fry the heart before baking at 190C for 45 minutesAdd the red wine just before placing in the oven Remove from the oven and leave to rest for 5-10 minutesSlice it thinly for serviceServe with potato puree, vegetables or roasties "
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    string(32) "Stuffed with Spicy Pork & Capers"
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    string(1377) "Panna Cotta is a great recipe to get under your belt. You can leave the cardamom and white chocolate out and flavour with coffee, dark chocolate or other spices.

You will need
Panna Cotta:
125ml full fat milk
125ml double cream
Zest of 1 lemon, thick strips
8 cardamom pods
Vanilla pod, split with the seeds scooped out 
30g caster sugar
40g white chocolate 
2 leaves of gelatine
For the praline:
Small handful of walnuts
50g sugar 
2 tablespoons of boiling water

Serves 2:

For the Panna cotta:
To make the panna cotta, heat the milk, sugar, zest, cardamom, vanilla pod with its seeds out until scalded
Take off the heat and leave to infuse for at least 15 minutes
Soak the gelatine in cold water
Strain the mix and warm through with the cream and the white chocolate until melted
Stir in the gelatine
Pour into glasses or bowls and chill for at least three hours
For the praline:
Roughly chop the nuts
Place the sugar and water into a pan and gently heat
Once the sugar has melted, increase the heat to high
Once the sugar is starting to colour, add the nuts
Wait for the colour to turn terracotta colour and immediately pour onto the baking tray
Leave to cool and then roughly chop
Remove the pan cotta from the fridge 20 minutes before serving
Serve topped with the praline
We also used freeze dried strawberries and desiccated coconut"
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    string(1307) "Panna Cotta is a great recipe to get under your belt. You can leave the cardamom and white chocolate out and flavour with coffee, dark chocolate or other spices. You will needPanna Cotta:125ml full fat milk125ml double creamZest of 1 lemon, thick strips8 cardamom podsVanilla pod, split with the seeds scooped out 30g caster sugar40g white chocolate 2 leaves of gelatineFor the praline:Small handful of walnuts50g sugar 2 tablespoons of boiling waterServes 2:For the Panna cotta:To make the panna cotta, heat the milk, sugar, zest, cardamom, vanilla pod with its seeds out until scaldedTake off the heat and leave to infuse for at least 15 minutesSoak the gelatine in cold waterStrain the mix and warm through with the cream and the white chocolate until meltedStir in the gelatinePour into glasses or bowls and chill for at least three hoursFor the praline:Roughly chop the nutsPlace the sugar and water into a pan and gently heatOnce the sugar has melted, increase the heat to highOnce the sugar is starting to colour, add the nutsWait for the colour to turn terracotta colour and immediately pour onto the baking trayLeave to cool and then roughly chopRemove the pan cotta from the fridge 20 minutes before servingServe topped with the pralineWe also used freeze dried strawberries and desiccated coconut"
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    string(1789) "Serves 2

Squid:
Fry the shallot with a pinch of salt
Add the chorizo and fry for a few minutes until it starts to release its oils
Add the smoked paprika
Pour into a bowl with the raw mincemeat
Add a handful of breadcrumbs and capers, plus the zest of half a lemon
Finally, add the parsley and oregano, then stir together
Stuff the squid tightly and hold together with a toothpick
Fry the squid until golden brown
Coat the tentacles in flour and fry until crispy

The pepper and tomato Sauce:
Heat a large glug of oil in a pan
Add three chopped anchovies and half a chopped shallot
Then add a decent pinch of salt and fry until the anchovies are starting the disintegrate
Throw in the red pepper, a couple of tomatoes, chilli, a couple of garlic cloves and a small fennel bulb
Maintain a high heat so the outside of these ingredients has a chance to caramelise
Add the dried oregano and red wine, followed by the honey
Pour in half the fish stock to start with and leave to simmer and reduce
Add a little more stock as you go if you’re concerned that it’s getting too thick
Once its all cooked and tender
Pour back into the pan and add the stuffed squid to the pan and bake in the oven at 200 degrees celsius for about 20 minutes

Black olive and garlic sauce:
Meanwhile, we made a little extra sauce to drizzle over the stuffed squid
Pour some balsamic vinegar into a pan and add a handful of black olives and 2 black garlic cloves
Then let it boil for a few minutes, reducing the vinegar by almost half
Once this happens, put it through the blender and get ready for service
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    ["title"]=>
    string(42) "Stuffed Squid with pork, herbs and chorizo"
    ["type_icon"]=>
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    ["description"]=>
    string(1552) "Serves 2Squid:Fry the shallot with a pinch of saltAdd the chorizo and fry for a few minutes until it starts to release its oilsAdd the smoked paprikaPour into a bowl with the raw mincemeatAdd a handful of breadcrumbs and capers, plus the zest of half a lemonFinally, add the parsley and oregano, then stir togetherStuff the squid tightly and hold together with a toothpickFry the squid until golden brownCoat the tentacles in flour and fry until crispyThe pepper and tomato Sauce:Heat a large glug of oil in a panAdd three chopped anchovies and half a chopped shallotThen add a decent pinch of salt and fry until the anchovies are starting the disintegrateThrow in the red pepper, a couple of tomatoes, chilli, a couple of garlic cloves and a small fennel bulbMaintain a high heat so the outside of these ingredients has a chance to carameliseAdd the dried oregano and red wine, followed by the honeyPour in half the fish stock to start with and leave to simmer and reduceAdd a little more stock as you go if you’re concerned that it’s getting too thickOnce its all cooked and tenderPour back into the pan and add the stuffed squid to the pan and bake in the oven at 200 degrees celsius for about 20 minutesBlack olive and garlic sauce:Meanwhile, we made a little extra sauce to drizzle over the stuffed squidPour some balsamic vinegar into a pan and add a handful of black olives and 2 black garlic clovesThen let it boil for a few minutes, reducing the vinegar by almost halfOnce this happens, put it through the blender and get ready for service"
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  [90]=>
  object(WP_Post)#13870 (34) {
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    ["post_date"]=>
    string(19) "2017-02-05 10:35:44"
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    ["post_content"]=>
    string(1056) "Last week we took a good long look at lamb, which has just come into season. Now we’ll explore a very different and less appreciated meat; squid.

You will need:
Squid
200g flour
1 tablespoon of smoked sweet paprika
1 teaspoon of turmeric
Herbs - such as parsley, dill or coriander
Fresh pepper

Prep the squid, following the instructions in the video
Place the squid meat in a bowl with the  plain flour and spices
Make sure all the pieces are thoroughly coated in the mixture
You want the oil at a stable temperature, approximately one hundred and ninety degrees celsius
We have to repeat our usual warnings for deep frying:
Always have a fitted lid nearby
Always keep checking the temperature and adjusting the setting so it doesn’t get too hot
Never leave the oil unattended
NEVER attempt to extinguish an oil fire with water
Add them gently to the pan, but try to get the entirety of each batch in at roughly the same time
Deep fry for 2-3 minutes until curled up and golden
Season with salt and serve immediately"
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    string(147) "Last week we took a good long look at lamb, which has just come into season. Now we’ll explore a very different and less appreciated meat; squid."
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    ["subtitle"]=>
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  [91]=>
  object(WP_Post)#13871 (34) {
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    string(1830) "This seafood stew is an excellent introduction to cockles. Even better, it cooks in under an hour and only takes 10 minutes of actual work - a bit at the beginning and a little more at the end.
<h2>Ingredients</h2>
1 large tablespoon of butter
1 teaspoon of oil
1 small leek, sliced
1 small fennel, sliced
3 sticks of celery, sliced
10 Yukon gold potatoes, cut into bite sized chunks
1 teaspoon of cumin seeds
2 cloves of garlic, sliced
200ml cider
2 bay leaves
400ml fish stock
200ml double cream
500g of molluscs (clams, cockles, mussels)
200g cubed haddock
1 small bunch of parsley, chopped
1 lemon

Serves 4
<ol>
 	<li>Start by softening leeks, fennel and celery in butter and oil</li>
 	<li>Season with salt and mixed herbs</li>
 	<li>Allow the leeks and fennel to reduce in volume by about half, then add the chopped potatoes</li>
 	<li>Add the cumin at this point followed by garlic and leave for 1 minute</li>
 	<li>Pour in the cider and add the bay leaves</li>
 	<li>Boil for a few minutes, then add the stock</li>
 	<li>Let that simmer for about 40 minutes</li>
 	<li>30 minutes in add the double cream, continue simmering</li>
 	<li>To check the stew’s progress, lift out a piece of potato and test with a knife. We want it to slide through the potato with little or no resistance</li>
 	<li>Then add the shellfish; mussels, clams and cockles</li>
 	<li>They should only need 4-6 minutes to cook - possibly even less</li>
 	<li>Once the shells are starting to open, add the fish and stir through, replace the lid and cook for an other couple of minutes, until all the shellfish is open and the fish is cooked</li>
 	<li>Just before service, add some chopped, fresh parsley, and a generous squeeze of lemon</li>
 	<li>Serve garnished with a little more parsley</li>
</ol>"
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  [92]=>
  object(WP_Post)#13872 (34) {
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    ["post_date_gmt"]=>
    string(19) "2017-02-02 17:21:07"
    ["post_content"]=>
    string(1914) "Freshness is everything with lobster. Learn how to dispatch a live one in the most humane way possible, and how to make a simple but beautifully-matched celeriac risotto accompaniment.
<h2>Ingredients</h2>
1 large lobster
200g butter
1 small celeriac, cubed
1 shallot, finely chopped
200g risotto rice
850ml fish or shellfish stock
Pinch of saffron
1 teaspoon of white miso
Dill sprig to decorate

Serves 2
<ol>
 	<li>Start by poaching the tail in 200g of the butter, split in 2, but left in the shells</li>
 	<li>Melt all the butter and place the tails in and poach for five to eight minutes</li>
 	<li>Flip them once or twice and baste them in the butter as they cook</li>
 	<li>Lift them out, then let them sit until they are cool enough to handle and remove the flesh from the shell</li>
 	<li>Pour about a tablespoon of the butter into a large pan and on a medium heat and fry the cubed celeriac until it is turning golden and is softened all the way through, remove from the pan</li>
 	<li>Pour some more of that lobster-flavoured butter into the pan then add the shallots, chopped finely, with a generous pinch of salt and fry for about 2-3 minutes</li>
 	<li>Add the rice and let it heat up, stirring it through</li>
 	<li>Add the saffron to the stock
Then start adding the stock, a little at a time, and continue to stir</li>
 	<li>Add the miso paste</li>
 	<li>Let the liquid reduce each time before adding more and stir</li>
 	<li>Once the rice is tender, with just a little bite left, add the tomalley and celeriac and Parmesan</li>
 	<li>Taste and season to taste</li>
 	<li>Whilst the risotto cools and rests a little, reheat the lobster tail in some more of that butter
Serve!</li>
</ol>
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  [93]=>
  object(WP_Post)#13873 (34) {
    ["ID"]=>
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    ["post_date"]=>
    string(19) "2017-01-13 15:39:21"
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    ["post_content"]=>
    string(2648) "Learn how to create 2 delicious dishes with home made paneer.

You will need
Saag Paneer:
250g baby spinach, washed
1/2 tsp cumin seeds
1 small onion, finely chopped
1/2 tsp fresh ginger, finely chopped
1 tsp finely chopped garlic
1 green chilli, finely chopped
1 tsp ground coriander
100g paneer cut into cubes
1/2 tsp garam masala
1 tsp lemon juice

Chilli Paneer:
200g paneer
1 tbsp chickpea flour
1⁄2 tsp mustard seeds
1 tsp cumin seeds
1 red onion, finely chopped
2 cloves garlic, sliced
1⁄2 tsp fresh ginger, finely chopped
1 red chilli, finely chopped
1 teaspoon coriander powder
1 tablespoon ketchup
1 tablespoon chilli paste
1 teaspoon soya or tamari sauce

Saag Paneer

Heat the oil in a large pan
Add the cumin and fry for about 30 seconds,
When is starts releasing its aroma and popping (or dancing) in the pan, add the onion with q pinch of salt and fry over a low heat, until soft
Add the ginger, garlic and chillies and cook for a further minute
Pro tip - don't stand just over the pan as the fumes can be quite strong
Throw in your spinach with a splash of water
The steam from the evaporating water will help cook the spinach
You always need more spinach than yo think as it wilts down to nothing
Frozen spinach can be used and this will produce a more mushy and cohesive texture
The mixture should be loose but not watery
Once the spinach is almost completely wilted, add the paneer cubes and warm them through
You can add a little more spinach at the top here, just to present a little more texture to the dish
Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste
You can also add a splash of double cream at this stage for a creamier finish

CHILLI PANEER

Dip the paneer in the flour and makes sure the cubes are well coated
Heat a large glug of oil in a non-stick pan
Fry in batches if necessary
Keep turning the cubes to get them brown all over
Remove them from the pan and place on a plate with kitchen paper to soak up any excess oil and keep to one side
Add more oil if the pan has dried out and give it a quick wipe if it is too brown
Add the whole spices until they are popping in the pan, followed but the onions
Cook these out for a couple of minutes on high heat, until they are starting to colour
Add the ginger, garlic and green chillies and turn the heat to low and cook for 5 minutes, as the spices would burn easily  Once all the ingredients are starting to colour, add the sauces and cook them out for a minute
Add the paneer cubes and coat everything well
This is now ready to serve"
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    ["subtitle"]=>
    string(20) "Saag & Crispy Chilli"
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  [94]=>
  object(WP_Post)#13874 (34) {
    ["ID"]=>
    int(3674)
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    ["post_date"]=>
    string(19) "2017-01-11 12:23:47"
    ["post_date_gmt"]=>
    string(19) "2017-01-11 12:23:47"
    ["post_content"]=>
    string(1310) "We’re taking our first look at clams. We’ve already introduced mussels as an ingredient, and clams are similar in many ways so, if you know a recipe or technique that works for one, chances are it'll work for the other.

You will need:
300g live clams
1 chopped fennel
1 finely chopped red chilli
2 cloves of garlic, sliced
200ml wheat beer (plus extra for steaming)
To finish:
200g fresh rocket
200g of cooked spatzle
Zest of half a lemon
Sprinkling of toasted almond flakes

Serves 2

Get the chopped fennel going in a pan with oil and a good pinch of
salt and soften them for 5 to 10 minutes
Prep the clams - check they are still alive and rinse
Once it’s looking soft, slightly translucent and with a few browned
edges, add garlic and chilli
Next, pour in the wheat beer
Let that simmer until most of the liquid has gone, then add another
measure of beer
As soon as it boils, add the clams and cover with a lid, steam for 3
minutes or so
Removed the lid after two-and-a-half minutes to allow some of the
liquid to boil off, and to add finocchiona
Give it a minute or so, then add some rocket leaves for the last
minute of cooking
Finally, add the pasta
Lastly, add a few more rocket leaves on top, some lemon zest and
top with toasted flaked almonds
Enjoy!"
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  [95]=>
  object(WP_Post)#13875 (34) {
    ["ID"]=>
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    ["post_author"]=>
    string(1) "8"
    ["post_date"]=>
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    ["post_content"]=>
    string(1722) "We’re back this week, looking at the underused and under-appreciated. Having looked at squid a while ago, we thought it only fair to also extol the virtues of octopus as a food.

You will need:
1 octopus
Aromatics:
1 fennel bulb
1 lemon
3-4 garlic cloves
8-10 bayleaves
Small handful of green peppercorns
To serve:
Linguine (enough for 2)
1 small red onion
5 anchovies, finely chopped
2 cloves of garlic, sliced
200g cherry tomatoes, halved
Drizzle of aged balsamic vinegar
1 teaspoon of honey
Large glass of red wine (250ml)
Handful of capers
Small bunch of parsley, roughly chopped

Serves 2

Clean and de-beak your octopus
Bring a pan of water to a boil with the aromatics
Dip the limbs into the water 3 times, then drop it into the water and leave to simmer for 45-90 minutes
Check with a small knife
Remove from the water and wait until it’s cool enough to handle
Chop off the mantle and remove anything left in the cavity
Then line up the limbs and chop into small, circular chunks, no more than a centimetre thick
Get a wok or large pan ready on a high heat, with a glug of oil
Add the onions first, then the anchovies, both finely chopped, plus a pinch of salt
Allow them to colour for a minute or so, then throw in the tomatoes
About 30 seconds later add the garlic and the octopus, stir together
Add a drizzle of traditional aged balsamic vinegar, honey and red wine
Simmer gently and let the liquid reduce, boiling your linguine in the meantime
Once the liquid in the pan has reduced by about two thirds, add a handful of capers
Then throw in the pasta and mix it in and combine
Finally, throw in a generous handful of chopped parsley and serve immediately."
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    ["title"]=>
    string(16) "Octopus Linguine"
    ["type_icon"]=>
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    ["description"]=>
    string(179) "We’re back this week, looking at the underused and under-appreciated. Having looked at squid a while ago, we thought it only fair to also extol the virtues of octopus as a food."
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    string(35) "With capers, anchovies and red wine"
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  [96]=>
  object(WP_Post)#13876 (34) {
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    string(19) "2016-12-20 08:13:17"
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    ["post_content"]=>
    string(1786) "Rocky road is an absolutely classic treat, but often a little predictable. The added honeycomb and popping candy makes our version a bit more interesting!

<h2><strong>Ingredients</strong></h2>
Honeycomb:
Butter for greasing
200g caster sugar
75g golden syrup
2 teaspoons of bicarbonate of soda

Rocky Road:
200g good quality dark chocolate
15g golden syrup
140g butter

Filling:
Small bowl of mini marshmallows
1 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
Zest of 1 orange
1 tablespoon of dried rose petals
2 tablespoons of popping candy

Makes 24 small portions

<h2>Method</h2>
<ol>
 	<li>Grease a baking paper with butter and place on a metal tray.</li>
 	<li>Combine the sugar and golden syrup in a pan and melt on a low heat.</li>
 	<li>When the sugar has melted bring to a boil.</li>
 	<li>Once you achieve a rich terracotta colour tip the bicarbonate of soda into the pan and stir until combined and starting to rise.</li>
 	<li>Pour onto the prepared tray.</li>
 	<li>Leave to cool at room temperature.</li>
 	<li>Smash the honeycomb using rolling pin.</li>
 	<li>To finish off the rocky road, melt the butter, chocolate and golden syrup in a saucepan over low heat.</li>
 	<li>Combine the honeycomb with the remaining ingredients, saving the popping candy for later and pour the melted chocolate mixture over it, combine thoroughly.</li>
 	<li>When almost ready, add the popping candy and make sure it is distributed evenly.</li>
 	<li>Pour onto a tray lined with a greased baking paper.</li>
 	<li>Leave to set in the fridge.</li>
 	<li>Slice the rocky road into cubes and sprinkle with icing sugar.</li>
 	<li>This will keep in an airtight container in the fridge for up to a week.</li>
</ol>"
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  [97]=>
  object(WP_Post)#13877 (34) {
    ["ID"]=>
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    string(3912) "They look tricky but are surprisingly easy to make. Macarons are always greeted with delight by guests and are easily customised to suit any occasion.

<h2>Ingredients</h2>
125g ground almonds
200g icing sugar
3 egg whites (90g egg whites)
2 teaspoon caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon of vanilla extract
1/4 tsp ground cloves
1 teaspoon dried egg nog mix or egg nog - if you can’t get hold of this, just leave it out
250ml double cream
2 tablespoons of icing sugar
1 teaspoon dried egg nog mix - if you can’t get hold of this, just use 1 teaspoon of egg nog or leave out

Toppings
butter for brushing
popping candy
pestive sprinkles
caster sugar

Makes 10-14 macarons

<h2>Method</h2>
<ol>
 	<li>Pour the ground almonds into a food processor.</li>
 	<li>Add the icing sugar, spices and egg nog powder (if you’re using it) and pulse until well incorporated.</li>
 	<li>Whisk the egg whites and the sugar in a bowl until smooth and glossy.</li>
 	<li>Check the stiffness by lifting a little mixture on the whisk - if its still moving, it is not yet ready</li>
 	<li>Fold in the blended ground almonds and icing sugar until the mixture thickens.</li>
 	<li>Once the mixture is starting to come together, but not yet fully combined, add the food colouring and keep mixing.</li>
 	<li>Pop the mixture into a piping bag fitted with a 1cm round nozzle or use a disposable piping bag and cut the tip off.</li>
 	<li>Squeeze the piping bag from the bottom to get any air out.</li>
 	<li>Always cradle the piping bag in your right hand like this (or in your left if left-handed), to ensure even piping pressure. Never squeeze with your other hand - this one is just for guiding the nozzle.</li>
 	<li>Hold the bag perpendicular to the piping surface, and no more than a centimetre above it.</li>
 	<li>Squeeze in one spot and let the mixture push itself outwards into a dome shape. About 3 cm across</li>
 	<li>Wet your fingertip just slightly and gently pat down any remaining peaks.</li>
 	<li>Lift your tray 10cm above the surface and drop.</li>
 	<li>Set aside for 60 minutes.</li>
 	<li>Preheat your oven to 160 degrees.</li>
 	<li>Once they have rested at room temperature for an hour, the raw macaron shells will form a dryish skin on the outside. Check the shells by touching them gently. When they are no longer sticky to the touch and leave no residue on your fingers, they are ready for the oven.</li>
 	<li>To make the filling, pour the double cream into a large bowl.</li>
 	<li>Whisk the cream until it has just become stiff and is starting to leave a ribbon. Then add the egg nog (whether you’re using dried mix or the real thing) and the vanilla extract.
Meanwhile, bake the macarons for 10-15 minutes, or until they are cooked through and start to peel off the baking sheet.</li>
 	<li>Once they’re ready, set aside to cool for 5 minutes before removing them from the tray. Take care with this as they are fragile whilst warm, but they must be removed from the tray or they will continue cooking and dry out.</li>
 	<li>Set aside on a rack to cool completely.</li>
 	<li>Add any toppings (see below) at this point.</li>
 	<li>Pipe the filling onto the bottom shell, and sandwich together.</li>
</ol>
 
<h2>Toppings</h2>
You can do almost anything you like here. Always start by brushing with melted butter.

To brûlée, sprinkle generously with caster sugar, then use a chef’s blowtorch to heat, melt and eventually scorch the sugar. This can happen quickly, so we recommend holding the blowtorch further away on a long flame setting, and slowly caramelising the sugar with the very tip of of flame. Use with caution and never leave the blowtorch on.

Brush the other macarons with butter in the same way, before adding a few sprinkles, or some popping candy."
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  [98]=>
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    ["post_content"]=>
    string(926) "The presentational impact of tuiles, plus the myriad options and variations make this a great skill to have.

Makes around 20

You will need:
2 egg whites
110g caster sugar
55g plain flour
55g butter, unsalted
1/2 teaspoon of vanilla extract
For a chocolate tuile, add 2 tablespoon of cocoa powder

Preheat the oven to 180C, and line a tray with baking parchment
Melt the butter until completely liquid, then let it cool for a couple of minutes
In a bowl, whisk together the sugar and egg whites until frothy and thoroughly combined and make sure there are absolutely no lumps
Add the flour and whisk it again to combine
Pour in the melted, cooled butter and bring together
Add the vanilla and mix it in
You should now have a dense, runny dough
Shape the tuile and bake for 6-8 minutes until golden brown around the edges
Shape immediately
Leave to cool for 2 minutes and move to a cooling rack"
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  [99]=>
  object(WP_Post)#13879 (34) {
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    string(19) "2016-11-09 18:34:17"
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    ["post_content"]=>
    string(1661) "Stock is a near-perfect example of an essential cooking technique, which is what these tutorials are all about. Stock is all about creating flavour - transferring and concentrating it in liquid form.

You will need

Vegetable stock:
vegatbles
aromatics
water 
Soup:
1 shallot, finely chopped 
2 sprigs of thyme
1 teaspoon cumin seeds
1/4 teaspoon chilli flakes 
1 stalk of lemongrass
1/4 teaspoon turmeric
1/2 teaspoon of ground ginger 
2 carrots, roughly chopped 
1 large parsnip, roughly chopped 
Handful of goji berries (optional)
Squeeze of lemon 
1 heaped teaspoon of honey 
Garnish:
3 tablespoons of oil
2 cloves of garlic, finely sliced
4 leaves of sage, chiffonade
8 walnut halves, roughly chopped

Vegetable stock:
Simply place your chosen vegetables and aromatics into a pan and cover with cold water
Bring to a boil and then simmer for 40-45 minutes
Strain and use

For the soup:
Fry shallot with a pinch of salt until brown
Add some herbs and spices 
Now the carrot and parsnip
Stir it together
Then pour in the stock and just let things simmer again for 20 to 25 minutes, or until the vegetables are completely softened
We came back a few minutes in, to add some goji berries for extra zing
Remove the lemongrass stalk, blend the soup until smooth and thick, then serve
Make sure you taste it at this stage, and add more salt if necessary 
We added a squeeze of lemon juice and a little honey before service, bringing the flavours together with a balance of sharp and sweet

Garnish:
Heat the oil in a pan and add all the other ingredients 
Fry for a minute or 2 until crispy - top the soup and serve!"
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    ["description"]=>
    string(1571) "Stock is a near-perfect example of an essential cooking technique, which is what these tutorials are all about. Stock is all about creating flavour - transferring and concentrating it in liquid form.You will needVegetable stock:vegatblesaromaticswater Soup:1 shallot, finely chopped 2 sprigs of thyme1 teaspoon cumin seeds1/4 teaspoon chilli flakes 1 stalk of lemongrass1/4 teaspoon turmeric1/2 teaspoon of ground ginger 2 carrots, roughly chopped 1 large parsnip, roughly chopped Handful of goji berries (optional)Squeeze of lemon 1 heaped teaspoon of honey Garnish:3 tablespoons of oil2 cloves of garlic, finely sliced4 leaves of sage, chiffonade8 walnut halves, roughly chopped Vegetable stock:Simply place your chosen vegetables and aromatics into a pan and cover with cold waterBring to a boil and then simmer for 40-45 minutesStrain and use For the soup:Fry shallot with a pinch of salt until brownAdd some herbs and spices Now the carrot and parsnipStir it togetherThen pour in the stock and just let things simmer again for 20 to 25 minutes, or until the vegetables are completely softenedWe came back a few minutes in, to add some goji berries for extra zingRemove the lemongrass stalk, blend the soup until smooth and thick, then serveMake sure you taste it at this stage, and add more salt if necessary We added a squeeze of lemon juice and a little honey before service, bringing the flavours together with a balance of sharp and sweetGarnish:Heat the oil in a pan and add all the other ingredients Fry for a minute or 2 until crispy - top the soup and serve!"
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    ["subtitle"]=>
    string(24) "with Root Vegetable Soup"
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  [100]=>
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    ["post_content"]=>
    string(1007) "Following a wonderful trip to the Cornish coast - where we tend to buy all our fish, we’d like to continue our celebration of British seafood by taking a closer look at one of the nation’s favourites; the prawn.

You will need:
200g raw prawns
2 large red tomatoes
1 tablespoon of capers
Large handful of wild garlic
2 tablespoons of sherry
100g spinach leaves

Serves 2

Get a glug of oil going in a pan on a high heat, then add the prawns, with a large pinch of salt
Add the chopped tomatoes and leave them to soften for a few minutes
Add the capers and a handful of wild garlic leaves - very roughly chopped
Raise the temperature at this point, and add a dash of sherry, boiling it rapidly so it reduces and concentrates the flavour
Then add a large handful of spinach, stirring it through so it begins to wilt, then turn off the heat and throw in some roughly chopped, fresh dill just before service
Serve on a toasted ciabatta or on top of fresh greens for a light lunch"
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    ["post_content"]=>
    string(1944) "Decorating cakes and desserts can be daunting, but the trick is (like so much else in cooking) to start small and work your way up. In this tutorial we’ll look at a nice and straightforward method - the ideal introduction to sugarwork, but which can still produce some visually stunning results.

You will need:
Caster sugar (as much as you need)

Pour the into a pan, off the heat
Use a decent amount of sugar - at least 100 grams
Start the pan on a gentle heat
Melt the sugar
Once it’s completely liquid, with an even, rich golden brown colour, take it off the heat for about a minute, just so it hardens a little as it cools
Any utensils you use to shape the sugar should be lightly oiled so the sugar doesn’t stick
Use vegetable oil, as it is pretty flavourless
One of the easiest but most visually effective tricks is to make a hemispherical sugar cage using a ladle
Simply drizzle in a zig zag across the ladle one way and then crosshatch to reinforce the structure, creating a lattice
If the sugar starts breaking it is getting too cold - just remelt it on a low heat. You can do this as many times as needed, just let it cool slightly each time before working with it
Another simple trick is making a corksrew or spiral shape using a round spoon handle
Leave the decorations to cool slightly, cutting or snapping off any overhanging bits or threads before the caramel cools too much
Remove the decorations off the utensils within 20 minutes
Keep them on an oiled tray, or a tray lined with greaseproof paper until you need them
The last little trick is dipping a hazelnut into the caramel to create a sugar spike
Pierce the nut with a skewer or toothpick, then roll it in the caramel, and hold it steady above the pan until the the strand stops swaying and becomes tough.
Trim to the desired length, then leave it hanging off the edge of a table or other surface until the spike has cooled and set completely"
    ["post_title"]=>
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    ["type_icon"]=>
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    ["description"]=>
    string(1902) "Decorating cakes and desserts can be daunting, but the trick is (like so much else in cooking) to start small and work your way up. In this tutorial we’ll look at a nice and straightforward method - the ideal introduction to sugarwork, but which can still produce some visually stunning results.You will need:Caster sugar (as much as you need)Pour the into a pan, off the heatUse a decent amount of sugar - at least 100 gramsStart the pan on a gentle heatMelt the sugarOnce it’s completely liquid, with an even, rich golden brown colour, take it off the heat for about a minute, just so it hardens a little as it coolsAny utensils you use to shape the sugar should be lightly oiled so the sugar doesn’t stickUse vegetable oil, as it is pretty flavourlessOne of the easiest but most visually effective tricks is to make a hemispherical sugar cage using a ladleSimply drizzle in a zig zag across the ladle one way and then crosshatch to reinforce the structure, creating a latticeIf the sugar starts breaking it is getting too cold - just remelt it on a low heat. You can do this as many times as needed, just let it cool slightly each time before working with itAnother simple trick is making a corksrew or spiral shape using a round spoon handleLeave the decorations to cool slightly, cutting or snapping off any overhanging bits or threads before the caramel cools too muchRemove the decorations off the utensils within 20 minutesKeep them on an oiled tray, or a tray lined with greaseproof paper until you need themThe last little trick is dipping a hazelnut into the caramel to create a sugar spikePierce the nut with a skewer or toothpick, then roll it in the caramel, and hold it steady above the pan until the the strand stops swaying and becomes tough.Trim to the desired length, then leave it hanging off the edge of a table or other surface until the spike has cooled and set completely"
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  [102]=>
  object(WP_Post)#13882 (34) {
    ["ID"]=>
    int(3104)
    ["post_author"]=>
    string(1) "8"
    ["post_date"]=>
    string(19) "2016-10-09 14:17:34"
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    string(19) "2016-10-09 13:17:34"
    ["post_content"]=>
    string(2749) "We’re excited to spend an entire tutorial examining one of the greatest ingredients out there - the egg.

You will need:
Eggs
White wine vinegar
Salt
Pepper
For the baked eggs:
400g Mushrooms, sliced
100g Pancetta or bacon lardons
4 tablespoons of double cream
2 eggs
Grated parmesan cheese

Scramble:

Crack your eggs into a bowl
Always wash you hands as soon as you’ve finished handling the raw egg
Add a decent pinch of salt
Use a fork to pierce the yolks, then whip it lightly
Get a pan ready on a medium heat and pour in a glug of oil
Pour into the pan and use a whisk or spoon, not to whisk them, but just to keep them moving
This scramble cooks really fast, so don’t walk away from it - this took us about 90 seconds
We suggest a twist of black pepper when the eggs are about halfway cooked
We added a touch of truffle oil because the flavours compliment each other so beautifully, but this is not at all necessary for a delicious scramble
If you want to add some chives or other chopped herbs, now is the time.
Give it another stir, and once the liquid stops collecting in the pan, remove from the heat and serve

Poached egg:

Fill your pan with water about 3/4 of the way up, then bring to a gentle boil - somewhere just above simmering point.
Add the vinegar beforehand - two tablespoons of white wine vinegar will do for a pan this size
Gently add the egg, dropping it in from just above the water level, not from a height
These should only need two and a half to three minutes for the white to cook through, leaving the centre of the yolk hot but beautifully runny
To test it, lift out of the water with a skimmer and gently prod the yolk
There should be some resistance, but also some give, indicating softness on the inside
Remove gently from the pan and place on a couple of sheets of kitchen paper, to soak up the water

Baked eggs:

Preheat the oven to 200 degrees centigrade, then start with a glug of oil, in a pan on a high heat
Add the mushrooms firsthand a pinch of salt
Once they’re starting to colour, add the pancetta
Let them fry for about two minutes, giving them time to caramelise and stirring occasionally so they cook evenly and turn golden
Spread onto a kitchen towel to drain off excess oil, then get a ramekin ready on a baking tray
Spoon in the mushroom and pancetta, and crack the egg on top
Pour on two or three tablespoons of double cream, and add a twist of black pepper and a little grated cheese

Bake in the preheated oven for 10 to 15 minutes - you can easily check whether its ready by giving the tray a little shake. Once its only the yolk which wobbles, it’s done
Obviously these need to cool down for a minute or so before service."
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    ["subtitle"]=>
    string(26) "Scrambled, Poached & Baked"
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  [103]=>
  object(WP_Post)#13883 (34) {
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    ["post_date"]=>
    string(19) "2016-10-07 12:30:27"
    ["post_date_gmt"]=>
    string(19) "2016-10-07 11:30:27"
    ["post_content"]=>
    string(1419) "You just can’t buy good stuff like this ready made, and ordering it from a menu is too often a disappointment. So the ability to make it for yourself, at home, from scratch and with decent ingredients - is a wonderful skill to have.

You will need:
3 egg yolks
250g unsalted butter, fridge cold
For the reduction:
3 tablespoons of white wine vinegar
1 tablespoon of water 
1 teaspoon of pink peppercorns (or black)
2 bay leaves 
1 blade of mace
Salt to taste

For the reduction:
Just throw all the ingredients into a pan and boil it until it’s reduced by about half
Once it’s ready, remove the reduction from the heat, strain, and keep it to hand
Hollandaise:
Get the yolks into a pan and add just a teaspoon of the vinegar reduction
Cut the butter into cubes, then start the pan on a low heat and salt it generously before you start whisking
Add one knob of butter at a time initially, and keep whisking so it combines evenly
Once the butter in the pan is almost entirely integrated, add some more, and so on
This takes between 10 and 15 minutes
Once you’ve added more than three quarters of the butter, the emulsion should be stable enough for you to chuck in the rest in one go
By this time it will have taken on a bright, golden yellow colour and a light, velvety consistency; the hallmarks of a proper Hollandaise sauce
Taste it, and add more vinegar reduction or salt if necessary"
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    ["title"]=>
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    ["type_icon"]=>
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    ["description"]=>
    string(1371) "You just can’t buy good stuff like this ready made, and ordering it from a menu is too often a disappointment. So the ability to make it for yourself, at home, from scratch and with decent ingredients - is a wonderful skill to have.You will need:3 egg yolks250g unsalted butter, fridge coldFor the reduction:3 tablespoons of white wine vinegar1 tablespoon of water 1 teaspoon of pink peppercorns (or black)2 bay leaves 1 blade of maceSalt to taste For the reduction:Just throw all the ingredients into a pan and boil it until it’s reduced by about halfOnce it’s ready, remove the reduction from the heat, strain, and keep it to handHollandaise:Get the yolks into a pan and add just a teaspoon of the vinegar reductionCut the butter into cubes, then start the pan on a low heat and salt it generously before you start whiskingAdd one knob of butter at a time initially, and keep whisking so it combines evenlyOnce the butter in the pan is almost entirely integrated, add some more, and so onThis takes between 10 and 15 minutesOnce you’ve added more than three quarters of the butter, the emulsion should be stable enough for you to chuck in the rest in one goBy this time it will have taken on a bright, golden yellow colour and a light, velvety consistency; the hallmarks of a proper Hollandaise sauceTaste it, and add more vinegar reduction or salt if necessary"
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  [104]=>
  object(WP_Post)#13884 (34) {
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    string(19) "2016-07-25 11:37:10"
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    ["post_content"]=>
    string(711) "These biscuits are amongst the most scrumptious of them all. Here is the ‘stock recipe’. You can add extra flavour by adding 1 tablespoon of both lemon and thyme, 1 tablespoon of lavender, handful of chocolate chips or dried fruit.

You will need:
125g butter
50g caster sugar
175g flour

Makes 12-15

Rub the sugar into the butter for 1 minute
Combine with an electric whisk
Add the flour and keep whisking
Bring together, roll into a log, wrap and chill in the fridge for 20-30 minutes
Preheat the oven to 180C
Slice the log into biscuits
Spread on a baking tray lined with baking paper
Bake for 10 to 15 minutes, or until the edges have turned golden brown
Cool on a wire rack"
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  [105]=>
  object(WP_Post)#13885 (34) {
    ["ID"]=>
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    ["post_content"]=>
    string(2353) "One of our most frequent requests is for “the best way” to make classic favourites like curries, roast potatoes, bread and cakes. In particular we get a lot of questions about brownies - the ideal ratio of chocolate and flour, how to make them really gooey and tricks to make them stand out from the crowd. Well, here is our favourite recipe.

You will need
Brownies:
150g dark chocolate
150g butter
200g sugar
75g plain flour
2 large handfuls of salted popcorn
4 tablespoons of Greek style yoghurt
3 eggs
Sauce:
100 dark chocolate
30 butter
1 tablespoon of peanut butter
Pinch of salt
Caramel:
50 sugar
80 water (plus 2 tablespoons to get the sugar melted)
Pinch of salt

Makes a tray

Brownies:

Preheat the oven to 180 C
Melt the chocolate and the butter together in a bowl over a pan of simmering water, leave to cool for a couple of minutes
Crack the eggs in a bowl and whisk with the sugar
Pour the chocolate mix into the eggs and fold in the flour
Add in the pop corn and mix in again
We added an extra flourish with a few dollops of Greek-style yoghurt
Use a spoon to spread it around a bit, and it creates attractive swirls on top, whilst adding a little touch of fresh flavour
Bake in the preheated oven for 25 to 30 minutes, and check by inserting a skewer or knife into the batter
Moist crumb is fine, but you don’t want any wet batter to come out.
Once cooled, these brownies are ready to be sliced and served.

The sauce:

Start the same way, with a bain marie, chocolate and butter, but this time also add peanut butter and salt
Leave to melt
Once it’s done, whisk together thoroughly
Next step: get sugar and the 2 tablespoons of water in a pan over a medium heat
Wait for the sugar to melt, then increase the heat and boil it for a couple of minutes until you get rich, dark golden colour
Once this colour takes over the pan, carefully add the rest of the water
Reduce the temperature, but keep it on a low heat so the sugar will re-melt after the shock of cold water
Add a little salt and keep stirring, until you’re satisfied that any lumps are gone
Leave to cool - we recommend pouring it into a jug for this - then add incrementally to the chocolate sauce
Keep stirring as you go
We made ours really thick
If you’re going to be naughty, at least do it properly"
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    ["post_content"]=>
    string(2465) "This may sound like a strange combination, but works beautifully.

You will need:
Granita:
90g natural yoghurt
55g dill tea
40g sugar
2g lemon juice
Candied fennel:
Fennel bulb
100ml water
100g caster sugar
Crumble:
200g oats
100g flakes almonds
80g-100g butter
1 tablespoon of sugar
Mousse:
2 egg whites
60g white chocolate
1/2 tablespoon of almond extract

Serves 2

Dill & Yoghurt granita:
Pour the tea into a pan on a medium heat, add caster sugar and heat it gently
Next, get the yoghurt ready in a bowl, and add the lemon juice
Then add the dill tea
Mix thoroughly together, then pour onto a plate or baking tray lined with cling film and freeze for 2 to 3 hours

Candied fennel:
Start by creating a sugar solution, simply by dissolving sugar in water
Once the sugar is about halfway dissolved, add the fennel slices and leave for 20-30 minutes
Transfer to a baking tray and bake at 100C for 2 hours

Crumble:
Bring the ingredients together with your hands, adding more oats if it’s too sticky
Spread on a baking tray and bake at 200 degrees centigrade for 15 to 20 minutes, or until it reaches a deep golden brown colour. It will naturally spread itself across the baking sheet as the butter melts.
Leave to cool - the crumble needn’t be hot for service, so it can be made well in advance and stored up in an airtight container

White chocolate and almond mousse:
Melt the white chocolate over a very low heat or a bain marie, adding half a tablespoon of almond extract
Leave to cool for a couple of minutes while you whisk up the egg whites to make the mousse
Start at a slow speed and gradually build up to full speed
Because this won’t be cooked, we recommend using pasteurised egg whites
Keep whisking - you’re looking for a thick, uniform consistency with a white glossy finish, with no liquid forming when you tilt the bowl and only a slight movement in the egg white
Add a small amount to the white chocolate - about a large spoonful - and mix together, just to start loosening the chocolate
Gradually add the rest - in two or three increments or more, depending on how much mousse you are making
That’s it - it just needs a couple of hours to set in the fridge - covered with cling film

Enjoy!

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    string(4573) "This is our last foray into spices for a while. Next time you sprinkle some into your food, consider the lengths that explorers, traders and military commanders went to in order to get them into our kitchen cupboards.
And whatever it is you’re cooking, sweet or savoury, chances are it can be easily and significantly enhanced by adding one or two of these herbs or spices and letting them work their magic.

<strong>Lemongrass</strong>

Complements: Seafood, coconut based curries, chicken, beef, pork
Combines with: cloves, coriander, fennel seeds, ginger, galangal, tamarind, turmeric, chilli, cinnamon
To serve: We are serving this in the form of a savoury panna cotta and prawns. The creamy pannacotta base is beautiful refreshed by the zinginess of the lemon grass, which also beautifully completes the prawn. Just make a Panna Cotta and infuse the milk with lemongrass and perhaps other spices (feel free to experiment) without any sugar, but seasoned with salt instead.

<strong>Tamarind</strong>

Complements: chutneys, pickles, curries and curry pastes
Combines well with: cinnamon, turmeric, paprika, coriander, cloves, cardamom, mustard
To serve: Simply remove the outer layer and pull out the strings and soak in boiling water for an hour. Push through a sieve to remove the seeds and pour the pulp into a sauce pan and cook for a few minutes. Add vinegar, salt and maple syrup to taste.

<strong>Coriander seeds</strong>

Complements: chocolate, meat, seafood, sweet citrus, such as orange and tangerine
Combines well with: it is an amalgamating spice, so it brings other flavours together. This means that it combines with almost anything.
To serve: We are using coriander in sweet cooking by adding it to an apple and blackcurrant financiers. This can also be made into a cake - just add grated apple, coriander and fresh or frozen blackcurrants. We then poured lemon icing over the top: just mix icing sugar with lemon juice until you reach the desired consistency.

<strong>Nigella seeds </strong>

Complements: breads, meats, fish, vegetables, starchy foods, curries
Combines well with: ginger, paprika, mustard, coriander, cumin, chilli, cardamom, tamarind, turmeric
To serve: We added these seeds to potato bondas.

<strong>Mustard seeds</strong>

Complements: curries, cooking oil, chutneys, vinegars and other condiments
Combines well with: cinnamon, nigella, chilli, cumin, coriander, allspice, cinnamon, cardamom
To serve: We made mustard. Just combine 1 part yellow mustard seeds, 1 part black mustard seeds, 1 part white wine vinegar and 3 parts beer, 1/2 part runny honey, large pinch of salt (you can also add other spices). Leave to infuse overnight. The mustard is then ready! We like to blend half of the mixture for a more interesting texture.

<strong>Fennel seeds and pollen </strong>

Complements: pickling spice, Italian sausages, curries, breads, biscuits
Combines well with: ginger, galangal, cumin, chilli, ginger, mustard, tamarind, allspice, coriander
To serve: We added fennel seeds to pork and beef meatballs and served them with a tomato salsa. The fennel pollen was sprinkled over panfried scallops served with capers and finely chopped fennel and cucumber, lightly pickled in vinegar, pinch of salt and sugar. This makes for a light, yet delicious starter.

<strong>Star anise </strong>

Complements: Duck, beef, pork, soups and stews
Combines well with: chilli, cinnamon, coriander seeds, pepper, ginger, nutmeg, cloves,
To serve: Works beautifully in baking and so we added this spice to almond biscotti. It brings a wonderful warmth to this classic tea time treat.

Complements: seafood and shellfish, light stocks - fish and vegetable, complements veal also
Combines: paprika, pepper, cloves, cinnamon, parsley
To serve: Infuse your milk for a white sauce with mace and pour over cooked prawns and grill until golden brown.

<strong>Peppercorns</strong>

Complements: Pretty everything
Combines: With almost everything
To serve: We served strawberry ice-cream with crushed pink and green peppercorns and dried rose petals. We also like to combine goat cheese, strawberries and black pepper. Another delicious idea is a warming carrot and coriander soup topped with creme fraiche combined with crushed black and green peppercorns topped with crispy ginger. The last dish we served was a tart. Just make a basic sweet tart custard with ricotta, milk, yolks and honey. We topped the tart with caramel to which we added sichuan pepper."
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    string(6094) "Explore the world of spices

Black Cardamom
Complements: marinades for roast meats, asian soups and stocks, Indian butter chicken, Bloody Mary
Combines well with: chilli, cinnamon, allspice, ginger, coriander seed, turmeric, star anise, pepper, mustard, paprika and works particularly well when the dish is rounded of with a squeeze of lime to cut through the slightly medicinal qualities.
To serve: Try adding a 1/4 teaspoon to a glass of bloody mary.

Green Cardamom
Complements: cakes and biscuits (danish pastries), milk puddings, stewed fruit, rice dishes and curries, coffee, citrus fruit, mango
Combines well with: chilli, cinnamon, allspice, turmeric, star anise, pepper, paprika, ginger, cumin, fennel seed, coriander seed
To serve: Add 50g sugar to a pan and gently melt and leave to turn golden brown. Add 100g of cashews with: 1/2 teaspoon of crushed green coriander seeds, 1/2 teaspoon of ginger, 1/4 teaspoon of cinnamon, 1 tablespoon of ground cumin and a large pinch of chilli powder. Pour in 2 tablespoons of maple syrup and 1 tablespoon of soya sauce and leave to combine and toast for 3-5 minutes, giving it a stir every now and then.

Chilli
Complements: very popular in Mexican and Asian cooking, used in curries in most cultures, marries well with other cultures
Combines well with: allspice, amchur, cumin, vietnamese mint, star anise, pepper, paprika, bay, cardamom, clove, coriander, cumin, mustard, kaffir lime leaves, ginger, fenugreek
To serve: We are serving them soused in vodka and dipped in dark chocolate - creating a real flavour explosion in your mouth.

Cinnamon:
Complements: cakes, pastries, stewed fruits, curries, preserved lemons, Maroccan tagines
Combines well with: turmeric, tamarind, nutmeg, star anise, allspice, caraway, liquorice, ginger, cumin, coriander seeds, chilli, cloves, cardamom
To serve: Combine 4 tablespoons of plain flour, 1 tablespoon of cinnamon, 1 tablespoon of dried thyme and 1 tablespoon of smoked paprika. In an other bowl, whisk an egg and in the third bowl, add breadcrumbs. Dip chicken thighs and drumsticks into the flour, then egg followed by the breadcrumbs. Bake for 45 minutes in a hot one (200C).

Cloves:
Complements: cakes, pastries, curries, stewed fruit, pickles, Moroccan tagines, preserved lemons
Combines well with: allspice, amchur, star anise, tamarind, turmeric, chilli, cumin, coriander seed, cardamom, ginger, liquorice, nutmeg
To serve: Peel and cut a section of oranges and arrange on a plate. Top with ground cloves (using sparingly), fresh thyme leaves and mint.

Cumin:
Complements: Indian curries (almost all red curries), chicken, seafood, rice and vegetable dishes, breads, Mexican spice mixes, orange vegetables
Combines well with: turmeric, chilli, cardamom, allspice, paprika, tamarind, mustard, cinnamon, cloves, ginger, fennel seeds, coriander seed
To serve: Marinate beef strips (we used Bavette steak) in 2 tablespoons of vinegar, 2 tablespoons of garlic oil, 1/4 teaspoon of ground chilli, 1 teaspoon of ground cumin and 1/4 teaspoon of finely chopped coriander. Marinate for 15-20 minutes at room temperature. Thread onto skewers and either pan fry, Barbecue or simply bake in a hot oven. For the sauce, simply combine finely chopped fresh chilli to taste, 1 tablespoon of crunchy peanut butter plus more chopped peanuts for a real crunch, juice from 1/2 lime, 1 tablespoon of date syrup and finally 1 teaspoon of fish sauce. Serve as a dip or pour over the skewers just before service sprinkled with chopped coriander.

Ginger:
Complements: cakes, pastries, biscuits, all curries, strong seafood, red meats (having a tenderising effect), pumpkins
Combines well with: allspice, cardamom , paprika, star anise, turmeric, lemongrass, galangal, fennel seeds, kefir lime leaves, chilli, cinnamon, cloves, curry leaves, cumin
To serve: We are making a version of Singapore chilli crab. For 100g of white crab meat, you will need - 1 finely chopped red chilli, 1/2 teaspoon of finely chopped fresh ginger, sliced garlic clove, 2 tablespoon of sweet chilli sauce, 1 tablespoon of ketchup, 1 tablespoon of soya sauce, 1/2 teaspoon of light brown sugar and a small dash of toasted sesame oil. Add all the ingredients (apart from the crab) in to a pan and leave them to combine and bubble for 1-2 minutes. Add the crab meat and continue to reduce for another 2 minutes. Check for seasoning and serve hot or at room temperature with a sprinkling of chopped fresh coriander.

Nutmeg:
Complements: Pumpkins, Pates, terrines, cooked spinach, cheese sauces, milk and rice puddings, spicy cakes and biscuits
Combines well with: ginger, cloves, coriander seed, cinnamon, allspice
To serve: Cullen Skink is beautiful soup and the nutmeg really complements the rich and creamy flavours.

Turmeric:
Complements: Asian and Indian curries, Moroccan tagines, chicken, seafood and vegetables, sauces, rice dishes, sauces
this spice is the number one superfood with it’s healing properties
Combines well with a large amount of asian spices and can be used in many dishes from a scrambled egg breakfast to the most complex curry dishes
To serve: Combine and grind the following (use a tablespoon for smaller quantities or any other vessel for large quantities):
1/4 Black and white peppercorns
1/2 Cloves
1/2 Cinnamon
1 Cumin seeds
1/2 Cardamom pods
1/4 Ginger
2 individual Bay leaves
1 Mustard seeds
1 Rose petals
1/4 Amchoor powder (optional)
1/4 turmeric

Galangal:
Complements: Asian curries and soups, seafood, red and white meat, coconut based dishes
Combines well with: tamarind, chilli, coriander, ginger, turmeric, kefir lime leaves, lime, cumin, cinnamon
To serve: We made a deliciously warming Beef Rendang (see our recipe on the blog).

Lavender:
Complements: goats and sheep cheese, lamb, chocolate, coconut - try adding this to macarons, creamy desserts, like panna cotta, lychee, carrots, avocado
Combines well with: mustard, rosemary, thyme, chilli
To serve: we made a goats cheese mousse (see our recipe on the blog)."
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    string(3114) "This main course completes the starter and dessert from our last tutorial for a truly delicious dinner party.

You will need:
1 orange (use blood orange if available)
1 green apple
3 small red beetroot
3 small golden beetroot
1 candied beetroot
1 teaspoon of ground cumin
Fort the polenta:
100g polenta
400ml water
Large pinch of salt
2 large handfuls of kale, sliced
1 teaspoon of Dijon mustard
1 teaspoon of cumin
For the pesto:
Bunch of dill
Bunch of parsley
50g almonds
Juice from 1/2 lemon
1 garlic clove, peeled
1/2 teaspoon of salt
150ml rapeseed oil
Feta mousse:
100g feta
150ml goats double cream
1 teaspoon of truffle honey
Ground black pepper

Beetroot:
Steam or boil the yellow beetroot hole for 30-40 minutes until cooked through and soft
For the roast red beetroot, slice into 4-6 wedges (depending on the size)
Spread on a baking tray lined with baking foil
Drizzle with rapeseed oil and sprinkle with ground cumin and salt
Bake on 180C for 30-40 minutes or until cooked through

Apple:
Cut the apple julienne and keep in acidulated water (water with lemon juice) until needed

Polenta:
For the polenta, bring the water to boil with the salt and cumin
Stir the polenta in and simmer for 2 minutes and add the kale and mustard
Cook for another 3 minutes until thickened
Line a small bread baking tin with baking paper and spoon the polenta and shape into a rectangle
Leave to cool and set
For service, cut the polenta into an even rectangle and fry in medium hot oil on both sides until golden

Goats cheese Mousse:
For the mousse, crumble the feta and whip up with the cream
Add the honey and pepper
Pour into a piping bag and keep in the fridge until needed

Pesto:
For the pesto, place all the ingredients, apart from the oil into a blender
Pour in the oil, whilst the motor is running
Only blend until the pesto is blended, but still chunky
Segment the orange and keep to one side

To assemble: Place the polenta on a plate, followed with the apples, mousse, beetroot, orange and pesto

If you are making all three dishes for a dinner party, make in this order:
<ul>
 	<li>pickles (mushroom and onion)</li>
 	<li>cook the red and yellow beetroot, cut</li>
 	<li>ganache</li>
 	<li>popcorn (if making your own)</li>
 	<li>pesto</li>
 	<li>cut the kale</li>
 	<li>cook and set polenta</li>
 	<li>make the mousse</li>
 	<li>chop the nuts and popcorn</li>
 	<li>filo cups</li>
 	<li>turn the filo oven to 50C</li>
 	<li>cut the apples</li>
 	<li>segment the orange</li>
 	<li>slice the candied beetroot</li>
 	<li>start frying the mushrooms</li>
 	<li>chop the herbs</li>
 	<li>wrap the red and golden beetroot separately in baking foil and place in the low oven to reheat</li>
 	<li>fry the quail egg, assemble and serve the starter</li>
 	<li>fry the polenta, assemble main and serve</li>
 	<li>serve the starter</li>
</ul>
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    string(5335) "Today’s masterclass is the first of two, where we demonstrate a deceptively simple but stunning dinner party menu. It’s suitable for vegetarians, but should be enticing and indulgent enough to satisfy dedicated meat eaters too.

Starter:
4 sheets of filo pastry
knob of butter brushing
300g brown button mushrooms, finely chopped
1 small shallot, finely chopped
1 clove of garlic, finely chopped
1 sprig of tarragon, leaves picked and finely chopped
1 small bunch of chives, finely chopped
2 quail eggs
Pinch of smoked paprika
Small truffle, sliced (optional)
Large knob of butter for cooking
Glug of oil for cooking
For the pink onion:
1 small red onion, finely sliced into strips
200ml white wine vinegar
1 teaspoon of salt
1 teaspoon of brown sugar
Truffle oil for decoration
For the pickled mushrooms:
2 handfuls of wild mushrooms, whole
400ml white wine vinegar
250 water
2 teaspoons of brown sugar
1 teaspoon of salt
2 garlic cloves, peeled
2 bay leaves
1 teaspoon of of pink peppercorns
1 teaspoon of coriander seeds
Dessert:
150ml double cream
100g dark chocolate
Salted peanuts
Pop corn (we used salted caramel popcorn)

Serves 2

Chop the garlic, onion, shallot, button mushrooms and herbs
Slice one clove to go in the mushroom cup, then cross chop. Crush and peel two more for the pickled mushrooms.
Slice the red onion thinly and neatly.
Place in a bowl with a generous pinch of salt and brown sugar, then cover with white wine vinegar and leave to stand for at least an hour.
Chop the shallot finely
Slice and cross chop the button mushrooms finely
Chop the herbs finely
For the filo cups: preheat the oven to 200 degrees centigrade, and melt a knob of butter in a small pan, ready for brushing.
Cut the filo into squares, roughly 10 by 10 centimetres. We’re using a muffin tray to shape them into cups.
Push these into the muffin cups, one sheet at a time, brushing butter on top of each one
Bake for 8-10 minutes or until golden brown.
Leave to one side to cool.
To pickle the wild mushrooms, pour the vinegar and water into a pan, adding the sugar and aromatic ingredients (pink peppercorns, coriander seeds, bay leaves and garlic cloves), plus a hefty pinch of salt.
Bring to the boil, stirring to dissolve the salt and sugar, and simmer for a few minutes.
Add the mushrooms and leave on the heat for 1 minute, then remove from the heat and leave to pickle.
The longer you leave this, the less harsh the vinegar will become - ideally, make it a day in advance.
If you don’t have time for that, just remember to squeeze the vinegar out of the mushrooms before serving, otherwise the dish may be too tart.
Heat a large knob of butter in a large pan with a glug of oil for the button mushrooms.
Once it is bubbling evenly, add the diced shallot and season with salt.
When the shallot cubes are turning golden brown, add the garlic and fry briefly before adding the mushrooms.
Once the mushrooms are a rich golden brown along the edges (this could take between 10 and 15 minutes), add the tarragon and chives
Stir through, then remove from the heat and leave to cool.
These mushrooms go inside the filo cup, and are best served warm rather than hot.
Fry the quail eggs on a medium high heat for 1 to 2 minutes until the egg white is set but before the yolk is cooked through.
We cut the egg with a small cookie cutter for an extra special finish.
Arrange the pickles around or next to the filo cup, then assemble the cup itself.
Fill it with the fried button mushrooms, then top with a single slice of truffle (if you are using it).
Place the quail egg on top and sprinkle with the smoked paprika
Sprinkle the pickles with chives and drizzle with truffle oil

Now for the dessert:

Pour the chocolate and cream into a bowl and melt in a bain marie.
Once it’s completely incorporated, leave to cool at room temperature, then chill in the fridge until set.
To serve, just rough chop the peanuts and pour some into each bowl, with a generous spoonful of ganache on top.
Sprinkle with popcorn - we’re using salted caramel popcorn for extra flavour, chopped into chunks.

Note: You can make your own popcorn
You will need:
100g good quality corn kernels
4 tablespoons of vegetable oil
100g light brown sugar
50g unsalted butter
2 tablespoons agave syrup or golden syrup
2 tablespoons double cream
1/2 teaspoon of salt

Preheat the oven to 150C
Place the oil and kernels into a heavy based saucepan and pop on a high heat and cover with a lid
It will take a minute or so for the corn to start popping
The pops will be regular
When they start slowing down to 1 pop per 3-4 seconds, remove from the heat
Do not take the lid off, there will still be a few un-popped ones and let them cool
In the mean time make the sauce
Melt the butter, sugar and syrup in a saucepan and bring to boil
Add the water and double cream and salt, stir and let cool
Combine with the popcorn and bake for 30 minutes
Stir a few times and make sure it does not burn
Leave to cool and serve
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    string(231) "Today’s masterclass is the first of two, where we demonstrate a deceptively simple but stunning dinner party menu. It’s suitable for vegetarians, but should be enticing and indulgent enough to satisfy dedicated meat eaters too."
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  [111]=>
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    string(5206) "Knife skills are paramount if you want to be a good cook (and keep all your fingertips). First, it’s important to find a knife that works for you. We tend to use Robert Welch knives at the Kitchen Academy because they combine a high quality blade with a design most people find very comfortable to hold. However, the ideal knife for you might depend on your height, strength, hand shape and many factors besides.
You do not always have to fork out to get a good knife, but we suggest treating the cheapest options (supermarket brands etc.) with caution, as these are designed purely with profit, not durability and ergonomics in mind. Head to a good kitchen shop and examine their range. Ask the staff to let you handle some of the knives and try to base your decision on how they feel in your hand. Don’t be swayed by aesthetics or the latest endorsement by some celebrity; remember that your hand will be gripping this dangerous thing regularly for the next decade or more, so you want it to feel comfortable long after the novelty has worn off.

Get yourself a decent sharpener as well. Many companies offer one specifically for their range of knives (we use a rather nifty <a href="http://www.robertwelch.com/Products/Default.aspx?id=1091160&tid=104">ceramic one</a>) and these are often more than the inevitable cash-in they seem to be. Manufacturers ought to know how to look after their own products, and encouraging new buyers to do so properly reduces the risk of dissatisfied customers blaming the company for a poorly-maintained blade. Once a brand has your attention, ask around and look online for information on recommended sharpening methods and after-sales customer care.

So, how often should you sharpen you knife? Brace yourself: every time you use it. It only takes a few moments and is simply the best way to keep your knife permanently sharp. It is well known that a sharp knife is a lot safer to work with as it glides through food effortlessly. A blunt knife requires pressure which gives you little control over the blade’s movements; it is much more likely to slip and slice unevenly or go through your fingers. Avoid washing your knife in the dishwasher as there is a danger of dulling the blade and the combination of hot water and chemicals can be damaging (not to mention the perils of emptying of a dishwasher full of knives!).

Now, having covered the knife itself, what makes knife skills so important? The most obvious reason is that we would (generally) like to keep our fingers intact for as long as possible. Understanding how to use your knife accurately, confidently and safely will help to ensure that. It will also help keep the knife sharper for longer. Practicing the correct techniques will also allow you to work faster, shortening your prepping and cooking time, increasing your confidence and above all leaving more time to enjoy food and company. For many recipes it is also crucial to be efficient to cut as evenly as possible; food cut into all manner of shapes and sizes becomes impossible to cook evenly.

A final point which we are often asked about is the chopping surface itself. We use a steel chopping surface and plastic boards. Remember it is the food itself that will blunt your knife more than the board you use (provided your technique is correct). Therefore we always suggest using non-slip boards above all.

Personally I find it hard to recommend buying a large set of knives in one go. They may look lovely in the shop and on your kitchen counter, but buyers invariably use only one or two of them and regret the rest. Here is what you will probably need:

- Chef’s knife – the really important one, for multi-purpose use. Must be comfortable and durable. Usually available in various sizes, so choose the one that you like the most.

- Bread knife – less technical, so don’t waste your money. Important to get right nonetheless. Many people find a heavy blade helps with straight, controlled slicing.

- Pairing knife – a short, stiff blade for smaller jobs. Again, a comfortable grip matters here.

- Fish filleting knife – decent filleting is one of the few things your chef’s knife cannot do. This requires a flexible blade.

Of course, once you have mastered the above or require tools for specific tasks like butchery, there is a huge number of specialist knives you can add to your collection."
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    string(5125) "Knife skills are paramount if you want to be a good cook (and keep all your fingertips).

First, it’s important to find a knife that works for you. We tend to use Robert Welch knives at the Kitchen Academy because they combine a high quality blade with a design most people find very comfortable to hold. However, the ideal knife for you might depend on your height, strength, hand shape and many factors besides.

You do not always have to fork out to get a good knife, but we suggest treating the cheapest options (supermarket brands etc.) with caution, as these are designed purely with profit, not durability and ergonomics in mind. Head to a good kitchen shop and examine their range. Ask the staff to let you handle some of the knives and try to base your decision on how they feel in your hand. Don’t be swayed by aesthetics or the latest endorsement by some celebrity; remember that your hand will be gripping this dangerous thing regularly for the next decade or more, so you want it to feel comfortable long after the novelty has worn off.

Get yourself a decent sharpener as well. Many companies offer one specifically for their range of knives (we use a rather nifty ceramic one) and these are often more than the inevitable cash-in they seem to be. Manufacturers ought to know how to look after their own products, and encouraging new buyers to do so properly reduces the risk of dissatisfied customers blaming the company for a poorly-maintained blade. Once a brand has your attention, ask around and look online for information on recommended sharpening methods and after-sales customer care.

- Chef’s knife – the really important one, for multi-purpose use. Must be comfortable and durable. Usually available in various sizes, so choose the one that you like the most.

- Bread knife – less technical, so don’t waste your money. Important to get right nonetheless. Many people find a heavy blade helps with straight, controlled slicing.

- Pairing knife – a short, stiff blade for smaller jobs. Again, a comfortable grip matters here.

- Fish filleting knife – decent filleting is one of the few things your chef’s knife cannot do. This requires a flexible blade.

Of course, once you have mastered the above or require tools for specific tasks like butchery, there is a huge number of specialist knives you can add to your collection."
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    string(1638) "Learn to cook risotto with the authentic method, elevating it from 'quick-and-easy' meal to undisputed dinner party highlight. It's all about the stirring.

This particularly recipe makes a wonderfully rich and creamy risotto, but this technique applies across the board.

<h2><strong>Ingredients</strong></h2>
40g unsalted butter
1tbl olive oil
1 small onion, finely chopped
1 garlic clove, finely sliced
200g Arborio rice
75ml dry white wine
875ml stock or water
Salt and pepper
Parmesan cheese
Crème fraiche
Zest of 1 lemon
Chopped chives

Serves 2

<h2>Method</h2>
<ol>
 	<li>Heat the butter and oil in a pan.</li>
 	<li>Add the chopped onion and sweat until translucent.</li>
 	<li>Then the garlic. Fry for one minute</li>
 	<li>Add the rice and heat until you can’t touch the grains.</li>
 	<li>Pour in the wine and let it be absorbed.</li>
 	<li>Start adding your stock (we use water here since the strong cheese will add plenty of flavour on its own). Add ladle by ladle, waiting for it to be absorbed before each addition.</li>
 	<li>Keep the pan hot and stir constantly to keep the starch moving.</li>
 	<li>Season little and often to maintain control over the flavour. Keep tasting.</li>
 	<li>When the rice has only a slight crunch left, add the sliced tallegio and melt into the risotto.</li>
 	<li>Cook until <em>al dente</em>, adding more water if necessary.</li>
 	<li>Season one last time, adding parmesan and crème fraiche to taste.</li>
 	<li>Add the spinach and just wilt into the hot rice.</li>
 	<li>Zest the lemon and chives in and serve.</li>
</ol>"
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