One tray of no-knead focaccia turned into a weekly ritual. Here is the recipe I still make most Fridays, with timings that fit around a working day.
From the journal
VideoBrown butter takes five minutes and one pan, and it makes everything from cookies to toast taste deeper. The trick is knowing what to watch, listen and smell for.
Squash, apples, pears, leeks and the first chestnuts. A short guide to what is at its best this month, and the simple ways we have been cooking it.
VideoYou do not need a full set of chef's knives to cook well. You need one sharp blade, a steady board and five cuts that cover almost everything you will make this week.
Pantry staples, one pot and about thirty minutes. This is the soup we make when the fridge is nearly empty and everyone is hungry.
Recipes change a little every time you cook them. A cheap notebook by the stove is how I remember what worked, what did not and what to try next time.
On video
Brown butter takes five minutes and one pan, and it makes everything from cookies to toast taste deeper. The trick is knowing what to watch, listen and smell for.
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Start with a weeknight recipe, sharpen a technique or see what is in season this month.