VideoRecipes
The Friday bread habit, and the focaccia that started it
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.
2 min read
The journal
All stories
Every recipe, technique guide and kitchen note in one place, newest first.
6 stories
Video
VideoTechniques
How to brown butter without burning it
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.
1 min read
Seasonal
What to cook in October
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.
1 min read
VideoTechniques
Five knife cuts worth practising
You 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.
1 min read
Recipes
A weeknight tomato and white bean soup
Pantry staples, one pot and about thirty minutes. This is the soup we make when the fridge is nearly empty and everyone is hungry.
1 min read
Kitchen notes
Why I keep a kitchen notebook
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.
1 min read