The technique of cooking meat in milk, or milk products, is used throughout the world. From Central Asia, where meat is often marinated in scented yoghurt before being turned into curry, to the American Deep South’s chicken soaked in spiced buttermilk, …

It would be somewhat of an understatement to suggest the humble home lunch platter is of little importance. A month ago, few of us would have given it much thought. Today, as most of us are confined to our homes, it is of utmost importance. Of similar …

Sweet, sweet childhood memories. These are the things we often cling to when the future is uncertain and frightening. Innocence. Simplicity. Uncomplicated times. I think of such moments and my mind conjures an image of the blackberry pie that went hand …

I hadn’t realised until a couple of years ago what a long and glorious history the eggplant has across many cultures. As a vegetable to eat, it has not always been a favourite of mine. As a vegetable to grow, sometimes it has presented as downright …

The word fondant has multiple uses in the French cooking vernacular. In no particular order it could be a white icing, a gooey chocolate pudding or a way of cooking potatoes. The icing version is what you often find atop fancy French vanilla slices: …

There is something a little stultifying about early February. The festive season is a distant memory, the holidays are over and the daily grind of work, school and office lunches and desperate stops at the shops on the way home to cobble together dinner …

I like to think this recipe solves several of my kitchen conundrums at once. First, it deals with the vexed issue of leftover egg whites. Second, it provides a sound iced dessert for people who don’t have an ice-cream churn. And third, it fulfils the …

Christmas doesn’t have to be about turkey, ham and roast pork. One of the things I have learnt living in a vegetarian household for the past three years is that Christmas is about celebration, and that the meat-free dishes need to be as festive and …

Panettone, I’m sorry, but you just don’t ring my jingle bells. I know you arrive in beautiful packaging, with your gorgeous proportions, but, frankly, you always come across as a bit dry for my taste. Italians the world over may wince at my words, …