We love eggs! They’re one of the most versatile ingredients in the kitchen. From a simple omelette to a decadent mousse or Hollandaise sauce, you can take eggs in almost any direction.
We love eggs! They’re one of the most versatile ingredients in the kitchen. From a simple omelette to a decadent mousse or Hollandaise sauce, you can take eggs in almost any direction.
The air fryer represents an evolution in our cooking methods, and Jamie’s air-fryer recipes are here to help you make the most of this increasingly popular piece of kit. Aside from their well-known speed and efficiency, air fryers are brilliant for a multitude of other reasons, too. They can help reduce effort in the kitchen […]
25 years on, we chatted to the man himself to find out what his all-time favourite recipes are… The Return Of The Naked Chef (2000) Back in the day, I used to whip this up for my mates after a night on the town and it always went down a treat. With smoky bacon, quality […]
May is blooming marvellous! Full of fresh flavours, sweet young shoots and some real British gems. It’s a month for lighter dishes that suit the brighter days… and we love it!
Here’s a delicious list of spring greens recipes that make use of this tasty cabbage in loads of different ways. For midweek lunches or quick-fix dinners, why not try a 15-minute sausage gnocchi with a side of epic greens, a speedy veggie noodle dish or sweet potato curry with shredded greens. Or if you’re after […]
Spring is in the air and the garden is waking up! We’re so excited to dive into all the beautiful early summer produce, which is ripening at this very moment. And right now, some real Great British gems are at their very best.
A lot like spinach or beetroot leaves, chard offers a fantastically earthy and lovely bitter flavour when raw; and a milder, sweeter, iron-y flavour when cooked. And you can eat the stalks, too. We love the fact that chard can be used to balance and contrast more mellow flavours and textures – such as butternut […]
Spring onions, which are part of the allium family – think leeks, onions, chives and garlic – can have loads of different flavour profiles based on their age, type and how you cook them. From sweet and mild to punchy and fiery, and even down to the part of the plant you choose (and how […]
Purple sprouting broccoli cooks quicker than standard broccoli thanks to its leaner stalks and delicate florets. To prepare, simply trim the tough ends off before roasting, steaming, charring or boiling until tender – just be mindful not to overcook the florets as they need less time than the stalks (we like to split any particularly […]
Soft varieties of lettuce like butterhead and round work so well in seasonal salads or as lettuce wraps – just make sure you dress or fill the leaves right before serving to stop them from getting too soggy and wilted. And crisper varieties like little gem, romaine, cos or iceberg are incredibly refreshing and make […]