Enchiladas are very traditional in Mexican cuisine, with their appearance varying according to the region in which they’re made – often appearing as a dish in themselves, or as an accompaniment to chicken or carne asada (sliced grilled beef).
Making your own tortillas at home is so quick and easy – once you’ve tried them, you’ll never look back! Follow this step-by-step recipe to get them perfect every time.
Food and Instagram go together like two peas in a pod. Can you remember the last time you didn’t Instagram your food? Nor can we. Sad, we know, but that’s the price we pay to capture deliciously decadent, crave-worthy food porn.
Whether for chopping or slicing, carving or filleting, every well-stocked kitchen needs a decent set of knives. We’ve pulled together a guide to the array of kitchen knives available, plus mini tutorials on chopping techniques and knife maintenance to help you make the most of your kit.
In part one of our feature, we talked you through the main kitchen knives that every good home cook needs, plus some speciality knives that will really help raise your game in the kitchen. Now that you know your knives, it’s time to get your chopping techniques mastered!
In the spirit of celebrating all things Brazilian, we’ve asked native Rosana McPhee to share her recipe for arroz doce – rice pudding Brazil-style!
You just can’t beat tucking into a perfectly cooked steak, seared to perfection and coated in a gnarly, sticky homemade marinade on the outside, and blushing pink in the middle.
Sweet, spicy and super fresh, homemade pineapple salsa is a sure-fire crowd pleaser. Serve it with grilled fish or meat, or alongside quesadillas; spoon it into tacos or eat it as a starter with homemade tortilla chips for dipping.
Smooth, chocolatey sponge smothered with rich buttercream icing, it takes a lot to beat the beautiful indulgence of red velvet cake. Here, Georgina Hayden from Jamie’s food team shares her fail-safe recipe.
Comforting, zesty and light, lemon meringue pie is the ultimate dessert. A sweet pastry case and thick lemon curd centre, topped with peaks of billowy meringue, the perfect pie is all about getting the right combination of textures, and tart and sweet flavours.