Crispy, golden fish fingers are brilliantly fun and easy to make – and great for cooking with kids. Dish up with tartar sauce and sweet potato wedges for a brilliant midweek meal, or make a batch and serve as party food with wedges of lemon to season.
Each month, we showcase two clever kitchen skills and put them together to create one delicious recipe. This month, we’re looking at skinning tomatoes and preparing fennel. Once you’ve got these two techniques under your belt, you can put them into practice with this gorgeously simple ratatouille.
The ultimate Friday night supper, fish & chips is a proper old-school classic. Everyone should have a go at making their own, and with our step-by-step guide it couldn’t be simpler. Finish it off with salt and vinegar and serve with something pickled – gorgeous!
This month, we’re going for a beautiful summer combo, and dishing up the best jelly and custard you’ll ever eat. First, we’ll learn how to get every last drop of juice from a lemon, then we’ll rustle up a show-stopping fruit jelly.
There are all sorts of clever tricks to achieve perfect fish on the barbecue – we’re talking melt-in-the-mouth flakes with a gorgeous smoky flavour and perfectly crispy skin. So next time you’re lighting the coals, make sure you put fish on the menu and use our five top tips to really impress your guests.
Flour is an invaluable ingredient with so many uses in the kitchen. It’s essential for everything from sponge cakes to flaky pastry, golden batters or for thickening sauces. Different flours behave in different ways, so here’s our guide for getting the most from your flour.
Dish up the perfect afternoon treat with a batch of flawless scones and a cup of tea. Blissfully simple to make, good scones are all about mastering these essential principles – and then you’re guaranteed light and crumbly scones! Best enjoyed warm from the oven.
Fermenting is a fantastic way to preserve food and it’s also beneficial for our health, specifically our digestion and gut. People all over the world have been fermenting food for thousands of years. Pickles, sauerkraut, kimchi, kefir, kombucha, miso – there’s a whole world of fermented foods out there.
Fresh, homemade pasta is easier to make than you think! Here, our friends at Lunch Lady have all you need to make gorgeous pasta from scratch, including three twists to help add a burst of colour to your plate – perfect for getting kids cooking.
This month, we’re looking at making the perfect percolated coffee, and how to use a bain-marie. Once you’ve got these two skills under your belt, you can put them into practice with this incredible chocolate and coffee cake (which just happens to be gluten free).