Add extra oomf to all sorts of dishes with flavoured butter – it’s super-versatile and can be melted over steaks, rubbed under the skin of a chicken before roasting, stirred through mashed potato… or just spread straight onto a slice of toast!
If you’re heading to university this month (or waving off someone else), check out our essential guide to kitchen kit for students. From batch cooking to one-pan fry-ups, this collection of must-have equipment will cover all your student cooking needs!
Used in moderation, butter adds fantastic depth of flavour to dishes. Standard butter will go brown and smoke if you get it really hot (which, sometimes, is a good thing – think beurre noisette), but often you need to be careful to keep butter from burning. Bertolli with Butter and Olive Oil, however, has a lower smoking point than normal butter, which means you can use it in the same way as butter without worrying about it catching on your frying pan.
Freezing fruit is a genius way to save time and cut waste in your kitchen. These four ideas are a great place to start, but get creative – there’s loads you can do!
Kit out your cupboards with the ultimate ingredients for fragrant, flavour-packed Middle Eastern cooking.
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.
Buying a whole chicken and breaking it down yourself is a super-smart way to save money. Plus, you’re left with the carcass – the key ingredient to a gorgeous homemade chicken stock. With a sharp knife and a bit of guidance a chicken can be broken down in no time at all.