Guides
Whether you’re menu-planning, needing inspiration on which ingredients are currently in season, looking for round-ups of some of our latest recipe ideas or general handy tips on how to get the best results in your kitchen, our Guides section has it all!
1130 articles
Features
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20 ways to make Christmas easier
We've asked a few of our favourite chefs and food experts to reveal their best tips for making Christmas easier, quicker, better – and more delicious.
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How to make a swiss roll
Swiss roll is an ingenious cake: it has the ‘ah’ factor yet it’s simply a light-as-air sponge rolled up with jam. Here's how to make and roll a...Swiss roll.
In the kitchen
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How to make the perfect roast chicken
Follow these foolproof tips from Silvana Franco for roasting the perfect chicken and take your Sunday roast dinner game to a whole new level.
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Barbecuing fish and shellfish – how to
How to barbecue fish and shellfish? Simple top tips to get you the best results every time - from choosing the freshest fish to knowing when it's done.
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How to make roast tomato sauce
Cook like an Italian and learn how to knock up a batch of intensely flavoursome roasted tomato sauce, then use it to produce a variety of dishes.
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How to make bread
Nothing beats homemade bread and it’s a lot easier to make than you might think. Learn how to make a basic white loaf with our simple guide.
Features
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All About Grappa
This firewater is actually a powerful 'digestivo' that complements bitter chocolate and coffee.
Features
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How to get your kids to eat five a day
We should all be eating five portions of fruit and veg a day – but try telling that to the kids. Here are some ingenious tips to get your kids eating their five a day.
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How to have a healthy digestive system
Most of us have suffered from digestive discomfort at some stage, but this can be avoided by changing what – and how – we eat, says nutritionist Nell Nelson
Drinks
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All about Amaretto
Amaretto is Italy's best-selling liqueur and rightly so, we say. And it's best served with fairy lights around the glass...
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Marinades and rubs for meat
Transform a quick-cooking cut of pork, lamb or beef into a tasty supper by using these ‘wet’ and ‘dry’ methods of flavouring meat.
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A guide to cooking with oils
With the range of oils now available, it can be hard to know which to use for what. Here’s our simple guide to cooking with oils.
Guides
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The best beef cuts for pan-frying, grilling and griddling
Which are the best cuts to buy for frying, grilling or griddling beef? Allow us to show you the way.
Guides
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Dan Lepard’s top baking tips
Get the perfect texture to your cake and learn how you can make bread ahead of time with Dan Lepard's top baking tips and trade secrets.
Cook's dictionary
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Dauphinoise potatoes
Potato dauphinoise was created in the Dauphiné region of France and consists of thinly-sliced potatoes, mixed with milk, cream or creme fraiche, and cheese, garlic and seasoning. It's also known as gratin dauphinois.
Cook's dictionary
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Mandoline
A mandoline is a piece of equipment used to slice fruit and vegetables very thinly, with ruthless efficiency and consistency.
Cook's dictionary
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Halloumi
A firm and rubbery Greek cheese that’s made from a mixture of cow's and sheep's milk. Halloumi is very salty in flavour and holds its shape well when cooked.
Cook's dictionary
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Radicchio
Radicchio is a type of chicory, looks a little like a small cabbage and has beautiful white and crimson streaks on its leaves.
Cook's dictionary
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Swiss chard
Swiss chard is a green leafy vegetable belonging to the beetroot family, with a crunchy stem that can be red, white or yellow in colour.
Cook's dictionary
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Court bouillon
Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary but bouillons are usually fairly simple: water, wine or lemon, a bouquet garnet and salt.
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Shiitake
Shiitake mushrooms are a Japanese mushroom with a white stem and flat brown cap, which keeps its shape well when cooked.
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Concassé
Concassé comes from from the French word 'concasser', meaning to crush or grind. Tomato concassé, for example, is a tomato peeled and deseeded then finely chopped or diced.
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