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How to make MoVida’s famous chorizo bomba
MoVida's Frank Camorra guides us through making his famous Catalan potato bomba.
Explainers
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How to make okonomiyaki
Made with tempera flour, this grilled Japanese pancake snack can be dressed up or down with your favourite toppings.
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How to make a basic choux pastry
Overwhelmed by the idea of making a choux pastry dessert? This simple but delicious choux pastry recipe makes baking a Paris-Brest, ice-cream Beignets or a dark chocolate éclair much more manageable.
How to make soufflé
This French classic is the perfect dinner party dessert. Add a little finesse and voilà , a light, decadently rich showstopper.
How to make Beef Wellington
The classic dinner party dish gets a modern makeover.
How to make semifreddo
The lesser known sibling of gelato makes for a cool and colourful Christmas centrepeice. Plus, it's easy to prepare ahead.
How to make canelé
These classic baked beauties are rich, rum-spiked and swimming in the deep sweetness of caramelised sugar.
How to make preserved lemons
For when you have more lemons than you know what to do with.
Mat Lindsay’s guide to making a Basque cheesecake
A smoky-sweet cake with a tell-tale scorched top. The Ester chef shows how it's done.
How to make the perfect sponge cake
Few know the art of baking like Lorraine Godsmark of Lorraine's Patisserie. She shares her method for making light, fluffy sponge.