Cooking Tips

From dry-aged mutton to whole pheasant – when it comes time to warm the cockles, what do the country’s best butchers like to slow-cook, roast and confit?

What's the key to cooking a great beast on a spit?

Snap-frozen peas are usually superior to shop-bought fresh peas, and far more convenient.

Keep some chickpeas in the cupboard and you’ve got an instant start point for soups, stews and salads.

You can’t beat an egg, each one’s fragile-yet-firm shell packed with culinary potential.

When you have to whip up a meal in a flash, a duck bought roasted and ready to eat is an easy – and delicious – solution.

Whether it be lardo, duck fat, suet or tallow, animal fat works magic in the kitchen, writes Brigitte Hafner.

Far from just a salad dresser, versatile vinegar tarts up many dishes, bringing out the best in the otherwise bland.

Size does matter, writes Brigitte Hafner, and when it comes to zucchini, 12 to 15 centimetres is about right.

Salt – the amount you use, the type you use, and when you add it – defines a dish’s taste. So how do you get it right?