Cooking Tips

Don’t be afraid of cooking seafood on the barbie, writes Brigitte Hafner. Buy the freshest you can find, and get grilling.

The Christmas sides – stuffings, compotes, chutneys and salads – make the festive table special, says Brigitte Hafner.

Refreshing, light and simple to prepare, raw fish is perfect for easy entertaining, writes Brigitte Hafner.

It’s a tricky beast to tackle, but when cooked with care, rabbit can be deliciously rustic, writes Brigitte Hafner.

Whether sautéed, pickled, or simply sliced raw, the humble cabbage can be magic on the plate, writes Brigitte Hafner.

Brigitte Hafner was raised on German potato dishes, but it’s the French, she says, who take the humble spud to new levels.

Oxtail, beef cheeks, steak and kidney pie: Brigitte Hafner admires the British mastery of nose-to-tail eating.

Brigitte Hafner adores cooking and eating quail – whether it’s fried, roasted, or braised in wine and served on polenta.

A great bottle of Barolo needs a great pasta, and for Brigitte Hafner that means tagliatelle with a rich pigeon ragù.

You can eat the fruit, pickle the leaves, and smoke the wood: Brigitte Hafner marvels at the grapevine and its many uses.