Cooking Tips

A pea eggplant is, as you might have guessed, a very small eggplant – more the size of a large marble than a pea, in truth. They’re typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or […]

The usual cause of crystallisation in caramel is impurities in the sugar or, more commonly, less-than-clean pans...

It's hard to substitute gluten-free flours for wheat flours in particular recipes like pasta or pastry dough and achieve the same result...

“I made the raspberry ripple and white chocolate ice-cream cake for Christmas Day. Whilst the flavour was lovely, why did it have icicles throughout it? Was it the milk in the recipe and the fact that you were asked to place cling film over the top that was the cause? It looked wonderful, but after […]

The trick to turning out crème caramel.

The difference between creams to cook with, explained.