Latest from Woman and Home in How-to-cook

Low-fat berry desserts that feel indulgent - but are gut-friendly and refined sugar-free

Johanna Mentel — Sun, 19 Apr 2026 13:00:00 +0000

It’s about that time that our thoughts turn to warmer, longer days. And with that, gone are the cravings for heartier, heavier meals, and light, fruity, and refreshing dishes are on the menu.

Striking the right balance between sumptuous dessert and a chance to enjoy some of our seasonal five-a-day, these berry-packed desserts are the perfect sweet treat.

Food director Jen Bedloe says, "With berries bursting to life in the spring and summer months, it’s the perfect time to swap your sweet-tooth cravings from something chocolatey to something lighter, fruiter, and in season.

"What’s more, these well-chosen recipes make the most of ingredients good for the gut and full of antioxidants for guilt-free sweet treats."

Summer berry pudding

(Image credit: Future)

Serves 6 | Prep 25 mins, plus at least 24 hrs chilling | Cook 10 mins
Per serving: 300 cals, 4g fat, 1g sat fat, 57g carbs

High in antioxidants, this make-ahead treat celebrates the best of berries. This benefits from being made one to three days in advance. Keep chilled until ready to serve.

Ingredients

For the sponge:
4 medium free-range eggs
100g caster sugar
½tsp vanilla extract
100g self-raising flour
For the filling:
125g demerara sugar
150g blackberries
900g mix of strawberries, hulled and chopped, blueberries and raspberries (reserve a few for decoration)
A few mint leaves, for decoration
You will need:
30x40cm tray, lined with baking paper
1ltr pudding basin, lined with cling film

Method

For the sponge, heat the oven to 180C Fan. Using an electric mixer, whisk the eggs, sugar and vanilla until pale and very thick. Sift over then fold in the flour. Pour into the tray; spread evenly. Bake for 7-10 mins until springy to the touch. Briefly cool, then flip on to a cooling rack to cool completely
Cut out circles of sponge the size of the top and bottom of the pudding basin. Cut the remainder into strips. Neatly cover the base and sides with the sponge (saving the large round)
In a large saucepan, bring the demerara sugar and 50ml water to a boil. Add the blackberries and reduce to a simmer for 5 mins, mixing to break them down. Fold in most of the remaining fruits (reserve a few for decoration) and simmer for 1 min to soften
Spoon the mixture into the basin, drizzling the syrup close to the edge. Top with the reserved sponge and cover with cling film. Put the basin on a tray and weigh the top down using a smaller plate and a weight. Chill for at least 24 hrs
To serve, remove the weight, plate and cling film from the top. Flip the pudding on to a serving dish and use the cling film lining to gently prise the pudding out. Spoon over any loose syrup and decorate with mint and extra berries.

Strawberry yogurt mousse

(Image credit: Future)

Serves 6 | Prep 20 mins, plus setting | Cook 20 mins
Per serving: 164 cals, 7.5g fat, 4.5g sat fat, 16g carbs

Roasting enhances the natural sweetness of strawberries, and they work a treat with this gut-friendly yogurt mousse. The roasted strawberries will keep for one to two days in the fridge. Leave the bay leaves in the strawberry syrup to continue infusing. They’re great served over ice cream too!

Ingredients

800g strawberries, hulled and halved
Zest 1 lemon
3 fresh bay leaves
2tsp balsamic vinegar
2tbsp honey
12g sachet gelatine powder
400g thick (strained) Greek yogurt
2 medium free-range egg whites

Method

Heat the oven to 200C Fan. Toss the berries, zest, leaves, vinegar and 50ml water in a shallow oven tray. Roast for 20 mins
Stir the honey through the hot mixture, then tip 150g of the strawberries and sauce into a food processor. Whizz until smooth, then tip into a mixing bowl and add 25ml just-boiled water and the gelatine. Mix well and cool at room temperature
Fold the yogurt through the whizzed strawberries. In a separate bowl, whisk the egg whites to stiff peaks. Fold this through, then scoop the mousse into a serving bowl. Chill for 2 hrs to set. Divide the remaining strawberries and sauce between 6 bowls and top each with a dollop of mousse.

Recipes to help you look and feel good: 5 glow-up dinners full of veg, vitamins, and antioxidants

Johanna Mentel — Sat, 18 Apr 2026 09:00:00 +0000

With the warmer months here, it’s time to think about lighter, brighter dinners, packed full of colour and flavour.

Whether it’s a healthy vegan rainbow bowl or some zingy, spicy chilli pork noodles, these five recipes will not only make you feel good, they’re packed full of ingredients that will give you a glow up - from anti-inflammatory ingredients to complexion-boosting vitamins.

Food director Jen Bedloe says, “The spring and summer months are the perfect time to make the most of seasonal veg and the freshest of ingredients. These easy to prepare bowls will give you plenty of the good stuff you need - fibre, vitamins and veg - and they’re so simple to make.”

Chilli pork noodle bowl

(Image credit: Future)

Serves 4 | Prep 15 mins, plus marinating | Cook 20-25 mins
Per serving: 440 cals, 10g fat, 2.5g sat fat, 42g carbs

Zingy ginger and chilli will give your immune system a kick. Our food editor’s top tip: marinate the pork up to one day ahead. Chill covered, but bring to room temperature at least 30 mins before cooking.

Ingredients

450g pork fillet
2.5cm root ginger, grated
5tbsp soy sauce
1tbsp sesame oil
2 nests (190g) medium egg noodles
1 red onion, sliced
1ltr chicken stock
2tsp sriracha hot chilli sauce
200g green beans, trimmed
125g bean sprouts
1 red chilli, chopped
Sprigs of fresh coriander
1 lime, cut into wedges (optional)

Method

In a bowl, toss the pork with the grated ginger, soy sauce and two teaspoons of sesame oil. If time allows, set this mixture aside to marinate while you prepare the other ingredients
Heat the oven to 180C Fan, and heat a griddle or frying pan over medium-high heat
Once the griddle/pan is hot, sear the pork for 5 mins, turning as needed until browned. Transfer it to an oven tray and roast for 10 mins until cooked through and the juices run clear
Meanwhile, cook noodles according to pack instructions. Drain and set aside
Heat the remaining one teaspoon of oil in a frying pan. Add the red onion and cook for a few mins, to soften. Add the stock, chilli sauce, green beans and bean sprouts, then cook for a few mins until the bean softens
Divide the noodles between bowls, then the beans, bean sprouts and onion mix, plus the chopped chilli and pork. Garnish with fresh coriander. Serve with lime wedges for squeezing.

Vegan rainbow bowls

(Image credit: Future)

Serves 4 | Prep 20 mins | Cook 50 mins
Per serving: 450 cals, 14g fat, 2g sat fat, 54g carbs

Everything cooks in the one dish here, for a nourishing veggie dinner that’s light on washing up.

Red and orange veg are rich in beta-carotene, lycopene and vitamin C - three powerful antioxidants known for their anti-inflammatory properties and skin benefits.

Ingredients

2 red onions, sliced
2 red peppers, deseeded and cubed
4 carrots, cut into chunks
3tbsp olive oil
450g butternut squash ribbons
125g quinoa
750ml vegetable stock, hot
2 x 400g tins chickpeas, drained
1tsp ground coriander
200g cavolo nero or curly kale, roughly chopped
1 garlic clove, crushed
1tbsp sesame seeds or furikake seasoning
1 lemon, cut into wedges, to serve

Method

Heat the oven to 180C Fan. In a large roasting tin, toss the onions, peppers and carrots with one tablespoon of olive oil. Roast for 20 mins, then push up to one end. Add the butternut squash ribbons and cook for 10 mins, until softened
Put the quinoa in a pan with the hot vegetable stock and bring to the boil, then simmer for 15 mins, until tender. Strain off any excess liquid
Toss the chickpeas with a pinch of salt, the ground coriander and one tablespoon of oil. Tip into one end of the roasting tin, and add the cavolo nero to the other end, along with the garlic and the rest of the oil. Roast for 4 mins
Pile a selection of all the veg into bowls with the quinoa. Sprinkle over the sesame seeds or furikake and serve with lemon wedges for squeezing.

Superfood Jamaican bowl

(Image credit: Future)

Serves 4 | Prep 15 mins | Cook 40 mins
Per serving: 450 cals, 16g fat, 4g sat fat, 34g carbs

Fill up on fibre-rich veggies and beans, with a boost of healthy fats and protein. You can freeze prepared bowls (without the spinach and avocado), then defrost and microwave on high for four minutes until piping hot.

Ingredients

1tbsp sunflower oil
1 onion, chopped
450g lean steak mince
2 garlic cloves, crushed
1tbsp chicken seasoning
2tbsp mild Madras curry powder
400ml beef stock
400g tin chopped tomatoes
2tsp thyme leaves
300g sweet potatoes, peeled
400g tin red kidney beans, rinsed
100g baby spinach leaves
1 avocado, peeled, stone removed, and sliced
Dash of hot pepper sauce to serve (optional)

Method

Heat the sunflower oil in a large frying pan, add the onion and cook gently for a few mins, to soften. Add the mince and garlic. Sprinkle over the chicken seasoning and curry powder. Cook for 10 mins to brown
Add most of the stock, chopped tomatoes and thyme leaves. Simmer for 20 mins, until the meat is tender, adding a little more stock if needed
Meanwhile, cook the sweet potatoes in boiling salted water for 20 mins until tender. Drain and slice
Warm the red kidney beans in the microwave on high for two mins
Divide the mince between bowls. Add the beans, sweet potatoes, a handful of spinach and the avocado. Sprinkle over a dash of hot pepper sauce, if you like.

Chicken teriyaki rice bowl

(Image credit: Future)

Serves 4 | Prep 15 mins, plus marinating | Cook 50 mins
Per serving: 448 cals, 10g fat, 1.5g sat fat, 53g carbs

Skip the mid-week takeaway run and make this tasty Asian-style chicken dish instead. Tenderstem and other brassicas are rich in vitamins A, C and K and folate - crucial for a healthy immune system, bone strength and skin vitality.

Ingredients

For the marinade:
6 boneless, skinless chicken thighs, halved
3tbsp teriyaki sauce
1 onion, halved and sliced
1 garlic clove, crushed
1 stem lemongrass, bashed and sliced (or 2tsp lemongrass paste)
2tbsp vegetable oil
Juice 1 lime
For the rice:
200g short-grain rice
2tbsp rice vinegar
1tsp honey
To serve:
200g Tenderstem broccoli
1 bunch spring onions, chopped
2 large carrots, cut with a julienne peeler
1tbsp sesame seeds

Method

Put the chicken thighs in a non-metallic dish with the teriyaki sauce, onion, garlic, lemongrass, vegetable oil and lime juice. Season with salt and pepper, then toss well. Cover and chill for at least 1hr, or up to 12hrs
Rinse the rice in cold water, drain and put into a saucepan with 450ml cold water and add a pinch of salt. Cover and bring to the boil. Stir, then reduce the heat and simmer for 12-15 mins, until the water has been absorbed. Remove from the heat and stand, covered, for 10 mins, to allow the rice to steam and finish cooking, then gently fluff up the rice and mix through the rice vinegar and honey
Meanwhile, heat a wok or frying pan over high heat. Add the chicken and fry for 5 mins, cover and cook for a further 5 mins, until the chicken is golden
Add the Tenderstem broccoli to the pan, cover and cook for 2 mins, then add the spring onion and cook for 1 min. Put the carrots and two tablespoons water in a microwave-safe container and microwave on high for 2 mins
To serve, divide the rice between bowls. Top with teriyaki chicken, broccoli, spring onions and carrots. Sprinkle over sesame seeds.

Thai mushroom and tofu curry

(Image credit: Future)

Serves 4 | Prep 10 mins | Cook 20 mins
Per serving: 332 cals, 17g fat, 7g sat fat, 28g carbs

Smoked tofu adds umami and a meaty texture to this vegan-friendly fakeaway. Tofu is a great vegan source of calcium, while mushrooms are rich in antioxidants and vitamin D. Use oyster mushrooms, or a mix of exotic ones if you can’t find fresh shiitake.

Ingredients

100g rice noodles
400ml tin reduced-fat coconut milk
2tbsp Thai red curry paste
150ml vegetable stock
1tbsp soy or tamari sauce
Finely grated zest and juice 1 lime
250g chestnut mushrooms, sliced
125g shiitake mushrooms
1tbsp sunflower oil
1 red onion, chopped
1 red chilli, deseeded and chopped
200g smoked tofu, cubed
60g baby kale

Method

Cook the rice noodles according to pack instructions, then drain
Meanwhile, put the coconut milk in a saucepan with the Thai curry paste, vegetable stock, soy or tamari sauce, lime zest and juice, and mushrooms. Cook over low heat for 5 mins
Heat ½ tablespoon oil in a frying pan, add the red onion and cook for 5 mins until softened. Add the chilli and cook for 1 min, then transfer the mixture to a plate
Return the frying pan to the heat with the remaining oil. Fry the tofu for a few mins to warm through, then add the baby kale and cook for 2 mins, until wilted. Return the onion mixture to the pan and cook for 1 minute
Divide the drained, cooked noodles between bowls. Top with the curry broth and mushrooms, tofu and kale mixture and serve.

It's not too late! 3 delicious Easter treats to make this weekend - from a hot cross bun cake to a simnel trifle

Johanna Mentel — Thu, 02 Apr 2026 17:30:00 +0000

The Easter bank holiday is all about bringing people together. The weather - in theory - should be springy and inviting. The children are excited about their eggs. And the grown-ups can have plenty of treats too.

From traditional Easter courses like lamb and hot cross buns, you, of course, have to leave room for dessert. And Easter is the perfect excuse to indulge in chocolates, fresh fruits and buttery bakes.

"Easter is the perfect time to really indulge," says food director Jen Padloe. "As these incredibly enticing recipes showcase, the season brings plenty of options, whatever you prefer. Fully a sweet tooth? Custard, chocolate and cakes. Prefer the ripe, seasonal fruits and spices? There's plenty of that in the trifle and hot cross buns."

Bread and butter pudding cake

(Image credit: Future)

Serves 12 | Prep 40 mins | Cook 1 hr 15 mins
Per serving: 342 cals, 20g fat, 12g sat fat, 31g carbs

A great way to use up stale buns. Toss in some choccy eggs too if you have some spare. To make ahead, our food editor suggests assembling the pudding up to one day ahead. Cover and chill until ready to bake. The baked pudding will keep for several days, and freezes well too.

Ingredients

8-10 hot cross buns
40g unsalted butter, melted
Pouring cream to serve (optional)
For the custard:
4 medium free-range eggs
300ml whole milk
300ml double cream
70g caster sugar
½ tsp mixed spice
½ tsp vanilla extract
1 orange, zest only
You will also need a 20cm springform cake tin, greased and lined

Method

Slice the buns in half and brush butter on each half. Put the tin on a baking tray. Cover the base of the tin with the buns, then layer with the butter side facing up, reserving 5 top halves. Tear the buns into smaller pieces if needed to fill the gaps. For the final layer, place the remaining buns, cross-side up.
Whisk together all the custard ingredients, then pour half the mixture over the buns. Set aside for 15 mins to allow the custard to absorb into the buns, then pour the remaining custard over the buns and let it sit for another 15 mins. Heat the oven to 160C fan.
Bake the pudding for 1 hr 15 mins, or until the custard is set. If the surface starts to brown, cover with foil. Leave to cool in the tin for at least 30 mins then serve with cream, if liked.

White Chocolate Cheesecake

(Image credit: Future)

Serves 12 | Prep 30 mins, plus at least 2 hrs setting
Per serving: 536 cals, 38g fat, 23g sat fat, 42g carbs

The whole family will love this no-bake beauty, filled with mini eggs for a fancy finish. Top tip: the cheesecake and chocolate nest can be made several days ahead. Chill both, then assemble when ready to serve.

Ingredients

300g bourbon biscuits
100g unsalted butter, melted
250g white chocolate
400g soft cheese
1tbsp vanilla bean paste
400ml double cream
180g mini eggs, 100g chopped
For the top:
100g dark chocolate
15g unsalted butter
45g or 2 large Shredded Wheat biscuits, crushed
You will need: 20cm springform cake tin, greased and the base lined; 12cm bowl, lightly greased and lined with cling film

Method

Whizz the biscuits in a food processor to a fine crumb. Tip into a bowl and mix in the melted butter. Press into the base of the tin and 5cm up the sides. Chill for 30 mins to set.
Meanwhile, melt the white chocolate, either in a heatproof bowl set over a pan of simmering water, or in 30 secs bursts in the microwave. Leave to cool
Beat the soft cheese briefly to loosen, add the vanilla and briefly beat again. In two batches, fold through the white chocolate. In a separate bowl, whip the cream to soft peaks, then in two batches fold into the white chocolate mixture.
Put the 100g chopped mini eggs into the chilled base. Top with the cheesecake mixture and smooth the top. Chill for at least 2 hrs until set
Meanwhile, to make the nest, melt the dark chocolate and butter together in a bowl set over a pot of barely simmering water. Stir in the Shredded Wheat and set aside to cool slightly. Form into a nest shape, using the lined bowl as a mould, then chill until set
To serve, remove the cheesecake from the tin and put on a serving plate. Top with the set chocolate nest and fill with extra mini eggs

Simnel Cake Trifle

(Image credit: Future)

Serves 12 | Prep 30 mins
Per serving: 645 cals, 43g fat, 22g sat fat, 52g carbs

A special twist on a classic pud that's filled with dried fruit, marzipan and spice. To get ahead, assemble the trifle to the end of step 4 up to 1 day ahead. Cover and chill, then add the cream and decorate when ready to serve.

Ingredients

50ml double cream
25g icing sugar
4tbsp amaretto
350g fruit cake, cut into ½cm slices
300g natural marzipan: 200g cut into 1cm chunks, 100g rolled into 11 balls
200g glacé cherries, halved
Milk chocolate, grated, to garnish (optional)
For the custard:
400ml whole milk
200ml double cream
1 cinnamon stick
2tsp vanilla bean paste
50g golden caster sugar
40g cornflour
6 medium free-range egg yolks
You will need: 1.5ltr trifle dish, blowtorch (optional)

Method

For the custard, put the milk, cream, cinnamon stick and vanilla in a saucepan. Bring to a gentle boil then set aside. In a heatproof bowl, whisk together the sugar, cornflour and egg yolks until smooth
Remove the cinnamon stick from the milk/cream and pour over the egg yolk mixture, whisking constantly as you pour. Working quickly, pour the mixture back into the saucepan. Bring to a simmer, then reduce the heat to low. Stir continuously for around 5 mins until it thickens. Sieve into a bowl, cover directly with a sheet of cling film and chill
Beat the cream with the icing sugar and amaretto until soft peaks form
Arrange the fruit cake in the base of the trifle dish. Scatter over half the marzipan chunks and cherries, top with half of the custard, then repeat the layering
Top the trifle with the whipped cream. Lightly scorch the marzipan balls with a blowtorch, or under a hot grill. Leave to cool, then scatter over the cream, along with grated chocolate to finish, if liked.

This feature first appeared in Woman magazine. Subscribe now and get your first 6 issues for £1.

Show-stopping Easter treats our food team swear by - from chocolate roulade to a rum-and-raisin tiramisu

Lucy Kirkpatrick — Thu, 26 Mar 2026 14:30:00 +0000

Looking for the perfect dessert for the long Easter weekend? Here at the woman&home Test Kitchen, we've created a show-stopping collection that delivers maximum impact with minimal stress.

From salted caramel cupcakes topped with playful chocolate nests to a boozy rum-and-raisin tiramisu with a gently spiced twist, there’s something here for every kind of celebration. You’ll also find a crowd-pleasing chocolate roulade, a striking Raspberry and white chocolate meringue stack, and a Malt chocolate cake that is pure joy on a plate.

After testing each of these recipes, what stood out most is how well they lend themselves to making ahead. We developed them with entertaining in mind, so each one can be prepared in advance, assembled in stages or simply finished with a final flourish just before serving.

As Group Food Director Jen Bedloe says, “Desserts are an easy way to impress your guests for celebratory get-togethers, particularly Easter, when we're all looking for a sweet treat. With a bit of inspiration and a few top tips, you can transform a make-ahead pud into a stunning centrepiece that’s ready to go the day before - what could be better?”

The result is a collection of easy Easter desserts and bakes for every moment - from a more grown-up, boozy tiramisu to an indulgent chocolatey cake perfect with an afternoon cup of tea - all designed to bring a little extra joy to your Easter weekend.

Salted caramel cupcakes

(Image credit: Future)

Makes 12 | Ready in 1hr
Per serving: 400 calories, 21g fat, 13g sat fat, 46g carbs

A sweet nest-topped cupcake filled with gooey salted caramel and mini chocolate eggs. You could bake these cupcakes a day or two before and then decorate on the day to make sure they hold there shape.

TIP: When making the buttercream, if it starts to curdle, don’t worry, just continue whisking, and it will come back together.

Ingredients

For the nests/decoration:
100g milk chocolate, melted
1 pack of 2 shredded wheat, pulled apart
100g salted caramel sauce
Mini chocolate eggs
For the cupcakes:
175g golden caster sugar
175g self-raising flour
150g soured cream
3 medium free-range eggs, beaten
75g unsalted butter, melted and cooled a little
1tsp vanilla bean paste
For the buttercream:
2 medium free range egg whites
80g soft brown sugar
150g unsalted butter, softened and cut into chunks
You will need: 12 hole cupcake tin, 12 paper cases, piping bag with a large curved star nozzle

Method

To make the nests, in a bowl mix the melted chocolate and shredded wheat. Divide the mixture between 12 cases in a cupcake tray, loosely pressing into a rough doughnut shape. Chill for 15 mins, then remove the nests from the cases and set aside.
Meanwhile, heat the oven to 180C Fan. Put the sugar and flour for the cakes in a mixing bowl. In a measuring jug, mix the soured cream, eggs, butter and vanilla. Pour the wet mixture into the dry, then mix briefly to combine. Divide the batter evenly between the paper cases. Bake for 20-25 mins, until springy to the touch. Cool on a wire rack.
For the buttercream, put the egg whites and sugar in a heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water). Using an electric mixer, whisk intermittently for 5 mins to dissolve the sugar. Transfer the mixture to a stand mixer and whisk for about 5 mins, until stiff peaks. With the motor running, add the butter and mix until smooth and fluffy.
Put the icing in the piping bag and pipe a rosette of buttercream onto the top of each cake. Fill the centre with salted caramel and top each with a chocolate nest. Fill the nest with chocolate eggs.

Rum and raisin tiramisu

(Image credit: Future)

Serves 8-10 | Ready in 30 mins, plus chilling
Per serving: 483 calories, 28g fat, 17g sat fat, 45g carbs

We’ve given this Italian favourite a hot cross bun inspired twist, with boozy fruit and a touch of spice. If you've got an oval dish you can recreate an Easter egg with your decoration.

TIP: Make the tiramisu to the end of step 3 up to 2 days ahead. Cover and chill until ready to serve. You could also use strong chai tea instead of the rum and coffee, if you prefer.

Ingredients

150g raisins
100ml spiced rum, plus 2tbsp
Juice and finely grated zest ½ orange
6 medium free-range egg yolks
130g soft light brown sugar
2tsp vanilla bean paste
2tsp ground mixed spice, plus extra to decorate
500g mascarpone
25-30 savoiardi biscuits
150ml strong black coffee, cooled
50g dark chocolate, finely grated
Mini eggs, to decorate (optional)
You will need: serving dish (about 1.5lt capacity)

Method

Put the raisins, 100ml rum, and orange juice in a small saucepan and bring to a simmer. Remove from the heat and set aside to cool/soak for at least 30 mins, until the raisins have plumped up and have absorbed most of the liquid.
Using an electric hand mixer, beat the egg yolks, sugar, vanilla paste, mixed spice and orange zest in a large bowl until very pale and fluffy (about 5 mins). Beat in the mascarpone, and remaining 2 tbsp of rum.
Dip half the savoiardi biscuits in the coffee then arrange in the base of the dish. Scatter over half the raisins and soaking liquid, followed by half the mascarpone cream mixture. Grate over half the chocolate, then repeat the layering with the remaining dipped biscuits, raisins and cream. Cover the dish and chill for at least 4hrs, or overnight.
To decorate, arrange thick string, or thin strips of baking paper over the tiramisu in a diamond pattern. Grate over the remaining chocolate, then carefully remove the string/paper, and decorate with mini eggs, if liked.

Easter chocolate roulade

(Image credit: Future)

Serves 10 | Ready in 50 mins, plus cooling
Per serving: 425 calories, 30g fat, 15g sat fat, 30g carbs

Great for a decadent crowd-pleasing family pud or to have with a cuppa for an indulgent treat during the long weekend. Go as wild as you like with the decoration.

MAKE AHEAD: Make up to 1 day ahead. Add the drizzle and chocolate eggs just before serving.

TIP: Rolling the roulade while still warm will stop it from cracking, but don’t worry if it does; any unsightly cracks and creases can be hidden with a strategically placed chocolate drip. Aim to serve the roulade at room temp, getting it out of the fridge 30 mins in advance. Chilling is useful to firm up the cream. So aim to chill for an hour to make cutting neater.

Ingredients

5 medium free-range eggs
100g caster sugar
30g cocoa powder, plus extra for dusting
50g ground almonds
150g Nutella, warmed in the microwave
300ml double cream
2tbsp icing sugar
1 Crunchie and a Flake bar, roughly chopped
Mini eggs and other chocolate eggs for decoration
You will need: 33x23cm Swiss roll tray, base lined

Method

Heat the oven to 180C Fan. Using an electric whisk, beat the eggs and sugar in a mixing bowl until thick and frothy, about 5 mins. Sift over the cocoa, then fold in with the ground almonds and a pinch of salt. Spoon into the lined tray, smooth the surface to level, then bake for 20 mins.
Using the point of a sharp knife, score around the edges of the tin. Dust the top with cocoa powder then cover the surface with a sheet of baking paper and flip onto a cooling rack. Peel off the baking paper and discard then using the new paper, roll, starting from the short end. Set aside to cool.
Once cooled, gently unroll and spread 100g of Nutella over the inside, leaving a few cm at the short end uncovered. Whip the cream and icing sugar together to medium peaks then spread this over the top of the Nutella. Re-roll, then transfer to a serving platter/board. Chill, covered, until ready to serve.
To serve, drizzle the remaining Nutella over the roulade then decorate with the chocolate and eggs

Raspberry and white chocolate meringue stack

(Image credit: Future)

Serves 8-10 | Ready in 1hr 40mins
Per serving: 581 calories, 28g fat, 15g sat fat, 75g carbs

Pretty pink patterned meringues are topped with oodles of white chocolate custard and sweet fresh raspberries. We've added cute Easter bunnies and other chocolates for a cute finishing touch.

MAKE AHEAD: Store the meringues in an airtight container for up to 24 hrs to get ahead.

TIP: When making meringue always start with spotlessly clean equipment. Any grease or egg yolk in your bowl or whisk can stop egg whites from whipping properly.

Ingredients

8 medium free-range egg whites
480g caster sugar
150g smooth raspberry conserve (we used Bonne Maman raspberry intense), plus 1 tbsp
150ml double cream
1tbsp icing sugar
150g fresh raspberries
50g flaked almonds, toasted
25g white chocolate, grated
Easter chocolates to decorate (optional)
For the custard:
3 medium free range egg yolks
50g caster sugar
200ml double cream
200ml whole milk
1 vanilla pod, seeds scraped out
100g white chocolate chunks
You will need: piping bag fitted with large round nozzle, large baking sheet, lined with baking paper

Method

Heat the oven to 170C fan. In a stand mixer, whisk the egg whites to soft peaks. Whilst mixing, gradually add the 480g sugar, then continue until the mixture is stiff and glossy and the sugar has dissolved.
Pipe roughly 15 bulb shaped meringues onto the lined tray, some smaller than others. Using a cocktail stick, swirl some of the 1tbsp raspberry conserve through each meringue. Put the trays in the oven and immediately lower the temperature to 100C Fan. Bake for 1hr then turn off the oven and let the meringues cool inside with the door slightly ajar.
To make the custard, mix the yolks and sugar in a mixing bowl. Heat the cream and milk with the vanilla pod/seeds to a simmer. Once steaming, discard the pod, then pour the milk and cream into the eggs, mixing well. Return the mixture to the pan then cook over a medium heat, stirring constantly. Once the mixture thickens and coats the back of a spoon, strain through a sieve into a clean bowl. Stir in the white chocolate chunks until melted.
To serve, whip the cream with the icing sugar, then layer the meringues on a serving plate/board with generous dollops of cream between them. Pour the custard on top, then drizzle with the conserve, scatter with the fresh raspberries, flaked almonds and white chocolate shavings. Decorate with Easter chocolates, if you like.

Malty chocolate cake

(Image credit: Future)

Serves 10-12 | Ready in 1hr 5mins
Per serving: 900 calories, 49g fat, 28g sat fat, 108g carbs

A show-stopping chocolate cake with a yummy Malteser flavour running between the layers. We've decorated ours to look like a nest sitting on top, which adds a tasty and impressive finishing touch. Fill to the brim with your favourite Easter choccies.

MAKE AHEAD: You can bake the sponges up to 1 day in advance of decorating.

TIP: To make it easier to slice, chill the cake for at least a few hours before slicing.

Ingredients

90g butter, melted
90g vegetable oil
105g soft light brown sugar
165g caster sugar
2 medium free-range eggs
75ml brewed instant coffee
210g plain flour
50g cocoa powder
½tsp bicarbonate of soda
2tsp baking powder
210g crème fraiche
For the buttercream:
300g unsalted butter, softened
600g icing sugar
60g malt powder (we used Horlicks)
150g good-quality dark chocolate, melted and cooled
110g Maltesers, a handful of gold chocolate balls, 3 chocolate flake bars, to decorate
You will need: 2 x 17cm cake tins, greased and base-lined with baking paper

Method

Heat the oven to 170C fan. Whisk together the melted butter and oil followed by both sugars, eggs, coffee and a pinch of salt. Sift in the flour, cocoa powder, bicarb and baking powder and mix well. Then whisk in the crème fraiche until combined, with no streaks.
Divide the mixture between the tins, smooth the tops, then bake for 30 mins or until a skewer comes out clean. Leave to cool for 10 mins in the tins then turn out onto a wire rack to cool completely. Once cooled, use a serrated knife to cut each cake in half.
To make the buttercream, beat the butter in a bowl until soft, then gradually beat in the icing sugar and malt powder. Mix in the melted chocolate until there are no streaks, you can add a splash of milk if the mixture is too stiff.
To assemble, spread a layer of buttercream on one sponge, then scatter a layer of crushed maltesers. Repeat this process until all three cakes are stacked, reserving half of the buttercream. Using a spatula, coat the outside of the cake with the remaining buttercream.
Decorate with a nest of flakes and a scattering of Maltesers and golden chocolate balls.

I'm getting ready for Easter with make-ahead crowd pleasers - including chicken Marbella and a Simnel Bakewell tart

Lucy Kirkpatrick — Fri, 20 Mar 2026 11:00:00 +0000

As the weather warms up and Easter approaches, it’s the perfect time to start looking forward to the long weekend - an ideal time to slow down, gather family and friends, and enjoy great food together. Hosting can however sometimes feel a little overwhelming, especially when there are extra mouths to feed.

My top tip is to get ahead where you can. Easter may revolve around food, but it doesn’t have to mean being stuck in the kitchen. That’s exactly what makes recipe writer Esther Clark’s latest collection for woman&home so appealing, with six sweet and savoury dishes designed to make entertaining feel effortless, without compromising on flavour.

As Esther says, “Make-ahead dishes take the pressure off hosting, so you can spend less time in the kitchen and more time enjoying the moment. These recipes are all about big flavours, simple prep, and food that brings people together.”

I love the warmth of nduja folded through creamy ricotta in the pasta bake, a combination that elevates a familiar favourite into something extra special. The chicken Marbella is equally enticing - a true one-tray wonder that emerges from the oven with a rich, bubbling sauce and perfectly golden chicken. And for a fittingly seasonal finish, Esther’s Bakewell-inspired simnel cake offers a fresh take on a much-loved classic.

These three sneak-peek recipes from the magazine are perfect for a relaxed, flavour-packed Easter weekend - dishes you can prep now and thank yourself for later.

Nduja, spinach and ricotta baked pasta shells

(Image credit: Future)

Serves 6 | Ready in 1hr
Per serving: 481 calories, 22g fat, 11g sat fat, 45g carbs

Nduja is a spicy, soft sausage from calabria and it’s delicious stirred into rich tomato sauce with a creamy spinach and mascarpone filling.

The pasta bake can be fully assembled, chilled and ready to bake up to 3 days ahead. If cooking completely ahead of time, cool, chill then rewarm under foil in a hot oven with a splash of water.

Ingredients

400g baby spinach
500g ricotta
40g parmesan, finely grated
1 lemon, zested
Handful basil, finely chopped, plus extra leaves to garnish
300g conchiglioni pasta shells
125g ball mozzarella, torn
For the sauce:
2tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
3tbsp nduja
2 x 400g cans chopped tomatoes + ½ can water
1tsp caster sugar

Method

Steam the spinach until wilted or microwave on high in a heatproof bowl, covered for 3 mins. Set aside to cool. Once cooled, tip the spinach into a double layer of kitchen cloth or muslin and squeeze as much of the liquid out over the sink as possible. Roughly chop the spinach and place in a bowl with the ricotta, parmesan, lemon, basil, 1 tsp of salt and a grind of black pepper. Mix well and set aside.
Heat the oil in a saucepan. Add the onion and a pinch of salt and fry over a low heat for 10-12 mins or until softened and translucent. Add the garlic and fry for 2 mins then add the nduja and fry for 2 mins. Tip in the tomatoes, half a can full of water and the sugar. Season with salt. Cover and cook over a low heat for 15 mins. Whizz the sauce with a stick blender until smooth.
Bring a large pan of well salted water to the boil. Add the pasta and cook until al dente - around 7 mins. Drain and leave to cool a little.
Heat the oven to 180C fan. Tip most of the sauce into a roasting tin (22 x 35cm) reserving one ladleful for later. Stuff each pasta shell with a heaped tbsp of the spinach and ricotta mix and sit them in rows, snugly on top of the sauce. Drizzle over the remaining ladle of sauce, top with the mozzarella and drizzle over a little olive oil.
Bake for 35-40 mins or until golden brown and bubbling. Serve with a well dressed peppery salad.

Chicken Marbella

(Image credit: Future)

Serves 4 | Ready in 1hr 15mins
Per serving: 375 calories, 16g fat, 4g sat fat, 23g carbs

A sweet and salty roast chicken one-pot with flavours of the Mediterranean including capers, olives, red wine vinegar and sweet plump prunes.

This can be assembled, chilled and ready to bake up to 3 days ahead. If cooking completely ahead of time, cool, chill then re-warm under foil in a hot oven with a splash of water.

Ingredients

4 skin-on, bone-in chicken legs
8 garlic cloves, lightly bashed to remove their skins
2 tbsp olive oil
3 tbsp red wine vinegar
70g soft brown sugar
50g pitted prunes, roughly chopped
1 heaped tbsp capers
110g drained queen green pitted olives, halved
100ml dry white wine
Handful fresh oregano

Method

Heat the oven to 180C fan. Slash the chicken with a sharp knife a few times. Put the chicken in a bowl and cover with the garlic, olive oil, vinegar, sugar, capers, olives, prunes, oregano and 1 tsp flaky sea salt. This can now sit in the fridge for 24 hours or a maximum of 48 hours.
Put the chicken in a large, shallow casserole or baking dish. Pour over the marinade and the wine.
Roast uncovered for 40 mins then turn the oven to the highest setting and cook for a further 10-12 mins or until the chicken is golden brown and sticky. Serve with roasted new potatoes and greens.

Simnel bakewell tart

(Image credit: Future)

Serves 10 | Ready in 1hr 30mins
Per serving: 574 calories, 32g fat, 14g sat fat, 64g carbs

Bakewell tart meets simnel cake in this tart layered with frangipane and a sweet cherry jam. The frangipane filling is flavoured with mixed spice and lemon and the topping has 11 marzipan balls - a nod to the traditional Easter cake.

To get ahead leave the tart to cool as per the end of step 4. Chill, wrap and freeze for up to 3 months. Defrost and slice. If making ahead it will keep for several days in a tin somewhere cool.

Ingredients

320g ready-rolled shortcrust pastry
200g unsalted butter, softened
180g golden caster sugar
2 medium free-range eggs
100g ground almonds
80g self-raising flour
2tsp mixed spice
1tsp almond extract
Finely grated zest 1 lemon
½tsp fine sea salt
200g cherry jam
20g flaked almonds
80g golden marzipan
100g icing sugar
12 glace cherries
You will need: 22cm fluted tart tin, baking paper, baking beans

Method

Heat the oven to 160C fan. Unravel the pastry and roll it a little bigger than a 22cm fluted tart tin. Line the tart tin with the pastry and prick the base with a fork. Chill in the freezer for 15 mins. Line the chilled pastry with a large disc of parchment. Fill with baking beans and bake for 15 mins. Remove the paper and beans and cook for a further 10 mins.
Beat together the softened butter with the sugar for 5 mins then add the eggs, one at a time. Mix in the ground almonds, flour, mixed spice, almond extract, lemon zest, and salt.
Tip the cherry jam into a bowl and mix to loosen. Spread the jam on the base of the pastry. Dot over large spoonful’s of the frangipane and gently smooth over with a palette knife. Top with the almonds and bake for 35–40 mins or until golden brown and set in the middle. Leave to cool.
Divide your marzipan into 11 small balls. Mix the icing with 1 tbsp water and drizzle or pipe this over the tart. Arrange the marzipan balls and glace cherries around the edge and lightly brown the tops of the marzipan with a blow torch, if you like. Leave to set then cut into slices.

3 quick and easy pasta dinners - including a creamy vodka sauce our food experts swear by

jess.meyer@futurenet.com (Jess Meyer) — Sun, 08 Mar 2026 16:00:00 +0000

Screen goddess Sophia Loren once famously quipped, “Everything you see I owe to pasta.” It’s a sentiment many of us can relate to. Quick to cook and endlessly versatile, pasta remains one of the easiest ways to get a comforting, flavour-packed dinner on the table after a busy day.

“These kinds of dishes prove you don’t need complicated ingredients to make something really satisfying,” says our food director, Jen Bedloe. “Pasta is brilliant because it works so well with simple cupboard staples, but small additions – like a splash of vodka in a tomato sauce or toasted breadcrumbs for texture – can transform a quick dinner into something that feels a bit special.”

From a silky tomato vodka pasta to a punchy sardine spaghetti and a comforting green mac ’n’ cheese, these three recipes are quick, hearty, and perfect for easy weeknight cooking.

Tomato vodka pasta

(Image credit: Unknown)

Serves 4 | Ready in 20 minutes
Per serving: 659 calories, 25g fat, 15g sat fat, 76g carbs

A deliciously creamy sauce using just a few store-cupboard staples. The vodka helps create the most silky-smooth sauce, but you can leave it out if you prefer.

Ingredients

400g rigatoni
30g unsalted butter
1 banana shallot, diced
2 garlic cloves, crushed
½ tsp chilli flakes
100g tomato puree
60ml vodka
100ml double cream
60g Parmesan, grated
Basil leaves to garnish

Method

Bring a pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving a cupful of the pasta water.
Melt the butter in a frying pan over medium heat. Add the shallot with a pinch of salt and cook for 8 mins, until softened. Add the garlic and chilli flakes, and cook for a further 2 mins.
Add the tomato puree, cook for 2 mins, then stir in the vodka. Cook for a further 2 mins, then stir in the cream and a generous glug of pasta water, seasoning to taste.
Stir the pasta and most of the Parmesan into the sauce, top with the reserved Parmesan and add the basil leaves to serve.

Sardine spaghetti with garlic crumbs

(Image credit: Unknown)

Serves 2 | Ready in 20 minutes
Per serving: 800 calories, 29g fat, 6g sat fat, 91g carbs

Tinned fish adds a budget-friendly boost of omega-3 to this Sicilian-inspired dish. This recipe uses sardines, but it’s great with other tinned fish, too. Try it with mackerel, salmon or even smoked mussels.

Ingredients

2 garlic cloves, peeled but left whole
2tbsp olive oil
50g fresh white breadcrumbs
2 x 115g tins sardines in olive oil
Zest and juice of one lemon
¼ tbsp red chilli flakes
2tbsp chopped fresh parsley
200g dried spaghetti
Freshly grated Parmesan, to serve

Method

Crush one clove of garlic and set it aside. Lightly bash the other and put it in a small drying pan, along with the oil. Gently heat for 5 mins, then discard the garlic. Increase the heat to medium, add the breadcrumbs and fry for 5 mins, mixing, until evenly golden. Drain on a paper towel. Set aside.
Carefully strain the sardine oil from the tins through a fine sieve and reserve. Roughly chop the sardines. Heat the strained oil in a medium frying pan, add the crushed garlic, lemon zest, chilli flakes and some pepper. Cook gently for 5 mins, until the garlic is soft. Add the sardines, lemon juice and parsley and heat through.
Meanwhile, cook the pasta according to pack instructions. Drain, reserving 50ml of the cooking water, then return both the pasta and the reserved pasta water to the pan.
Add the sardine mixture to the pasta. Stir over a low heat for 1 min, then divide between two serving bowls. Top with the breadcrumbs and the grated Parmesan.

Green mac ’n’ cheese

(Image credit: RECIPES AND PHOTOS: FUTURECONTENTHUB.COM)

Serves 4 | Ready in 20 mins
Per serving: 787 calories, 33g fat, 15g sat fat, 83g carbs

A lightened comforting classic with a lemony sauce and plenty of veg. Cooking the pasta in cold water will increase the amount of starch in the water, which helps thicken the sauce.

Ingredients

300g macaroni
200g frozen peas, defrosted
220g spinach, blanched and chopped
125g panko breadcrumbs
Olive oil, for drizzling
250g ricotta (for the sauce)
125g mozzarella, torn (for the sauce)
100g Cheddar, grated (for the sauce)
Zest 1 lemon (for the sauce)
4tbsp green pesto (for the sauce)

Method

Put the pasta in a pan and cover with cold water. Bring to the boil and cook for 10 mins. Drain, reserving 300ml of pasta water
Heat the grill to medium. Whisk the sauce ingredients together with the pasta water until smooth. Stir in the pasta, peas and spinach, and season to taste.
Tip into a baking dish and top with the breadcrumbs and a drizzle of oil. Grill for 5-8 mins until golden.

One-pot wonders: 3 comforting dishes that are perfect for a cosy weekend

jess.meyer@futurenet.com (Jess Meyer) — Tue, 24 Feb 2026 19:39:35 +0000

Spring may be on the horizon, but there's still a definite chill in the air making this a perfect time for a proper one-pot dinner. These comforting classics are hearty, flavour-packed and designed to warm you from the inside out, whether it’s a bubbling spicy chicken pot pie, a creamy smoked seafood chowder or a rich pork goulash that’s been simmering low and slow.

“These are the kinds of recipes that feel generous and satisfying, without being complicated,” says woman&home food director Jen Bedloe. “A well-made one-pot dish builds flavour in layers, and that’s what makes it so comforting. They’re perfect for relaxed weekend cooking and even better when there are leftovers the next day.”

Spicy chicken pot pies

Image credit Ian Wallace, recipe and styling by Louise Pickford (Image credit: Ian Wallace, recipe and styling by Louise Pickford)

Serves 4 | Prep 20 mins | Cook 20 mins
Per serving: 800 cals, 48g fat, 24g sat fat, 44g carbs

A shop-bought curry paste adds maximum flavour with minimal effort. Once assembled, wrap the pies well, then freeze for up to one month. Cook from frozen, adding about 15 mins to the cooking time.

Ingredients

320g pack ready-rolled puff pastry
3tbsp sunflower oil
1 onion, thinly sliced
2-3tbsp Thai green curry paste
650g skinless chicken thighs, diced
2tbsp Thai fish sauce
2tbsp caster sugar
2tsp cornflour
50g button mushrooms, halved
250ml coconut cream
150g frozen peas, thawed
2tbsp chopped fresh coriander
1 medium free-range egg, beaten
Lime wedges, to serve
You will need:
4 x 250ml pie dishes/ramekins

Method

1 Cut the pastry into 4 equal rectangles. Using a pie dish as a template, cut from each a circle/oval shape a little larger than the top of the dish. Put them on a baking sheet, cover with a clean tea towel and chill.
2 Heat the oil in a frying pan, add the onion and fry gently for 5 mins until soft. Add the curry paste, stirring for 1-2mins, then stir in the chicken and cook for a few minutes until evenly coated.
3 Add the fish sauce and sugar. Bring to the boil, cover and simmer for 10 mins. Mix the cornflour with 1tbsp water and add, followed by the mushrooms, coconut cream, peas and coriander. Bring to the boil, stirring, and cook for 2 mins until thickened. Cool for 20 mins.
4 Heat the oven to 190C Fan. Divide chicken mixture between the 4 pie dishes. Brush the rim with beaten egg and carefully press on the pastry. Flute around the rim, and pierce the centres with a knife.
5 Brush with beaten egg. Bake for 20 mins until the pastry is risen and golden. Serve with lime wedges.

Smoked seafood chowder

(Image credit: Ian Wallace, recipe and styling by Louise Pickford)

A rich and creamy fish stew to warm you up on chilly winter nights. Leftovers will keep in the fridge for 1-2 days. Gently reheat in portions to serve. It works well with mussels, hake and basa fillets too.

Serves 4 | Prep 10 mins, plus cooling down | Cook 30 mins
Per serving: 536 cals, 26g fat, 16g sat fat, 24g carbs

Ingredients

500g smoked haddock fillets
600ml chicken stock
300ml full-fat milk
2 sprigs fresh thyme, bashed
2 bay leaves, bashed
50g butter
1 onion, chopped
2 sticks celery, sliced
350g potatoes, diced
350g peeled raw prawns, halved if large
250ml single cream
2tbsp chopped fresh parsley
Pinch cayenne pepper
Crusty bread, to serve

Method

1 Put the haddock, stock, milk and herbs in a saucepan. Bring to the boil, then simmer gently for 5 mins until the fish is cooked. Remove from the heat and leave to cool. Strain and reserve the poaching liquid. Skin and flake the fish.
2 Clean the saucepan and return to the heat. Add the butter, onions and celery, and fry over a medium heat for 5 mins until softened. Add the potatoes and poaching liquid. Bring to the boil, cover and simmer gently for 15 mins, until the potatoes are tender.
3 Stir in the prawns and cook for a further 2 mins. Then add the flaked fish, cream and parsley, and heat through for a final 2-3 mins. Season with cayenne pepper and serve with crusty bread.

Pork goulash

(Image credit: Ian Wallace, recipe and styling by Louise Pickford)

Serves 4 | Prep 30 mins | Cook 1½-2 hourrs
Per serving: 643 cals, 27g fat, 7g sat fat, 11g carbs

Serve this rich casserole with garlic bread or buttery mashed potatoes. This tastes even better if made ahead. It will keep for 2-3 days in the fridge, and freezes well too. Defrost (if frozen) and gently reheat until piping hot to serve.

Ingredients

1.5kg pork shoulder, cut into 3cm cubes, trimming and discarding any gristle or chunky fat
4tbsp olive oil
2 onions, sliced
1 red pepper, diced
2 garlic cloves, crushed
1tbsp smoked paprika
2tsp dried oregano
1tsp caraway seeds
1tsp grated lemon zest
1ltr beef stock
3tbsp tomato puree
2tbsp chopped fresh parsley
Garlic bread, to serve

Method

1 Season the pork. Heat half the oil in a casserole dish. Fry pork, in batches, for 5 mins until browned on all sides. Set aside on a plate.
2 Add the remaining oil to the casserole and fry the onions, pepper and garlic for 10 mins until softened. Stir in the paprika, oregano, caraway seeds and lemon zest, cooking for a further 1 min.
3 Return the pork to the pan with the beef stock and tomato puree; season. Stir, then bring to a boil, cover and reduce the heat to a low simmer for 1½-2 hrs, until the pork is tender and the sauce thickened. Stir in the parsley, and serve with garlic bread, if liked.

Banoffee stack or fruity granola? Here's two very different Pancake Day options - we can't decide which we love the most

jess.meyer@futurenet.com (Jess Meyer) — Mon, 16 Feb 2026 10:07:55 +0000

It’s almost Shrove Tuesday, which means one very important decision: are you going to totally indulge or keep things a little lighter (while still feeling like a treat)? This year, we’re serving up two very different but equally tempting pancake ideas.

On one hand, there’s the ultimate banoffee-style pancake stack. A delicious mix of fluffy cocoa pancakes with whipped cream, sliced bananas, salted caramel and chopped Crunchie bars for extra crunch. It’s rich, nostalgic and unapologetically indulgent.

On the other hand, a colourful pancake board that feels generous but balanced. With homemade granola, fruit compote, Greek yogurt and berries, it’s ideal for feeding a crowd. It’s lighter, fresher and still feels special, with plenty of mix-and-match toppings.

Both are easy to pull together and guaranteed to make Pancake Day feel like a real occasion, say Food Director Jen Bedloe. "Why not treat yourself to the layers of chocolate and caramel on Shrove Tuesday - and the fruit and granola platter for a weekend brunch? It's the best of both worlds."

Banoffee pancake stack

(Image credit: Future)

Serves 4-6 | Ready in 40 mins
Per serving (based on 6): 673 cals, 41g fat, 24g sat fat, 61g carbs

Ingredients

For the pancakes:
225g self raising flour
25g cocoa powder
75g caster sugar
4 medium free-range eggs, separated
300ml buttermilk
30g butter, for cooking
For the rest:
300g double cream, softly whipped
2-3 bananas, sliced
4-5tbsp salted caramel
2 x 32g Crunchie bars, chopped

Methods

1 For the pancakes, sift the flour and cocoa into a large bowl. Whisk in the sugar, egg yolks and buttermilk until smooth.
2 In a separate clean bowl, whisk the egg whites to stiff peaks. Gently fold into the batter in 2 additions, until just combined.
3 Melt a little butter in a large frying pan over medium heat. Add 2-3 ladlefuls of the batter to the pan (about 60ml each). Cook for 2 mins until bubbles appear on the surface, then flip and cook for a further 2 mins, until cooked through. Repeat with the remaining batter, to make about 12-16 pancakes.
4 Serve the pancakes stacked up (2-3 per person), layered with the cream, banana, caramel and chopped Crunchies.

Pancake board

(Image credit: Future)

Serves 6-8 (Makes 16 pancakes) | Ready in 45 mins, plus resting the batter
Per serving (based on 8): 500 cals, 17g fat, 6g sat fat, 76g carbs

INGREDIENTS

For the granola:
1tbsp vegetable oil
75ml maple syrup
150g rolled oats
50g nuts and seeds; we used a mixture of hazelnuts, pistachios and pumpkin seeds
2tbsp cocoa nibs
1tbsp demerara sugar
Pared zest ½ orange
4tbsp dark chocolate chips
For the compote:
400g forced rhubarb, cut into 2cm chunks
200g strawberries, hulled and cut into wedges
150g golden caster sugar
1 star anise
For the pancakes:
250g self-raising flour
25g caster sugar
300ml semi-skimmed milk
1 medium free-range egg
To serve:
Strained Greek yogurt, maple syrup, chopped pistachios and mixed fresh berries

Method

1 Heat the oven to 170C Fan. For the granola, mix the oil, maple syrup, oats, nuts, seeds, cocoa nibs, sugar and orange zest with a pinch of sea salt. Tip on to a lined tray and bake for 15 mins. Set aside to cool, then break into chunks and toss in the chocolate chips.
2 Put the compote ingredients in a medium pan. Bring to the boil, turn down the heat and simmer for 8 mins until the rhubarb is just tender. Set aside to cool.
3 For the pancakes, melt the butter in a frying pan, then set aside to cool. Put the flour and sugar in a large mixing bowl with a pinch of salt. Mix the milk and egg in a measuring jug, then quickly whisk into the flour to make a smooth batter. Whisk in the melted butter, then set aside for 30 mins to rest.
4 Reheat the frying pan on medium heat. Add a touch more butter and, when it starts to sizzle, add serving spoon-sized dollops of batter, in batches, spreading to a 7-8cm circle. Cook for 2–3 mins until you see bubbles, then flip and cook on the other side until golden and springy.
5 Stack the pancakes on a plate, cooking until all the batter is used up. Keep them warm in a low oven until ready to serve.
6 Arrange the warm pancakes on a large board and serve with the granola, compote, yogurt, maple syrup, pistachios and berries.

woman&home magazine

For all of our pancake recipes and plenty of other dishes, check out the March 2026 issue of woman&home magazine. Subscribe to the magazine for £6 for 6 issues.

How to cook the perfect steak in a pan - timing, tips and common mistakes to avoid

debraashtonwaters@gmail.com (Debra Waters) — Fri, 10 Oct 2025 09:57:20 +0000

Love a steak that’s juicy, flavourful, and seared to perfection in a sizzling hot pan? What you need is a good cut, a heavy-based pan, a few minutes of focused heat and some expert-backed timings and tips for rare, medium, or well-done finishes.

First and foremost, what cut? We’ve picked sirloin for this recipe – a tender cut with just the right amount of fat distribution. But you could go for a more affordable option. Eddie McDonald, head chef at Donald Russell, explains. “If you want real value for money, look outside the most well-known cuts,” says Eddie. “Fillet, sirloin and ribeye will always be quite pricey, but other cuts like chuck eye, onglet or picanha can give serious flavour at a more manageable cost.”

How to cook pan-fried steak

Ingredients (serves 1)

1 x 250g sirloin steak
1 tsp olive oil
Freshly ground black pepper

Preparation

When you’re ready to cook, bring the steak up to room temperature by removing it from the fridge at least 20 minutes before cooking (a cold steak placed in a hot pan can stiffen and become tough).

Next, think seasoning – salt, in particular, brings out the natural umami flavour of meat. Without it, a delicious steak can be surprisingly bland. Use a good quality sea salt and freshly ground pepper – we love Maldon Sea Salt Flakes and Cornish Sea Salt Co, but there are many great brands out there. Look at this this way; if you’ve spent a pretty penny at the butcher’s, it’s worth investing in some exceptional salt to turn a good sirloin into a great one.

Next, oil – you’ll really notice the taste and aroma of a glug of decent olive oil. Avoid extra virgin olive oil (EPOO), as it has too low a smoke point to fry steak effectively. Go for something like Il Casolare Olive Oil or Karyatis Olive Oil. You could also marinate your steak, or add herbs and spices depending on what you’re in the mood for – jerk steak or teriyaki beef, for example. It’s entirely up to you.

Method

1. Rub the steak with oil and season with salt and freshly ground black pepper.

2. Heat a heavy-based or cast-iron pan over high heat until it’s nearly smoking.

3. Place the steak in the hot pan, frying for on each side – see 'How long should I cook a steak for?' for exact times.

4. Rest the steak on a warmed plate, loosely covered with foil, for the same amount of time as you cooked it. Serve with a crisp green salad and new potatoes.

How long to cook steak for

Cooking times depend on the cut, thickness, and weight of your steak, plus your preferred level of doneness. For large or sharing cuts, for example, you may need to finish cooking it in the oven – professional chefs do this for smaller cuts, too.

Rare
Total cook time: 10-12 minutes per 500g
Pan guide (250g steak): 2.5 mins each side
Internal temperature: 48-52°C

Medium-rare
Total cook time: 11-13 minutes per 500g
Pan guide (250g steak): 3 minutes per side
Internal temperature: 53-57°C

Medium
Total cook time: 12-14 minutes per 500g
Pan guide (250g steak): 3 mins each side
Internal temperature: 58-62°C

Well done
Total cook time: 14-16 minutes per 500g
Pan guide (250g steak): 3-4 mins each side
Internal temperature: 68-72°C

Use a digital meat thermometer like a ThermaPro – to get an accurate reading, insert the probe into the side and right into the centre to get an at the centre. You’re looking for an internal temperature of 48-72°C, depending on how cooked you like it.

(Image credit: Getty Images)

Ingredients matter

Dry-aged sirloin will be more tender with a funky, beefy aroma, but expect to pay more, too.

Use the right olive oil Use standard olive oil for its high smoke point – extra-virgin won’t reach the correct temperature.

Add unsalted butter Do this toward the end of cooking to baste the steak. This enhances flavour and adds richness. "You probably know this already, but ‘everything is better with butter,” says Eddie.

Choose the right pan

For even heat distribution, use a heavy base or cast iron pan – these pans retain heat better than thin ones, which helps to create an even sear. "A heavy pan gives better results as it will cool down much less than a thin pan when the steak hits it,” says Eddie. “And heat it well before you start cooking.”

Before adding the meat, get the pan really hot – you want it nearly smoking in order to create a seal and char quickly.

Avoid overcrowding the pan – this causes the temperature to drop and prevents a good sear.

Ways to avoid meat sticking

Rub the steak with oil – not the pan (a rookie mistake). This reduces the amount of oil that can smoke and spit. It also helps prevent the steak from sticking.

Don’t flip the steak too soon – wait for that delicious, slightly charred crust to form.

Once seared, let steak naturally release from the pan – “If you leave it until a good crust of caramelisation has formed, it will lift away from the pan with no problems,” says Eddie.

Rest is best

Resting steak is as important as how it’s cooked – one chef tip is to rest the steak for as long as it’s cooked – so, if the steak is cooked for 10 minutes, rest it for at least 10 minutes.

Wrap loosely in foil and leave it to rest on a warm plate – if the foil is too tight, it will trap moisture and softens the crust. This may also cause it to overcook, too.

The resting time affects a steak’s doneness – the internal temperature can rise by around 5°C during rest so keep that in mind.

Cooking the perfect sirloin steak isn’t about fancy equipment or chef-level experience - it’s about heat, timing and confidence. Get your pan hot, resist the urge to move the meat too soon, and always give it time to rest before serving. Avoiding other classic mistakes - like overcrowding the pan, using the wrong oil, or skipping the rest - will also make a huge difference.

How to make chicken karaage with MasterChef winner Tim Anderson

debraashtonwaters@gmail.com (Debra Waters) — Thu, 02 Oct 2025 18:00:00 +0000

Simple as it sounds, there’s way more to chicken karaage than plain old fried chicken. A filling, Japanese soul food, it is – according to Tim (and he’s an expert) ‘is the best friend chicken recipe you can make – it’s got a crunch to juicy chicken ratio, it’s nugget size pieces, and it’s super easy.’ Tims makes his by infusing succulent chicken thighs in a complex marinade of spices and other delicious ingredients, before coating them in his own creation – a seasoned batter made with cornflour and an array of Japanese ingredients tp pack in as much flavour as possible. Yes, it’s fried but – trust us – KFC this is not.

At Tim’s former restaurant, Nanban in London, the dish was served with a sprinkling of lime juice to add a tangy freshness to the chicken without overpowering the flavours. We also recommend serving it with a hearty dollop of Kewpie mayo, which is sort of mayo on steroids that can be bought in large supermarkets, Japanese or Asian supermarkets or online, as well as some of the other ingredients in the recipe.

This mouthwatering recipe serves four people – and it really is the perfect sharing food – but you can scale the measurements up or down as required.

Preparation

The key to a successful chicken karaage is the marinade. You can marinate for 1-2 hours but if you can prepare 24-48 hours in advance you’ll notice an extra depth of flavour.

As Tim suggests, use a big, deep pot or a deep fat fryer – the sides of your pot should come up much higher than the level of your oil, so if it does bubble up it shouldn't overflow.

And when it comes to frying chicken, cooking thermometers really are our best friend. Making sure the oil reaches 160°C helps the karaage develop a golden-brown crust, while a meat thermometer lets you check the inside of the meat (you're looking for an internal temperature of 65°C), so you know it’s cooked through yet still juicy.

Watch Tim make these succulent, Japanese-inspired chicken thighs

Ingredients

4 chicken thighs, boneless and skin on
Cooking oil for deep frying, such as rapeseed

For the marinade

3tbsps mirin
3tbsps rice vinegar
100ml sake
3tbsps lime juice (or yuzu juice of you can get it)
2tbsps sriracha or similar hot chilli sauce
2tbsps soy sauce
1tbsp sesame oil
10 cloves garlic
4 shallots or 2 banana shallots
15g ginger (peeled weight), thinly sliced
½tsp salt
¼tsp white pepper

For the seasoned flour

250g cornflour
1tsp white pepper
1tsp salt
1tsp sesame seeds (black, white, or a mix)
½tsp dashi powder
¼tsp chilli powder
¼tsp dried ginger

Method

Step 1

For the marinade, whizz all the ingredients together in a food processor until no big chunks remain (it doesn’t have to be perfectly smooth).

Step 2

Cut the chicken thighs into pieces no bigger than about 3cm at their thickest point – most thighs will yield 4 pieces, but you should get 5 or 6 out of bigger ones.

The main thing to bear in mind is that they need to cook quickly, before the crust begins to burn. Basically, you should err on the side of small.

Step 3

Cut the chicken thighs into 4 even pieces (it may be 3 for smaller thighs, or 5 for bigger ones). Add the marinade and coat the chicken well. Leave in the fridge for at least an hour and up to 48 hours.

Step 4

For the seasoned flour, combine all ingredients until well distributed. Remove the chicken from the marinade, letting any excess drip off, and dredge in the seasoned flour ensuring that all the nooks and crannies are well coated – this will help maximise crust and minimise burning.

Step 5

To cook, heat at least 1 litre of cooking oil in a deep pan and heat to 160°C. Shake off any excess flour from the chicken pieces then carefully drop them into the oil in small batches so they don’t stick together, checking the temperature periodically to ensure it is hovering around the 160°C mark. Fry each batch for 6-7 minutes. Don’t worry about the cooked chicken losing its crunch – it will stay crisp.

Step 6

If you have a meat thermometer, use it: the chicken is done when it reaches an internal temperature of 65°C.

If you don’t have a thermometer, use a knife to cut into the biggest piece of chicken at its thickest point. If it’s pink, back into the oil it goes. If it’s not pink and it’s hot to touch, it's time to serve. Remove the chicken from the oil and drain on kitchen towels.

Step 7

It’s time to serve. It's perfect as is, but you could also add a wedge of lemon or lime, or some mayo.

FAQs about cooking chicken karaage

Do I have to deep fry chicken karaage?

Traditionally in Japan, a deep fryer is used, but you can use an oven or air fryer If you want to make dish a bit healthier. Here’s how:

To oven bake:

1. Prepare the chicken.

2. Preheat your oven to 220°C.

3. Put your chicken pieces onto a baking tray.

4. Place the tray in the oven for 20 minutes.

5. Remove from the oven and immediately serve with a slice of lime or Kewpie mayo.

To air fry:

1. Prepare the chicken.

2. Preheat your air fryer to 200°C.

3. Place the chicken pieces into the fryer basket and spray a little oil over them.

4. Cook for 10 minutes.

5. Take one out and check it’s cooked through by inserting a sharp knife into the middle for 3 seconds then pulling it out to see if the knife is hot. If it is, the chicken is ready. If not, give the thighs another 5 minutes.

6. Remove from air fryer and serve immediately with a slice of lime or Kewpie mayo.

Can I reheat chicken karaage?

Fried food is generally best eaten hot, straight after being cooked but you can reheat leftovers if you can’t resist the leftovers (and who can blame you?)

Preheat your oven to 200°C, place the pieces on a baking sheet and bake for around 15-20 minutes, so that they are hot on the inside but crisp on the outside. The exact baking time will depend on the size of your pieces, so we recommend using a meat thermometer or the knife test we describe above.

You can also reheat chicken karaage in an air fryer. Preheat your air fryer to 190°C, place the chicken in the basket and air fry on each side for 2 minutes.

While pretty much anything can be reheated in a microwave, we wouldn’t recommend it for chicken karaage. You won’t get the crispiness back, and it’s partly this which makes it such a treat to eat.

If you're reheating your chicken karaage from frozen, the rule is to not let it defrost before cooking. This will cause the chicken to thaw and release moisture and degrade. Instead cook them from frozen by preheating your oven to 190°C. Place the pieces onto a foil-lined baking sheet and bake for 35 minutes until each piece is completely reheated. If you feel some pieces may need longer to get that desired crispy effect, bake them for a few more minutes.

Can I eat karaage leftovers?

Once cooled, store leftovers in an airtight container or cover them well with cling film. The more protected they are the better. Leave them in fridge for up to 3 days; you can also freeze for about 4 months. If the fried chicken has been left at room temperature for longer than 2 hours, it’s safer to bin it, according to EatingWell.

How to make Michelin-Star chef Chantelle Nicholson’s vegan mushroom pâté - with smoky tea jelly

debraashtonwaters@gmail.com (Debra Waters) — Wed, 10 Sep 2025 14:53:53 +0000

Discover how to make a restaurant-quality mushroom pâté that’s completely plant-based, easy to prep ahead, and guaranteed to impress at any dinner party. In this video, chef and restaurateur Chantelle Nicholson shows how to transform humble mushrooms into a velvety, umami-rich spread, topped with a striking Lapsang Souchong jelly for an elegant finish.

As the Michelin Green Star-winning chef behind Apricity in London, Chantelle is known for her creative, sustainable approach to cooking. Here, she shares her expert tips for fermenting mushrooms to unlock their natural depth of flavour - elevating this rustic dish into something truly special.

"Fermenting is the best technique you can use to create a pȃté, as it enhances the savouriness and overall flavour of its ingredients," says Chantelle, who uses this method to draw out the natural umami of mushrooms.

Chantelle then tops the pȃté with a tea-infused jelly to give a unique finish to a familiar dish. "The Lapsang Souchong jelly that is used to layer on top of the base of your pȃté provides this wonderful smokiness to it, which, when combined, makes a beautiful combination of earthy flavours," says Chantelle.

How to make Chantelle Nicholson’s mushroom pȃté

Ingredients:

250g Chestnut mushrooms, finely sliced
300g flat cap mushrooms, finely sliced
2 banana shallots, peeled and finely sliced
2 garlic cloves, peeled and finely grated
½ bunch of fresh thyme, plus extra for garnishing
50ml olive oil
100ml rice milk (or non-dairy milk such as almond or oat, etc)
25ml Madeira wine
1 tsp salt
Freshly milled black pepper
For the Lapsang Souchong jelly:
250ml boiling water
1 tbsp Lapsang Souchong tea
3 tsps maple syrup
25ml Madeira wine
½ of a 6.5g sachet of Vege-Gel (vegan gelatine)

Preparation

This vegetarian recipe requires some patience – it needs to be prepped ahead of time as it takes a minimum of three days to ferment in order to get the best flavour. On the plus side, it means you only have the jelly to make on the day you’re entertaining.

Once you have made the pȃté, store the mixture in a glass jar and let it ferment at room temperature for at least three days. You can then blend the pȃté, then allow it to set in the fridge while you make the Lapsang Souchong jelly.

When the Lapsang Souchong jelly is ready, pour it gently over the pȃté and allow it to set in the fridge for another hour until this divine dish is ready to serve.

Method

Step 1

(Image credit: Future)

Place all the ingredients for the mushroom pȃté in a large mixing bowl. Using your hands, mix everything together and massage the mushrooms so they begin to break down. Place in a glass jar and pack tight. Cover with clingfilm and leave at room temperature for 3 days.

Step 2

(Image credit: Future)

After three days, pour the contents of the jar into a colander and allow the majority of the liquid to drain off. Reserve the liquid and set aside and remove the thyme – set this aside for later. Heat the butter in a large saucepan over a moderate to high heat and add the contents of the colander. Cook the mushrooms for 10 minutes until they reduce into a caramelised, sticky pȃté. Add the reserved liquid from the fermentation and cook for a further 10 minutes until the liquid is almost evaporated.

Step 3

(Image credit: Future)

Place the contents of the saucepan into a blender. Blend but make sure there is still a little bit of texture for some bite – you don’t want to mixture to be completely smooth. Transfer to a mould or tin, approximately 19cm x 12cm and, with a spatula, smooth the top and place in the fridge for 2 hours.

Step 4

(Image credit: Future)

For the jelly, bring 250ml water to the boil. Add the tea and steep the liquid for a couple of minutes. Add maple syrup for sweetness, the Madeira, then the Vege-Gel. Whisk well and quickly and leave to sit for 6 minutes. Whisk well again then strain through a fine sieve.

Step 5

(Image credit: Future)

Remove the pȃté from the fridge and carefully pour the jelly on top. Pick the leaves from the reserved thyme for extra flavour and some greenery, and place on top of the jelly. Refrigerate for two hours. Serve with crispy toast, crusty bread or fancy crackers.

FAQs about making homemade pȃté

Is pȃté healthy?

While pâté is naturally rich and best enjoyed in moderation, this plant-based version is lighter than traditional meat pâtés. Mushrooms are packed with antioxidants, fibre, and key minerals like selenium and potassium, while the fermentation process may add gut-friendly benefits. It’s a spread that feels indulgent but also delivers a nutritional boost. Meat versions are higher in iron, which can help to increase your energy, as well as vitamins A and B12, which support the immune and nervous systems.

Is it better to eat pȃté hot or cold?

Pȃté can be served hot or cold, depending on the event. Most pâtés, however, including this one, are best served chilled, as cooling allows the flavours to intensify. Remove it from the fridge about 30–60 minutes before serving to bring out its aroma and creaminess. For a cosy winter starter, you can gently warm it and pair it with toasted sourdough.

How do you serve pȃté?

Pȃté is the perfect light lunch or elegant appetizer. For lunch, simply spread it over some crusty bread or sourdough. If you’re serving pȃté at a dinner party, opt for some fancy crackers or homemade melba toast.

Elevate the presentation with thinly sliced pickled vegetables, microgreens, or edible flowers. It’s also a great addition to a cheese or charcuterie board for a striking plant-based option.

How to store homemade pȃté

Homemade pȃté has a shelf life of around a week if stored correctly. To ensure the pȃté stays fresh, keep it in a ceramic pot or dish, wrapped tightly in clingfilm, and store in the fridge.

You can also store pȃté in the freezer for up to three months. For ease, freeze your pȃté in portions – wrapped in a few layers of clingfilm to prevent the pȃté from absorbing other odours – and defrost in the fridge, not at room temperature.

Bartenders and drink pros reveal their secrets for making perfect cocktails at home

Lauren Hughes — Fri, 14 Feb 2025 17:00:00 +0000

Cocktails are somewhat of an art form, from carefully crafting the right ingredients to using elaborate presentation techniques.

Good cocktails can elevate a dinner party, or make an event feel really special. Making them at home can be challenging, but the right tools and a little expert advice can really help.

"Three key aspects define a cocktail: the balance of spirits, the interplay of flavour, and the sensory experience, which means the overall look, aroma, taste, and how it feels to hold the drink until the last sip," Nandita Godbole, author of upcoming book Masaleydaar Bar: Spicy Sips for All explains.

We asked drinks experts and top bartenders for their advice on making cocktails at home to a professional standard.

How to make perfect cocktails at home - according to bartenders and drink experts

Start simple

(Image credit: Getty Images)

"Start simple, with a basic cocktail or two, before experimenting with building layers of flavour based on what you like," food and drinks author Nandita Godbole explains. Some popular basic cocktails involve very few ingredients - such as a margarita, which mixes tequila, lime and sugar syrup.

The Connaught Bar: Cocktail Recipes and Iconic Creations | £23.05 at Amazon

Learn how to create 100 cocktails from one of the world's most lauded cocktail bars, The Connaught. Be warned though - this isn't necessarily a book for beginner mixologists (although there are some more straightforward serves). Instead, it's better suited to someone with a well-stocked home bar and a bit of cocktail know-how.View Deal

Get your set of spirits in order

(Image credit: Getty Images)

"Create a set of spirits from your favourite brands and experiment along the way with new kinds," food and drinks author Nandita Godbole explains. Start with a few spirits - such as vodka, rum and tequila - and work out recipes around those. Godbole continues, "Every cocktail combines spirits, and a mixer to enhance the flavours, bitters for balance and garnishes."

Look at your overall drinks collection

(Image credit: Getty Images)

"Every home bar needs a few basics: gin, vodka, whiskey (bourbon, scotch, rye… your choice), rum and tequila," food and drinks author Nandita Godbole advises. "Liqueurs are used in moderation but add a dramatic flair to well-made drinks. Wine, beer, and champagne also make great cocktails." Invest in good quality spirits, wines and mixers to elevate your collection.

Have mixers and garnishes to hand

(Image credit: Getty Images)

"Mixers include club soda, tonic water, and carbonated drinks and can even include juices, tea and coffee," food and drinks author Nandita Godbole explains. "Keep some basic Angostura bitters and simple garnishes like citrus fruits and fresh herbs on hand - and build the bar as you get more confident."

Invest in some equipment

(Image credit: Getty Images)

Food and drinks author Nandita Godbole explains, "Start with a mid-grade set of bar tools, including a long-handled stirring spoon and a dedicated muddler. With practice, you’ll know what you need and like, and then purchase a sturdy, long-lasting set. Skip the fancy equipment in the beginning."

Think about glassware

(Image credit: Getty Images)

"Beautiful glasses and stemware enhance the experience of the drink," food and drinks author Nandita Godbole explains. "Identify what kinds of drinks you like most, and then invest in the glasses suited to those drinks. Vintage glasses and assorted stemware sets are worth exploring."

Temperature matters

(Image credit: Getty Images)

"Temperature is very important," Liana Oster, Bars Director at NoMad London explains. "Take a martini, for example. Is your vermouth kept in the fridge or on your shelf? Your spirit of choice in the freezer or shelf? Do you chill your glassware down before pouring your drink into the glass."

Consider handmade glasses for an elegant touch

(Image credit: Getty Images)

"look into handcrafted ceramic glasses," food and drinks author Nandita Godbole explains. "They may be a little harder to find at first, but they are very sturdy, dishwasher safe, and have an incredible unexpected advantage - they keep the drink chilled for much longer than a traditional glass - without the sweating! Plus, they will make your home bar unique, stylish and fun."

Set the tone

(Image credit: Getty Images)

Cocktails evoke a certain mood, and getting the atmosphere right can make them all the more enjoyable. "Start with dim, warm lighting using candles or low-hanging lights to create an intimate ambience for example, soft jazz, blues, or classic lounge tunes playing in the background will set the right mood," Victoria Micaela Saenz, Senior Bar Supervisor, at The Stables Bar, Milestone Hotel & Residences told us.

Consider a bar cart

(Image credit: Getty Images)

"It’s also important to invest in quality crystal glassware for an elegant touch, and arrange your spirits and mixers on a polished tray or classic bar cart, complete with fresh garnishes like citrus peels, herbs, and edible flowers, Victoria Micaela Saenz, Senior Bar Supervisor, at The Stables Bar, Milestone Hotel & Residences told us.

Use premium ingredients

(Image credit: Getty Images)

Our experts stress the importance of using quality ingredients if you want to up your cocktail game. While they may be a little more expensive, using a premium spirit will alter the overall taste of the cocktail, particularly when there are less mixers.

Try a retro punch bowl

(Image credit: Getty Images)

Punch bowls are all the rage at the moment and can add a fun retro twist to your cocktail party. Make your selected cocktail in bulk and add plenty of ice and sliced fruit. Citrus fruits like grapefruit, lemon, lime and orange work particularly well - but you can add in any fruits that take your fancy.

Consider homemade spirits

(Image credit: Getty Images)

"When it comes to ingredients, The Stables Bar specialises in classic, sophisticated cocktails made with premium ingredients and always use fresh citrus, clear ice, and homemade syrups for the best quality, Victoria Micaela Saenz, Senior Bar Supervisor at The Stables Bar, Milestone Hotel & Residences told us.

Presentation is everything

(Image credit: Getty Images)

Final flourishes can really elevate your cocktail. Victoria Micaela Saenz, Senior Bar Supervisor at The Stables Bar, Milestone Hotel & Residences, told us, "Perfect the presentation by using a gold-rimmed coaster or elegant serving tray, and garnish with twists, dehydrated citrus, or edible flowers for added sophistication."

Get creative

(Image credit: Getty Images)

"Get creative!" Liana Oster, Bars Director at NoMad London, explains. "It's also a lot of fun to host people and make drinks for them. Maybe create a little bar for a dinner party. Play around with some fun garnishes, and try some new recipes or techniques that you've always wanted to. Try batching some cocktails for ease as well, or maybe a show stopper like a punch."

Learn the classics

(Image credit: Getty Images)

"There are so many incredible cocktails out there, but being in the know about a few classic serves can stand you in good stead when chatting drinks to your mates," world bartending champ and cocktail guru Jamie Stephenson explains.

"Spend a little time learning about a few classics - think Margarita, Pina Colada or the Pornstar Martini - and discover what ingredients they entail and where they hail from.

"For example, it’s believed that the Margarita – typically made with premium tequila, lime juice and a salt rim - was first invented in 1942 in a Mexican cantina by Francisco 'Pancho' Morales. Learn it, and then fake it ‘till you make it."

Load up on ice

(Image credit: Getty Images)

"There’s a well-known phrase amongst bartenders - 'ice keeps ice nice'," cocktail guru Jamie Stephenson explains. "So rather than shy away from too much ice, mistakenly thinking it may dilute your drinks, use plenty. You may have seen some fancy bars use huge cubes (some of them even branded), but again, larger cubes will minimise dilution and ensure your cocktails stay chilly."

Serve your cocktails with snacks

(Image credit: Getty Images)

Food and cocktails go hand in hand, as Victoria Micaela Saenz, Senior Bar Supervisor, at The Stables Bar, Milestone Hotel & Residences explains. "You can then serve these cocktails with a small complementary bite - perhaps even a snack from Bea Tollman’s cookbook, A Life in Food.”

Be precise with ratios

(Image credit: Getty Images)

"If you are knocking up a few cocktails from scratch and have learned the recipes, never ever go rogue with measurements, as cocktail ratios are there for a reason," cocktail guru Jamie Stephenson explains.

"Maverick measures will result in bad-tasting, sour or bitter cocktails with too much alcohol and incorrect flavours. Stick to the ratios and your cocktails will taste balanced and beautiful - or use premixed cocktails as a base and get creative with the garnish."

Make sure your bar is inclusive

(Image credit: Getty Images)

The sober movement is more prevalent than ever, and non-alcoholic cocktails should be part of your repertoire. "Always keep some non-alcoholic spirits to keep an inclusive home bar," food and drinks author Nandita Godbole suggests.

Learn the lingo

(Image credit: Getty Images)

A crash course in cocktails can help you up your game, cocktail guru Jamie Stephenson explains. He told us, "Do you know your wet shake from your dry shake? Understand what Mise en Place or muddle means? Are you behind the stick? Learning a bit of lingo and the odd bar buzzword will give you instant cocktail geek vibes."

Get creative

(Image credit: Getty Images)

Making cocktails at home is an excellent opportunity to get creative. "Cocktails are meant to be enjoyed across all senses. Spend a few moments determining how the drink comes together in a glass, and get creative," food and drinks author Nandita Godbole suggests.

Take notes on what you like

(Image credit: Getty Images)

"Cocktails are very personal - no two people have the same experience with a drink," food and drinks author Nandita Godbole explains. She continued: "So if you did not like a drink from a recipe, experiment by changing one ingredient until you find the flavours you like."

Less is more

(Image credit: Getty Images)

Be careful adding new ingredients, especially if they have a strong flavour, food and drinks, as author Nandita Godbole suggests. She continues, "Less is more: a few extra dashes of a strong ingredient can throw off the entire drink. Experiment - experiment - experiment until you find a good balance."

Be prepared

(Image credit: Getty Images)

"Make sure you are prepared for success, which means investing in some equipment, nice glassware, ice, and quality products," says Liana Oster, Bars Director at NoMad London.

"This doesn't have to be expensive either; you can go thrift shopping for some glasses and equipment. You can never go wrong with a great cocktail book as well as a guide. Do you have the means to make some homemade syrups?"

Have fun with it!

(Image credit: Getty Images)

"Most importantly, have fun. Making cocktails is only the prelude to a grand and fun party," food and drinks author Nandita Godbole. Your guests are sure to be impressed with your efforts - so don't worry about getting every cocktail perfect.

Make sure everything is kept in one place

(Image credit: Getty Images)

Organisation is key. "Make sure everything is kept in one place and kept properly. Maybe invest in a cocktail trolley or something of that kind," Liana Oster, Bars Director at NoMad London explains.

Consider frozen fruit as ice

(Image credit: Getty Images)

In the summer especially, frozen berries can work well as ice cubes for loner drinks. You can buy ready-made frozen fruits or freeze your own fruits for your drinks. Grapes, blueberries, raspberries and cherries work particularly well.

Try homemade ice cubes with berries, slices of citrus fruit or herbs

(Image credit: Getty Images)

You've probably seen homemade ice cubes with berries, slices of citrus fruit or herbs all over social media - and this simple hack can be a fun addition to cocktails. Try freezing orange juice with herbs and lemon and adding to processo for an inventive twist on a bellini.

Make it a cocktail hour

(Image credit: Getty Images)

Part of the fun of drinking cocktails is that it's a novelty. If you're hosting a gathering, garden party or dinner party, designating a 'cocktail hour' where you serve your drinks is a way to get your guests in the mood. You could even put it on an invite to the event if you want to make it feel like a really special occasion.

Don't forget a simple spritz

(Image credit: Getty Images)

Sometimes, a simple spritz is the perfect opening drink at a social gathering or dinner party - and it's one of the easiest cocktails to make. Try a dash of elderflower with Prosecco and some thyme for a classic spritz.

Chill your glasses

(Image credit: Getty Images)

One of the easiest tricks for making your cocktails look more sophisticated is to chill your glasses in the fridge before serving. This works particularly well with any kind of martini or a fizz-based cocktail.

Always taste, then adjust

(Image credit: Getty Images)

As with cooking a great sauce, it's essential to taste as you go and make sure the flavours are balanced. The main thing you'll likely be looking for is sweetness vs sour, and you can adjust as you go along with more sugar syrup or more citrus.

Can you make mulled wine in a slow cooker? Yes, I did, and it made my house smell like Christmas

Jessica Dady — Sat, 07 Dec 2024 17:00:00 +0000

Slow cookers can make so much more than stews and casseroles – did you know you can also make perfect mulled wine in a slow cooker?

Having previously made hot chocolate in a slow cooker, I started to wonder what other festive beverages I could conjure up in this convenient kitchen appliance. With Christmas approaching, mulled wine seemed the obvious choice. I can’t say I’m a massive fan of red wine, but give me mulled wine in the winter or sangria in the summer and I’m very happy.

Not only does it taste great, but making mulled wine in the slow cooker is also great for filling your home with the smell of warm red wine and festive spices. And, it's super simple. You only need a handful of ingredients and the slow cooker does pretty much everything for you. I’ve had my slow cooker for well over three years and I'd never brewed mulled wine in it before. I’ve certainly been missing a trick.

For those of you wondering how to make mulled wine, never fear, I’ve included step-by-step instructions and an ingredients list below to make it much easier for you to recreate at home. The recipe I’ve chosen serves 8-10 making it an ideal Christmas cocktail for sharing - which you can have simmering in the background whilst you prep Christmas foods or entertain.

Just don’t forget to take a moment when enjoying it. Close your eyes, absorb the flavours, the aroma, and the festive memories. Christmas can be a whirlwind at times - so, give yourself a minute to relax where you can.

How to make mulled wine in a slow cooker

(Image credit: Future)

As well as your ingredients, listed below, you will need a large spoon for stirring, a ladle for serving, and mugs or heat-resistant glass mugs. I opted for tall handled hot coffee glasses to serve my mulled wine in. I've also gone for a sweet mulled wine recipe, but you could opt for just red wine and leave out the orange juice and sugar if preferred.

Also, remember to buy a spare orange or apple for decorating - just in case you’re feeling a tad fancy when you’ve got guests over. A cinnamon stick or two, and some star anise seeds wouldn’t go a miss either if you’re all for presentation.

Ingredients

You will need:

75cl bottle of red wine
300 ml (1/2 pint) water
300 ml (1/2 pint) orange juice
3 tbsp caster sugar
3x mulled wine spice sachets (read packet instructions for how many per ml)
150 ml (1/4pt) brandy
1 orange, sliced
1 apple
A slow cooker of course!
Extras: Orange, cinnamon stick, star anise for decorating

Method

Step 1

(Image credit: Future)

Add all of the ingredients to your slow cooker, except for the brandy, and set your slow cooker to a low heat. Pop the lid on.

Step 2

(Image credit: Future)

Leave the mulled wine to warm through for 1 hour and 30 minutes. After this time, add the brandy and stir. Leave for another 30 minutes.

Step 3

(Image credit: Future)

After 2 hours your mulled wine is ready to be served. Spoon carefully into your chosen mugs or heatproof glasses and enjoy. Cheers!

Mulled wine FAQs

What is mulled wine made of?

Mulled wine is traditionally made with red wine, mixed spices such as star anise, cinnamon, and cloves as well as lemon zest and sugar. Mulled wine can be altered depending on your tastebuds and preference. You can add brandy to mulled wine to make it have a stronger, deeper flavour. You can add orange juice to mulled wine to make it sweeter and lighter in flavour. You can also add fresh fruit such as apples or oranges thinly sliced to make mulled wine fruiter. You can even add honey if you want to make it even sweeter.

Nowadays you can buy mulled wine spice bags that include the classic spices associated with mulled wine e.g. cinnamon, star anise, and cloves. Mulled wine spice bags can be added to the mulled wine brew and removed before serving. They work just as well as buying and adding all the spices individually. You often get a few spice bags in one pack too which means you can make mulled wine several times over the festive season.

You can buy mulled wine spice bags from a variety of different retailers but in this specific recipe, I used Cartwright & Butlers Mulled Wine Spice Bags.

What wine is good for mulled wine?

Red wines such as Merlot, Zinfandel, and Grenache are recommended for making mulled wine. Fruitier wines work nicely with both the sweetness and spice of mulled wine. Go for medium to full-bodied red wines that are dark and fruity.

If you want to add a bit more of a kick to your Christmas cocktail, we’d recommend a tablespoon or two of brandy to make it extra warming. You could also try a splash of Cointreau, sloe gin, or Grand Marnier if you want to push the boat out.

For those of you looking for an easy option, you can buy ready-made mulled wine from a range of different supermarkets including Waitrose Mulled Wine or M&S Red Mulled Wine.

Does the alcohol cook off in mulled wine?

Yes, the alcohol in the red wine does burn off when cooking however the trick is to warm mulled wine low and slow without boiling or over simmering the liquid. Extras such as brandy or Cointreau tend to be stirred in or added before serving for an extra warming punch of flavour.

If you want your mulled wine to be extra strong, you're probably best not to use the slow cooker and opt for the classic way of cooking it on the hob in a pot or pan.

Can you reheat mulled wine in the microwave?

Yes, you can reheat mulled wine in the microwave - and it’s easy to do so too. You just need to make sure you have a microwavable mug or cup. You can reheat in batches or a single mug at a time, the choice is yours. Just make sure you keep the temperature low on your microwave and reheat in a burst of 1 minute at a time.

Best slow cookers

Here are my two favourite tried and tested slow cookers.

Small but mighty

Crockpot 3.5L Sizzle & Stew Slow Cooker

This small, but mighty slow cooker is great for making an array of comfort foods; from stews to chilli - and now hot chocolate. It’s a manual slow cooker so there is no timer or buzzer to go off to say it is done, which can be a slight pain however it doesn’t bother me now as I often time it with my day and when it’s home from school time, the slow cooker goes off if its been stewing all day. Super easy to clean, dishwasher safe, and compact design so can fit in the smallest of kitchens - and in the kitchen cupboard too for those who don’t have much kitchen counter area.

Family size

Greenpan SL Slow Cooker

A large slow cooker perfect for bigger families who love batch cooking, or making hearty stews with plenty of leftovers. This 6L slow cooker from GreenPan features smart settings with a slow cook function for up to 24 hours as well as 8 hours warming mode once food has been cooked. I’ve made various meals in this slow cooker including slow cooker Spag Bol, chicken stew, and sausage casserole - all of which came out perfectly - especially with the digital timer on display and loud alert when the cooking is done.

Can you bake Christmas cake in an air fryer? Yes, I did - and it was so much quicker than the oven

Jessica Dady — Fri, 06 Dec 2024 19:00:00 +0000

Put your air fryer to great use this winter and bake your Christmas cake in it - it’s much quicker than the oven and cooks just as well.

Traditionally, like most, I have baked my Christmas cakes in conventional electric or fan ovens. Since getting one of the best air fryers I've used it to make many smaller sweet treats, but could it really handle an entire Christmas cake? The answer simply is yes. Not only did it take half the time of the original oven recipe I've used in the past, it cooked just as well and tasted just as good.

An air fryer is essentially a mini oven that circulates air around food to cook it quickly and efficiently. It’s much speedier than a conventional oven and costs less to run. Don't miss our articles on 'What I wish I'd known before buying an air fryer' and of course check our best air fryer deals before investing in one.

How to bake Christmas cake in an air fryer

Preparing your Christmas cake ahead of time is a great way to ensure this festive favourite has plenty of flavour. Topping it up with sherry, brandy, tea, or juice every couple of weeks will guarantee your cake is super moist and flavoursome when the holidays begin.

First, you need to make your Christmas cake mixture and decide on a recipe to suit. For this test, I made my favourite easy Christmas cake recipe, which I’ve made for the past few years. I highly recommend this cake for anyone looking for a quick prep recipe with just a few ingredients.

Before you get started you will need an air fryer that is big enough to hold an 18cm/7" round cake tin and the tin itself. For the air fryer, I used my trusty Breville Halo VDF126 5.5L air fryer and for the cake tin, I used a Lakeland Round Loose Based PushPan Cake Tin.

The cake tin needs to be suitable for air fryer use and must fit comfortably into your machine with a gap around the edges for airflow. Make sure you line the cake tin with baking parchment or grease the tin (depending on whether it's non-stick or not) before adding the cake mixture.

Ingredients

To make an 18cm/7" Christmas cake, you will need:

3 large eggs
300g (10oz) plain flour
250g (8oz) butter, softened
250g (8oz) light muscovado sugar
1 tbsp ground mixed spice
Pinch of salt
410g jar of mincemeat
500g (1lb) dried mixed fruit
4 tbsp brandy/sherry/cooled tea/orange juice
18cm/7" round cake tin lined with baking parchment
And an air fryer of course!

Method

Step 1

(Image credit: Future)

In a large mixing bowl, add all ingredients; eggs, plain flour, butter, light muscovado sugar, ground mixed spice, salt, mincemeat, and dried mixed fruit, and mix until combined. Using a stand mixer will be the easiest way to do this, or you can mix it by hand. Leave the brandy/sherry/cooled tea/orange juice out.

Step 2

(Image credit: Future)

Once the cake mixture is smooth and thoroughly mixed, transfer it to your cake tin and press the mixture into the tin, smoothing the top so it's level. Put the cake in the air fryer drawer, and bake for 30 minutes at 160°C.

Step 3

(Image credit: Future)

After 30 minutes, carefully add some tin foil to the top of your cake. This will stop it from browning any further on top and will help the cake to cook evenly inside too.

Ensure the tin foil is pinched around the edges so it's 'attached' to your cake tin otherwise the fan will move the tinfoil around the machine uncovering the cake. Bake for another 1 hour and 20 minutes (1 hour and 50 minutes total).

Step 4

(Image credit: Future)

After 1 hour and 20 minutes, poke the centre of the cake with a skewer to see if it's cooked all the way through. If the skewer comes out clean, the cake is done. If not, pop back into the air fryer and cook for another 10 minutes, check again, and repeat. You shouldn't need to cook your cake any longer than 2 hours.

Step 5

(Image credit: Future)

Leave the cake to cool completely in the tin before carefully removing. Once fully cooled, wrap in a layer of baking parchment or greaseproof paper and a layer of tin foil and store in a cake tin or air-tight container.

'Feed' fortnightly with brandy, sherry, cooled tea, orange juice, or liquid of your choice in the run-up to Christmas to ensure your cake is moist and full of flavour come Christmas time.

Top tips for baking a Christmas cake in an air fryer

Go small

The smaller the cake, the more success you’ll have in cooking it as they tend to cook quicker and more evenly than large cakes. Always make sure you leave plenty of space around the cake tin and the air fryer basket for airflow.

Low and slow

You ideally want to cook the cake from the inside out so start on low heat for a longer period of time. This should stop browning on the top of the cake, however, if this does occur, you can cover the cake loosely with a sheet of tin foil. This will stop it from burning but allow it to continue to cook.

Go for dry cakes over wet

A pound cake would be a much more successful cake to bake in an air fryer than a banana cake, for example, as banana cakes are overly moist and have a lot of liquid in them from the fresh fruit, etc. A pound cake, or classic Victoria sponge, or simple chocolate cake may bode well as they have a good ratio of dried ingredients to wet e.g. flour and caster sugar vs. butter and egg. The wetter the cake mixture, the longer it’ll take to cook.

Select the right cake tin

Choosing the right cake tin is the first step in making a Christmas cake in an air fryer - in fact, any cake in an air fryer. You don’t want to jump ahead and go for a large cake tin when firstly it doesn’t fit in the machine or it does, but it's going to take forever to cook.

Keep in mind that if you have a square air fryer drawer, it may be better to use a square tin for your cake. If you have a round air fryer you can probably use a classic round tin. If you have a rectangular air fryer you can opt for a rectangular tray bake-style pan.

Make sure the cake tin fits and that air can circulate around it in the machine. I've used an 18cm/7" round cake tin for this recipe. However, you may need to go smaller for different machines, and reduce the cooking time accordingly.

Use preset functions

Your machine may have a preset function for baking, which is automatically set to an 'optimum' temperature. If you're unsure about trusting this, start with baking something smaller to test out your machine - a batch of cupcakes, for example. That way you can ensure that the preset function is the right choice for you. You can manually override most air fryer preset functions to match specific recipe, if you prefer.

(Image credit: Future)

Air fryer baking FAQs

Can an air fryer be used for baking cakes?

Yes, an air fryer can be used to bake cakes - and successfully too. However, you do need to make sure that you use your machine correctly otherwise you can end up with a brown outside and an underbaked inside.

Use the instruction manual, especially if it tells you the best preset or manual setting for cakes, and refer to each individual recipe too, and stick with basic recipes when you’re first starting out so you can get a feel for your air fryer.

How long does it take to bake a cake in an air fryer on average?

On average it takes around 30-40 minutes to bake a cake in an air fryer. However, this will depend on the size of the cake, the size of the air fryer, and if you’re using preset functions or manually setting the machine. It’s best to follow the instructions on the individual recipe and consult the air fryer manual or guide in regards to timings.

When converting a recipe from oven cooking to air fryer cooking, the general rule is to reduce the temperature by 20-30ºC and cook for 20% less time.

Can you put a cake pan in an air fryer?

Yes, you can put a cake pan in an air fryer as long as it fits and has enough room around the edges and on the top for the airflow. Ovenproof dishes and oven-safe silicone moulds are good choices when it comes to baking a cake. However, it is best to consult the user manual or guide for the air fryer you’re using before putting it in the machine. It’s best to try out your cake pan before you start making the cake in case it doesn’t fit your air fryer model.

How long before Christmas should I make my Christmas cake?

The ideal time to make a Christmas cake is around two to three months before Christmas Day. This gives the cake plenty of time to mature in flavour, especially if you plan to feed it with sherry or brandy for extra. It will ensure that the cake stays super moist and has plenty of depth in flavour come serving time.

However, don’t despair if you’ve only got around to rustling up your Christmas cake a week or so before the big day. The cake may not have rich flavours or be heavy on the booze but it will still be a wonderful fruit cake you can share with friends and family.

How do you feed a Christmas cake and how often?

You feed a Christmas cake with 1-2 tablespoons of liquid of your choice; be it brandy, sherry, or fruit juice, every two weeks in the run-up to Christmas.

To feed the cake, simply uncover the top of the cake (leave the sides wrapped to stop it from drying out) and poke the cake surface several times with a skewer. Spoon over the liquid making sure the whole cake is evenly covered.

If you like your Christmas cake to be extra boozy, you could go for 3-4 tablespoons at each feeding instead but don't overdo it otherwise your cake will be super soggy come serving time.

Cover the cake back over and set a reminder on your phone or write on your calendar to feed again in two weeks' time.

Best air fryers

Our full buying guide to the best air fryers as tried and tested by our expert reviewers gives you an in-depth run through the models we'd recommend. But for now, here's the quick list of our top 6.

Best overall

1. Ninja Foodi Max

Best overall

Air fryers don't get better than this. The Ninja cooked our chips in record time (with no pre-heating) and made the perfect crispy bacon. Having two drawers makes this super versatile, since these can work independently or in sync. It might be more expensive than some, but I still think it's great value.

Best for families

2. Breville Halo Flexi Air Fryer

Best for families

This can work as one mini oven or as a dual-drawer air fryer. All you have to do is slide the divider in and out of place. Each half of the oven can air fry independently to the other and you get to choose between deep baskets as well as solid and mesh trays. It covers every function and every possible option.

Best for couples

3. Ninja AF100UK Air Fryer

Best for couples

This is one of the cheapest models in Ninja's offering, but you don't have to make any compromises on quality. It's powerful, versatile, and convenient. I'd recommend it for couples because you can easily fit food for two into the basket, or four at a stretch when you're hosting.

Best under £100

4. Instant Vortex 4-in-1 Digital Air Fryer

Best under £100

For its price, you simply won't find a better quality air fryer than this one. It's one of the classic models and the evidence speaks for itself. I cooked perfect chips, grilled vegetables, and even squeezed a small roast chicken in the drawer. It's brilliant.

Best for one person

5. COSORI Lite Air Fryer

Best for small kitchens (or one person)

Compact, cheap, and easy to use, the 3.8-litre Cosori is almost unbelievably good. It is available in a range of colours, making your air fryer more of a design piece than anything else on the market. The app is one of the best that I've ever tested: it's a must-have for beginners.

Most versatile

6. Ninja 15-in-1 Air Fryer

Most versatile

This is bigger and bulkier than the others, but it boasts an incredible 15 functions. When I say that you can make yoghurt in an air fryer, this is the one that'll do it (alongside pressure cooking, slow cooking, steaming, dehydrating, and a whole lot more).

TikTok's newest cooking hack involves freezing your bacon - and it's honestly brilliant

Madeline Merinuk — Fri, 27 Jan 2023 08:41:19 +0000

A new TikTok cooking hack has revealed a genius way to store and cook your bacon - and it involves your freezer.

Bacon goes on pretty much everything: eggs, sandwiches, brussels sprouts, salads... the options are endless. So it would make sense to pick up a pack or two of the refrigerator staple every week on your grocery store trip. And, luckily, we recently scrolled across a video on #foodtok that caught our eye, and it involves two things you already likely have: bacon and your refrigerator.

One of the things that can be most frustrating about buying bacon is that, sometimes, we don't use the whole pack at once - leaving us wondering what to do with the other strips that linger in the pack. A dilemma like this calls for a cooking hack, much like Cameron Diaz's ramen hack or Mary Berry's turkey hack - but, ya know, for bacon.

Luckily TikToker @cleanfoodiecravings, aka Charlotte, is one smart cookie, and surmised a genius way to put an end to our endless bacon confusion.

@cleanfoodiecravings
♬ People - Libianca

First, Charlotte suggests taking all of your bacon out of the packet and placing it on a piece of parchment paper. Then, once you've laid your bacon out 1/2 inch apart so that all of the pieces are separated on the parchment paper, add another layer of the parchment paper on top.

Then, roll the pieces of parchment paper up together so that the bacon is being rolled longways. From there, Charlotte says to cut between each slice of bacon so that you end up cutting what looks like a ring of bacon for each slice. From there, you can put your bacon rings in the freezer in a plastic bag, so every time you need a slice of bacon, you can just thaw the individual pieces instead of the whole pack. Genius, right?

"This way, I don't have to take out an entire pack of bacon," Charlotte says in the TikTok, "and when I'm ready to cook some bacon, I can just take out a couple of them at a time."

Charlotte says that, when taking your bacon out to thaw, just let it sit at room temperature for 5-7 minutes, and then it's ready to cook.

(Image credit: Getty Images)

"This hack keeps cooking a little less stressful and organized, and we love that for us," Charlotte says while demonstrating how to unroll the bacon from the parchment paper.

And, as it turns out, people in Charlotte's comments section can't get over how smart this hack is, too.

"The amount of bacon I’m going to save from the garbage now that I know this!!!" someone commented under her TikTok.

"Omg thank you! I let packs go bad constantly because I’m the only one eating it. It gets brown and nasty immediately sometimes," another person commented.

How long does cooked turkey last in the fridge? Plus, how to know when it's gone bad

annapaulfreelance@gmail.com (Anna Paul) — Sat, 24 Dec 2022 09:00:56 +0000

It's Christmas time! This means that most of us will undertake the annual tradition of cooking a turkey and subsequently cooking way more than we can actually eat. But how long does cooked turkey last in the fridge if you simply can't go back for seconds or thirds?

It pays to know just how long turkey can be stored as it can be easy to lose track of the days between Christmas and New Year.

So whether you just miscalculated the size of turkey you need or purposely overcooked with leftovers in mind, find out everything you need to know about how to store your cooked turkey.

How long does cooked turkey last in the fridge?

If you know how long cooked chicken can be stored in the fridge you'll be happy to know the answer is broadly the same for turkey too. The general consensus is that you can store cooked turkey in the fridge for 3-4 days, though the answer varies across countries as food standards agencies have issued slightly different advice.

In the US, the Food Safety and Inspection Service advise using refrigerated turkey, stuffing and gravy within 3-4 days. This advice is echoed by the National Turkey Federation who say that refrigerated meat can last for up to four days. Most chefs we consulted also agreed with this.

The UK Food Standards Agency, however, advises to exercise caution and to consume refrigerated cooked turkey within two days.

Once you've cooked your meat, cool and cover it for 1-2 hours before placing it in the fridge. "Ideally, the meat should be taken off the carcass and transferred into smaller containers for the fridge (this is because large pieces of turkey will take longer to cool down, increasing the risk of bacterial growth)," advises Jane Cook, founder of food and sustainability blog, Hungry City Hippy.

(Image credit: Getty)

How to store cooked turkey

Everyone we consulted had the same answer to this question: in an airtight container, and away from raw meat. Because turkey has the propensity to dry out, choosing the right container is important as you want to retain as much moisture as possible. Ensure that it has fully cooled down before putting it in the fridge. If you want to follow the fundamental rules of a well-organized fridge, store it on the upper shelf.

Can you freeze cooked turkey?

Yes, you can freeze cooked turkey. It will be safe to eat for some time, although both the UK And US Food Standards agencies warn that it should be consumed within two months. After that, the meat is still safe to eat for quite some time, but the quality may have diminished.

Before freezing, ensure the meat is fully cooled down, ideally portioned into small pieces. It can be frozen once it's cooled down or after it's been refrigerated as long as it's not been left in the fridge for longer than the times stated above.

How to tell if cooked turkey has gone bad

A slimy texture or bad smell indicates that the meat may have gone bad.

"Cooked turkey may dry out a little after a couple of days; this is completely normal (and a great excuse to chuck it in a creamy turkey pie or shredded turkey curry)," explains Jane. "However, if the meat starts to take on a slimy texture, to smell bad or change color, don't be tempted to risk it - these are all sure signs that the turkey has gone off. Patches of white or blue-green mold are more obvious signs."

Look out for other changes in texture too. "If the turkey feels sticky, then you know it’s past its freshest days. After that, the meat will begin to smell and taste bad," Jonas Karlsson, Head Chef at Aquavit London tells us.

(Image credit: Future / Woman&Home)

How to reheat cooked turkey

Reheating turkey is easy and most methods don't present any hygiene or safety issues, however, the meat can quickly dry out which impairs the taste - so it's important to retain moisture when reheating it

"I would reheat the turkey by adding it to a nice boiling stew and serve up immediately to avoid the turkey drying out," suggests Jonas.

Broths, stews and curries are all great recipes for cooked turkey as the thick sauces mean the meat is warmed up without drying out. Not to mention, they make great lunch ideas if you're entertaining friends. However, if you'd like to reheat it on its own, you can heat it up in the oven at a low temperature (180C / 365F) for around 30 minutes. If you're cooking it in pieces, pack them in aluminum foil and add in a little moisture like stock, gravy, or butter. If you're cooking the meat whole, follow the same method but use a dish covered with aluminum foil instead.

You can also microwave the meat for speed, simply place it in a microwaveable container with some moisture. This is our least preferred method as the meat does tend to dry out and be less succulent, but if time is your priority, it's undoubtedly the best way. Ensure the meat is piping hot before serving.

(Image credit: Getty)

What to do with leftover turkey

There are endless turkey recipe options when it comes to cooking leftovers, but our personal favorite is a hearty (post) Christmas sandwich. "I would enjoy the meat cold in a sandwich and pair with a creamed beetroot salad or enjoy in a homely stew," agrees Jonas. You can also fry up any leftover veggies, stuffing or sausages and add them in.

"A leftover Christmas sandwich is the simplest way to enjoy your festive turkey, but I also enjoy cutting up the meat and any leftover veggies, adding them to a large saucepan with chopped tomatoes and whatever spices I have to hand to make a warming and comforting curry," adds a Christian Onia, Head Chef at SUMI.

Or, if you're feeling creative, think about creating a turkey chowder. "For a perfect way to use leftover turkey (along with any remaining veg and seasoning) without too much effort, how about a hearty turkey chowder?" says Natalie Coleman, Head Chef at The Oyster Shed.

"Simply shred the leftover turkey and combine with some stock and double cream, along with thyme, bay leaves, potatoes, onion, leek, celery and carrots, plus some crispy bacon lardons for the ultimate Boxing Day meal. Best served with a warm, crusty bread roll – this is comfort food at its finest!"

Why is my jam not setting? How to fix runny jam and other common mistakes

rose.fooks@futurenet.com (Rose Fooks) — Tue, 16 Aug 2022 15:46:39 +0000

We’ve all been there, with a sticky mess congealed in the bottom of our best saucepans and the damning realization that something has gone horribly wrong with our homemade jam. Luckily, all is not lost, as the most common jam mistakes can be easily fixed.

Jam is a wonderful way to preserve a glut of fruit and always fills your home with a glorious sweet aroma. If properly jarred and stored, it will last for ages. A jar of homemade jam makes for a lovely personal gift, whether you're looking for a sustainable Christmas gift, or one of the best housewarming gifts. It's also a fantastic addition to many of the best easy dessert recipes.

Aside from its gift credentials, making jam at home can be very rewarding. But unfortunately, the results may not always be perfect. Is your homemade jam too runny, or thick? Does it have white bits? We've put together some common mistakes and tips on how to avoid them.

Why is my jam too runny?

This is a very common mishap and can occur for a couple of reasons. It may be because there is not enough pectin and acid in the mixture. Or it may be because the temperature of 104C was not reached when cooking.

While hot the jam will seem runny, but be patient, as it takes a while to cool and set. Samuel Goldsmiths, woman&home Food Editor has a nifty trick to test if the jam will set firm. “I always put teaspoons in the freezer and then dip in the jam when I think it’s done. If the jam sets on the spoon when I put the spoon in and out quickly then I know the jam will set," he advises.

Jam that was not heated to 104C-105C will not be set. In this is the case, heat the jam again. Use a jam thermometer to check when it reaches temperature.

However, if the jam has been heated sufficiently, but still did not set, then it requires more pectin and acid.

The easiest way to add both acid and pectin to jam is simply by adding lemon juice. Lemon juice contains both in abundance. The ratio we use when making jam is 1tbsp of lemon juice to every 1kg of fruit. woman&Home Food Writer, Keiron George, advises, “If you’re having trouble with setting your jam, bring it to the boil again, adding the rind of a lemon for some extra pectin”.

If in doubt, always read the manufacturer's instructions as different fruits contain different amounts of pectin. "Always use tried and tested recipes to understand the ingredient and liquid quantities and techniques for achieving successful natural sets," adds Elspeth Biltoft, owner of Rosebud Preserves . "Also, carefully follow the manufacturer's guide to using pectin."

What fruits are high in pectin?

Some fruits are naturally high in pectin and acid. Fruits rich in pectin and acid such as apple, blackcurrants, gooseberries and redcurrants will set a jam firm with little additions. However other fruits with lower pectin content will require a helping hand. Raspberries, plums and apricots all fit into this category. Strawberries, melon and cherries do not contain any pectin. Therefore when making jam with these fruits it is essential to add pectin in order for the jam to set.

(Image credit: Future/Woman&Home)

Why is my jam too thick?

Fruits that are high in pectin such as apple, citrus fruits and pear will produce thick jams. The standard ratio in jam is equal measures of sugar to fruit. However, you may notice that recipes for jams made using high pectin fruits contain more sugar. This is to give the jam a better, less firm, consistency.

It's too late to add more sugar if the jam has already set and cooled. In this case, it can be thinned out by mixing in a little sugar syrup. If the jam is very firm and has a rubbery consistency, gently warm it while adding the syrup. But do not bring it to the boil again.

Sugar syrup is a mixture of equal amounts of water and sugar. The sugar is dissolved in the water by heating them together and stirring. Mixing in sugar syrup should give the jam a better consistency. However, it may also affect the shelf life. Therefore we would recommend that you only add sugar to one jar at a time and store it in the fridge.

Why does jam taste bitter?

Your jam may taste bitter because it's over-cooked. Sometimes overcooked jam can be a good thing, as it has a nice caramel flavor that will work well used in desserts. However, if it’s really overcooked the sugar will give it a bitter burnt taste. Sadly if the jam is burnt it’s beyond saving.

Why does my jam have white lumps in it?

If you've spotted white lumps in your jam, it is most likely sugar crystals. When making jam try to limit the amount of stirring you do after adding the sugar. Sometimes mixing the sugar will encourage it to crystallize.

"White lumps in jam are generally sugar that has crystallized and hardened. The secret is to dissolve sugar thoroughly over very low heat by stirring slowly and gently, frequently checking the liquid on your wooden spoon to make sure all the sugar crystals have dissolved before the temperature is increased to achieve a rolling boil," advises Elspeth.

Although it might not look perfect, there's no need to worry about these white lumps - it will still taste alright.

Why is my jam cloudy?

Despite your best efforts, sometimes the jam will just go cloudy. This may have been caused by the sugar, which may have crystallized during the cooking process. Another common cause may be the 'scum' which has surfaced to the top of the jam during cooking - it's very important you skim this off while cooking, to avoid this cloudy effect. There is nothing you can do to fix this in retrospect. However it’s not a deal breaker, and the jam should still taste equally as delicious.

When making jam, it’s best to skim off the scum using a slotted spoon while the jam is cooking. Or, to stop it from forming add 1/2 tbsp of glycerine (for every 1kg of fruit) once the sugar has dissolved.

(Image credit: Future/Woman&Home)

Why has my jam gone mouldy?

Sometimes jam goes mouldy. It may be because bacteria was trapped in the jar, or it may be because the recipe did not contain a sufficient amount of sugar to preserve the fruit. It’s imperative when making jam that the jars are sterile. If they contain bacteria this will cause mould.

Pour hot jam into the jars and put a piece of wax paper neatly on top of the jam, wax side down, ensuring there are no air bubbles. Allow the jam to cool before firmly screwing on airtight lids. It’s safest not to risk eating jam which has started growing mould.

Now that you've solved all your most common jam mistakes, it's time to turn your attention to storage. Luckily we have the answers to your most-asked storage question too.

How long does homemade jam last for?

Elspeth advises keeping homemade jam for one year, but in most cases it can last longer than this, "I would recommend one year only, ideally eat all you have made before then and make fresh at the start of every season."

She adds: "Homemade jam, if it has been made correctly, will last for one and a half to two years but although it should still be safe to eat it will have lost all its brightness and fresh flavour."

Can I freeze homemade jam?

Yes, you can freeze homemade jam, for up to 12 months. But as explained before, jam generally keeps in the pantry for a long time, so freezing might not always be preferable.

If you do want to freeze your jam, ensure it's cooked and properly set, before packing it in a freezable, tightly sealed container with around 1/2 inch at the top to allow the jam room to expand. When frozen, your jam may go cloudy, but it will generally return to a clear color once thawed. The consistency might change a little too once you thaw it; simply mix it with a spoon to get it back to its right form.

How to make Starbucks iced coffee at home - the viral hack that fans swear is just like the real deal

Laura Harman — Tue, 19 Jul 2022 14:37:42 +0000

If you are struggling in this heat and want a cooler caffeine boost, making iced coffee at home is the perfect solution - and there is a TikTok hack to help you out.

In the first lockdown, the internet went crazy with the 'dalgona coffee' which was also known as the 'whipped iced coffee'. But while this drink was tasty, fans realized that this coffee trend was a little bit time-consuming and not quite as delicious as their classic Starbucks order.

However, there have been a number of TikTokers who share a love of Starbucks and a keen interest in saving a bit of cash. One TikToker shared her favorite recipe and showed fans how she makes her favorite Starbucks order at home. The video showed Jessica drizzling caramel down the sides of glass, filling the cup with ice, and then pouring in a pre-made cold brew. She then topped up the cup with creamer, gave it a stir, and then added some sweet cream cold foam on the top made from heavy cream and vanilla syrup.

@jessicafayyy
starbucks at homw
♬ original sound - jessica fay

This recipe looked fantastic, but the price to make this elaborate iced coffee is probably only just a bit cheaper than if you were to buy the drink in Starbucks. Other TikTokers have also shared their ideas on the social media app, and some are a little bit cheaper and can be made from ingredients that you probably already have at home.

A TikToker named Nikki shared her helpful video where she added ice into a cup with a caramel sauce drizzled down the side of the cup. She then mixed instant coffee with sweetener (or sugar) in a separate cup with milk. This mixture was then added to the ice cup and topped up with milk. She added that she could have added whipped cream and more caramel drizzle to the top of the drink, but she didn't fancy it.

@nikkissecretxx
♬ original sound - NikkisSecretx

Making the iced coffee at home

I decided to give this hack a go and try and make this Starbucks iced coffee at home. Using the second recipe I only needed to buy some caramel drizzle and I was good to go.

It was actually delicious and super affordable - not to mention very aesthetically pleasing - but there were definitely a few tweaks that I would make so that it's a bit less sweet and doesn't get so watery with all the ice.

(Image credit: Laura Harman)

My advice is to mix instant coffee with hot water instead of milk, as the granules didn't dissolve properly in just cold milk. I'd also say any sweetener or sugar in the coffee mix isn't necessary as you will get globs of caramel every now and then when you're drinking the coffee, which in my opinion, is sweet enough.

In this heat, the ice cubes melted pretty quickly, so another hack for this coffee is to make coffee ice cubes. This just requires instant coffee mixed with a bit of boiled water until dissolved, then added to more water and fill up an ice cube tray.

How to BBQ right: 22 tips for professional results every time

Tamara Kelly — Fri, 08 Jul 2022 13:00:32 +0000

Master how to BBQ right with our expert tips and guidance from professional chefs and barbecue specialists to make your outdoor cooking experience all the more enjoyable (and successful) this summer.

Conquering the art of outdoor cooking is key to hosting sociable summer dinners and garden parties in style. But it's often a misconception, given the relative simplicity of a BBQ compared to some ovens, that cooking on a BBQ is an easy option. The fact is that many of us don't know how to BBQ right to get the same results time after time.

Our expert guide provides professional advice and tips to help you get the desired result from your BBQ every time. From how to light a BBQ for the best results, to masterful makeshift outdoor kitchen ideas and tips for ensuring everything is cooked thoroughly, bookmark this page to improve your outdoor grill game this summer.

How to BBQ right according to grill and food professionals

From how to get the coals to the right temperature to ensure everything is cooked to perfection to savvy chef cheats for finding hotspots, these top tips from grill and food professionals are not to be missed...

1. Make sure your BBQ is hot enough before cooking

This may seem an obvious tip, but not heating a BBQ to the correct temperature before you begin cooking is often the cause of many outdoor cooking errors.

"BBQs generally fall into one of two camps – charcoal and gas," explains Jess Meyer, group food editor at woman&home. "While a gas BBQ can generally be utilized in much the same way as an indoor grill or griddle pan, a charcoal BBQ requires a little more love and care. Both have their strengths and charms, so the choice is entirely up to your personal preference."

"For fans of gas barbecues, the ease of prep is a big selling point. Fire up a gas barbie and you’re ready to cook. Much like cooking on a cast iron skillet, griddle, or frying pan, the main point to remember here is to heat the grill adequately before adding the food," Jess explains.

"Most gas barbecues come with a lid and internal thermometer so you can keep an eye on the temp, but generally you’ll know it’s ready when the grill plate is slightly smoking and you get that satisfying sizzle when the food hits the grill."

2. Use safe measures to light

If you have a charcoal BBQ, don't be tempted to get the fire alight with anything other than proper BBQ firelighters.

"Always buy firelighters that are suitable for cooking - you don’t want any nasty chemicals around your food," advises Jess. "A BBQ chimney starter is a worthy investment if you’re working with charcoal as this will both speed up the lighting and make arranging the coals in the BBQ easier."

"If using logs, arrange them directly in the base of your BBQ in a Jenga shape around the firelighter," suggests Jess. "Once the wood has burnt down to red-hot embers, you can maneuver these around the base using a long-handled poker or shovel, banking to one side for indirect heat, or spreading them out for direct heat cooking."

3. Zone your coals and work the whole grill

Create an optimum cooking surface on a charcoal grill by zoning your BBQ.

This is the same concept as when cooking in the oven, where you choose different heat for different dishes. "Most BBQ cookery requires two temperature zones," explains Jess. "Direct grilling is where the food is cooked directly over the heat source, whereas for indirect grilling the coals are banked to one side, and the food is cooked over the other section, where it's a little cooler."

"In general, you’ll use the indirect setup for cooking food through - whether this is meat, fish, or veggies. It’s also useful for low and slow-style cooking and hot smoking. Direct heat grilling on the other hand is good for smaller items like kebabs, or for giving a final surface char to almost cooked cuts - steaks or chicken thighs for example."

"Steaks will need a higher heat and frequent turning while sausages benefit from a more moderate heat and less frequent turning," says Catharine. Advising how to achieve different temperatures on a BBQ Catharine explains, "Use the edges of your grill to control the heat if things are cooking too quickly."

(Image credit: Getty Images | 10'000 Hours)

4. Utilise your BBQ’s hotspot

The art of cooking on a bbq, whether coals or gas, is all about finding the right spot for maximum heat effectiveness.

“It’s best to preheat the grill to around 205-230°C. This allows for a good sear and delicious caramelization on the outside while still allowing the inside to cook to your ideal level," explains Peter Sidwell, an in-house professional chef at CookServeEnjoy.

"I recommend making use of your grill’s hotspot, or the parts which are hotter than others. I always make sure my BBQ has a hot spot in the center of the grill at around 200°C for searing and then spots around it at 150°C so that I can move food over to a cooler area to cook slowly."

5. Do the bread test

Professional chef Peter has a bread testing method he uses to located hot spots across the grill."If you have stale bread in the back of your cupboard, here’s a great way to use it to find your grill’s hotspots."

"Preheat the grill on high for 15 minutes, and then turn the heat down to medium," he advises. "Place a single layer of your stale sliced bread across the entire surface of your grill. Close the lid and cook the sliced bread for 60 seconds before turning off the grill."

"Flip over each piece of bread, keeping the slices in the same place," Peter explains. "Where you see overdone toast is where you have your hot spots."

(Image credit: Getty Images | Tashi-Delek)

6. Add flavored wood chips

Choose the right cooking materials to maximize flavor. "Go for charcoal for full-bodied smoky flavor. If you want to take the flavor to the next level, add some wood chips," says Catharine Edwards, Culinary Manager at Garden Gourmet.

"There are loads of flavor options, from beechwood, hickory, apple, cherry, and mesquite. They also made a great present for any budding BBQ masters. You can soak the chips in water to prevent them from burning up too quickly, or my top tip is to create a foil parcel (use strong or double-layer foil) for them, leaving only a small hole open in the top for the smoke to come out.

7. Set up a BBQ work station

Apply the same rules for your outdoor kitchen as you do when planning how to organize a kitchen by having everything essential to hand.

"The first thing you need to do is set up a station with all the tools you will need throughout the day, such as tongs, brushes, marinades, spatulas, and plates with foil to cover food that is ready," says Lizzie. This means you won’t need to run back into the kitchen or wait for someone to bring you it and risk overcooking or burning any food."

"It will make the whole process of BBQing a lot calmer, organized, and enjoyable. It’s also advisable to have two sets of utensils at your station: one for raw meat, and one for cooking. This will stop you from having to run to the sink to do lots of washing up.’’

(Image credit: Future)

8. Wait for the coals to ashen

They say patience is a virtue and that's certainly true when it comes to getting BBQ coal to the optimum temperature.

"There’s nothing worse than taking some quality ingredients and reducing them to an unidentifiable charred lump. It’s essential to wait until the charcoals are ashy and any flames have died down," warns Catharine.

"‘Flamegrilled is misleading as only ashen coals will give the right heat level to cook your food to perfection. If you don’t have a chimney, create a sort of pyramid with coals, leaving a few gaps for air. Put the fire lighting material in between the gaps, and let them get hot before spreading the coals out over the base of the barbecue."

9. Cook directly on the coals

Utilize the smoldering ash to gain bonus cooking time. "Another advantage of cooking with coals is the opportunity of cooking directly in the embers," suggests Jess.

"Wrap hardy root veg in foil and cook them directly in the embers for a fantastically charred exterior and tender interior, or toss whole aubergines directly in the coals for the beginnings of a delightfully smoky baba ganoush."

(Image credit: Future)

10. Always use a meat thermometer

"When cooking chicken or steak on the barbecue I'd always recommend using a meat thermometer,” advises Jessica Ransom, former senior food writer at woman&home. “It ensures peace of mind and will help you to not under or overcook it.”

“I prefer a digital meat thermometer as it's easier to read and provides a quick reading. When cooking chicken it's important to put the probe in the thickest part of the meat but don't touch the bone. It should read 74C and juices will run clear."

"For steak, if you'd like it rare the probe should read 48-52C, 53-57C for medium-rare, 58-62C for medium, and 68-72C for well done. It's important to rest your meat after cooking as it will become more tender as it relaxes. Keep in mind that it will continue to cook a little as it rests so for best results remove the meat from the barbecue when it's a degree below your target temp."

11. Start cooking indoors and finish on the grill

Far from being a 'cop out', starting to cook meats like chicken in the oven before moving them onto the BBQ can help you BBQ like a pro consistently whilst avoiding the food wastage that comes with meat that looks undercooked.

"If you’re new to barbecuing or only have a small grill, you can part-cook items before finishing them on the barbecue, to give you more control," suggests Catharine. "It’s more washing-up but it can take the stress out!"

(Image credit: Future)

12. Cook burgers at room temperature

Get the best results when cooking by taking your homemade burgers out of the fridge in plenty of time. "Take your burger out of the fridge and bring it up to room temperature before cooking," advises Luke Taylor, head of food at Hub Box.

"It’s always best to BBQ burgers over wood if possible to maximize taste. Season the burger, then stick it straight on the BBQ and cook on high heat to seal in the flavor. Season again after searing - smoked salt is great for this to bring out the flavor in the meat."

13. Use a saucepan for the perfect burger

There are many different types of pan you can cook a burger in when cooking inside on a hob, but Luke from Hub Box isn't suggesting that you try and use your best induction pan on the outside grill - at least, not in a traditional sense:

"To achieve a professional result, everyone should use a cloche when cooking or a saucepan will do," says Luke.

He explains, "While the burger is on the BBQ, melt the cheese on top, add the top burger bun, sprinkle with a few drops of water, and cover with a cloche or saucepan. This creates steam which softens the bun and melts everything together."

If things don't go to plan, see our guide on how to clean a burnt pan easily to help clear up any resulting mess.

14. Don't apply pressure to the meat

We've all seen this method in action to make the meat sizzle but it turns out that the sizzling sound is the flavor escaping.

"Resist the temptation to press your meat into the grill to make it nice and compact. Pressing your meat on the grill will only deprive it of most of its flavor and the marinade you’ve spent time preparing it in," warns Lizzie.

"Instead, let it cook all the way through and flip once to cook on each side. This technique will create clear and defined grill marks that make you look like a BBQ master.’’

15. Reach for kitchen towel to stop food sticking

Food sticking to the grill dues to the initial intense heat is a common problem when cooking on a BBQ.

“Wet food is more likely to stick to the grill, so make sure your ingredients are dry before barbecuing by using a kitchen towel," suggests Peter. "Then, use a high-heat cooking oil to coat your food, as this will create a protective barrier from the grates.”

16. Put a lid on it

Make the most of a lid to keep the heat in and intensify the flavor as you cook. "As a general rule, barbecuing with the lid down recreates the steady, more even heat of a conventional oven," explains Jess. "Cook larger joints of meat or sturdy veg like pumpkin in this manor – anything where you essentially want to roast/bake."

"Remember to keep the coals well stocked for a consistent temperature, and it’s useful to have a thermometer for this type of cooking so you can keep an eye on the internal temperature of meat or poultry without having to open the lid."

"This will also help seal in all the smoky flavor, melt any cheese over your burgers and retain heat (when it’s windy!) and moisture, for a succulent, juicy result," says Catharine. "Just make sure you don’t close the vents in the lid or you may snuff out your coals!"

(Image credit: Future)

17. Let meats rest before serving

The crucial part when cooking meats on a BBQ, after not burning them of course, is to let them rest to keep barbecued meat juicy and succulent.

"Letting your meat or fish rest for at least 10 minutes after barbecuing will allow the juices inside to redistribute evenly," Peter explains. "As juices move towards the centre while cooking, cutting the meat immediately after you've taken it off the BBQ could cause the juices to come flowing out onto your chopping board, and you'll be left with a dry piece of meat that is lacking in flavour.”

18. Be adventurous with veg

Embrace the smokiness of BBQ cooking to enhance vegetables rather than just meats. "Zucchini is fantastic cooked on the BBQ,” says Rose Fooks, deputy food Editor at woman&home. “The charring intensifies the flavor and the moisture content means they don't dry out with the intense heat."

"The quickest and easiest way to cook zucchini on the BBQ is as kebabs. Simply chop the zucchini into 1-2cm thick rounds, toss in oil and seasoning before threading onto skewers and BBQing until tender and charred."

A good tip if using wooden skewers is to soak them in water for at least an hour before putting them on the bbq, this will help stop the skewers from catching fire. The other alternative is to use metal skewers, which can be reused time and again.

19. Shift the focus to side dishes

Rather than placing the emphasis on one main dish or centerpiece, Alex Head, Founder of Social Pantry, advises shifting the focus of your meal to many smaller side dishes for a professional-level spread. A great lunch idea for entertaining friends, Alex explained to woman&home how this BBQ tip can take some of the pressure off the host and put guests at ease:

"Not only are they delicious and often people’s favorite part of a meal, having lots of vibrant, colorful dishes on the table conveys that sense of generous abundance that makes people feel relaxed about tucking in. And, by offering a range of choices, there is bound to be something for everyone!"

(Image credit: Future)

20. Make a plan for leftovers

No one likes to see food go to waste and there always seems to be vast surplus food after a BBQ, no matter how carefully you budget per head. Alex has a great tip to save leftovers ending up in the food bin, suggesting, "Let guests know in advance that there might be leftovers and encourage them to bring a Tupperware to take food home."

"You can also purchase and provide recyclable or compostable takeaway packaging to avoid excess single use foil or cling film. Think about what dishes keep well and plan your weekly menu with leftovers in mind."

Check out our expert guide on how long cooked chicken lasts in the fridge to help plan when to use your leftovers.

21. Clean your BBQ straight after use for the best results every time

When it comes to how to clean a BBQ, Catherine offers this top tip, "When you’ve finished with the barbecue, the best way to clean it is when it’s still warm but not so hot it’s going to burn you. I know it’s really tempting to leave it until the following day, but I promise you, that it will take half the time and effort if you attack it sooner!"

Keeping your grill clean will ensure your BBQ stays in optimum condition to deliver you the best possible results every time you use it.

(Image credit: Getty Images/ eldadcarin)

22. Oil the grate to prevent rust

After after care step recommended by top chefs is to oil the BBQ grill after cleaning. "Along with cleaning after use, oiling your BBQ is essential," says Peter. "Not doing so will mean you’ll probably have a rusty grill very soon."

"Oil helps to repel water and moisture, which contribute to the formation of rust. Vegetable oil works well as it has a high smoke point, meaning it doesn't burn easily."

Simply put a small amount of oil onto a piece of kitchen towel and use that to apply a light coating of oil to the BBQ grill to ensure it stays in tip top condition for its next use.

Which fuel is best for a BBQ?

It's ultimately a personal preference but our experts offer advice to help you decide on the best fuel for your BBQ. "You can use wood or charcoal to fuel flames," explains Jess. "Either way, choose from a sustainable source. Charcoal often comes from tropical trees, but there are some fantastic UK-based suppliers offering sustainably and ethically sourced charcoal and wood. Make sure any kindling and logs are kiln-dried and suitable for cookery to ensure there’s no additional smoke or unwanted tree resin - both of which will impart a bitter flavour."

"For the BBQ beginner, charcoal tends to be easier to handle and is a speedier process as the briquettes/lump wood simply needs to heat up," explains Jess. "The smaller pieces are also easier to manoeuvre around the grill for controlling direct and indirect heat (more on that below)."

"Wood on the other hand is lauded by grilling pros for its superior flavour, easily customisable depending on the type of wood you choose. If going down the wood route, choose ingredients that benefit from longer slow cooking methods, and pair well with a smoky flavour, which is more prominent with wood."

How long does cooked chicken last in the fridge? When to bin your leftover meat

Katie Byrne — Tue, 31 May 2022 16:05:29 +0000

If you’ve ever found yourself asking how long cooked chicken lasts in the fridge, our guide is here to help.

Chicken is a staple ingredient of many of our favorite meals, ranging from pasta dishes and stews to salads and soups. Odds are that even if you have used a chicken or turkey size guide before buying your poultry, you will have spare meat by the time you’ve finished serving up.

Storing leftover cooked chicken or even a rotisserie chicken is a good idea because as well as tasting delicious, the white meat is also packed with goodness.

“Chicken is a good source of protein and lower in fat compared to other meats,” explains Registered Nutritionist Rhiannon Lambert. “It’s also a source of iron, zinc, selenium and vitamin B12. Opt for skinless chicken wherever possible to cut down on saturated fat.”

There isn’t just a dietary benefit: using up all the meat from this roast can also have a range of other positive impacts, too.

“Using up every part of what you buy is a more budget-friendly way to cook,” explains Jane Cook, founder of food and sustainability blog, Hungry City Hippy. “Paying more for the meat we eat but using it all up also respects the time and effort which goes into raising an animal fairly.”

Of course, it's not healthy or cost-efficient if you don't store it correctly, though. Here's all you need to know about how to store your cooked chicken safely.

How long does cooked chicken last in the fridge?

The general consensus from experts and official bodies is that cooked chicken can be left in the fridge for a maximum of three to four days. But it's worth noting that food hygiene rules vary across different countries.

“Provided your fridge is working efficiently, you should be fine to keep cooked chicken (which has been cooled quickly and covered properly) in the fridge for this amount of time,” recommends Jane. “My fridge is always set to 3°C (approx. 37 °F) which keeps things properly chilled.”

This is corroborated by the US Department of Agriculture (USDA). Official advice states that food should be eaten within three to four days, as "refrigeration slows but does not stop bacterial growth." Meat should be kept in a fridge set to 40°F or less.

It is worth noting that food hygiene rules vary across the country, and in the UK, it's recommended that you store cooked poultry in the fridge for no more than two days. A spokesperson from Love Food Hate Waste, which works with the Food Standards Agency (FSA), confirmed this to w&h. Once again, fridges should be set to 5°C or below (approx. 41°F).

Can you eat cooked chicken after 7-10 days?

It's not recommended that you eat cooked chicken in the fridge after 3-4 days even if you think it looks okay. If you're not planning to eat it imminently, instead think about freezing the meat.

“You can freeze cooked chicken for a long time,” explains Jane. “But it will taste best if eaten within three to six months. If it's frozen for longer it will still be safe to eat, but the texture may have changed slightly—I prefer to add it to a soup or curry in that scenario, so it stays moist.”

When your meat is ready to defrost, allow it to thaw fully in the fridge and only cook it when all the frozen lumps have gone. When you do cook it, ensure you reheat it until it's piping hot. While you can use the 'defrost' setting on the microwave, you should never let it thaw at room temperature.

How can I tell if cooked chicken is no longer safe to eat?

Timelines aside, there are a few other tell-tale signs that cooked chicken is no longer suitable for eating. The first is the date: if the chicken is past its use by date, then err on the side of caution and refrain from cooking it. Other things to look out for include:

Changes in color: A grey or green tinge can be indicative of bacterial presence.
Changes in texture: If your chicken has a slimy texture, it’s no longer safe to consume.
Changes in smell: A sour or ammonia-like aroma is a sign that your chicken has gone off.

If you spot any of the above, dispose of the chicken as it is not safe to eat.

How to store cooked chicken safely

If you’re wondering which parts of a cooked chicken can be preserved, the answer is all of it. From the skin and bones to the meat within, there’s not a single part of your cooked chicken that has to be thrown away, reveals Jane.

“Leftover meat can go into pies, soups, and curries,” she says. “Cooking juices can be used to make a flavourful gravy. The skin can be saved to make crispy crackling, while the bones can be chucked into the freezer and saved to make a delicious stock for another day.”

As with anything, storing your cooked chicken will take a quick bit of preparation to ensure you’re doing it in the safest possible way.

(Image credit: Getty)

How to store cooked chicken

1. Allow the chicken to cool for two hours

Once the chicken has been cooked, allow it to cool at room temperature for no longer than two hours. If it’s been left out longer than this, it’s advisable to throw the food away as pathogenic bacteria grows rapidly at this temperature. The chicken might look and smell okay after this time, but don't be fooled: it's not advisable that you eat it. This advice is echoed by health bodies across the board.

After you've cooked the meat, wait until the steam has stopped rising, and then place it into a sturdy, air-tight container to minimize the chances of contamination.

2. Label your leftovers

Make sure you keep a note, either on the container itself or on a calendar of when the chicken went in the refrigerator or freezer and when it should be eaten.

3. Store it away from raw meat

When storing leftover meat in the fridge or freezer, keep cooked meat away from raw meat. If you're storing it in the fridge, ensure the cooked meat is on the top shelf. In both cases, it's imperative that it's covered. This will also reduce the risk of contamination.

How to use leftover chicken

Looking for inspiration for incorporating leftover chicken into a delicious and nutritious meal? Rhiannon has some ideas.

“If you don’t want chicken as the hero ingredient, you could always consider adding it to a salad, traybake or pasta dish,” she recommends. “This will increase the protein in your meal, which may help with supporting a balanced diet.”

Jane also agrees that there’s a wide realm of possibility when it comes to incorporating cooked chicken into dishes. “I always try to buy the biggest chicken I can find and use the leftovers for a range of things. I love to make shredded roasted chicken sandwiches (with lots of mayo, salt and black pepper), whilst my husband makes a great chicken, cider and tarragon pie, with a simple store-bought puff pastry lid.”

Other recipe ideas include delicious Greek-style souvlaki wraps with spiced chicken, punchy sesame chicken noodle salad, or a traditional one-pot chicken with wine.

I made the Platinum Jubilee pudding and it's way harder than it looks, here's how to learn from my mistakes

Laura Harman — Tue, 17 May 2022 12:04:02 +0000

In celebration of the Queen's Platinum Jubilee, it was announced that there would be a Jubilee pudding competition to encourage royal fans to get creative and bake a delicious pudding that could be made by people across the country to celebrate the Queen's 70-year reign.

Judges Mary Berry and Duchess Camilla teamed up to decide on the winning pudding, and the duo selected a lemon swiss roll and amaretti trifle as the winning dessert.

While this may sound like a delicious pudding that shouldn't be too tricky to put together, this pudding is NOT to be trifled with. I made this trifle from scratch and if I'm being frank, I finally understand why everyone on Bake Off is so stressed out all the time.

Here's how I found the baking process, from start to finish, with tips and tricks so that you can avoid my disasters and make a delicious jubilee trifle fit for a Queen.

A post shared by Clarence House (@clarencehouse)
A photo posted by on

Give yourself a whole day to make it

I know it sounds mad to tell people to take an entire day to make a trifle, but if you're making it all from scratch, trust me you're going to need it!

I don't know why the official BBC recipe says you only need just 'over two hours' when really it's more like six hours of prep, and three more hours of cooking, cooling, and panicking. My best guess is that the chef, Jemma Melvin, is probably a more experienced baker than me and she possesses skills most of us can only dream of. I, on the other hand, am a wannabe baker whose only credentials are that I've watched every season of Bake Off and I made a few good loaves of banana bread during lockdown.

My ingredients ready to go (Image credit: Future / Canva)

Nonetheless, I did manage to successfully make the trifle, so if I've not already turned you off and you're baking skills are as basic as mine, don't be afraid! You can do this. The trifle is not super hard to make, it just requires time and concentration.

This is because you are not simply making a trifle, you are making a swiss roll, the curd to go inside the roll, a St Clements jelly, mandarin coulis, lemon custard, amaretti biscuits, and some orange peel covered white chocolate bark (as well as whipping cream), so there's a lot to do!

Lemon Curd mid-cooking (Image credit: Future)

The steps you can skip (and you should!)

The lemon curd that I made looked really really gross (see above) while I was cooking it, however, the end result was delicious and it was by far the best lemon curd I've ever had. Once it was spread in the swiss roll and became part of the trifle I couldn't tell how good it was so maybe make extra just to spread on your toast. If you are looking to cut corners, buy the lemon curd and spread it in your swiss roll.

Better yet, buy a pre-made lemon curd swiss roll. You really aren't enjoying this roll as a stand-alone cake so the effort, in my opinion, isn't really worth it.

Amaretti biscuits are another good thing to buy pre-made. Ground almonds are expensive and what I made was nice (ish) but I could have saved myself the trouble and just bought some in the shop.

You can also just buy an orange-flavored jelly for the trifle instead of making the St Clements jelly. The jelly is tasty but it required gelatine leaves and a lot of fresh fruit juice. In comparison, jelly from the shops costs far less and tastes just as nice once in the trifle.

In contrast, I would advise bakers to make the mandarin coulis as it's super easy, the lemon custard is good too, and the chocolate bark is also easy, and makes the trifle look like a real showstopper - definitely worth the effort.

Chocolate bark (Image credit: Future)

Cook the amaretti biscuits for longer than you think

The recipe says to cook the biscuits for 15-20 minutes, I took them out at 17 and this was not enough. The biscuits I made were good but they were chewy and not really ameretti-like. I would also say they expanded more than I expected so don't be afraid to only put very small portions on the baking tray.

Even though they were underbaked they were still delicious, but as I mentioned previously, this is definitely a step you can skip by buying premade amaretti at the shop.

Amaretti biscuits (Image credit: Future)

Put the jelly on the swiss roll ASAP

The first steps are about making the swiss roll and the jelly. Once you've completed them my advice is to get them assembled and in the fridge ASAP.

It'll take a while to make the other parts of the trifle and the jelly needs three hours to cool and set so you can assemble the rest. If you get the jelly and swiss roll layers cooling, you'll have at least three hours to make the other parts and let them cool before you assemble.

Side note: it's heartbreaking to pour jelly all over the lovely swiss roll you just spent ages making and I was fully expecting a soggy mess, but when I ate the trifle it wasn't at all!

Swiss roll (Image credit: Future)

Do not boil the custard!

This sounds completely obvious but by the time I got round to making the custard I was losing my marbles, just a bit! It was 2pm by this point, I had a barbecue at 5pm and I just wanted the custard to finish cooking so I could start drinking.

I made the fatal error of turning up the temperature on the hob and despite my constant stirring, my lemon custard quickly became scrambled. I immediately turned down the heat but it was not salvageable. I tried to reason that even though the lemon curd looked awful it tasted good, but this was not the case with the custard.

The curd had lumps of butter that just needed to melt, but these custard lumps were either made of cooked cream or egg, or a combination of both, and they were disgusting.

The scrambled custard had to be thrown out and a little piece of my soul went into the bin with it. I rallied and made the custard again really taking my time with the second batch. It takes a while for the mixture to thicken, but a lumpy custard is a friend to no one.

With medium heat and constant attention, I succeeded the second time around and wow, homemade custard really is delicious.

The end result...

The final pudding (Image credit: Future)

Once I assembled the final components and made the chocolate bark (which is super easy and particularly delicious) I topped the pudding with whipped cream and took it to a barbecue where it was devoured in minutes.

My family and friends loved the pudding and after hours of work, I was pretty happy with the end result. It's not too sweet but rich and delicious. The elements work perfectly together and it tastes super dreamy on a hot day.

(Image credit: Future)

My final thoughts

I really enjoyed the end result but I am a bit confused as to why this pudding was picked.

The recipe encourages fans to 'use ready-made versions for most of the components' which seems a bit pointless. I can't help but think that a dessert that's easier to make, like a victoria sponge with a twist, would have been far easier to make and more widely consumed by the public.

Coronation chicken was the dish that was expected to be made and eaten at street parties for the Queen's coronation and even though there were still issues with post-war rationing this dish is still eaten today and is far easier to make than the Platinum Jubilee pudding.

Only those with a large disposable income and a lot of time on their hands will be able to make this pudding from scratch. Even when not made from scratch, this isn't a cheap dish to pull together.

If you do make the pudding, you'll certainly enjoy the results but it's a lot of work and you will most certainly need a large (and strong) gin and tonic at the end of it!

Avocado lovers listen up! You've probably been cutting them wrong all this time...

Aoife Hanna — Fri, 06 Aug 2021 07:44:35 +0000

Avocado lovers listen up because one food blogger has a brilliant hack for keeping your avocados as fresh as a daisy—and it's all in how you cut them.

For lovers of the green fruit, laden with healthy fats, there's no end of possibilities. Maybe you add them to your salads, smother them on top of hot toast, or just utilize them by mixing them with other fruits in your best blender for a super easy smoothie. Whatever way you're inclined to use them, it's likely you've experienced the agony of one going bad before its time.

Luckily, there's a hack for that!

Is it a squeeze of lemon? A dash of vinegar? Wrapping it up in an air-tight container? Nope, it's all down to the cut—and here's why you've been doing it wrong.

Most people cut their avocados lengthwise but according to one food blogger famed for her hacks, you should actually be chopping it around the middle.

A post shared by Seed & Sprout (@seedandsproutco)
A photo posted by on

The foodie behind the Seed and Sprout co Instagram account says that going around the middle is the only way to go.

She explained in a recent post, "Cutting it this way means there’s less surface area to go brown when you only eat half."

After viewing this video and trying out the different method one user said, "just started cutting this way recently. soooo much better! (can't believe I didn't work it out earlier!)"

Another commented, "Sometimes you watch something and you think—why didn’t I think of that! This is one of those times ."

(Image credit: Oscar Wong/Getty Images)

Seemingly there's a small percentage of people who've always cut their avocados this way and for them, it's time to shine.

One user said, "Been doing this for over 20 yrs.. was always told I was doing it wrong."

A fellow avo expert added, "I always cut my Avocado that way. Easier to save half."

(Image credit: Cavan Images/Getty)

However, with all great new ideas come a few naysayers and this hack is no different.

Traditionalists have hit back with a whole range of emotions; from slightly negative like, "This is wrong, it’s the other way around," to the extreme, "This might be illegal in latin countries."

Whichever way you cut them, there's no denying they make one hell of a tatsy snack.

Can you reheat couscous and is it safe to do so?

Rosie Conroy — Thu, 17 Jun 2021 12:02:14 +0000

Reheating last night's dinner is a great way to save money and cut down on waste, but can you reheat couscous, and is it always safe to do so?

It may be seafood, poultry, and eggs that initially spring to mind when considering the dangers of reheating, but other foods—such as couscous—also need to be treated with caution.

Whether it's accompanying a warming Moroccan stew or whizzed up with fresh herbs in a food processor in a tasty tabbouleh, we're big couscous fans. In fact, you'd be hard-pushed to find a more versatile grain.

But is it one of the things that you should never put in a microwave? And what's the best way to store it after cooking? We caught up with several chefs and foodies who know a thing or ten about couscous to find out.

Is it safe to reheat couscous?

Yes! It's perfectly fine to reheat couscous. "It is completely safe to re-heat couscous," confirms foodie and owner of Keeping it Simple, Melissa Oleary. Drawing on her 10 years of restaurant experience she explains, "Since it is a pasta, it re-heats the same way which is to add a slightly dampened cloth or paper towel over it and place it in the microwave for 1-2 minutes or until hot. Fluff it up with a fork before serving."

"Couscous is actually a pasta and not a rice as many people think and because of that, you would follow all the basic food storage and safety guidelines for pasta," Melissa continues. "Once you understand that couscous is a type of pasta and not rice (which rice has its own safety issues for storing and re-heating) then you can rest assured that you are merely heating up and storing pasta when working with couscous."

Chef and food writer, Norah Clark (Yummy Taste Food) agrees, adding that "reheating couscous is safe as long as you follow the proper guidelines for storage and handling."

Can reheating couscous give you food poisoning?

A resounding yes. When left at room temperature for a long time, the bugs present in couscous—and other grains and rice—will begin to multiply and produce poisonous toxins to humans. But this can be easily avoided by ensuring you store and handle it in the right way.

Tips for storing your leftover couscous safely

We spoke to Amanda, founder of Smartfreeze Containers about the best way to store couscous safely.

“I love batch cooking couscous or saving leftovers from a large meal as it makes a tasty and light side dish which I can then freeze into smaller portions for up to four months if it is in a sturdy air-tight container," she told woman&home.

"If you want to enjoy your couscous sooner, there are ways to store couscous in the fridge safely. It's important to ensure your couscous is stored in an airtight container and there is plenty of room for air to circulate.

"To store couscous safely, let it cool to room temperature within a two-hour window, then place it in a sealed container and refrigerate it. When stored correctly, leftover couscous should stay fresh for around three to five days," adds Norah.

Similar to storing cooked chicken in the fridge, storing it correctly is key to prolonging its shelf-life. If you want to eliminate the risk of food poisoning when reheating couscous, keeping to these timings is key:

Allow couscous to cool for at least one hour before refrigerating. Putting warm food in the fridge will raise the temperature inside, turning it into an incubator for bugs
But don't keep couscous at room temperature for any longer than two hours before refrigerating—as in this state the bugs are more likely to multiply
Eat leftovers within four days—rice and grains have a slightly longer shelf life than other foods such as chicken, which should be eaten within two days. And always make sure you store food in an airtight container

Expert-approved tips for storing couscous safely in the fridge:

Spread leftovers evenly to ensure that the cold air can reach more of the food
Space out food containers around your fridge so air can circulate evenly
Don't forget that it's there! Place your food containers at the front of the fridge

How to reheat couscous the safe way

As stated, the easiest way is simply to pop it in the microwave. "Put the couscous in a microwave-safe bowl and cover it with a moist paper towel. Microwave it for approximately 1-2 minutes, stirring occasionally to ensure even heating." recommends Norah.

"Alternatively, you can reheat the couscous on the stovetop. In a saucepan, add a small amount of water or broth to the couscous to keep it moist and heat it over low-medium heat, stirring occasionally, until it reaches the desired temperature."

Regardless of your method, "remember to only reheat the couscous once," cautions Norah, "as multiple cycles of heating and cooling may affect both its safety and taste."

Sourdough Starter

rose.fooks@futurenet.com (Rose Fooks) — Thu, 03 Sep 2020 22:00:23 +0000

Make your own sourdough starter for home bread baking with our simple recipe

Making a sourdough starter is a way of creating a living wild yeast. You will need it to make our sourdough bread recipe. It is the ingredient that will cause your bread to rise and it is what gives sourdough its unique ‘sour’ flavour. This is a relatively quick starter to make compared with many methods. We favour this recipe as it’s both quicker and less wasteful.

Your starter will improve with age. As it gets older the flavour will develop, and the more that you feed it the more active it will become. We use Marriage's dark wholemeal rye flour. We have found that it works faster than white bread flour and will give your bread a darker colour. For consistent results ‘feed’ the starter at roughly the same time each day.

Remember, it does take time but it's much healthier than shop-bought bread. Even if it's spread with butter and one of our jams made from our jam recipe collection.

Ingredients

200g Marriage’s Dark Rye Wholemeal Flour

You will need:

1 litre container with a lid

Method

DAY 1 In the container, mix 100g rye flour with 100ml water to make the starter. Loosely place the lid on top and leave at room temperature.
DAYS2-4 Each day, feed the starter at around the same time, by mixing in 10ml water and 10g rye flour. Leave at room temperature with the lid placed on top. It will begin to bubble and grow.
DAY 5 The night before, or at least eight hours prior to making the bread, feed the starter with 70ml water and 70g rye our. Leave at room temperature.✣ Don’t throw away the remainder; keep it in the fridge. While you’re not using the starter, feed it 10g rye flour and 10ml water every couple of weeks. Before using to make bread again, just repeat the Day 5 feed. You will be able to see if your starter is active, as it will grow and bubble. If you find that the starter is not very active, then simply repeat the Day 5 feed again. If your starter changes colour or grows mould, you may need to start again.

Top Tip for making Sourdough Starter

You could also try making this with plain white bread flour

People are going wild for this garlic peeling hack – but does it work?

lucy.buglass@ti-media.com (Lucy Buglass) — Fri, 21 Jun 2019 14:27:21 +0000

Think you’ve got garlic peeling down to a fine art? This viral hack has shocked foodies everywhere.

When tackling the pungent ingredient, most of us would peel it clove by clove or even smash it, but have you ever thought of using a knife?

Twitter users were in awe of @VPestilenZ’s method, where she uses a knife to stab and pull each individual piece of garlic out of its skin, which peels and separates them at the same time.

She shared her video with a caption that read ‘As someone who makes a lot ofKorean food, this is the best method for getting garlic peeled!’. Since uploading, the tweet has got lots of attention, reaching over 145k retweets and over 442k likes.

We’re always open to kitchen hacks, as anything that makes cooking even easier can only be a good thing. This garlic peeling is definitely quicker than others we’ve tried, giving us an excuse to add more garlic to pretty much every dish. No complaints there.

Naturally, users were quick to share their thoughts, with most of them confused about how they’d never used this method before. Many people described the method as ‘life changing’, with another joking ‘Time to not think about all the time I’ve lost peeling garlic in any other way’.

Another agreed, saying that the trick was ‘oddly satisfying’. Others rushed to the kitchen to try it out, confirming to other users that it actually does work.

MORE: The best recipe boxes for quicker, healthier meals

Even YouTube cooking channel Sorted Food was impressed by the hack, proving that not even professionals have given this one a go. So you don’t have to feel bad.

MORE: This ‘revolutionary’ chef – who counts Nigella & Ottolenghi as her biggest fans – wants us to rethink how we cook

Now that you’ve got a simpler garlic peeling method, why not put it to the test? We have a whole host of recipes using it, such asgarlic roast chickenorgarlic and cheese stuffed mushroomsfor any vegetarian cooks out there.

Watch those fingers though, it’s always a risk when you bring a knife into the equation!

From GoodtoKnow, our sister site

The spices list: The classic spices you need in your house - and how to use them

Woman and Home — Wed, 09 May 2018 23:00:00 +0000

Small jars of wonder that can transform a dish from dull to fabulous, without adding calories and are good for you, too. Here’s the essential spices list for your kitchen.

How To Use Turmeric

It’s used mainly in cooking for its colour, but it does impart a subtle slightly bitter flavour. Though recently it’s become the buzzword in health, and is found in tablets and teas. For hundreds of years it has been used in Ayurvedic medicine for its antiseptic and digestive properties. It is part of the ginger family and if you buy it fresh, it is a root that needs peeling and grating or pounding, just like ginger.

Try it:Falafel Salad with Turmeric Houmous

How To Use Coriander

First thing – always buy the seeds and grind them yourself in a mortar and pestle. The seeds hold their flavour for much longer than a powder and the flavour is more intense. They are best dry-roasted in a hot pan before crushing. Coriander has a slightly sweet, citrus flavour and is used in many spice blends but on its own works well with vegetables, meat, fish and poultry.

Try it:Grilled Coriander Chicken with Coriander and Mint Chutney

How To Use Cumin

Cumin has such a distinctive aroma and is widely used in Indian cooking. Again, it’s better to buy the seeds, which you can fry in hot oil or dry roast them before crushing, to intensify the flavour. You can’t have a decent curry without cumin.

Try it:Chilli and Cumin Marinated Lamb

How To Use Fennel Seeds

Dried fennel seeds are used to add a sweet, aniseed flavour to many dishes. It goes brilliantly with pork, especially a slow-cooked belly or shoulder. It likes white fish, too, and is a great addition to homemade bread. In India the seeds are chewed as a breath freshener. It’s also used as a digestive aid and to help with breathing difficulties.

Try it:Fennel and Leek Gratin

How To Use Black Pepper

The most commonly used spice and a cook’s essential. Pepper is from a vine – black, green, white and red pepper all come from the same plant but they are processed differently. Different varieties have different flavours so try them out – but again, do buy the whole peppercorn, not the ground variety.

Try it:Rosemary, Garlic and Black Pepper Marinated Lamb Cutlets

How To Use Dried Chillies

Don’t just think “heat” when it comes to chillies. They are a flavour enhancer, much like lemon juice or salt. You don’t need to overload the use of it. A sprinkle works wonders in lifting the taste of squid and all shellfish. It also counteracts sweetness, which is why you add it to a pineapple, tomato or mango salsa.

Try it:Sea Bass with Coriander and Chilli

How To Use Sumac

One of the most talked about spices of the last few years, with the trend in Middle Eastern cooking so popular; it’s now readily available in most supermarkets. You shouldn’t cook it as it loses its wonderful flavour. It should be added at the end of cooking and works well in salads, sprinkled over fish and grilled meats.

Try it:Sumac Chicken Skewers

How To Use Cinnamon

The dried, inner bark of the cinnamon tree is native to Sri Lanka and is an essential ingredient in garam masala. It enhances both sweet and savoury dishes. It has a warm, sweet flavour, and in traditional medicine is used to help headaches and colds. It works with so many foods, though in the UK we use it mostly with sweet dishes – apple pies, rice puddings and cakes.

Try it:Cinnamon Twists

How To Use Cardamom

Cardamom is the dried fruit of a bush-like plant, which is native to India. The bright green pods have the finest flavour, but it is a spice that can go stale very quickly, in about four weeks. The fresher the spice, the stronger the flavour. You can also use the pods once cracked in cooking, especially added to rice dishes, both sweet and savoury. Its flavour is delicate yet distinctive and is wonderful ground up in chicken dishes.

Try it:Chocolate and Cardamom Pots

How To Use Smoked Paprika

Such now is our love of proper Spanish food that smoked paprika, or pimenton, is widely available. It adds a sweet, hot savoury note to so many dishes. It is a summer essential when mixed with brown sugar, salt and pepper for a barbecue rub, which can smell like smoky bacon crisps! Sprinkle over egg mayonnaise to add a savoury punch and, of course, always add it to a paella.

Try it:Paprika Pork

5 Easy Cupcake Decorating Ideas To Inspire You For The Alzheimer's Society's Cupcake Day 2017

Woman and Home — Wed, 17 May 2017 09:00:00 +0000

We love these simple cupcake decorating ideas that will take your cupcakes to the next level, whether you've baked or bought them.

Our easy cake decorating hacks start with a simple cupcake and show you how to transform them into something special, using simple piping techniques, extra touches (that you can buy in any supermarket!) and even a way to add hidden flavours to make a surprise cake after you've baked.

Woman&Home is supporting the Alzheimer's Society's second Cupcake Day on the 15th June 2017, when people all over the UK will be baking, decorating (or buying!) cupcakes to share - to raise money for the charity - and we want you to get involved.

Take them to work to sell to your colleagues, organise a sale at your local school, or host an afternoon tea. Every cupcake sold will help Alzheimer's Society find a cure for dementia, fund vital services and campaign for the rights of people with dementia. And if you can't make the official day, then why not host your very own Cupcake Day at another time to raise funds?

1: Unicorn cupcakes

If you have little ones in the family then they're sure to fall in love with these magical cupcakes, and they couldn't be easier. Using a ready-made cupcake base and shop-bought buttercream, the only other ingredients you'll need are pre-prepped fondant, food colouring and a little edible glitter. Follow the video above for step-by-step instructions.

2: Ice cream cupcakes

We like to think that these cupcakes are like combining two treats in one. They're inexpensive to put together but look really appealing - the perfect bake sale solution. Buy some cupcakes and pipe a swirl of shop-bought buttercream on top using a star piping nozzle. Next add any toppings you fancy - we love glacé cherries and raspberry sauce for a classic-looking finish.

3: Bounty cupcakes

Serve up the flavours of the tropics with these incredibly moreish cupcakes. Using ready-iced chocolate cupcakes as their base these lovely little treats are then topped with coconut, chocolate sauce covered cake slices, buttercream and Bounty, of course.

4: Double chocolate glitter bomb cupcakes

Double chocolate cupcakes are seriously rich and indulgent, but this simple decoration takes them up a notch. Make a batch of simple chocolate cupcakes and use a piping bag and nozzle (we almost always go for the disposable kind) to pipe a swirl of chocolate fudge icing.

Take it slowly and you'll get the hang of the swirls, but any wonky bits are easily disguised with a sprinkle of chocolate curls. Watch how to make your own chocolate curls, or find them in the baking aisle of most supermarkets. A dusting of edible gold glitter gives a fancy finish.

5: Raspberry ripple cupcakes

Make simple fairy cakes then give them a sunshine makeover with buttercream stirred through with mashed raspberries. Smooth the frosting on with a palette knife for a textured finish that's got a pretty pink colour running through it. Press a whole fresh raspberry onto the top of each cake. They'll taste just like summer!

Go miniature with this one-bite fairy cake recipe.

6: Strawberry red velvet cupcakes

Make red velvet cupcakes then top with cream cheese frosting and a fresh strawberry. We used a round nozzle for a smooth finish on the frosting, but it would work just as well as with a star-shaped nozzle. It looks like a cupcake, but it tastes a bit like a cheesecake; sweet and tangy at the same time. Plus, it's got that gorgeous red sponge.

7: Lemon meringue swirl cupcakes

A hidden dollop of lemon curd makes a zingy surprise when you bite into this cupcake, but it's so easy to create after baking. Make simple fairy cakes and once cooled, use a sharp knife to cut away a small hole in the middle. Remove the sponge cut-out (a chef's perk!) and fill the hole with lemon curd, which you can find in any supermarket or even make your own with our lemon curd recipe - now that would be impressive! Top with a swirl of meringue and use a cook's blowtorch to gently brown the edges.

8: Seriously special salted caramel cupcakes

Make chocolate cupcakes on trend with cream cheese frosting mixed with salted caramel or dulce de leche, which you can find at most supermarkets. You won't need to go too high with the frosting as it's so rich, so we went for a zig-zag pattern rather than a ice cream-style swirl. Dust with a fine layer of cocoa powder for a pretty finish.

Will you bake for Cupcake Day? Share pictures of your creations using #CupcakeDay on Twitter and Instagram.

How to debone, tie and stuff a leg of lamb

Jessica.Ransom@ti-media.com (Jessica Ransom) — Tue, 17 Jan 2017 14:33:00 +0000

There is nothing more delicious than a succulent leg of roasted lamb. It tastes wonderful with the classic flavours of rosemary and garlic or it works wonderfully with aromatic spices too, depending on what you fancy.

Supermarkets sell lamb legs part or fully boned but they often cost a little more. A deboned leg of lamb takes away the fuss when it comes to the most important part of cooking - the eating! You can simply carve the meat without trying to navigate around the big hefty bone in the middle. Deboned lamb is perfect for stuffing or the meat can be diced for stews and curries. It is well worth the preparation.

Deboning a whole leg of lamb is very straightforward with the right equipment and know-how. This step-by-step guide will show you just how easy deboning a whole leg of lamb is so that you can feel more confident handling the meat.

How To Debone, Stuff and Tie a Leg of Lamb

Start with a sharp knife

Step 1: Butterfly boning a leg of lamb means removing the bone and opening the meat out so that it is an even thickness. You need a really sharp knife for deboning the lamb; a boning knife is handy because it has a thinner blade.

Cut along the leg bone

Step 2: Guide your knife very carefully along the leg bone, feeling your way as you go, and make small cuts.

Keep your knife close and remove the whole bone

Step 3: Keep your knife close to the bone and cut the meat. The closer you keep the knife to the bone, the less meat you will lose.

Trim any excess fat or sinew

Step 4: Trim off any excess fat and sinew. The aim at this stage is also to open the meat up along the sides to get an even thickness. This will help get a consistent cooking result.

Stuff

Step 5: Once you have a pretty even thickness, spoon on your stuffing.

Roll your meat over

Step 6: This stage can get a little messy but just keep stuffing the filling in and rolling the meat over.

Begin to tie your joint up

Step 7: Using butchers string, tie the meat in interval leaving a gap of a couple of centimetres between each knot.

Trim any excess string and roast

Step 8: Trim off any excess string and then you are ready to roast.

Sea Bass Baked in Salt

Woman and Home — Mon, 02 Jan 2017 08:00:00 +0000

For a dinner party recipe that looks amazing and tastes even better, why not give this impressive fish dish a try? Baking the see bass with slat and lemon thyme really brings out the flavour, serve it up with delicious sides and your guests will be really impressed.

HOW TO MAKE SEA BASS BAKED IN SALT

Ingredients

1 wild line-caught sea bass, around 1.25kg, gutted but not scaled
3 egg whites
500-600g coarse rock salt (depending on the size of your fish)
a bunch of fresh lemon thyme

Method

Double-line a baking tray large enough to fit the fish on with baking parchment or oiled foil.
Whisk the egg whites until soft peaks form, then mix with the salt. Now you want to cover the fish in the salt mix to make an “oven”. Put around a third of the salt mix on the baking tray then put the fish on top. Tuck the thyme in the cavity. Spread the rest of the salt mix over the fish so it’s covered. Messy, but worth it! You can now leave it in the fridge for a few hours until you are ready to bake it.
To cook, heat the oven to 200C, gas 6. A fish of this size will take 30 minutes to cook through – if you want to check, you should be able to insert a metal skewer through the hard crust and straight through the fish.
To serve, break the crust – it will come off in big chunks. Pull off the skin, fillet the top layer of fish, remove the main bone and head, then take the rest of it from the bone.

Top Tip for making Sea Bass Baked in Salt

Serve with aioli, some new potatoes and bought artichokes in oil

How to Prepare Salmon in Filo Pastry

Woman and Home — Sat, 31 Dec 2016 16:13:00 +0000

When you're feeding a crowd, it's best to avoid any dishes that are too complicated and may well end up in disaster if you're hosting and get called away from the kitchen. You want a real showstopper that's not over-fiddly and easily prepared ahead so you can concentrate on having a good time and not be chained to the oven. And this salmon recipe couldn't be more simple.

Salmon in filo pastry ticks all the boxes. And our Food Editor has given the classic fish main a new twist by adding delicious roasted vegetables to the filling. With a host of veggies, including courgettes, leeks and pepper, you know you're getting plenty of nutrients while the salmon itself contains plenty of healthy omega-3 fatty acids that are great for heart health.

You'll need to roast the veggies first before you assemble your filo creation, but the whole thing shouldn't take you more than twenty-five minutes to prep. When you add that to 50 minutes cooking time then you know you're onto a winner when it comes to a dinner party dish that is simple and quick to make.

While some salmon recipes call for complicated wrapping techniques, this salmon in filo couldn't be easier to wrap – you just need to fold over the edges and make sure it's all neat and you're good to go.

Serve with dressed new potatoes or a crunchy salad full of romaine lettuce and drizzled with a dressing made of mustard, honey and red wine vinegar for something that feels extra special. Your guests will be really impressed and yet it's all so simple.

Not sure how to get the filo perfect? Watch our how-to video below...

How To Crystallise Flowers

Luba.Gadjourov@ti-media.com (Luba Gadjourov) — Wed, 12 Oct 2016 08:45:00 +0000

Crystallising flowers is a Victorian art that's a really wonderful way to decorate anything from a showstopper cake to individual little cupcakes for a bake sale. These edible flowers for cakes not only look really pretty but they're tasty too and make a lovely sweet treat!

You can crystallise most flowers but you might want to start with lavender, mint leaves, pansies, rose petals or violas and violets. If you choose a selection, then you'll have a wide variety of shapes and colours that'll make your cake even more colourful and fun. You'll be surprised how easy it is to do - here's a step-by-step on how you can crystallise your own flowers at home.

1. Beat egg whites

You only really need three ingredients to crystallise flowers - you need the flowers themselves, egg white and sugar, which means they're not only really easy to make, but they're inexpensive too.

Separate the egg white from the yolks and gently beat the white with a fork.

2. Paint the petals with the egg whites

Then, gently using a fine paint brush, paint the petals all over with the egg white. Make sure you cover them completely, even the parts of the flowers where the petals might overlap.

3. Sprinkle each flower or petal with crystallised sugar

Once the flowers have been evenly coated in egg white, sprinkle over with sugar so the petals are completely covered. Make sure you get the sugar over the entire petal - if not they won't harden and set properly.

4. Leave the petals to dry out somewhere cool and dry overnight

Lay the sugar-coated petals onto baking parchment and leave to set. It's best to leave them to set overnight and by the morning they'll have crystallised and will be ready to use to decorate your cake!

Make a really special cake for someone by going that extra mile and making your own crystallised flowers. If you do them yourself you have much more freedom over what kind of flowers, or petals you want to use, the colours and you can easily mix them up a bit!

Once you've tried them a few times, you'll want to experiment more and more and try with different kinds of flowers. This is a foolproof way to crystallise flowers that you can use over and over and the key is simply to make sure the flowers are well coated in the egg white and then sugar.

What's Wrong With My Cake? Your most common baking problems solved!

Luba.Gadjourov@ti-media.com (Luba Gadjourov) — Fri, 19 Aug 2016 08:53:00 +0000

When it comes to baking, it can be a bit of a minefield. There's so much potential for something to go wrong, and sometimes even when you follow a recipe to a T, you still find your cake comes out inedible. Fear not though, we're rounded up some of the most common baking problems people face and the best way to go about fixing them.

If you're looking for some baking inspiration, have a browse through our baking recipes collection - you'll find plenty of ideas!

Here are the top baking problems you might face and how to go about fixing them!

1. Why is my cake flat?

The perfect cake is beautifully risen with a light, spongey texture to it... except yours hasn't risen and is flat as a pancake.

What went wrong?

There are several possible reasons for your cake coming out flat - the most common mistake is not adding enough raising agent, or using the wrong type of flour. If you haven't added enough baking powder or are using plain instead of self-raising flour, then there's no way for your cake to get that nice fluffy rise on it. Make sure to follow the recipe carefully and always use baking powder that is in date. However, be warned - adding too much raising agent can also end in disaster... See section 2.

Alternatively, you might have over-beaten the mixture. If this happens, you can actually end up beating all the air out of it and stretching the gluten in the flour, which add up to mean your cake may come out much denser than you'd like.

Yet another reason could be that your oven wasn't hot enough when your cake went in or that you left your mixture too long before popping it in to cook - make sure your oven is properly pre-heated and get your cake in to bake as soon as possible.

Can I save it?

It probably won't be what you envisioned, but you can salvage it. You can stamp out smaller circles from the cake and sandwich them together to make mini Victoria sponge cakes, for example. That way, you wont come away with nothing.

If you're after a Victoria sandwich cake recipe, we've got a classic one for you to try.

2. Why has my cake sunk in the middle?

You had a look through the oven door whilst it was baking and your cake looked like it was rising perfectly. Now you've taken it out of the oven only to find your cake has sunk in the middle.

What went wrong?

Most people think that adding more baking agent will make the cake rise better, but in fact it will end up having the opposite effect. If you use more than the required amount of baking agent, then your cake will rise too quickly and end up sinking in the middle, so make sure you follow the recipe closely.

This problem can also happen when you open the oven to check your bake during cooking. Crouching by your oven waiting for your cake to cook might seem very Bake Off but it certainly won't get you show stopping results. Resist the urge to check your cake for at least 80% of the total cooking time. Opening the oven door can significantly alter the oven temperature which then gives an uneven bake.

Finally, make sure your cake is cooked for the right amount of time. Cooking it for too short a while will result in a soggy, sunken middle. The centre of your mixture takes the longest time to heat through, so is typically the final part of your cake to cook through, puffing up to an airy middle.

Can I save it?

You can cut the cake horizontally to make it flat and then cover it with buttercream to mask where you've cut part of the cake off to level it.

For a buttercream cake recipe, why not give this indulgent raspberry and white chocolate buttermilk cake a go - it's a real crowd-pleaser.

3. Why is my cake soggy in the middle?

You've baked your cake at the right temperature for the right amount of time, and yet when you take it out, the middle is still wet and the outside is cracking.

What went wrong?

If you're baking something like a carrot or courgette cake the veggies will be adding a lot of moisture, so you might find that it's a bit wet in the middle still, even once it's baked. If you're finding this is happening then you can squeeze the excess moisture out of veggies once they're grated by squeezing them in a tea towel or some kitchen paper until semi-dry.

And then of course there's the golden rule of baking. Every time you make a cake be sure to test the middle is cooked thoroughly by inserting a skewer and making sure it comes out clean and batter free. You can also test the middle of your sponge is cooked by pressing lightly with your finger - the mixture should spring back if cooked properly.

The other important point to make here is to cool your cake on a wire rack. Once your cake has been out of the oven for a few minutes tip it out of its tin and leave to cool completely on a rack so that your finished bake won't be sitting in a warm tin, collecting condensation.

Finally, your oven might be too hot, which would explain why it's cracking on the outside and still undercooked on the inside. A lower oven temperature makes for a more even bake.

For a really fab carrot cake recipe that won't stay soggy in the middle, try our carrot cake with orange cream cheese frosting - it's a classic.

Can I save it?

If you have a soggy cake on your hands, stick it back in the oven (still in its tin) at a lower heat and until it's baked through and a skewer comes out clean.

4. Why has my cake cracked?

You don't have that smooth cake that you were hoping for, instead it's cracked and darker on the outside.

What went wrong?

Have you used a tin that's the correct size? It's extremely important to use a tin that's the right size, as listed in the recipe. If your tin is too small, the outside will cook much quicker than the inside and will end up cracking. The same will happen if your oven is on too high, so make sure to read the recipe carefully and keep in mind that fan ovens cook cakes much quicker, too.

Can I save it?

This might be another cover-up job. You might need to slice part of the top off to level the cake if you're sandwiching layers together, otherwise it will be too uneven. If not, you might want to use a syrup or a glaze to soften it, as the areas that have baked too quickly will be very hard. Or, you might want to simply use the soft sponge to make cakepops instead.

5. Why is my cake so dense?

Your cake has risen, but it's really dense... a bit like eating a slightly sweet brick!

What went wrong?

The problem here could be that you haven't beaten enough air into your mixture, which has left it dense and lacking that softness we love when it comes to cake.

When you're making your cake whip up the butter and sugar first, for most recipes, to get plenty of air into it. Next add the eggs and flavourings and whisk again. Finally add the flour, folding in carefully to keep us much air in your mixture as possible. This will also avoid stretching the gluten which can give a chewy texture.

Can I save it?

It's not one for the bin, and you could definitely use it to make a homemade trifle instead.Save

6 Tips EVERY Baker needs From Mary Berry and Paul Hollywood

Luba.Gadjourov@ti-media.com (Luba Gadjourov) — Thu, 21 Jul 2016 10:53:00 +0000

Mary Berry and Paul Hollwood are back this August with more of our favourite TV show - Great British Bake Off! After 6 series, we've learned a lot from the queen of baking and Mr Hollywood, so we've rounded up 9 top tips we've picked up along the way and that every baker needs to know!

1. Use caster sugar rather than granulated sugar

Caster sugar has smaller particle sizes, giving you a lighter bake without the crystals that sometimes still remain when baking with granulated sugar. The finer crystals in caster sugar dissolve much easier which leaves you with a smoother, lighter and more airy bake!

For a really light sponge, try this Mary Berry lemon drizzle traybake. It's really delicate and so easy to make!

2. Whatever you do, DON'T open the oven door too soon

The quickest way to ruin your cake is by opening the oven before your cake is done. 'Sunken sponges are the result of under baking' Paul has previously told Woman's Weekly. Don't be tempted to check on it - as long as the oven's at the right temperature and you've followed the recipe properly, your cake will be fine! We know it's hard, but it's not worth the sad, sunken cake that'll have to go in the bin.

3. Use the exact amount of rising agent

Don't make the mistake of guessing the quantities of baking powder or bicarbonate of soda needed. One teaspoon can be the difference between a nice light, fluffy cake, or a flat, stodgey bake. Also, don't be over-enthusiastic with your mixing - we know it's fun, but you don't want to end up beating all the air out of your mixture - baking's a tricky game...

4. Get to know your oven

Everyone's oven is different, so as much as you might follow the instructions in a recipe to a T, you still need to use a bit of common sense. For example, if your oven has a hotspot, avoid it so your cake doesn't bake too quickly on the outside. Use your senses - if your cake is still too pale, without that nice golden colour, and it's not springy to the touch, then it's probably not done yet, so leave it in a little longer.

'If you've had your oven for many years get it serviced and check the efficiency of the oven thermometer' Paul told Woman's Weekly in a recent interview.

Recipes are great at the measuring stage and for how to mix the ingredients, but be smart when it comes to the actual baking stage. A cake cooked at a slightly lower temperature will also have a flatter top, avoiding a peaked and broken middle, as the mixture will rise more slowly and evenly.

5. Practice makes perfect when it comes to meringues

Unfortunately, the margin of error when it comes to meringues is quite wide. One of the most common problems people find is that their meringues start weeping during the baking process. The reason for this could be that you've 'added the sugar too quickly or you've added too much at once' Mary writes on her website. The key here is to take your time with the meringue and don't rush it.

If you want to give it a go, we've got plenty of recipes in our meringue recipes collection for you to try today.

6. Don't be a martyr

If you can do a job using a hand whisk or a kitchen aid, use them! You don't need to spend ages doing something by hand when you can easily use some handy kitchen equipment to help you. 'If a processor creates a better finished product than doing things by hand and saves you time and effort in the process, then I say go for it' Mary says. Take her advice - baking should be fun, and you should enjoy it!

How To Make Chocolate Truffles

jane.curran@ti-media.com (Jane Curran) — Fri, 01 Jul 2016 16:37:00 +0000

Here's how to make chocolate truffles the easy way! If you've neber tried to make them before then you might be surprised at just how simple they can be. This gorgeous lot are a colourful and fun collection that make the ideal gift for foodie friends. Simply package them up and pop into boxes for a delicious treat for loved ones.

HOW TO MAKE CHOCOLATE TRUFFLES

STORE: The truffles can be kept for a week in the fridge. Any leftover praline (without the salt) can be kept in a lidded plastic box in a cool spot for a week.

Ingredients

For the dark chocolate truffles

225g (8oz) dark chocolate, broken into small pieces
200ml (7fl oz) double cream
20g (¾oz) unsalted butter

For the white chocolate truffles

225g (8oz) white chocolate, broken into small pieces
100ml (4fl oz) double cream

For the truffle coatings

Freeze-dried strawberry and freeze-dried mango pieces (from the baking section)
Finely chopped pistachios

For the salted hazelnut praline

75g (3oz) of nuts
150g (5oz) caster sugar

Method

Put the dark and white chocolate in separate heat-proof bowls. Heat each batch of cream to scalding point, then pour over the chocolates. Add the butter to the dark, and a pinch of salt to the white. Leave to stand for 5 minutes, then whisk together well. Allow the two mixtures to cool, then put in the fridge.
The chocolate needs to be firm enough to handle – so work in a cool kitchen or you’ll have to keep putting it back in the fridge if it gets too soft. Roll into balls and store, as you go, in-between pieces of baking parchment in a box. Put them back in the fridge to set again.
To make the praline put some oiled foil on a baking sheet. Spread over 75g (3oz) of nuts. Put 150g (5oz) caster sugar in a saucepan and heat gently to dissolve. Don’t stir, but keep shaking the pan to make sure that the heat is evenly distributed. Turn up the heat and bubble the sugar until it’s the colour of warm amber, then carefully pour it on top of the nuts and set aside to cool. Place the praline in a food processor and whizz until fine. Leave plain, or add 2tsp sea salt, if you love the salty flavour.
Assemble all your coatings and roll your truffle balls in them, using whichever combination you fancy. It’s best to roll in the coating when just slightly soft so it sticks.

How To Cook Ham

Woman and Home — Thu, 30 Jun 2016 23:00:00 +0000

Cooking a ham is easy once you know how, in this method we show you how to cook ham using a clever foil trick to start it off in the oven and then we've added a simple honey and mustard glaze - a real classic. Once you've mastered how to cook a ham you'll be able to whip one up any time - perfect for family parties or festive celebrations.

How To Cook Ham

Ingredients

3kg (6½lb) uncooked piece of ham
cloves, to stud
3tbsp Dijon mustard
1tbsp oil
2tbsp orange juice
4tbsp light muscovado sugar

Method

Soak the ham overnight to remove excess salt. Heat the oven to 170 C, 150 C fan, 325 F, gas 3.
Place a long sheet of foil lengthways and one widthways in a large roasting tin. Place the ham in the centre, and fold the strips over it loosely so you have a tent, to allow the ham to steam as it cooks. Cook for 2 hours 10 minutes (20 minutes per 450g/1lb). Increase the oven to 200 C, 180 C fan, 400 F, gas 6.
Carefully remove the skin from the ham with a sharp knife, while it is still hot. Score the fat in a diamond pattern and stud each corner with cloves. Mix together the Dijon, oil and orange juice, and brush over the ham. Return to the oven and cook for 10 minutes, then sprinkle over the sugar and cook for a further 10, until the top of the ham is caramelised. Cover the exposed meat with foil if it looks like it's burning. Allow the ham to rest for 20 minutes before carving. It will keep in the fridge for 5 days, and leftovers freeze well.

Top Tip for making How To Cook Ham

Try different flavourings in your glaze, herbs and spices work well as do other liquids like apple juice or cider.

Choosing And Cooking Cheaper Cuts of Meat

Woman and Home — Tue, 12 Apr 2016 07:00:00 +0000

Cheaper cuts of meat are on trend and come out perfectly when cooked in the right way. So which alternative cuts are everyone talking about? The best restaurants have embraced old-fashioned cuts of meat, such as shoulder, neck and shin, which cost less than fast-cook fillets and sirloins, but still deliver glorious flavour... And it's a trend that you can easily recreate at home.

The key is in understanding that the meat is taken from areas of the animal's anatomy that work harder, hence they contain more sinew and therefore require longer cooking. But any old cheap cut of meat will not do. In woman&home's test kitchen, we did a side-by-side test of a recipe using stewing steak. We bought a standard pack of meat in chunks and meat from one of our favourite butchers. There was hardly any difference in price and we cooked the exact same recipe, same method, same cooking time. No surprise to us, but the butcher's meat version turned out darker in colour and richer in flavour.

If you no longer have a good local butcher, it's worth buying online or travelling a bit further and buying more and freezing it.

Cheaper cuts such as shin and shoulder will be fattier, so it's a good idea to cook them in advance then chilling, which makes it easier to spoon off the fat before reheating. They will always taste better if cooked the day before serving, giving the flavours time to develop. Here's your guide to cheaper cuts of meat and how to cook each one.

Beef

Silverside and topside are perfect for roasting rare such as in this Parma ham-wrapped roast beef topside, or use for pot roasts.

Beef brisket is gorgeous in a pot roast beef brisket with tomatoes.

Mince is great for homemade burgers, authentic ragu and meatballs.

Shin works well slow cooked in a casserole, such as this spiced beef casserole.

Chuck works in pies and casseroles like this beef, mushroom and thyme casserole.

Pork

Pork belly is wonderful slow cooked like this slow roasted pork belly with garlic and sage. The crackling is gorgeous!

The collar or neck end is often made into mince, but also used in casserole recipes.

Pork shoulder works best slow cooked or in a casserole like this Normandy pork casserole, which is one of our most popular recipes.

Lamb

Lamb neck is great for slow cooking and casseroling, as in this Middle Eastern spiced lamb recipe.

Lamb shanks need slow cooking, but come out beautifully tender; try this braised lamb shanks recipe. Scrag end is usually made into mince.

Lamb breast is usually boned, rolled and slow roasted, or trimmed and used for kebabs, or minced.

7 Baking Mistakes That Everyone Makes

anna.sbuttoni@ti-media.com (Anna Sbuttoni) — Fri, 08 Jan 2016 08:00:00 +0000

As we often hear on the Great British Bake Off (and from our Food Editor), baking is more of a science than an art - and one false move, and you could end up with a cake that sinks in the middle, is raw AND burnt or similar...

But there are some common baking mistakes that everyone makes without even realising, and it could be compromising your bakes. Once you know what to watch out for, your baking will step up a notch and you'll be able to bake with confidence every time. Don't believe us? Here are 7 things you could do differently to make your baking foolproof.

Inspired? Take a look at all our cake recipes.

1. Not taking ingredients out of the fridge before you start

It's important to let eggs and butter come to room temperature before you start baking a cake to get a smoother mixture that traps more air in it, for better results all round. A lot of people skip this step, and it shows! This isn't optional, it's worth remembering.

2. Using any old tin

The recipe states a specific tin size that don't have, but you plough on regardless. It will probably be ok, right? Stop right there! Use the right tin, pick a different recipe for the tin you have, or accept that you'll have to adjust the recipe or cooking time yourself, with no guarantees that it will turn out properly...

(Pssst! Our Black Forest torte recipe is gluten free and dairy free so everyone can enjoy it!).

3. Forgetting to preheat the oven

You've greased and lined your tin, made your cake mixture but just as you go to open the oven door, you realise you've forgotten to preheat the oven! It's a mistake to leave your cake mixture sitting around, so make sure turning on the oven is the first thing you do when you start baking.

4. Not creaming eggs and sugar enough

Use an electric whisk on its slowest speed to start, then pick up the speed to get a pale mixture that's light and fluffy. Don't skimp here, as it's very important to get air into the mixture. You can use a wooden spoon, but it will take longer - and make sure the butter is softened before you start (see 1).

5. Tapping the bowl with a spoon

You've finished carefully folding your mixture together and with a feeling of satisfaction, you tap the metal spoon on the side of the bowl to get the last of the mixture off it. Unfortunately, this is a surefire way to knock air out of the mixture and undo all your good work.

6. Opening the oven too early

You're doing your best impression of a Bake Off contestant and crouching by the oven to see how your cake is looking... Resist the urge to open the oven door to take a look. You will regret it when your cake sinks in the middle.

7. Overwhipping cream

One minute it's light and soft, the next it's grainy and curdled. This means you've overwhipped the cream - it can happen in a split second! Save it by adding a few tablespoons of fresh cream and whisking it in by hand.

Have you got baking tips? Share them on woman&home's Facebook page or tweet us using @womanandhome #inthetestkitchen.

9 Things You Need To Know Before You Buy Lobster

jane.curran@ti-media.com (Jane Curran) — Wed, 16 Dec 2015 08:00:00 +0000

Find out everything you need to know about buying, choosing and cooking lobster in our guide.

Warmer seas, fewer natural predators and better fishing methods have resulted in more lobsters, mostly from Canada. In some stores, they are cheap, but how do you know what to buy?

Food Director Jane Curran whizzes through her tips for how to buy lobster, including what to look for when you buy cooked lobster, what to ask your fishmonger when you buy a live lobster and how to get the flesh out of the claws.

1. A live lobster should be heavy and smell super-fresh

If you buy a live lobster, it should be heavy for its size and not contain eggs - we shouldn't encourage this kind of fishing. It should smell super-fresh - definitely not fishy - and be lively when you pick it up. The claws should be bound with an elastic band for safety.

For all our ways with lobster, take a look at our lobster recipes.

2. Never put a live lobster in fresh water

To store a live lobster, wrap it in a damp cloth and put in the bottom of the fridge. Whatever you do, don't put it into fresh water as you'll kill it.

3. Stun a live lobster by freezing it first

To cook a live lobster, put it into the freezer for about 2 hours before cooking to make them comatose. Then either plunge into boiling water or get the fishmonger to show you how to despatch them with a knife - not for the faint-hearted!

4. Don't be put off by green liquid

You may see a greenish liquid once you've cooked your lobster. This is quite safe and results from its diet. Some people love the taste of it but you can easily wash it off as it doesn't look very appetising.

5. Buy local

We would always suggest you buy lobster from our own waters - whether British and Irish or Norwegian - better for your carbon footprint and they are sweeter, too, in our opinion. Plus, we should support our own fishermen.

Psst! Looking for impressive festive starters? Take a look at our Christmas starter recipes.

6. You don't need a lobster cracker

To get the flesh out of the claws, a nutcracker or hammer comes in handy if you don't own a lobster cracker!

7. A good cooked lobster will have a tightly curled tail

If you're buying a cooked lobster, the tail should be tightly curled under the body, which means it was live when cooked. Lobster flesh deteriorates very quickly and a shrunken, flat tail may mean it was left out of salt water too long before cooking.

Some pre-cooked, cheaper lobsters may well have been over-cooked in the factory and taste woolly.

8. Check the use-by date

If you're buying cooked, chilled lobster, eat within 24 hours and pay attention to the use-by date. Like all fish, lobster deteriorates quickly.

9. You can adopt a lobster

Lobsters can't be farmed but there are hatcheries where the eggs are brought to a juvenile size where they are less vulnerable before they are released into the wild. The National Lobster Hatchery in Padstow released 53,000 juveniles back into the wild in 2014 into the waters around Cornwall and the Scilly Isles, with the help of local fishermen and divers. You can visit the hatchery and even adopt a lobster for £3 to help their efforts and research.

How To Make Chocolate Curls

Woman and Home — Fri, 18 Sep 2015 10:00:00 +0000

Learn how to make chocolate curls the easy way with our step-by-step video and instructions, using a cheese slice to get perfect curls every time

Sometimes it's the simplest of additions that can take a cake or dessert from everyday to showstopper. Have you ever wondered how to make chocolate curls to finish off your masterpiece? it's simple when you know how. While your cake is in the oven, it's easy to make a lot of chocolate curls to top it with once it's out and has cooled.

The great thing is that you can use your favourite chocolate - whether that's white chocolate, milk or dark, you can choose the flavour that best suits your dessert. Get experimenting and see what you like the look and taste of best.

Now all you need is something to decorate. Take a look at our cake recipes, or if you're hosting a dinner party, pick from our dessert recipes.

Using a pallette knife, you need to begin by spreading melted chocolate so it's even over a plastic board or metal sheet. The chocolate should spread easily so you shouldn't have any trouble doing this.

Spreading the chocolate out to this size is ideal so you can use the length of it to create long and perfectly formed curls. You need to ensure that you don't spread the chocolate too thin as this will break the curls as you try to roll them.

For the next stage, you need to put the chocolate in the fridge where it will cool and harden. Once this has happened and you're ready to make the curls, remove the chocolate from the fridge and leave it to get to room temperature. Don't try to make the curls before the chocolate is back up to room temperature as the curls will just flake.

Next, using a cheese slicer, press down and pull towards you. This is a bit of a trial and error process as the chocolate needs to be the perfect temperature to get the curls just right. It shouldn't be too warm or too cold, so it might take a few goes to get it just right - but when you do, they should look something like this...

And voila! When they're done, you can use them to decorate your puddings, dinner party desserts or cakes for a stunning finish.

How To Bake Bread: 7 Tips You Need to Read First

anna.sbuttoni@ti-media.com (Anna Sbuttoni) — Wed, 19 Aug 2015 07:00:00 +0000

Ever tried made your own bread and after what feels like hours of pummelling and waiting, felt a little disappointed by the results? Everyone loves the smell of freshly baked bread but it's frustrating if after all that build up, your loaf doesn't quite live up to it.

We've been there, but we've also made enough bread to pick up a few tips that will help make your bake foolproof.

Homemade bread is a world away from a bag of sliced bread and it's easier to make than you think. Yes, it takes time - but there is cheats you can use to stop and start so it can fit around the time you have (more on that later).

1. Choose the right ingredients

Real bread is made of only four ingredients - flour, yeast, water and salt. Choose the best flour you can afford, making sure that you go for strong bread flour. The yeast is key so look for dried active yeast, rather than fast-acting varieties. The ingredients that go into making bread are so simple, it's important that you use quality ingredients for the best results - it will still be incredibly good value.

2. Weigh and measure carefully

As we know from Bake Off, baking is a science (and a simple mistake early on can have soggy consequences later). It's at the very beginning that it's important to follow a bread recipe exactly, especially when it comes to weighing and measuring your ingredients. Invest in electronic scales to give you the most accuracy and make sure you weigh everything - even your warm water because measuring jugs just aren't that accurate. Later on, when you're kneading, is the time to use your instincts!

Take a look at our bread recipes to get those vital ingredients quantities for so many different types of bread, from this lovely ciabatta recipe to a spelt soda loaf.

3. Roll up your sleeves

Kneading the dough is essential to release gluten and bind the bread. The easiest way is to repeatedly push and pull the dough while listening to three or four songs on the radio. That's roughly how long you should knead the dough for before the first rise.

4. Be patient

It's obvious, but I'm afraid you can't rush making bread. Put your dough in a bowl, cover with a tea towel or even a clean shower cap stretched over the rim and leave it in a warm place for the first rise - put it next to a radiator or in an airing cupboard until it has roughly doubled in size and feels full of air.

CHEAT If you want to leave your dough while you go out for a few hours or even overnight, for example, just pop it in the fridge at this stage to slow the yeast down.

5. Shape it

Only flour your work surface lightly if your dough is sticking to it and shape your bread any way you like. As Paul Hollywood often tells Bake Off contestants, a wetter dough makes better bread, so resist the temptation to shower it in flour as you handle it.

6. Put your feet up

Cover your dough with oiled clingfilm for the second rise, or prove. Your dough should have expanded again and spring back when poked.

7. Ready, set... BAKE!

Slicing a cross or scoring lines in the top isn't just for decoration - it will control where the bread expands when it's in the oven and stop it bursting at weaker points elsewhere. You'll know it's done when your loaf looks golden brown and if you tap the bottom, it sounds hollow. Leave your bread to cool, then enjoy with lashings of butter. That's the best bit.

9 Secrets To Making Biscotti

anna.sbuttoni@ti-media.com (Anna Sbuttoni) — Wed, 12 Aug 2015 07:00:00 +0000

It's just two weeks into the Great British Bake Off and they're already busting out a technical challenge that no one has ever heard of (and we include ourselves in that: what ARE arlettes?!). Who's got time to make puff pastry anyway, let alone in reverse?

The real star of the show is biscotti. These twice-baked Italian almond biscuits are quietly sophisticated and a match for coffee, dessert wine or liqueur. The name biscotti just means "biscuits" in Italian, but these dry, crunchy biscuits are more of an after dinner experience. Don't even try to eat them on their own straight from the tin. Plus, they keep for a month, so they also make a fabulous edible gift that you can make ahead.

In the test kitchen, we've made them before - in several variations. There's our classic almond and chocolate biscotti recipe or we've mixed it up with chocolate and pistachio biscotti, made with a chocolate mixture. Our orange, pecan and cranberry biscotti have Christmas written all over them. But what's the best way to make biscotti? This is what we've learnt.

1. Get your logs right

Biscotti are made from baking one or two large ‘logs', then cutting them into slices to create the signature oblong biscuits, which are then baked again to dry them out, giving them that dry, crunchy texture. Mix and knead the dough so that it just comes together. Don't overdo it. Your dough will be sticky! Lightly dust the work surface and your hands with flour before you begin, as this will make it easier to handle the dough. Or you could try with oiled hands, if your dough is particularly wet and sticky.

2. Give the logs space

Don't place them too close to each other on the baking tray, or you may end up with one giant log... Put them on baking paper and make a pleat in the middle to help separate them.

3. Bake on the middle shelf

The bottom shelf = more chance of them burning.

4. Don't rush cooling

After the first bake, it's important to leave the logs to cool for at least 15 minutes so that they firm up and will be easier to slice without crumbling.

5. Use a serrated knife

Don't rush this! Cut even slices, straight down and each with a 1cm thickness so that they all bake at the same rate second time round. Take care when cutting through whole nuts as this is what will give the biscotti their distinctive look.

7. Go for crunch

In the second bake, you're looking to dry out the biscotti to give them that characteristic crunch. All ovens vary, so if your biscotti aren't dry enough after the second bake, keep going - but keep a close eye on them so they don't burn.

8. Don't be afraid to experiment

You don't have to stick to sweet flavours. Why not try fennel seeds, Parmesan and pine nut? Or cardamom and pistachio? Try different flavour combinations, but make sure you stick to the proportions in the original recipe for best results.

9. Store them in an airtight container

After two bakes, you don't want a bite to go to waste. Store biscotti in a cake tin or airtight container for up to a month (if you can resist eating them for that long).

How To Prepare Squid

Woman and Home — Mon, 03 Aug 2015 07:00:00 +0000

It's simple to prepare squid at home, but it can seem daunting if you've never done it before - especially when you could end up with squid ink on your fingers...

It's a messy job, but worth it if you come across some of the freshest squid and want to make the most of it.

Watch our step-by-step video to see exactly how it's done.

Of course, you can always ask your fishmonger to do it for you - but with this simple guide, you won't have to.

1. Cut the tentacles just above the eyes, being careful not to cut into the ink sack, then set aside.

2. Gently remove the quill, which looks like a clear plastic stick that can be pulled out carefully and discarded.

3. To remove the skin, push behind the ‘ears' of the squid, turning as you go to peel off the layer to discard. You should be left with a smooth squid tube.

4. Use your fingers to separate the innards from the inside of the squid, then carefully remove and discard. It's a little messy, but that's normal.

5. Go back to the tentacles and cut just below the eyes and discard the top.

6. Pop out the beak and discard that too.

7. Chop the tentacles to the same length as the tentacles. And you're ready to cook!

There are so many ways of cooking squid, including frying squid rings at a high heat for around 30 seconds and serving simply with lots of salt and pepper. Take this up a notch with our easy recipe for squid with chilli, lime and coriander dressing. For something more adventurous, try Mediterranean stuffed squid, which is packed with minced pork and served with tomatoes and punchy olives. Or make a Vietnamese squid and prawn salad with fresh mint, which makes an impressive dinner party starter with its fresh flavours.

8 Marinade Recipes That Will Transform Your Barbecue

Woman and Home — Sun, 19 Jul 2015 07:00:00 +0000

Marinating meat can take your barbecue to the next level in flavour and it's well worth the effort - all it takes is a little forward planning. Never underestimate the importance of a good meat marinade. To bring out the best in your meat, you need two things: time, and the right flavour combinations. The more in advance you're able to marinate your meat, the better, as the flavours can really develop. Simple marinades will help meat speak for itself, or you can step it up with more unusual flavour combinations, with Middle Eastern or Asian flavours. Either way, we've picked out 8 amazing marinades you must try...

Jerk chicken

Bring a taste of the Carribean into your home with this jerk chicken marinade. It's mainly made up of ingredients that you'll already have in the storecupboard but it tastes SO good. If you like a bit of a kick, scale up the spice!

Hot and sour marinated king prawns

This hot and sour marinade couldn't be easier and the lime really cuts through the Tabasco. You'd never believe that this marinade only requires three ingredients!

Harissa marinade

This harissa marinadebrings extra smokiness and some Middle Eastern spices to your get-together! It's so easy to make, but so impressive.

Tandoori marinated prawns

We love this tandoori marinade, especiallywith prawns. If you can coat them a couple of hours in advance and refrigerate, you'll really allow the prawns to absorb the flavour. Serve with a cooling raita for a guaranteed hit.

Korean-style marinated chicken

Who doesn't love sticky chicken?! This recipe for a Korean-style marinadeworks well on tender chicken thighs and becomes lovely and sticky as you cook the meat. Make sure you've got plenty of napkins handy...

Chilli and cumin marinated lamb

Bring out the best in your lamb with this chilli and cumin marinade - it's got a bit of a kick to it but it's really well balanced, so it's not overpowering. You can make this marinade up to a week in advance and simply leave it in the fridge until you're ready to use it!

Treacle marinated salmon

The combination of whisky and black treacle in this marinade is a wonderful match and it adds not only a wonderful flavour to the fish, but also a great colour too.

Asian marinated guinea fowl

If you fancy doing something a little different at your barbecue, why not give this Asian marinade a go on guinea fowl. The lemongrass, chilli, garlic and fish sauce bring a really delightful taste of Asia to a barbecue.

Planning a barbecue? Get inspired by more barbecue recipes.

How To Prepare A Pineapple

anna.sbuttoni@ti-media.com (Anna Sbuttoni) — Wed, 03 Jun 2015 15:49:00 +0000

Learn how to prepare a pineapple the easy way with our short video that shows how to get the most fruit, with minimum waste and no woody bits.

It's so much better value to buy a whole pineapple than it is to pick up prepared pineapple chunks, plus it means the fruit hasn't been treated to keep it for longer and it means you get the most nutrients.

Pineapples are available all year round but they won't continue to ripen once they have been picked, so take a look when you are choosing one. A ripe pineapple should feel heavy and smell strongly of pineapple. If you pick out a leaf, it should come away easily. Store it at room temperature and it will keep for at least three days.

Pineapple benefits include that it's a great source of vitamin C and can help digestion because it contains bromelain, which also tenderises meat - that's why it works so well in marinades or cooked with onions, with lovely caramelised results.

To prepare a pineapple, you'll need a sharp knife and a chopping board. Trim off both ends, then stand it up and use your knife - which should be very sharp - to remove the tough skin from top to bottom, working your way round the fruit. Make sure you cut enough away to remove any woody bits, which you will be able to spot by their distinctive brown marks, dotted all over the pineapple.

Turn the pineapple on its side and slice it about 1-2cm thick if you're going to eat it with a knife and fork.

If you'd prefer to get wedges, such as for a fruit salad, slice through the middle instead and then in half again lengthways to remove the woody core. Then slice the remaining pieces into wedges.

Want to try? See what you can make with our pineapple recipes.

How To Make Sweet Chilli Chutney

Woman and Home — Thu, 29 Nov 2012 16:07:00 +0000

Capture the essence of Christmas in a jar with homemade chilli chutney - a great gift for friends. Eat with a hunk of mature Cheddar and cold meats for a tasty ploughman's, or use to make our sausage rolls with a twist.

Makes: 1.5kg(approximately 3lb)

Cooking Time: 1 hour

2tbsp olive oil

3 large sweet onions,peeled and diced

1kg ripe baby plum tomatoes, halved

500g Bramley apples peeled, cored and roughly chopped

2tsp sweet smoked paprika

3 red chillies, finely chopped (leave the seeds in for extra heat)

200g light muscovado sugar

350ml red wine vinegar

2tbsp tomato purée

1)Heat the oil in a large, heavy-based pan or preserving pan. Add the onions and cook gently over a medium heat with 1⁄2tsp flaked salt for about 10 mins, until golden.

2)Add the baby plum tomatoes, chopped apples, paprika and chilli, and cook for about 5 mins, until the tomatoes have begun to break down.

3)Stir in sugar, vinegar and tomato purÈe. Bring to the boil and simmer for 25-30 mins until thick, stirring occasionally to prevent catching. Spoon into hot, sterilised jars. Cool, before securing with lids.

How To Make Scones

Woman and Home — Tue, 23 Oct 2012 15:41:00 +0000

There's nothing better than home-made scones, fresh from the oven. And the good news is that they couldn't be simpler to make either. Whip up a batch of these in time to go with your next cuppa.

Ingredients

250g (9oz) self-raising flour
1/2 tsp baking powder
50g (2oz) butter, chilled
25g (1oz) caster sugar
150ml (1/4pt) milk

Method

Heat the oven to 220 C (200 C fan, 425 F,gas 7). Sift the flour and baking powder into a large mixing bowl and add the butter, cut into cubes. Rub the butter into the flour until the mixture resembles breadcrumbs.
Stir the sugar into the crumb mixture and add the milk all in one go. Mix with a knife until the mixture comes together into a soft dough. Turn out onto a floured board and gather the dough gently into a ball - do not be tempted to kneed the dough or the scones will be tough.
Roll out the dough very lightly to a thickness of about 3cm (1 1/4in). Using a fluted pastry cutter, stamp out 6 to 8 scones, then gather up the dough and cut out another 2 to 3 scones. Place on a baking tray and cook for 12 to 15 minutes, until risen and golden brown. Serve with the cream and jam. If you want to make fruit scones, add 50g (2oz)sultanas or dried cherries to the dough just before adding the milk. To make savoury scones, omit the sugar and add a pinch of salt. For cheese scones (lovely with soup) add 1/2 tsp English mustard powder and 50g (2oz) grated mature Cheddar.

How To Make Chocolate Cake

Woman and Home — Tue, 23 Oct 2012 13:39:00 +0000

So easy yet so impressive, you'll want to make this classic chocolate fudge cake every time there's something to celebrate! This recipe really is fool-proof and gives plently of scope for decoration - once you've made one chocolate cake, you'll want to make another...

Preparation time: 3 minutes

Cooking time: 1 hour

Serves 10

For the cake

100g (4oz) butter

100g (4oz) plain chocolate

250ml (9fl oz) milk

1tbsp red wine vinegar

15g (1/2oz) coca powder, sifted

300g (10oz) self-raising flour

1tbsp bicarbonate of soda, sifted

225 (8oz) golden caster sugar

2 free-range eggs

For the icing

100g(4oz) butter

225g (8oz) plain chocolate

142ml carton double cream

To decorate

1tbsp cocoa

50g (2oz) marzipan

Icing sugar, for rolling

8 chocolate-coated coffee beans

1. Heat the oven to 180 C (160 C fan, 350 F, gas 4). To make the cake, melt the butter and chocolate over a pan of simmering water. Place all the remaining cake ingredients in a bowl and whisk until smooth, then whisk in the butter and chocolate mixture. Spread into the prepared cake tin.

2. Bake the cake for 1 hour until firm. Turn out, cool and split in half horizontally. Meanwhile, make the icing. Melt the butter until smooth, then beat in the cream. Cool slightly. Sandwich the cake with a quarter of the icing - it should be a thick consistency for the filling.

3. Spread the remaining icing over the top and sides of the cake. If the icing is too firm, warm it a little until it is a spreading consistency. If you prefer, you can make it even softer still and pour it over the cake for a glossy icing finish. If the cake has risen in the centre, you can trim off the top a little or ice the cake upside down.

4. To decorate, mix the cocoa powder into the marzipan until smooth. Roll out on a work surface dusted with icing sugar and cut 8 florwer shapes. Arrange on top of the cake and finish with a chocolate-coated coffee bean in the centre of each flower.

Per serving: 663 calories, 37 fat (22g saturated), 72g carbohydrate

Harissa Marinade

jane.curran@ti-media.com (Jane Curran) — Thu, 02 Jul 2009 14:30:00 +0000

Ingredients

2tbsp olive oil
2tbsp harissa paste
2tbsp tomato purée
4 free-range chicken supremes, skin on

Method

Combine all the marinade ingredients in a non-metallic bowl and coat the chicken well. Marinate for at least 1 hour, or up to overnight.
When ready to cook, remove the supremes from the marinade, and shake off any excess. Season and cook, skin side down, on the hottest part of the barbecue for 10 minutes, removing to a slightly cooler part for another 15 minutes, and turning once. Baste with the marinade during cooking. When the chicken is completely cooked through, serve immediately.