How to make the perfect blueberry pie – recipe | Felicity Cloake
One of the great revelations of my recent trip to the US was the quality and variety of sweet pies – from California to...
Crab and corn risotto and fig tarte tatin: the Unruly Pig’s late summer gastropub treats
Given the choice, I always choose crab over lobster, and I think most professional cooks would do the same. Fresh crab offers the best...
Cocktail of the week: Swift’s campino – recipe | The good mixer
With a generous pour of blanco tequila, this staff favourite draws inspiration from Campinos, those strawberry and yoghurt sweets that are now discontinued in...
‘You don’t need animals to make real meat’: the man who grows chicken in a lab
I’m looking at the future. I have to squint: it’s a slight opaqueness on the surface of a conical flask of clear liquid, being...
Have pastry-making methods changed? | Kitchen aide
The short answer is no. How you make pastry now is most likely similar to, if not exactly the same as how it was...
From kimchi to kombucha, it’s easy to ferment at home. Here’s all the kit you need
The theory is simple: fruit and vegetables (and grains and milk, but fermenting those is more complex) contain natural bacteria which, when deprived of...