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PRESSURE COOKERS EXPLAINED

Why choose a pressure cooker? Far removed from the hissing pressure cookers of old, modern-day versions are safe and simple to use with straightforward locking systems and not a rattling lid in sight. Quick, efficient…
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Campfire Cooking

Isn’t it funny how you always seem so much hungrier when spending time in the great outdoors? There’s something about fresh air that works up an appetite, and the merest whiff of smouldering charcoal gets…
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At Home

STOP MOTHS IN THEIR TRACKS

When we think of moths we generally think of the ones that we see at night when a light’s been left on, but it’s actually the species of moths that we don’t typically see that…
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How to temper chocolate – our expert guide.

Award-winning British Chocolatier Paul A. Young teaches us how to easily temper chocolate to achieve a shiny professional finish in a step-by-step guide. The definition of tempering is to introduce hardening crystals into melted chocolate…
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How to make ganache

A perfect silky smooth emulsion of chocolate and a liquid is known as ganache. Follow Paul A Young’s easy recipe for stunning results you will want to make again and again.  Classic Dark Chocolate Ganache …
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Make your own Easter Eggs

There’s no better way to show you care than by giving a homemade treat this Easter – it shows you’ve really put some thought in and your creations will be gratefully received.  It’s also a great way…
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Make perfect pastry

Although it’s widely believed that pastry is one of the more challenging culinary techniques to master, our guide is here to show you there’s no mystery when it comes to making mouth-watering pies, pasties and…
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Mary Berry’s Mothering Sunday

Author, television presenter, celebrity chef and general baker extraordinaire, Mary Berry knows a thing or two about baking – her lemon meringue pie is legendary, her traybakes are terrific and as for her Victoria sponge,…
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