Watching the Pot
Features about great food, step-by-step cooking guides and musings about home cooked meals.
- A thousand little pets: making fermented drinks
What I’ve learned from brewing fizzy drinks at home, finding joy in nurturing colonies of bacteria (and why you should try it). - What is dashi and how do you make it?
An introduction to making dashi, a central component of Japanese cooking and one of the tastiest stocks in the world. - If the oyster is your world…
A brief history of the oyster, from the Romans to the Rockerfellers – along with a few recipes to try at home. - Fish-fragrant aubergines & dry-fried chicken
Less spicy than it looks: the subtly complex flavours of a Sichuanese meal (and the best aubergines I’ve ever eaten). - Culinary choreography: finding space in a restaurant kitchen
A look beyond the window into the cramped and machine-like world of a professional kitchen, and what it’s like to work in one. - Your guide to the perfect fried rice
Amazing fried rice has only 2 essential components: the rice, and the fry. It’s as simple as that… until it isn’t.
This is a space for people who love preparing and thinking about great food. Find out more >
Features & Interviews
- A thousand little pets: making fermented drinks
- If the oyster is your world…
- A baker’s dozen: cooking at scale
Guides
Meals
- Fish-fragrant aubergines & dry-fried chicken
- Eating in a heatwave: pea and leek tart
- Cooking and conversation: hand-making dumplings
If you’d like to join our team of writers, or have any questions, then please get in touch.