Watching the Pot
Features about great food, step-by-step cooking guides and musings about home cooked meals.
- 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). - A baker’s dozen: cooking at scale
There are many places to find a purpose; here’s how I discovered mine at the bottom of a gastronorm. - Open tahini: what’s hidden in the kitchen cupboard?
All I wanted was some dan dan noodles, now I’m wondering what else is concealed in plain sight. - 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
- If the oyster is your world…
- A baker’s dozen: cooking at scale
- Open tahini: what’s hidden in the kitchen cupboard?
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.