- What is dashi and how do you make it?
by Max Adams
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…
by Edward Seymour
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
by Max Adams
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
by Sophie Hume
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?
by Max Adams
All I wanted was some dan dan noodles, now I’m wondering what else is concealed in plain sight.
- How to make chapatis
by Max Adams
An easy-to-follow guide showing how to turn just two ingredients into one of the world’s best flatbreads.
- Eating in a heatwave: pea and leek tart
by Max Adams
The perfect lunch for when it’s too hot to cook, and you’re sick of salad.
- How to make granola
by Max Adams
There is no wrong way to make granola. As long as you have a few key ingredients and know four basic steps, all you need is a spare half hour.
- Cooking and conversation: hand-making dumplings
by Max Adams
A celebration of imperfectly-formed dumplings, the joy of communal cooking and taking the long way.
- Culinary choreography: finding space in a restaurant kitchen
by Sophie Hume
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
by Rohin Alexander
Amazing fried rice has only 2 essential components: the rice, and the fry. It’s as simple as that… until it isn’t.
- Life is like soup and I am a fork: a conversation with Annie Lee
by Max Adams
A powerful case for playing with your food, taking joy in the small things and eating in unusual environments.
- Tweaking an Ottolenghi classic
by Max Adams
How forgetting to buy basil forced me to experiment, and changed my attitude to recipes forever.
- Meal prep, or how I learned to stop worrying and love banchan
by Rohin Alexander
The case for variety over volume: how the Korean approach to meals can save you from the drudgery of batch cooking.
- How to make sourdough bread
by Max Adams
Step-by-step instructions for baking your own sourdough loaves, with a handful of tips and tricks.
- What is a sourdough starter, and how do you make one?
by Max Adams
A beginner’s guide to making your own sourdough starter: the essential building block of sourdough bread.
- How a bit of obsession can help your morning brew
by Rohin Alexander
Some advice from a professional barista how a little bit of effort and and awful lot of love can transform your whole day.
- Hunting for umesu: an unexpected lesson about food colouring
by Max Adams
A story about pickled ginger, food colouring and whether imitation is a form of culinary flattery or trickery.
- How to make water kefir
by Max Adams
A 10-step guide to making water kefir, explaining what it is and why each step of the process is necessary. Written from personal experience.
- Takikomi gohan, miso soup and pickles
by Max Adams
A rice bowl, a few pre-prepared pickles and a delicious weeknight dinner.
An introduction to making dashi, a central component of Japanese cooking and one of the tastiest stocks in the world.
A brief history of the oyster, from the Romans to the Rockerfellers – along with a few recipes to try at home.
Less spicy than it looks: the subtly complex flavours of a Sichuanese meal (and the best aubergines I’ve ever eaten).
There are many places to find a purpose; here’s how I discovered mine at the bottom of a gastronorm.
All I wanted was some dan dan noodles, now I’m wondering what else is concealed in plain sight.
An easy-to-follow guide showing how to turn just two ingredients into one of the world’s best flatbreads.
The perfect lunch for when it’s too hot to cook, and you’re sick of salad.
There is no wrong way to make granola. As long as you have a few key ingredients and know four basic steps, all you need is a spare half hour.
A celebration of imperfectly-formed dumplings, the joy of communal cooking and taking the long way.
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.
Amazing fried rice has only 2 essential components: the rice, and the fry. It’s as simple as that… until it isn’t.
A powerful case for playing with your food, taking joy in the small things and eating in unusual environments.
How forgetting to buy basil forced me to experiment, and changed my attitude to recipes forever.
The case for variety over volume: how the Korean approach to meals can save you from the drudgery of batch cooking.
Step-by-step instructions for baking your own sourdough loaves, with a handful of tips and tricks.
A beginner’s guide to making your own sourdough starter: the essential building block of sourdough bread.
Some advice from a professional barista how a little bit of effort and and awful lot of love can transform your whole day.
A story about pickled ginger, food colouring and whether imitation is a form of culinary flattery or trickery.
A 10-step guide to making water kefir, explaining what it is and why each step of the process is necessary. Written from personal experience.
A rice bowl, a few pre-prepared pickles and a delicious weeknight dinner.