- Making miso soup: a simple guide
by Max Adams
How to make miso soup from scratch in 5 easy steps – with no need for any supermarket sachets or pre-bought stock.
- 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.