• Meringues and vinegar

    I want to make pavlova but I can’t seem to figure out if I should or shouldn’t use vinegar? Some recipes call for it, others don’t. I like a slightly chewy meringue… help pls!

  • Cooking fish

    I always seem to overcook fish, which leaves it mushy. How do you know when a piece of fish is cooked – but still juicy, and a little bit raw inside?

  • Better butternut?

    I’m lacking butternut inspiration. I usually just roast it with some olive oil (and sometimes make soup). Any suggestions how to spice it up? My tastebuds need some excitement…

  • Poached Eggs

    Some people say I must make a whirlpool in the saucepan, others say add more vinegar. Any tried-and-tested tips on poaching the perfect egg?