How to truss a chicken

Why faff around trussing a chicken, we hear you ask. For more reasons than you think.

How to melt chocolate correctly

Can’t get melting chocolate right? We’re here to help.

Bake blind

Baking blind refers to baking the pastry case of a pie or tart before adding the filling. Here’s how

Pan-fry fish perfectly

Don’t flap about how long to cook the perfect fillet of fish, we’ve taken all the worry out of the equation

Devein a prawn

The dark “vein” you see along the tops of uncleaned prawns isn’t a vein at all, it’s the intestinal tract. It won’t kill you but can be unpleasant to eat. Here’s how to get rid of it.

Make Cheat’s hollandaise

Owner of The Leopard, Andrea Burgener, reveals the secret to her cheat’s Hollandaise.

Foolproof custard

Jason Lilley, owner of Jason’s Bakery and the man to thank for South Africa’s doughssant – and many other legendary creations – teaches us how to make the creamiest custard ever.

Make the creamiest scrambled eggs

Karen Dudley, owner of The Kitchen and and The Dining Room in Woodstock, shares her secrets to the creamiest scrambled eggs.

Prepare artichokes

Love the grassy, slightly nutty flavour of artichokes but don’t know how to prep them? Learn how to steam and eat whole artichokes with Abigail Donnelly’s step-by-step instructions.

Make risotto

Patience is the secret ingredient that sets a great risotto apart from a stodgy rice porridge, says Liam Tomlin. Here, the renowned chef shows how it’s done in four easy steps.

Make basic crêpes

A pale yellow surface dimpled with gold, french-lace frilly edges and a texture so delicate you can barely pick it up. Abigail Donnelly reveals the secret to making perfect crêpes.

Make puff pastry

It’s not as complicated as you think! Clem Pedro demonstrates the intricacies of making puff pastry.