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.
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Steak 101: Different cuts & when to cook what
A steak is a steak, is a steak … said no one ever. From rich hanger steak to fatty rib-eye and juicy sirloin, to premium fillet on the bone, each cut has a distinct flavour and varying tenderness.
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Cookbooks on our radar this month
This month we explore modern English cuisine, authentic Thai recipes, a traditional Japanese approach to food and cooking outdoors.
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Make the perfect French omelette
This week Clement Pedro goes back to basics with one of our favourite breakfasts, the perfect French omelette.
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Ultimate slow-cooked potatoes and carrots for your Easter roast
After all that pickled fish and those hot cross buns, Easter Sunday arrives and we get to feast on all things meaty. Clement Pedro shares a recipe for the ultimate slow-cooked potatoes and carrots to accompany your Easter roast.
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Melting moments: great baking cheeses
Hard cheese has its place in salads and pizzas and sandwiches, but when it comes to pure indulgence nothing beats a warm, melted cheese baked to golden perfection. Woolies has an exciting range for just such a craving.
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New Books
A selection of some of the latest titles to cross our desk, including a sweet tooth's ultimate companion and Rachel Khoo's "personal culinary diary".
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Hannah bowls us over with super soup suggestions
Soup is one of contributing food editor Hannah Lewry’s favourite things to eat. Rain or shine, winter or summer, she’s always up for a good old bowl of heart warming soup.
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Stilton, blue
Blue Stilton cheese has over 300 years of tradition flowing through its blue veins. The making of Stilton cheese is protected, which means the “king of cheeses” can only be made in Nottinghamshire, Leicestershire or Derbyshire, …
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Shropshire Blue
This cheese is based on the recipe for Stilton but with annatto to give it its attractive orange colour. Invented in Scotland, Shropshire Blue is milder than Stilton, but equally creamy in texture and its streaks of blue stand out again…