More from life

A pot roast is probably the antithesis of glamorous cooking. But that’s also sort of the point. For as long as we’ve been cooking meat, we’ve looked for ways to make the tougher cuts more tender and succulent. It’s the kind of cooking that every culture around the world has developed individually, a way of

The Chelsea bun was first baked in the Bun House in Chelsea in the 18th century. It was a bakery which found particular favour with the Hanoverian royal family, as its pastries were reminiscent of those from whence they came. But these buns were for everyman: they were customarily bought by the poor on Good

When it comes to traditional food, there is always regional pride to contend with. Many recipes are intrinsically connected to the area from which they have sprung: Pontefract cakes, Chelsea buns, Lancashire hotpot, Welsh rarebit. They represent heritage and tradition – edible history. You must tread carefully to avoid offending regional heritage, or just making

There are times in the year that call for snacks. Rather than embracing the various diets and other forms of self-flagellation that sweep over us at the start of the year, we need every joy we can get during endless January, with its dark, short days and cold nights. Right now, we are in such

Cooking in January is a very different beast to cooking in December. I don’t just mean the flavours (the dried fruit and spice, and dark, boozy, rich flavours of the festive period are relegated to the backs of pantries and drinks cabinet) or even the sentiment, whereby many will look to lighter,simpler dishes to counteract

The flavours of Christmas have changed a bit lately, haven’t they? If you wander around supermarkets right now, you’ll find peach bellini panettone, tiramisu mince pies, turkey gravy-flavoured crisps and Black Forest stollen. Even the classic Terry’s Chocolate Orange comes in a mint version this year. You could argue that Walkers crisps are standing up

When you’re planning Christmas, the big event is the easy bit. No, hear me out. It’s obviously a production – a feast! – more of an exercise in logistics than it is complicated cooking, making sure all the many elements come together at the correct moment. I’m not trying to underplay the amount of effort

For almost a decade, doughnuts ruled my life. When I first began baking professionally, I fell into doughnut-making. It was entirely my own fault: after graduating from culinary school, I decided the best thing I could do to improve my pastry skills was to bake regularly. So I knocked together a product and price list

I used to be a terrible grump who would rant and rage against the 1,001 irritations of modern British life. And then one day I decided life was too short to be permanently enraged by everything and everyone.  ‘These kind people simply want to share their music with me! How thoughtful!’ For grumpy me, the

Let me be clear: this week’s recipe is not a speedy little number. You can’t knock up a French onion soup for a quick supper. It’s not a 15-minute meal, or a roasting tray phenomenon that won’t require your input during its cooking. Just softening onions, despite what a lot of recipes tell you, takes

It’s week eight of the installation of a cheap Ikea kitchen in my flat, and an Albanian builder is slumped in an armchair in my sitting room. He’s shielding his face with his hand, Princess Diana-style, to hide the fact that he’s weeping. My kitchen sink drama began when I rang a firm of local

The cohorts of Hamas have invaded my neighbourhood. I was walking my dog, Maxi, in the afterglow of a shower that had lit the pavements with a pearlescence you normally see only in the piazzas of Syracuse, when I paused to look at the posters of kidnapped Israelis that someone had hung opposite Gail’s. I

My guts went on strike last July. I was staying in a hotel and I spent several days sprawled on the bed, vomiting occasionally, eating and drinking nothing and barely able even to wet my lips with water. Meanwhile, a bottle of Prosecco offered by the management stood untouched next to the widescreen TV. I

A few weeks ago I was at the super-market juggling a toddler, several heavy bags and, it transpired, no pound coin to insert into a trolley. A kind employee came to my rescue: on her key ring was one of those little keys you use to open tins of corned beef, which she deftly inserted

There is, as the saying goes, more than one way to skin a cat. The same could be said – although rather more appealingly – about the number of ways to make a French apple tart. French apple tarts are ubiquitous in their home country but, despite the umbrella name, no two recipes are the

In the middle of an unpredictable Indian summer, here is a recipe from sultry southern Italy which is suitable for the changing seasons. While aubergine parmigiana (or parmigiana di melanzane) was born of hot Italian summers, it is also perfect for autumn, as the days shorten and darken. There is inherent comfort in the hot,

Is there a more glamorous piece of pâtisserie than the tarte tropézienne? Born in the inherently chic Saint-Tropez, named by Brigitte Bardot on the set of a film before becoming such a cult favourite that it  graces virtually every bakery on the French Riviera, the tarte tropézienne has star quality. But for some reason, it’s