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Poaching chicken, maximizing flavor
What are your best tips for maximizng flavor and tenderness when poaching chicken? Read on
Problems with frying
Whenever I attempt a recipe that involves frying, e.g. goujons covered in breadcrumbs or meatballs, the mixture does not hold together.… Read on
Do you need to cook cous cous?
Hi I was wondering do you actually need to cook cous cous, and if so for how long? Or is it ok to just soak it in boiling stock or… Read on
How to Make Custard
Every time I make custard it is never smooth, it is always lumpy; how do you make a simple custard that you can use with a desert?… Read on
Making polenta more palatable
I've recently started experimenting with polenta, but often finds it's a bit tasteless and ends up as a solid lump after a few minutes… Read on
fruit sinking to the bottom of the cake
Hi! How can I avoid fruit falling to the bottom of the cake during baking time? Thanks! Julie Read on
Cooking Pasta
Help! I always seem to overcook dried pasta, but the cooking times listed on the box always result in pasta that is way too hard and… Read on
Sea Salt to Table Salt
Hi, I would like to use sea salt in my cooking, but must admit I usually have table salt in the house. My question is when a recipe… Read on
Passion Fruit Replacements for Pavlova
I love making the Prodigious Pavlova from "Nigella Christmas". However, passion fruit is hard to come by in my neck of the woods.… Read on