Baps (Scottish Morning Rolls) Like this recipe? You’ll love my online British cooking class! I have a wonderful memory of being at my Auntie Mary’s house in Glasgow and scurrying down the road early one morning to buy beautifully soft floury baps from the local baker for our breakfast (the scurry was necessary as it […]
Light Asian Chicken Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Stocks came about to use leftover bits and pieces to add flavour to other dishes, and so the ingredients vary from cuisine to cuisine and even cook to cook. Chicken stock (nahm gai in Thai) is as […]
Sauce Gribiche Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love this deliciously easy variation on tartare sauce, made using cooked egg yolk instead of the usual raw egg. Parsley is traditional but you can add other herbs – I take inspiration from Matt Moran who uses chervil […]
Saffron Pilaf Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes There are many different styles of pilaf (or pilau) across India and the Middle East. What they have in common is cooking long grain rice by absorption – sometimes in water, sometimes in stock – and usually with some […]
Primo Sale Cheese (Ricotta-Style) Like this recipe? You’ll love my online Italian cooking class inspired by Giovanni Pilu! Primo sale is a fresh Italian cheese, sometimes aged for a few weeks, sometimes resembling ricotta or cottage cheese. Traditionally it’s made from sheep milk though some versions today use cow milk or a mixture of cow, […]
Thai Chilli Jam(Nahm Prik Pao) Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! Chef David Thompson taught me to make this Thai chilli jam (nahm prik pao), which is a great addition to any stir-fry. He also taught me that it’s much easier to snip dried chillies open with […]
Rouille (Spicy Mayonnaise) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! The more I research rouille the more confused I become. Even the most respected experts seem to disagree on what should go into this classic Provençal sauce that’s traditionally served with bouillabaisse. The only thing I can […]
Pistou (Provençal Pesto) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Pistou is the Provençal cousin of Liguria’s pesto, though it doesn’t contain any cheese or nuts and – unlike a classic pesto alla Genovese – the garlic in pistou packs a real punch. On its own as […]
Pesto alla Genovese Join one of my food & wine tours to Italy to discover more Italian regional specialties! Although pesto means ‘to pound’, the classic Ligurian pesto alla Genovese, from the port city of Genoa, is traditionally made by crushing – rather than pounding – the ingredients in a marble mortar using a wooden […]
How To Make Paratha (Kerala Parotta) Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! India has so many delicious flatbreads, including roti, naan, puris and dosas. But Kerala parotta (called paratha in other parts of the country) is my favourite one to make. Making parotta is so easy once […]
