When you cook a turkey, it will always be dry in parts and juicy in others, so don’t get hung up on it – a turkey with a dry breast is down to a flaw in poultry engineering, not a failure of cooking. + VIDEO: Watch Jamie Oliver show how to carve a turkey on his Food Tube channel.
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Add a twist to your standard mashed potato recipe by adding other ingredients to bump up the flavour.
Blenders make light work of chopping and whizzing but they can be lethal if you are not careful. Read our tips to make your blender work safely in your kitchen.
Okra is like marmite – people love it or hate it but it is certainly worth giving it a chance. Sometimes people dislike okra because it has not been cooked correctly – this recipe we steam it for just 15 minutes so that it does not become ‘sticky’.
It’s so simple to make cottage cheese from scratch that you’ll wonder why you haven’t made it before now – all you need is full fat milk and lemon juice, both items that you can find easily.
We ate brunch at the Two Pups café in Francis Street in Dublin and had what they called ‘black garlic’ with a poached egg salad. We asked them how to make it so this is an approximation of the chef’s recipe (to whom we owe a debt of thanks). Squeeze the bulbs and eat it on bread, add it to salad dressings and use to garnish and roast meat or vegetable and to accompany poached eggs on toasted sourdough bread with rocket leaves.
Artichokes can be fiddly to prepare: here are two curated videos that show how to prepare larger globe artichokes so they are ready to boil or steam until tender and another video that demonstrates the easy way to prepare the more tender baby artichokes.
Puréed beetroot looks very fancy when you smear it on a plate and yet it’s so easy to make. Flavour it to suit your own taste or to complement the other ingredients you are serving it with – see our recipe variations below.
Baking a cake on top of a pool of caramel is a sure-fire way to create a moist cake.