We love this baking tip video, from how to make an easy marshmallow topping for cupcakes to softening brown sugar to how to make a cupcake in a jar!
A middle-eastern favourite. Eat it for breakfast or a light lunch. Offer lots of flatbreads or pita bread to mop up the yolk and the sauce.
This is a great way of getting children to eat a vegetable: if you serve the courgette or zucchini ‘boats’ at room temperature they can even eat them with their hands. The traditional recipe below uses pork and beef but you can use one or the other. If you can find the round courgettes use those, they look very pretty on the plate or use half courgettes and peppers.
Garlic that is ‘old’ – that’s the garlic you find in supermarkets where garlic is sold as a year-round crop – often has a green germ or sprout in the middle. Some people find it bitter and claim it affects their digestion. So should you remove it or leave it in?
An adaption of the Greek tzatziki which is usually made with cucumber and yogurt. When you make it with beetroot it turns a stunning carmine colour so it makes anything you eat it with look good. We sometimes skip the mint and use a teaspoon of toasted cumin seeds instead, and sprinkle some extra cumin seeds on top. You could do the same with toasted coriander seeds or use fresh coriander instead of mint.
How to make shortcrust pastry by hand, rolling the pastry, lining a tin or ring and blind-baking the pastry case.
Learn how to make mayonnaise in four different ways with this easy guide from Leith’s Cookery School.
Learn how to prepare six different dressings including a classic vinaigrette with our easy guide with this video from Leiths Cookery School.
Learn how to pluck and roast a pheasant and make a red wine and juniper sauce to go with it in this video from the world-famous Leiths School of Food and Wine in the UK. Plus our recipe for Braised Pheasant with Garlic and Wine.
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.