We used to throw away cooked pasta if we cooked too much. Now we turn it into another dish foregoing the belief that only freshly cooked pasta makes a good meal. Cooked pasta which is left to cool, popped in the fridge and eaten the next day is a good source of resistant starch which helps to make your gut healthy. You can also play a delicious part in reducing food waste!
Fregola or fregula is a Sardinian pasta grain made from wheat and is similar to middle-eastern couscous. It is cooked by boiling it in water in exactly the same way as any other pasta and takes about the same time to cook – 10-12 minutes – even though it is made of tiny grains.
Kerry chef and IT Tralee Culinary Lecturer TJ O’Connor explains how the top chefs make sure that fish doesn’t stick to the pan. You can do it easily at home.
Jenny Jones shows how to make easy crusty rolls with no kneading and almost no work.
Three Michelin-starred chef Pedro Subijana, creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt.
A no-knead, no overnight wait bread which you can make with white flour or wheatflour. This easier, faster recipe from Jenny Jones makes an amazing bakery-style loaf with a golden crispy crust. Anyone can make this foolproof bread, even if have never baked bread before.
Three-star Michelin chef Pierre Koffmann talks about his passion for cooking, his love of food and where he likes to…
Three- Michelin starred chef Pierre Koffmann shows how to make the perfect french omelette on video.
If you find yourself in Barcelona, Spain, pay a visit to a Disfrutar, a Michelin-star restaurant opened by a three chefs who consider themselves close enough to be brothers.
Marcus Wareing, Michelin star chef from Marcus at the Berkeley, creates a dish of Cumbrian rose veal rib with mustard mash and a classical cauliflower cheese sauce.