Home Cooking Skills

The first thing to do when you get meat home is to unwrap it before you store it in the fridge. If you have space, you ideally want to place the unwrapped meat on a plate away from cooked items and on the bottom shelf. This allows air to circulate, preventing any bacteria from forming and prolonging shelf life. Never wrap meat in plastic (e.g. cling film), only ever use greaseproof paper if you have to wrap it.

It’s fantastic rubbed onto chicken or fish, or served at the table to add an extra kick to your dinner. Ras el hanout, a blend of spices including cinnamon and rose petals, gives so much depth to tagines. A zesty mix of sumac, thyme or oregano and sesame seeds, za’atar is another great one to have at home. It’s a wonderful rub, or mixed with oil, it’s a great dip for fresh … Read More

The New York Times Cooking

Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year. These have become a firm favourite for Easter and are so easy to make with young children. Get them to decorate the chocolate nests with mini Easter eggs, fluffy chickens or edible sugar bunnies. Recipe courtesy of AGA Specialist Dawn Roads and adapted from a recipe by Jo Seagar of New Zealand.

‘Mulled’ means heated with spices, which is just the thing for the cold days of winter! The rich, robust flavours of venison pair wonderfully with the zesty orange. Add a twist to your casserole repertoire, with the unlikely but winning combination of beef and orange. This Spicy Szechuan Stir-Fry is quick to make and full of flavour. There are few things that conjure up childhood as effectively. The mash is the perfect foil to the richness of the sausage and gravy.

Nutty

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