Learn
Who wouldn’t love to feel more confident in the kitchen? Learn step-by-step cooking skills from our how-to videos (including how to make the perfect vegan curry and how use up leftover chicken in an indulgent pasta bake...), find answers in our Cook’s dictionary which takes you through an A to Z of ingredients and techniques. And find yourself, or a friend, a great cookery school to try.
Dan Lepard’s top baking tips
Get the perfect texture to your cake and learn how you can make bread ahead of time with Dan Lepard's top baking tips and trade secrets.
Agar
Agar is often used as a vegetarian alternative to gelatin. It’s most commonly available as flakes or a powder, which forms a firm, clear, mostly flavourless jelly when mixed with water.
Dauphinoise potatoes
Potato dauphinoise was created in the Dauphiné region of France and consists of thinly-sliced potatoes, mixed with milk, cream or creme fraiche, and cheese, garlic and seasoning. It's also known as gratin dauphinois.
Gelatin
Gelatin is the gelling agent used to make gummy sweets, marshmallows, trifles and, of course, jellies. It's also used as a thickener in ice cream, margarine and cottage cheese.
Halloumi
A firm and rubbery Greek cheese that’s made from a mixture of cow's and sheep's milk. Halloumi is very salty in flavour and holds its shape well when cooked.
Mandoline
A mandoline is a piece of equipment used to slice fruit and vegetables very thinly, with ruthless efficiency and consistency.
Quince
Quince belongs to the same family as apples and pears and looks like a cross between the two. In season between October and December.
Salsify
Salsify is an unusual root vegetable that is pale, thin and looks a lot like a parsnip. Try it roasted, boiled or added to soup and stews.
Radicchio
Radicchio is a type of chicory, looks a little like a small cabbage and has beautiful white and crimson streaks on its leaves.
Swiss chard
Swiss chard is a green leafy vegetable belonging to the beetroot family, with a crunchy stem that can be red, white or yellow in colour.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
