Saints, scallops and scotch: a trip to Islay
OFM editor Allan Jenkins joins film-maker Howard Sooley on a fishing boat pilgrimage to the Lagavulin distillery on the Hebridean island of IslayThe plan was simple. To spend the first night of our...
View ArticleHow to make the perfect espresso martini
Whether it’s sipped after dinner or before the New Year’s Eve celebrations, it’s just the thing – but what are the little secrets to creating perfection in a glass?One of the few ersatz martinis to be...
View ArticleHow to cook the perfect sticky orange cake
This gloriously dense and squidgy cake happens to be gluten-free and benefits from the best citrus of the season. But which nuts go with it, and does it need syrup?Some foods always come heavily...
View ArticleHow to make the perfect fondue
The Swiss cheese fantasia can still melt hearts on Valentine’s Day – but which cheeses make the winning pot? Which wine do you need to cut through the fat? And how do you stop it – and your date – from...
View ArticleHow to make the perfect vegetable biryani
This Indian classic stands or falls on the quality of the rice. Once you’ve got that, there’s a wealth of options for your vegetables, spices, cooking method and even garnish. But can you really have a...
View ArticleHow to make the perfect Eccles cakes
This traditional northern treat is crisp and filled with dried fruit – but which fruit? And should they be nestled in flaky or puff pastry? Before the whoopee pie and the red velvet, before even the...
View ArticleHow to cook the perfect boeuf bourguignon
There are no shortcuts for this giant of French classical cooking, but that doesn’t mean it’s not manageable. What cuts of beef are best? Can bacon replace salt pork? And how pricey a wine do you need...
View ArticleHow to bake the perfect swiss roll
This much-loved, very British cake may not be as hard to master as it looks. But what’s the secret to a featherlight sponge, and how can you achieve that perfect spiral of jam?How do you make a swiss...
View ArticleHow to cook the perfect miso ramen
It would take a lifetime to address all the possible variations of this Japanese classic. But this version from chilly northern Hokkaido is my favouriteLess a fast food than a national obsession, ramen...
View ArticleHow to cook the perfect roasted cauliflower
The once-unfancied brassica has usurped kale as the hipster vegetable of choice. No wonder: it is endlessly versatile and makes a great centrepieceVegetables go in and out of fashion, just like...
View ArticleHow to bake the perfect salted caramel brownies
Some have reservations, but there are few things that aren’t improved by a dollop of salted caramel – and adding it to a squidgy, dark brownie is a no brainerSome of you, I know, have had your fill of...
View ArticleExplosive cheese, lethal beer and poisonous orange juice: when food causes...
Step away from the orange juice, and keep the fire extinguisher on hand for the cheese course. Alexi Duggins has some cautionary tales to tell from the world of food and drinkHow come Hollywood never...
View ArticleHow to cook the perfect spotted dick
Take a pleasant trip down school-dinners memory lane from the comfort of your kitchen. However you shape it, spice it or steam it, one thing that isn’t optional is custardSpotted dick may have a name...
View ArticleHow to bake the perfect pretzels
Do you need a sourdough starter? Should you add milk and sugar? And how do you achieve that crispy, burnished crust?With more aliases than the late lamented Artist Formerly Known as Prince, known...
View ArticleCroissant taste test: which supermarket has the beurre necessities?
Not everyone has a local indie bakery to supply an authentic, billowing croissant, but can a supermarket provide a respectable alternative?The UK is home to a rapidly growing network of craft bakeries,...
View ArticleHow to eat: sausage rolls
This month, How to Eat is enjoying a sausage roll. Is there any justification for serving them cold? Is riesling the best wine pairing? And can you ever deploy a sausage roll in a meal, the same way as...
View ArticleHow to eat: pesto
This month, How to Eat is thinking about pesto … with pasta, of course. How else would you possibly eat it? This is not, and never has been, middle-class ketchup‘Each man kills the thing he loves,”...
View Article'A brief rummage is acceptable' – how to share Christmas chocolates
As a great man from Walsall once yelled, it’s Chriiiistmas! But how should you tuck in without causing a decades-long family rift?Remove any cellophane or seals prior to guests arriving. It suggests...
View ArticleHow to cook perfect southern fried chicken
Kentucky Fried Chickens across Britain are closed because of a chicken shortage. But who needs the Colonel? Here’s how to cook your own version at homeKentucky Fried Chicken, the nation’s most popular...
View ArticlePre-chopped onions aren't pointless if you can't hold a knife
It’s easy to question the value and usefulness of products such as frozen omelettes and ‘easy’ garlic, but they can be a lifeline for consumers with disabilitiesThis week, the Office for National...
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