Updated 8:33pm 9 February 2012:
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Q Aubergines are really cheap at the market right now. Any interesting ways to use them?Read
Q What’s the best way to cook game so it doesn’t dry out?Read
Q I’ve heard about a risotto made with pearl barley. How does that work?Read
Q I roasted a joint of pork at a very low heat for several hours but the crackling wasn’t crisp. I baisted it regularly. Where did I go wrong?Read
Q How does a salt crust work when cooking fish or meat? Doesn’t it make it very salty?Read
Q Other than the normal way of cooking plaice (ie, frying or grilling) can you suggest a recipe?Read
Q. We are planning a barbeque this weekend and wanted some recommendations of what to do?Read
Q I’ve got a glut of yellow courgettes that I want to use in a salad. Is it possible to marinade them to serve them raw?Read
Q. I have apples ripe on my tree at home. What can I do with them.Read
Q. What can I do with an abundance of strawberries?Read
Q. I love Moroccan food, especially tagines. Are they easy to make?Read
Q. I had a cold, white soup in Spain made, I think, with almonds and garlic. Any ideas how it might have been made?Read
QWhat’s the difference between ice cream and semifreddo and are they easy to make?Read
Q. What is the secret of a really good rice pudding?Read
Q. I’ve been buying bags of tomatoes at the Bull Ring open market at a great price to make soup. Any other ways they could be used?Read
Q. I made some meatballs in tomato sauce but they fell apart. Do you have a recipe that works?Read
QI tried to glaze a ham with honey in the oven recently, but it burned. How do you stop it burning?Read
Q. Any advice for someone about to cook lamb sweetbreads for the first time?Read
Q. Can you suggest a potato salad recipe that won’t be stodgy?Read
Q English asparagus is now available. Do you have any sugestions of something to do with it?Read
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