Updated 6:37am 10 February 2012:
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Q WOULD it be easy to make a chutney with dried apricots to accompany lamb? I think it would go well.Read
Q What is the ideal temperature to slow-roast tomatoes so they taste really sweet, but remain moist?Read
Q What could I cook that would be out of the ordinary on the barbecue now that the better weather’s arrived?Read
Q What is the best way to cook a duck breast so the flesh remains pink – but not too bloody – and the skin is golden and crisp?Read
Q What would you suggest as an unusual accompaniment to slow-roasted belly pork? I want something to cut through the richness.Read
Q Wild garlic grows in a field near my house. I plan to pick some when it comes up but I’m not sure how to use it.Read
Q I’ve tried cooking tuna steaks, but they come out of the pan dry. What’s the best way to ensure they’re still moist?Read
Q Any suggestions on how I could cook beetroots? I get bored with them baked.Read
Q Do different vegetables need different times when they are being roasted?Read
Q I’ve never cooked cous cous. Does it need flavourings added?Read
Q For Christmas I was given some dried Mexican chillis with unusual names. Do they need soaking before use? And what sort of dishes can I use them in?Read
Q I ate a pear poached in red wine at a restaurant. How is this dish prepared?Read
Q Does it matter about the quality of red wine you use for a sauce? And is there a grape that’s better than the others when it comes to sauces?Read
Q What recipe would you recomend for fish pie.Read
Q What’s the secret of making good dumplings for a stew?Read
Q I had crisp biscuits that were shaped liked cups to contain ice cream. How are these biscuits made?Read
Q What’s the secret of cooking a good steak that’s medium-rare?Read
Q What is a sabayon sauce and how easy are they to make.Read
Q What’s the trick to cooking pheasant so it doesn’t dry out?Read
Q I want to cook vegetables in tempura batter. Any advice?Read
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