Updated 12:52am 1 June 2012
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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
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
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