How To – Boil An Egg

It should be easy but it isn’t always! We love boiled eggy and toast soldiers (as I’ve called it since I was little) and it took me a while to crack (sorry!) the right timing for soft boiled eggs. My method is to get a pan big enough for the eggs you want to do,…

How To – Roast Beef

Nothing quite a British as Roast Beef and Yorkshire Puddings for Sunday lunch, is there? Even the French call us ‘Les Rosbifs’ and I’m not sure whether it’s a bad thing or good! Anyhow, good roast beef is a fantastic meal centre for a family lunch and it’s not that hard to do a slower-cooked…

How To – Roast Lamb

Spring is a great time of year. Everything comes to life, the days get longer and we start to see the end of the long season of winter vegetables and produce. Roast Lamb for me is a major part of Spring and Easter. I lived in the Welsh Valleys for over ten years and the…

How To – Roast Pork

Roast pork can be lovely, actually lower in fat than beef or lamb but unfortunately it can be roasted in such a way that makes it feel really fatty. This is how to roast a simple joint for succulent meat, little fat if you don’t want it and good crackling if you do! Pick your…

Recipe – Cauliflower Cheese

This is one of those things that many people feel is best left to ready-meal territory; too hard to make yourself or a bit of a faff. Actually, it’s not that tricky and can easily be fitted into doing a roast. You will need: Head of cauliflower 200ml milk 25g plain flour 150g Cheddar cheese…

How To – Roast Chicken

Good roast chicken is incredible. Juicy meat, crispy skin, the whole family love it. But chicken doesn’t have the luxury of layers of fat like beef or pork that would self-baste so with a little effort, you can avoid dryness and achieve brilliant roast chicken every time. I always follow the time guidelines that are…