Adam byatt’s michelin-level cookery course

Boiling is where the ingredients are submerged in water and boiled at a fairly rapid heat (nearly 100°C). Due to the high temperature, the liquid is bubbling vigorously, turning to steam and reducing,

Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

In her new book Mexican Table , 2005 MasterChef winner Thomasina Miers presents simple recipes bursting with delicious Latin flavours. Here are our favourites…

ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza

Born in Brittany, France, Eric began his culinary journey working as a chef for the French Navy before moving to the UK in 1989 to work with legendary chefs such as Albert and Michel Roux. In 1995, Er