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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,

‘ Why do I love barbecue cooking? First and foremost, it’s got to be the flavour profile. All those smoky, coal-fired charred flavours and delicious caramelisation – there’s nothing else like it. In n

Ingredients (Serves 1) 1 large potato, peeledand cut into chunks1 tbsp olive oilSalt and freshlyground black pepper1 poussin, preferablycorn-fed Large pinch of driedthymeGrated zest and juiceof 1 lemo

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

Satisfying dishes are made all the more flavourful with the warmth of rich sauces and spices

Chef and culinary consultant, Romy Gill MBE is based in the south west of England and well respected for her expertise in Indian cuisine. The former owner and head chef of Romy’s Kitchen has also appe