And they have the best flavour – a pure, clean flavour that’s simply magical! Duck Fat Potatoes You’ve heard of them, you might’ve even seen them on the menu of fine dining restaurants. So – what’s the big deal with Duck Fat Potatoes? Here’s why they’re held as the best roast potatoes in the world! Crispiest crust that’s thick and craggy, with a deep golden brown colour; Stays crispy rather than going soggy within seconds of coming out of the oven like “normal” roast potatoes; and The best flavour, a pure, clean flavour that doesn’t taste of duck but has a distinctly richer flavour than oil....

Using an electric fondue pot, it’s surprisingly easy to make at home! And you can vary the basic recipe, using any melty cheese that you like and enjoy. There’s something about melted cheese. The Swiss know it (fondue, raclette dinner). The French know it (French onion soup), and the Americans know it (grilled cheese). Fondue is obviously an amazing dish. What can possibly be better than dipping tasty morsels of food into delicious melted cheese?...

Definitely more homely looking than the Ratatouille recipe served up on the movie, but oh my, it’s very very tasty! That ratatouille in itself is a tasty meal, but I still haven’t got out of the mind-set of thinking of veg as a side dish. I’m training myself slowly. So I decided to go for some lovely salty feta to add a bit of tang. Cold feta just wouldn’t have been right, so I gave it a breadcrumb coating and shallow fried it until it was golden and crispy on the outside, and just slightly soft on the inside....

Rich, buttery shortbread biscuits filled with jam…… That is a jar of love. Honestly, what would you prefer? a) A little fluffy teddy bear hugging a red heart with some slushy words written on it b) Some kind of ill-fitting, slightly dodgy undergarment(s) c) A jar of lovingly made bite-sized biscuits Yes I know what I’d choose too. I’ve got to admit, Chris and I don’t really do valentines day....

Once grilled, the succulent meat is at once sweet, savoury, garlicky, and smoky in flavour. The Koreans know a thing or two about good BBQ! Korean BBQ Marinated Beef Short Ribs Korean barbecue is one of the first things that come to mind when people think of Korean food. And it’s world famous for good reason! I love that it’s as much of a social event as it is an eating one, enjoyed by groups huddled around a table embedded with a grill sizzling with marinated meats, seafood and vegetables....

Crispy gnocchi is the BEST way to eat it in my opinion. I love the golden crispy exterior, plus those extra crispy bits in the pan. For this recipe we fry up the gnocchi first, then brown plenty of butter, before adding lots of sage leaves (don’t worry, they mellow during frying, so they won’t overpower the dish), garlic and lemon. In my testing stage I also tried adding a good helping of parmesan towards the end of cooking, but I found it simply doesn’t need it (not often I say that about cheese)....

What a salad! Substantial enough for dinner, this Hawaiian Chicken Salad is filling and soooo delicious! I can’t get enough of grilled fruit, and I think pineapple might just be one of my favourites. I did this one on the griddle pan in the kitchen, but I fully intend to be grilling all manner of fruits on the barbecue this summer. We had our first BBQ of the season on Sunday, and the weather was absolutely blazing hot!...

How to clean and prepare a whole crab A whole crab – especially a live one – is not the sort of thing I cook with every day! So if your reaction to a crab is something like mine below, you’re in the right place. I’m going to walk you through step by step how to clean and prepare a whole crab, then show you how to make one of the most iconic crab dishes in the world, Singapore Chilli Crab!...

Here is how I cut chicken wings. The knife just glides through the joints – you won’t need to use any force or bang the knife with your hand to cut it through. Once you get the hang of it, it’s really fast. It takes me around 2 minutes to cut up 2 kg / 4 lb of wings – and I’m no knife wizard! Reserve the wing tips to make chicken stock…....

I secretly love the challenge of coming up with menus that have a “wow” factor but has plenty of make-ahead options so I can reduce my workload on the day. Nobody wants to be stuck in the kitchen when they have friends and family over. But also because I secretly dream of being a poised cooking goddess, Nigella Lawson style, who can swan out gracefully from the kitchen with plate after plate of food without breaking a sweat....

Jump to:📋 What do we need? 📺 Watch how to make it 🍲 More fantastic no-bake cheesecakes Individual Berry No Bake Cheesecakes 💬 Reviews I’m not big on baked cheesecakes - the extra time, effort and finger crossing (so the top doesn’t crack) is usually enough to make me stick to the no-bake version. Plus no-bake cheesecakes taste amazing! This time I’m making individual mason jar cheesecakes for four reasons: 👩‍🍳PRO TIP You can also swap the digestives for hobnobs for an extra special treat (sorry my US friends - I believe you don’t have hobnobs over there?...

Why This Instant Pot Coconut Rice Recipe Works You should know that this recipe can be made on the stove top as well as in a rice cooker. Thanks to technology, you can’t argue to how convenient and easy this rice come together in an instant pot (electric pressure cooker) Perfect rice all the time. I love the flavour from the coconut, it is subtle yet delicious. It is naturally gluten-free and you can use any rice of choice....

This is one seasoned basmati rice that is about to change your life. Jeera rice is a versatile pilau that can be served with your favorite curry or dal. Let me show you how to make it in easy steps. Restaurant style Jeera rice recipe I thought making garlic butter rice or seasoned rice is the best way to infuse flavor into white rice, but boy was I wrong! Jeera rice, or cumin rice, is by far the tastiest way to enjoy this staple grain....

Well-seasoned and pan-fried in olive oil, they are so good, whether freshly cooked or served as leftovers. These tasty meatballs are a huge hit whenever I make them. My kids love them, but it’s not just the kids - the adults enjoy them too. Seasoned with garlic, onion, smoked paprika and parsley and fried in plenty of olive oil, these tasty meatballs are a nice variation when I tire of making beef meatballs or lamb meatballs....

You can serve it as soft-serve ice cream or freeze it for a little longer for a scoopable consistency. This delicious ice cream is made without an ice cream maker. It’s a truly easy recipe - it’s eggless, requires no cooking, and only contains four simple ingredients. However, if you want it to be frozen enough that you can scoop it out, this keto ice cream does require a time commitment of about four hours....

They are ready in about 30 minutes, and you can make things even easier by preparing them ahead of time. If you’re looking for a truly delicious keto appetizer, look no further! These 30-minute cheesy mushrooms are incredibly good. Ingredients You’ll only need a few simple ingredients to make these keto stuffed mushrooms. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Plus, this fancy appetizer is surprisingly easy to make, and you can even make it in advance....

“One of the reasons I like these is that they cook in around 20 minutes, compared to a full size meatloaf which usually takes around 1 hour.” I really love meatloaf. But I find that to make a really good one, you need to make it big so you need to use at least 750g – 1kg /1.5 – 2 lb of mince. That is ALOT of meat! It is way too much for a family for one meal (unless you have an extraordinarily large one!...

These Mexican Pulled Pork Rolls are: Great for feeding a crowd. One batch of Pork Carnitas (Mexican pulled pork) will make 25 to 30 of these! (Though this recipe is only to make 4); Freezer friendly, so are great to make ahead; Easy on the budget; Easy to make; and Jazzed up with a gourmet spin with caramelised onions, a great frugal way for making things “gourmet”! I would die a happy girl if I was buried under a mound of these....

Plus my little trick to make extra buttery mushrooms using LESS butter! Mushroom Pasta Anyone who has sautéed mushrooms will know that the minute mushrooms hit the skillet, the bottom layer of mushrooms soaks up the oil, leaving the top layer dry. So I used to think that the best way to sauté mushrooms was with loads and loads of butter or olive oil. As you sauté the mushrooms, they start to leech water, creating moisture....

Congratulations. You just scrolled through 1.6 metres / 5.2 feet of melt-in-your-mouth crispy, light meringue, topped with whipped cream and piles of seasonal fruit, and didn’t break your screen reaching in to grab some! Want to know how it’s made? Simple. Here’s the secret of the Never Ending Meringue: 4 tart shells – 2 ends and 2 middle pieces – baked on 2 trays. Then just glue them together with a dab of cream....