Make the most of… mussels
The one (and only) bad thing about the arrival of spring is that moreish mussels are…
October 2, 2014
Section
Ingredients
What’s the difference between Manchego cheese and halloumi cheese? Do you know the best way to cook langoustines? And what about samphire – what even is it? In our Ingredients section, we explain every ingredient you’ll ever find on the shelves, and how to cook with each one.
Showing 10 of 80
A cheer for cherries
If the delicious. team had to choose a single favourite fruit, forsaking all others, it would…
July 30, 2013
How to bake blind
Pastry is an art, and just as an artist prepares the canvas, so the pastry chef…
October 14, 2011
Dauphinoise potatoes
Dauphinoise potatoes are reputed to have been created as a way to encourage the young Dauphin…
October 1, 2008
Halloumi
A firm and rubbery Greek cheese that’s made from a mixture of cow’s and sheep’s milk.…
March 5, 2008
Mandoline
Not to be confused with a musical instrument, this helpful gadget slices fruit and vegetables very thinly,…
March 5, 2008
Radicchio
Radicchio is a type of chicory, looks a little like a small cabbage and has beautiful…
February 6, 2008
Mascarpone
A rich and creamy Italian cheese made from cow’s cream, which is typically used in desserts…
October 12, 2007
Bulgur wheat
No, nothing to do with Bulgaria. Bulgur (or sometimes spelled bulgar) is a cereal made with…
October 12, 2007
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