60 minutes plus 4 days for fermenting the chillies, and 3 hours to prove the flatbreads and salt the pork belly ...

Santiago, on his relationship with HG Walter, says: 'I love working with HG Walter because the quality of the meat is always so good and they are incredibly consistent and reliable. I also love the ...

Shallots are often substituted in recipes for white onions, however there are some subtle differences. Shallots are slightly smaller than onions and have a stretched-oval shape; when it comes to the ...

The most common variety of crab eaten in the UK is the brown crab, which tend to be in season from April until November. Crabs are something of a two-in-one ingredient for chefs, as they contain both ...

Nigel Haworth was the driving culinary force behind the Northcote for over three decades but since handing over the reins in 2018 has shifted his focus to gastropub The Three Fishes, where as chef ...

The ink of cephalopods such as squid and cuttlefish have historically been used in a number of ways, but more recently the primary use has been in cooking. Popular in Spanish cuisine, in addition to ...

Melons are a magnificent in their medley of variteties; watermelon, honeydew, cantaloupe, piel de sapo, canary and so on. Delightful in fruit salads or just cut in wedges on their own, melons make ...

Pigeon has been revived by chefs over the last few years. The two types you might come across on menus and in supermarkets are squab pigeon, a young, plump, farmed bird, and wood pigeon. On the whole, ...