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Serves: 2 Time: 20mins Ingredients: 300g Dried Linguine 2 Tbsp Extra Virgin Olive Oil 2 Shallots, Finely Diced 2 Large Garlic Cloves, Minced Or Finely Chopped 300g Asparagus 1 Large Red Chilli, Deseeded And Finely Chopped (Leave The Seeds In If You Prefer Hotter) 1 Punnet Of Cherry Tomatoes, Halved...
1. Eggcellent Dropped eggshell in your egg? Simply scoop up the shell with a larger piece of eggshell. The shell acts like a magnet and attracts any bits of shell and doesn’t waste any egg. 2. Oil Be There For You Want to test if your oil is hot before...
1. Perfect Pasta Sauce To add a rich texture to pasta sauce, always add a ladle full of the water you cooked the pasta in to the sauce when you add the pasta and simmer for a few minutes. 2. Easy Peasy Before cutting and squeezing citrus fruits such as...
1. Keep your Greens, Green! Wrap greens, lettuce or herbs in foil before putting them in the refrigerator, it keeps them fresher for much longer. 2. Say it with Herbs Store fresh herbs like a bunch of flowers. Stand them in 5cm water, out of direct sunlight, water them regularly...
1. Pip Squeak Pop your lemons in the microwave for a quick blast to get more juice out of them 2. Perfect Wedges Use an apple slicer to cut spuds into perfect wedges 3. Woopee Whipped Cream Whip your cream by shaking in a mason jar. 4. Egg-cellent Peel a...
1. Never burn butter again Add a dash of oil and your butter won't burn. Brilliant! 2. Non-slip chopping board Place a damp kitchen towel underneath your board and chop away 3. Quick Slicing Tomatoes Place your cherry tomatoes between two tupperware lids and slice them all in one smooth...
Prepare yourself for a sharp intake of breath as this may come as a surprise: we do not have an issue with food waste in the UK. Fact. It doesn't exist. OK, maybe I'm being a little flippant in suggesting there isn't an issue. Yes, the levels are currently very...
If you're someone that needs to cut gluten out of their diet or that describes someone you live with it can be a real pain finding and trusting foods that won't impact on your life long after the taste has gone. Avoiding gluten is something close to our hearts so...
Measuring rice is the eternal struggle in our house. It always looks too little in the pan and then...BLAM! You could feed the street! So, we asked one of our expert Chef's how to definitively measure enough rice for your meal and here it is... Serving per person: 75g using...
Are you one of those people that constantly under or over estimates how much pasta you need for your meal? Leftovers aren't a bad thing but it's better if you plan for that rather than being drawn into serendipity. So, here it is, definitively: 100g per serving (+20g if you're...
Another seemingly simple task that can go quite wrong...undercook it and you get a chalky hard eat; overcook and it's slimy and mushy! So, to save any pasta-faux-pas here are our Chef's quick tips to cooking pasta perfectly every time: 1. Serving size should be about 100g per person 2....
Do you know your farfalle from your rigatoni or do you like to play it safe with a ravioli and a penne? This handy guide will teach you what the different shapes are and what they're best used for. Fettucine [fet-oo-chi-nee] This is the one that looks like thin ribbons...
Whether you fancy yourself as a bit of a Home Cook Chef or more of a Curious Foodie, we all like a little help in the kitchen, right? Here's some of our Chef's Top Tips found on our Foodie Travels to make cooking in the kitchen a little easier.
