Snacks

Giant Couscous Salad

Ten minutes in a pan, then it keeps for days. Why giant couscous is easier than the fine kind, and the dressing…

A smoothie thick enough to eat with a spoon. The liquid ratio that makes the difference, and why the toppings are the…

Made with actual chocolate rather than powder, in five minutes. Why you heat the milk gently and never let it boil.

Tall, light scones in half an hour. Why you must not twist the cutter, why the dough should look under-mixed, and how…

A reliable all-in-one cupcake and a buttercream that isn't sickly. Why room-temperature ingredients matter and how full to fill the cases.

Why stale bread is better than fresh, how long to soak, and the heat that cooks the custard through instead of burning…

A properly crunchy crumble topping, the apples that hold their shape, and why cold butter matters more than anything else in the…

Soft in the middle, crisp at the edge. Why the dough needs chilling, why you pull them out looking underdone, and how…

A clumpy, not-too-sweet granola that costs a fraction of the boxed kind. The one trick that gives you clusters instead of loose…

Four make-ahead breakfast pots in ten minutes, with the one packing rule that stops the granola going soft — plus the honey…

A firmer, less sugary banana loaf that slices cleanly and doesn't crumble in a lunchbox. One loaf, one bowl, and the bananas…

A thick, not-too-sweet smoothie in five minutes from frozen fruit, with the ratio that stops it turning into a thin pink drink…