Grilled Cheese Sandwich
Butter the outside, not the pan. Low heat, the right cheese, and the sandwich that has rescued more weeknights than any recipe deserves to.
Read moreArticles
Simple Bolognese
A weeknight bolognese that tastes like it simmered all afternoon. Why you brown the mince properly, and the two cheap additions that add depth.
Read more
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 trick for…
Read more
Smoothie Bowl
A smoothie thick enough to eat with a spoon. The liquid ratio that makes the difference, and why the toppings are the whole point…
Read more
French Toast
Why stale bread is better than fresh, how long to soak, and the heat that cooks the custard through instead of burning the outside.
Read more
Cheese Omelette
A soft, folded omelette in four minutes — the pan size that matters, why you stop stirring, and how to fold it without it…
Read more
Vegetable Stir Fry
Fifteen minutes, one pan, and the two rules that decide whether you get a stir fry or a pan of steamed vegetables.
Read more
Simple Cupcakes
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.
Read more
Easy Bread Rolls
Soft white rolls with one rise and no mixer. How to tell when the dough is kneaded enough, and the trick for a soft…
Read more
Classic Scones
Tall, light scones in half an hour. Why you must not twist the cutter, why the dough should look under-mixed, and how they freeze.
Read more
Real Hot Chocolate
Made with actual chocolate rather than powder, in five minutes. Why you heat the milk gently and never let it boil.
Read more
Red Lentil Soup
Cheap, filling, on the table in half an hour, and no soaking. The spice step most people skip, and why red lentils behave differently…
Read more