Category Archives: Methods & Techniques

Pastry – making, rolling, lining a tin and baking blind

Here’s the first of a selection of useful step-by-step instructional videos. I really love making pastry by hand. I am always amazed that by rubbing butter into flour with your fingertips, you get this beautiful even crumb, that trickles through … Continue reading

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AnOther Magazine – My video blog Part 3

My 3rd video blog for AnOther Magazine has now gone live. It’s been intense, (!!!) but absolutely brilliant being in the presence of these exceptionally skilled people. Honoured. Go and have a look and share it around. Image by Bompass … Continue reading

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AnOther Magazine – My video blog Part 2

Here is the second installment  of my video blog for AnOther Magazine’s Eat the Designer project. Go have a peek.

Posted in Art, February, Methods & Techniques, Tea, Cakes & Confectionery, Videos | 1 Comment

Hot Meals Now cook book ‘Dinner at Mine’

Hot Meals Now cook book ‘Dinner at Mine’ is being cooked up now!…..watch this space….Bursting with recipes, there’s also lots of info on Methods and techniques and equipment and handy tips to make cooking life easier…..Published Autumn 2011..

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Cheesecake Biscuit Base

Baking rhubarb cheesecakes til 4.30 am. What am I doing? Press the crushed digestives evenly into the base of tin… Very pleasing to do as you go round in circles pressing with the back of a spoon.

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Pomegranate – How to remove seeds from and juice a pomegranate…..

How to remove seeds from a pomegranate…..First carefully score round sculp of pomegranate and remove a little lid….. I adore pomegranates. In winter I used to eat a pomegranate, (bought at the bus station.) on the 12 mile bus journey … Continue reading

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Onions – Sweat? Sauté? Confit?

Sweat an onion? …..What the hell does that mean? It’s a cheffy term. Sweating means to cook the onion gently over a low heat, (usually in butter or oil or a mix of both.) sometimes with a lid, without changing colour, … Continue reading

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Le Repertoire de La Cuisine

This funny little book was the equivalent of Googling about food when I was training as a young chef. Le Repertoire, was a basic reference to the cuisine of the great French chef Escoffier. (Georges Auguste Escoffier b1846 d1935.)  Aimed at the … Continue reading

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