8 h. ago Chef explains how to cook 'perfect' poached egg in microwave in just 90 seconds

A professional chef has shared his simple recipe for cooking a 'perfect' poached egg in the microwave in just 90 seconds - without the need for a pan or vinegar

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11 h. ago Woman's simple storage trick that keeps avocados fresh for 'three months'

Cutting into an avocado to find it's gone all brown and inedible on the inside is every foodie's worst nightmare - but one woman has shared a simple storage hack

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50 h. ago Chef's simple trick to stop sliced avocado going brown and slimy in fridge

Many people don't think twice about how they store their avocado slices, but taking two minutes to store them properly can save you a lot of money on your food shop

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1 week ago Rick Stein's 'cheat' dauphinoise potatoes features two 'must

Cornish chef Rick Stein has a very simple way of making dauphinoise potatoes, which he has shared in a recipe for the French dish as part of his Food Stories series

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1 week ago How to make the perfect Viennese whirls – recipe | Felicity Cloake's How to make the perfect

Whether you prefer swirls, S shapes or fingers, these piped biscuits filled with optional buttercream are sure to melt in your mouthMy friend Caroline, being half French, is rarely inclined to ask me for recipes, so it’s testament to the quality of the Viennese whirls we had at the Cake Fridge in Bixter a couple of years ago, during a very damp cycle tour of Shetland, that she has been relentless in her demands for me to recreate them. Many foods are described as melting in the mouth, but these really did.These relatively plain biscuits are known as Spritzgebäck in German, from the verb “to squirt”, because they’re piped or pressed from a special cookie tool rather than cut or rolled. The dough is, as Ravneet Gill observes in her first book The Pastry Chef’s Guide, “really simple the knack is in the piping”. Somewhere between a fairy cake and a cookie, they’re fancy enough for a tea party, but easy enough to knock up, though the people at the Cake Fridge were, quite understandably, ...

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1 week ago Chef James Martin's simple breakfast that could help fight cancer

The late Doctor Michael Mosley said the breakfast could help fight cancer

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3 w. ago A fine Catch: How a Weymouth fish market became a fine dining destination

In a historic harbour building once steeped in piscine aroma, Liam Murphy meets the chef championing freshness, simplicity and local fishing at Catch – and finds a menu that honours the sea and those who work it

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