9 h. ago What’s the secret to cooking with frozen seafood? | Kitchen aide

Whether it’s to be poached, baked, fried or turned into stew, frozen seafood needs to be defrosted correctly to net yourself a tasty mealWhat’s the best way to cook frozen seafood, and do you have to treat it differently from fresh?As with most things in life, preparation is key. “It’s all about how you defrost it,” says Emily Scott, author of Home Shores (out in May). “Frozen seafood, for example, should be thawed overnight or in a plastic bag under running water.” Fish destined to be fried, meanwhile, is best removed from its packaging and left on a rack in the fridge overnight, advises Rick Toogood of Prawn on the Lawn in Padstow and London. “You don’t want it sitting in the liquid that comes out of it, because you won’t get a nice bit of colour on a piece of soggy fish.” Patting it down with kitchen roll before frying will also help with that, he adds.Once defrosted, it’s not only about frying, says Ed McIlroy, one half of Four Legs, the chef duo behind Tollington’s fish bar in ...

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5 d. ago Mary Berry on losing son William in crash 36 years ago: ‘I was lucky to have 19 years with him’

The British cook has revealed her secret to a lasting marriage ahead of her 90th birthday celebration.

Events

5 d. ago Dame Mary Berry says ‘respect’ is most important thing for lasting marriage

The British cook has revealed her secret to a lasting marriage ahead of her 90th birthday celebration.

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7 d. ago How can I use up surplus egg whites without making meringues? | Kitchen aide

There’s no excuse for ditching excess egg whites. Use them up in macarons and fritters, to marinate fish and meat, or just in a pisco sourGot a culinary dilemma? Email feast@theguardian.comWhat can I do with leftover egg whites? And don’t say meringues! Billowy meringues may be the most high-profile pal of surplus egg whites, but their circle is far wider and more encompassing than those delicate shells. “My immediate thought is chocolate mousse,” says Oliver Costello, co-owner of Toad Bakery in south London. “White chocolate is quite good here, because the egg whites take its richness down. If you’ve ever had a pot of Milkybar yoghurt dessert, it’s a bit like that.” It couldn’t be simpler to make, either: “Melt white chocolate in a bain-marie or in bursts in the microwave, and whip some cream to stiff peaks in a separate bowl. Fold the melted chocolate into the cream, then whisk egg whites to stiff peaks and fold those in, too.” Chill for three hours, then grab a spoon and dig in, ...

Events

1 week ago Woman has 'divisive secret ingredient' that she adds to her bolognese sauce

A cook has shared the 'secret ingredient' she adds to her bolognese sauce to take it to the next level - but it's not one that you would usually expect to see in the classic Italian dish

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2 w. ago From burritos to baklava bowls: the best things to make with cottage cheese | Kitchen aide

World cuisines that use curd cheeses frequently sub in cottage cheese, even in sweet dishes – read on for inspirationWhy is everyone talking about cottage cheese, and can you make anything that’s actually good with it?“I’ve never understood why cottage cheese has such a bad rep,” says Tommy Banks, chef/director of The Black Swan at Oldstead, Roots York and The Abbey Inn in North Yorkshire, who is a big fan of the white stuff. “It’s deliciously creamy and so versatile; I use it in both sweet and savoury dishes at home, where it’s a staple.” And he’s not kidding: Banks has it for lunch just about every weekday, either with scrambled eggs or tinned fish. “It’s a great, affordable, high-protein quick-fix.”There’s no denying that the diet food from the 1980s is experiencing something of a revival, thanks to videos of ice-cream, flatbread and pancakes made from the curds and whey receiving millions of views on TikTok over the past year or so. However, it is also a good alternative to urda...

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3 w. ago Chef's secret ingredient will make your fried eggs taste 'irresistible'

A home cook and blogger has shared her secret to perfect fried eggs every time, and it's all down to one very simple ingredient

Events

4 w. ago Make a meal of it: how to jazz up a tin of baked beans | Kitchen aide

Sausages, cheese, chilli all probably spring immediately to mind, but have you considered wine or sage instead?How can I make a tin of baked beans tastier? “You’ve come to the right place,” says food writer Melek Erdal. “One of my most popular recipes ever was jazzed-up beans on toast, which came out of lockdown, when we were all utilising everything.” Essentially, when it comes to injecting flavour into baked beans, it’s all about the base, and for Erdal that means toasting spices (cumin seeds, ground coriander, aleppo chilli) in an ovenproof pan, then adding “the magic triangle”, namely ginger, garlic and chilli, and some oil. “Add the beans, crumble feta on top, then pop it in the oven until the top caramelises.” Erdal might also add a drizzle of tahini, “for a take on shakshuka, and a lovely brunch or lunch.”In a similar riffable vein, Eleanor Maidment, author of Pulse, makes a base of chorizo and red peppers, then adds beans and poaches some eggs in them. Cured meat is, of cour...

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