How to cook steak in a stainless steel pan
Dry the steak, heat the pan until a drop of water dances, sear without moving it, baste with butter, rest, then make a two-minute pan sauce. Timings and temperatures.
Guidance & Inspiration
techniques
How to bake bread in a cast iron casserole
A no-knead loaf baked in a cast iron casserole at 230°C: tall, open crumb, crackling crust. Ingredients, timings and what goes wrong.
Crisp salmon skin, properly: the full method
Season Kitchen · Technique Crisp salmon skin, properly: the full method Salmon is Britain's favourite fish by a distance, and crisp skin is the thing everyone wants from it and...
How to Cook Perfect Duck Breast
Few dishes feel as impressive - yet achievable - as perfectly cooked duck breast. When done right, you achieve that irresistible contrast: deeply crisp, golden skin with rendered fat beneath,...
How to Make Japanese Omelette (Tamagoyaki)
If you’ve ever wondered how to make Japanese omelette (tamagoyaki) at home, this easy step-by-step recipe will guide you through the traditional technique used in Japanese kitchens. Also known as...
French Trimmed Rack of Lamb Recipe with Herb Crust
There’s something undeniably impressive about a perfectly cooked rack of lamb. With its tender, juicy meat and elegant presentation, it’s the show-stopping centrepiece. In this guide, we’ll take you through...
Soy Sauce Poached Chicken in the Season Cast Iron Casserole
Discover how to make tender, flavourful soy sauce poached chicken in the Season Cast Iron Casserole - the perfect one-pot recipe for rich, aromatic cooking. This simple yet impressive poached...
Mastering Risotto: Beetroot with Lemon and Stracciatella
Making a creamy beetroot risotto at home is easier than you think - the secret lies in both technique and the right pan. This vibrant beetroot risotto with lemon and...
How to Cook the Perfect Steak with Grill Marks
Cooking the perfect steak at home doesn’t always require a barbecue-just the right technique, the right tools, and a good cast iron griddle pan. In this step-by-step guide, we’ll show...
How to Master Bao at Home
Recreate the viral Bao at home with this flavour-packed recipe. Learn the classic steamed Bao technique for irresistibly pillowy buns, then fill them with braised tofu, drizzle with fiery homemade...
How to Make Peach Chilli Jam
Peaches are at their peak this season, and there’s no better way to make the most of them than by turning them into jam or chutney. This guide will show...
Dessert Plating: Basil Panna Cotta with Strawberries & Edible Flowers
Elevate your dessert game with this elegant basil panna cotta, served with macerated strawberries and edible flowers - a dish that brings restaurant-style plating to your home kitchen. The panna...
How to Poach Eggs Perfectly
Poached eggs are a culinary delight, offering a delicate balance between firm whites and runny yolks. But let’s be honest - poaching eggs for a big party can be stressful...
How to Make Focaccia
For seriously crisp edges and a beautifully even bake, we're using the Season Shallow Cast Iron Casserole for our focaccia. This ensures the heat spreads perfectly, giving you that delightful...
How to Bake Brioche Bun
For seriously soft and evenly golden brioche buns, we're baking them in the Season Cast Iron Shallow Casserole. That way, the heat spreads just right, giving you a lovely, tender...
How to Make Béchamel Sauce
Béchamel sauce, also known as white sauce, is one of the five French mother sauces and a cornerstone of classic European cooking. Whether you're layering it into lasagne, spooning it...