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.
Conseils et inspiration
Wood or plastic chopping board: which is better?
A good hardwood board is kinder to knives, lasts for decades and, kept clean and dry, is as hygienic as plastic. When plastic still earns a place.
Japanese or German kitchen knife: which should I buy?
Japanese knives are harder, thinner and sharper; German knives are softer, heavier and tougher. Which suits how you cook, and the middle way.
Stainless steel or non-stick: which frying pan should I buy?
For most cooking, a good stainless steel pan is the better buy: it sears, builds a pan sauce, goes in the oven and lasts for decades. Plus the trick that...
What makes a good bread knife?
Length matters most: at least 23cm, deep pointed serrations, hard steel and a full tang. What to look for, and how to cut a crusty loaf.
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.
What size casserole dish do I need?
A 26cm (5.4 litre) casserole suits most households of four to six. The right size by household and by what you cook, with capacities and weights.
What whetstone grit do I need?
For a kitchen knife at home, a 1000/6000 combination stone does almost everything. What each grit does, and which side to use today.
Carbs are back, week 2: rolling sheets, cutting tagliatelle and spaghetti
The week it starts to look like pasta. Rolling your dough into sheets, then cutting tagliatelle and spaghetti.
Carbs are back, week 1: making pasta dough
Seven weeks, one pasta course, filmed in our kitchen. It starts with the dough: two flours, five eggs and half an hour of patience.
Boulettes de champignons sauvages, d'avoine et de gruyère en sauce à la bière
Pour les soirées d'hiver, rien de tel qu'un bon plat chaud, réconfortant et généreux. Ces quenelles de champignons sauvages, d'avoine et de gruyère à la sauce à la bière sont...
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...
Gyozas au kimchi avec huile pimentée maison
Gyoza are one of those things that are an entirely different beast cooked well rather than heated from frozen. The outside should consist of a delicate steamed top and chewy...
Vegan shakshuka with crispy chickpeas.
Season Kitchen · In Season Vegan shakshuka with crispy chickpeas The method below has the measurements; the video shows you what blistered and charred actually looks like. Traditional shakshuka poaches...
Ten drinks for your Koto
Season Koto Ten drinks for your Koto The Koto holds 165ml; the Koto 220 holds 220ml. Both are sized for drinks that are short, strong and worth paying attention to,...
Caribbean black-eyed pea daal
Season Kitchen · Chefs we like Caribbean black-eyed pea daal Recipe by Nathan Collymore, Jam Delish A Caribbean black-eyed pea daal, built on coconut milk, thyme and scotch bonnet -...