Italy knows how to do boozy drinks: negroni, Aperol spritz and limoncello are all classics. Discover our full collection of ...

Liquid barley malt extract is available from larger supermarkets or health food shops, including Holland & Barrett. If you can’t find any, use 3 tbsp Ovaltine or Horlicks powder in the cake mixture ...

As long as you have a big enough pan, you can double the quantities – just allow a little more simmering time. To make ahead, make to the end of step 3, then cool completely. Cover and keep in the ...

The nori is important here – not only does it impart a salty flavour but it also acts as a barrier between the salt dough and the celeriac to prevent the surface of the vegetable becoming too salty to ...

This is a great dish to double (or triple) up, portion out and freeze. Just allow for slightly longer cooking times at each step. To make ahead, make the recipe up to the end of step 6, then leave the ...

Turning the foil-wrapped celeriac while it roasts means it’ll baste in its own juices, preventing the base from overcooking at the same time – so don’t skip it! You can nestle the foil-wrapped ...

This recipe is easily doubled – just make sure your pan is large enough to fit 6 shanks. Reduce the liquid in step 3 for a little longer to get a rich ragù consistency. To make ahead, make up to the ...

Blanching pork is a method used in Asia and the Caribbean to remove proteins that can turn a sauce cloudy and affect its flavour, a bit like skimming the foam when making stock. It’s not strictly ...

Risotto rice works best here but you could also use paella rice or pudding rice – the latter will disintegrate more, however, so the texture won’t be the same. Risotto rice works best here but you ...

Written by the expert and completely food-obsessed team behind this website, our social channels and our monthly magazine. We’ve teamed up with coffee liqueur brand Café Solo to give you the chance to ...

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