Is your dad a sweet guy or a savoury type? If you’re planning to make a fuss of him on Father's Day, that’s a detail you really need to nail down. No point making him sweet pancakes for breakfast if he’d prefer a cheesy, corn-y quick bread, loaded with roasted tomatoes, avo, a few leaves and whatever else he likes...

We’re always looking for ways to level up our breakfast routine because it’s easy to get bored with toast and jam, no matter how artisanal and generally amazing they both are. In our quest for a More Exciting Breakfast, we came across a recipe for Morning Glory Muffins, invented in…

Lemon tart… but make it easy, we say! No tricky pastry to roll out and potentially shrink in the oven because you’ve over-handled it… no filling that requires culinary wizardry to get just right. As a bonus, the base here is gluten free, if that’s important to you, although any health-related claims stop well and truly there. No one is pretending…

OK, kids, let’s make choux pastry. It’s a weird beast for sure; you heat water and butter in a smallish saucepan JUST until it simmers and the butter has melted. Next, you dump in sifted flour, then stir like crazy over the heat until the mixture forms a cooked, smooth, floury ball that leaves the side of the pan…

When life gives you rum, you make a cake, no? Well, we do. We don’t touch rum ordinarily as it conjures unfortunate memories of scooping Dark ’n’ Stormies from a plastic bucketful (true story) in our Uni days. Which was not an occasion that crowned anyone with glory, and it’s a miracle we can still face anything flavoured ginger…

These are so satisfying to make. You simmer onions whole until they turn tender, carefully scoop out the innards, chop them up, mix them into a cheesy, bread-based stuffing, then pile this into the outer onion shells and bake until they’re deep golden and crusty on top. Yum. This is the kind of dish that comes from the Italian cucina povera tradition…

Hands up who has memories of their Mum making shepherd’s pie? Us too. Ours minced the cold roast lamb using a hefty metal mincer with a crank handle. It screwed onto the edge of the bench or dining table and made short work of reducing the lamb to teeny tiny bits; yes, kids, there was life before food processors…

If you’re on the prowl for a weekend cooking project, how about making a pie? From scratch? Including pastry? And not just any old pie but a Canadian Christmas one. Meet tourtière, a trad dish from Quebec, whose name comes from the type of deep dish used to bake it…

This easy bread is a delish way to use up packet-ends and other odds and sods in your fridge. You know, the ones that are teetering on the cusp of their BBD but that you can’t bear to chuck out. And yes, we deliberately used the word ‘easy’ here; if you’ve read our…

Did we mention how it’s World Chocolate Day this month? There’s quite a bit happening in July actually, including Bastille Day, World Snake Day, World Emoji Day, etc. July 1st is International Joke Day, the 2nd is World UFO Day and the 3rd is International Drop A Rock Day. We don’t even know what that is…

It’s World Chocolate Day on the 7th July and we are taking it very seriously this year. What with bad harvests, ageing trees, disease and the economic un-viability of cacao farming leading to declining production and rocketing prices, we are going to scoff our fill of chocolate while we can..

We can’t decide which of this pair of complementary recipes we love the most... we adore tender slices of juicy beef fillet, but those stir-fried, vinegary potato shreds? They get us every single time. And if you’re not familiar with this rustic Chinese approach to potato cooking…

Is it a cake? Is it a cheesecake? It’s both! Because, why not? Lemony, rich and creamy on top, and all buttery-cakeyness in the nether regions, this is where you get to have your cake and eat your cheesecake too. Delicious. And it’s pretty straightforward to make as well…

Yes, we know. Yeast. Y’all are terrified of it. No matter; we will keep rolling out the yeast-y recipes, to the tired tune of “working with yeast is not that hard.” Modern instant dried yeasts are foolproof, unless you throw boiling water over them in which case you’re totally cooked…

It’s not terribly instagrammable. It doesn’t have sexy layers, frosting swirls, or drips of syrupy gorgeousness. It’s a bit plain. It's a seed cake and in decades past it was a favourite on the afternoon tea trolley; we find it darned delicious, in that rich, plain, buttery cake kind-of-a-way…

Another day, another spin on the never fail rice-chook combo. You just can’t go wrong with these two staples. We’ve yet to meet anyone who dislikes either rice nor chicken, or objects to them together. There are so many culinary routes that lead to chicken and rice happiness…

If our soup this week is virtuous and ‘everything good for you’, Berliners are virtually everything not good for you. White flour. Refined sugar. Jam. The cholesterol-y parts of an egg. Deep-fry oil. But we say ‘what EV-er’ to the nutrition police…

Rise and shine, breakfast freaks. We love our carbs and caffeine in the morning, and when it’s time to flip the script on the usual toast and jam, fluffy pancakes are pretty hard to beat. We like to kid ourselves these ones are a bit healthier than regular pancakes…

It had to happen sooner or later; cabbage has officially entered the zeitgeist. Remember when cauliflower was suddenly a thing? Then Brussel’s sprouts? No? Well they were and now it’s cabbage’s turn to have a little moment. Cabbage is suddenly all the rage..

Soon, we pinky swear, we’ll do a deep dive into Korean ingredients because we realise not everyone is fluent. And Korean food has become SO popular that you might want to whip up a few dishes at home. If you don’t know your gochujang from your gochugaru you can…