What's cooking?

I'd become a bit bored of cooking over the last couple of years and it took me a while to figure out why. The answer was surprisingly si...

When I go to the Wing Sing Inn in Edinburgh, I always order the spicy Szechuan chicken - little pieces of chicken, on the bone, fried with ...

Gemma bought a big orange casserole dish the other day, and I have been rediscovering the joys of pot-roast chicken with vegetables. ...

This is a simple curry, mild enough for kids to eat and easy enough for them to cook. Ingredients vegetable oil 1 kg of chicken brea...

I haven't always been a food snob. When I was growing up in Stirling in the 1970s, I remember that McDonald's and Burger King seem...

We all went to a Chinese/Japanese noodle place the other day, and Carmela was very disappointed when the duck she ordered didn't come sh...

As Sammy has his own kebab recipe , I thought it only fair that Carmela should have one too, so this is what we came up with. We took these ...

Sammy and Carmela are gradually doing more and more cooking, and right now this is Sammy's favourite thing to do with chicken. Ingre...

A quick chicken kebab recipe. Ingredients 500g chicken breast 3 tablespoons tomato ketchup 1 tablespoon dark soy sauce 1/2 teaspoon c...

This is the second time I've made roast goose for Christmas. It's a really easy meat to cook. The fat on the outside stops it from d...

My love affair with cooked cucumber continues. This is a really simple dish, with just a few, clear flavours. The idea of using vinegar was ...

Spain (or at least Cadiz) has a surprisingly primitive barbecue culture. For somewhere where the weather is reliably good for 6 months of th...

I'm trying to expand my aubergine repertoire beyond just deep-frying them and putting them in ratatouille (which is great) or making aub...

Making your own stock is really easy. Good quality bought stock is fine for general cooking purposes, but for soup you really need to make y...

Roast chicken is one of those dishes where there is a conflict between the visual appearance and the taste. While nothing looks nicer than a...