The idea behind this new series of cookbook reviews is to find out if the books appeal to a home cook with average kitchen skills. I am this type of cook. I can make a banging ragu or coleslaw and I own a microplane, but I’m not going to wow anyone who comes over for dinner. That’s ok, I’m the Art Director: it’s not my job. I still love cookbooks though
Here’s something I made off the cuff last night which turned out really well, particularly considering it began with a lonely (albeit sunshine-yellow) courgette
Chef Elliot Cunningham runs a pop up called Lagom, currently in residence at Mother Kelly’s in East London. We caught up with him to find out why he loves to barbecue
Chefs Aaron Webster and Remi Williams started their roving restaurant Smoke & Salt to celebrate ancient cooking techniques — you’ll currently find them cooking in a shipping container in Pop Brixton. We caught up with them to find out about their love of barbecue and to pick their brains for pro tips!
Oxygen is one of the three key ingredients, along with fuel and heat, that make your barbecue tick. Pit takes you through techniques for harnessing the power of air