Features

6 of South Korea’s most spectacular food markets
6 of South Korea’s most spectacular food markets
by Great British Chefs
22 October 2021
An ever-thriving part of South Korean culture, some of Asia’s most highly regarded food markets are located both in Seoul and further afield. We take a look at some of the best food markets the country has to offer.
Ski Famille: fine food on the slopes
Ski Famille: fine food on the slopes
by Great British Chefs
20 October 2021
A skiing holiday is just as much about the evenings as it is the time on the slopes. Ski Famille’s executive chef George Dyer tells us how he’s elevating the menus served at the resorts’ chalets and how chefs interested in joining him can get involved.
A taste of Ireland
A taste of Ireland
by Great British Chefs
18 October 2021
The island of Ireland is home to one of the most exciting emerging food scenes in the world. Get to know more about the dishes, people, produce and locations that make it a must-visit.
Ones to watch: Tom Noest
Ones to watch: Tom Noest
by Henry Coldstream
14 October 2021
Falling in love with the idea of becoming a publican at the age of eighteen, Tom Noest immersed himself in the industry and now runs two critically-acclaimed gastropubs.

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Ones to watch
Top picks: the Great British Chefs team’s favourit...
Top picks: the Great British Chefs team’s favourite recipes
by Great British Chefs
7 October 2021
There are well over 5,000 recipes on Great British Chefs, covering a whole host of different cuisines and styles. We find out from members of the Great British Chefs team what their favourite dishes are and why.
Kohitsuji yaki – chargrilled teriyaki-glazed lamb chops
8 of our favourite lamb cutlet recipes
8 of our favourite lamb cutlet recipes
by Great British Chefs
6 October 2021
One of the most luxurious cuts of lamb around, the lamb cutlet can play a starring role in all sorts of different dishes. Take a look at these eight amazing lamb cutlet recipes to find out how to make the most of them.
The Great British Chefs Cookbook Club: February 2018
The Great British Chefs Cookbook Club: October 202...
The Great British Chefs Cookbook Club: October 2021
by Great British Chefs
1 October 2021
Welcome to the Great British Chefs Cookbook Club! Find out how it works, how to get involved and what prizes you can win.
Sam Buckley: on damsons
Sam Buckley: on damsons
by Sam Buckley
27 September 2021
At Sam Buckley’s Stockport restaurant Where The Light Gets In, September sees the team preserve dozens of damsons to use in the months ahead. In his new monthly column, Sam shares his love for this super-seasonal British fruit and how the Japanese technique he uses to preserve them represents a very different kind of food mile.
A taste of Korea
A taste of Korea
by Great British Chefs
20 September 2021
Discover all things great and good about Korea's food and drink, including Korean recipes, features on Korean cuisine and guides on the products and ingredients that make Korean food world-class.
Chuseok: Korea’s thanksgiving harvest festival
Chuseok: Korea’s thanksgiving harvest festival
by Great British Chefs
19 September 2021
Every autumn in Korea thousands flock back to their hometowns for a three-day holiday of thanksgiving called Chuseok, in which traditional Korean dishes play a starring role. We take a look at the traditions of this very special celebration, focusing in on the food and drink enjoyed at the festival.
Belvoir Farm: how a homemade elderflower cordial b...
Belvoir Farm: how a homemade elderflower cordial blossomed into something beautiful
by Great British Chefs
16 September 2021
Since the first bottle of Belvoir Farm’s now-famous elderflower cordial was made in Mary Manners’ home kitchen almost forty years ago, this once tiny farmhouse tipple has become one of the nation’s most popular drinks. We chat to managing director Peverel Manners to find out more.
SushiSushi TV: Tom Brown at Cornerstone
SushiSushi TV: Tom Brown at Cornerstone
by Great British Chefs
16 September 2021
One of London's trendiest, most popular restaurants (and with good reason), Tom Brown's fish-focused Cornerstone offers small plates in relaxed surroundings. Watch him talk to SushiSushi's Stuart Turner about how he incorporates Japanese products in his cookery.
Ones to watch: Lucy Timm
Ones to watch: Lucy Timm
by Henry Coldstream
15 September 2021
Having tried her hand at a variety of different creative professions, it wasn’t until she was in her mid-twenties that Lucy Timm decided to try working in a professional kitchen. Finding her feet at trendy spots including Michelin-starred Leroy, she now heads up the kitchen at Royale in east London.

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Ones to watch
SushiSushi TV: Simon Martin at Mana
SushiSushi TV: Simon Martin at Mana
by Great British Chefs
14 September 2021
Manchester's Michelin-starred restaurant Mana offers a magical multi-course journey into flavour and texture. Watch SushiSushi's founder Stuart Turner talk to chef Simon Martin about how his Japanese produce and ingredients weave their way throughout the dishes.
Weber Genesis II: bringing precision to the forefr...
Weber Genesis II: bringing precision to the forefront
by Great British Chefs
10 September 2021
Barbecuing may be one of the most ancient cookery techniques around but it’s never exactly been the most precise way of cooking – until now. Weber’s new range of smart barbecues use state-of-the-art technology to ensure you’re always grilling to perfection.
Can do: how to use tinned tomatoes
Can do: how to use tinned tomatoes
by Great British Chefs
9 September 2021
Tinned tomatoes come in all shapes and forms, from peeled and chopped to passata and purée. We take a look at Mutti’s range of products to see how they can best be used in different recipes.

Moveable feasts

Planning a holiday? Make sure you check out the local food scene before you book the hotel – the right dish can easily become the highlight of any trip. We've got dozens of guides on where to eat and unique regional ingredients so you can arrive at the airport with some in-depth local knowledge. Take a look!

Great British Chefs Club: now free for students
Great British Chefs Club: now free for students
by Great British Chefs
8 September 2021
If you’re in formal education at university, college or catering college, then you can now become a member of the Great British Chefs Club for free! Take a look at what our membership offers and how you can sign up.
SushiSushi: the home of Japanese flavours
SushiSushi
SushiSushi
by Great British Chefs
2 September 2021
The absolute best of Japanese artisanal products are painstakingly sourced by SushiSushi's Stuart Turner, who travels the length and breadth of Japan to seek out truly world-class ingredients. Get to know a bit more about him and his business, before watching him talk to the country's top chefs to find out how they use his discoveries in their dishes.
SushiSushiTV: Zak Hitchman at Casamia
SushiSushiTV: Zak Hitchman at Casamia
by Great British Chefs
30 August 2021
Watch chef Zak Hitchman from Casamia in Bristol talk to SushiSushi's founder Stuart Turner about how his products are used to create the Michelin-starred dishes on the restaurant's menu.
Summer marinated spatchcock chicken
8 barbecue dishes to cook this Bank Holiday weeken...
8 barbecue dishes to cook this Bank Holiday weekend
by Great British Chefs
25 August 2021
While summer hasn't exactly played ball this year, we're hoping for some half-decent weather this Bank Holiday weekend so we can get grilling in the great outdoors. Here’s what we’ll be firing up the coals for over the weekend.
SushiSushi TV: Ollie Dabbous at HIDE
SushiSushi TV: Ollie Dabbous at HIDE
by Great British Chefs
23 August 2021
Mayfair's HIDE restaurant is one of London's most respected restaurants – take a look how chef Ollie Dabbous uses the products sourced by SushiSushi to incorporate complex, nuanced flavours into his wonderful nature-inspired dishes.
SushiSushi TV: Brad Carter at Carters of Moseley
SushiSushi TV: Brad Carter at Carters of Moseley
by Great British Chefs
13 August 2021
Take a look behind the scenes at Brad Carter's Michelin-starred restaurant where he uses SushiSushi's world-class products to make truly out-of-this-world dishes.
Sushi glossary: the Japanese terms you need to kno...
Sushi glossary: the Japanese terms you need to know
by Henry Coldstream
13 August 2021
Sushi is Japan’s most famous culinary export – but there are a huge amount of different ingredients and terms which can make reading an authentic menu intimidating. We’ve put together a glossary of some of the key sushi-related terms to make it easier.
Japan House London: a taste of Japan in the heart ...
Japan House London: a taste of Japan in the heart of Kensington
by Great British Chefs
11 August 2021
Providing people in the UK with the chance to immerse themselves in Japanese culture, Japan House London is a space that showcases the best of the country. We take a closer look at what Japan House offers (both physically and virtually), before honing in on the incredible Japanese tableware and kitchenware it offers.
15 years of Trinity: Adam Byatt on the highs and l...
15 years of Trinity: Adam Byatt on the highs and lows of his Michelin-starred Clapham restaurant
by Henry Coldstream
9 August 2021
Since opening its doors in 2006, Clapham’s Trinity has risen through the ranks to become one of London’s most highly regarded neighbourhood restaurants. Henry Coldstream chats to chef proprietor Adam Byatt about what’s changed over the past fifteen years and how he’s kept Trinity relevant.
Koji: the Japanese ingredient responsible for some...
Koji: the Japanese ingredient responsible for some of our favourite flavours
by Henry Coldstream
9 August 2021
We take a look at how this very special Japanese mould continues to revolutionise fermentation today.
Soup and noodle: the four varieties of ramen
Soup and noodle: the four varieties of ramen
by Henry Coldstream
6 August 2021
Ramen is the superstar of modern Japanese cooking. We take a look at the four main varieties of the noodle soup and how they differ.
Chicken katsu curry
8 of Japan’s most popular dishes to recreate at ho...
8 of Japan’s most popular dishes to recreate at home
by Henry Coldstream
6 August 2021
Few cuisines have quite as many stand-out dishes as Japanese. We take a look at how to make some of the country’s most popular plates of food.
SushiSushi TV: Michael Wignall at The Angel at Het...
SushiSushi TV: Michael Wignall at The Angel at Hetton
by Great British Chefs
29 July 2021
Take a look behind the scenes at Michael Wignall's incredible Michelin-starred restaurant The Angel at Hetton and discover how he uses SushiSushi's products to elevate his dishes.
Kamado, konro, robata: the Japanese barbecues used in the UK’s best restaurants
Kamado, konro, robata: the Japanese barbecues used...
Kamado, konro, robata: the Japanese barbecues used in the UK’s best restaurants
by Henry Coldstream
23 July 2021
Barbecues tend to live in the garden at home, but in many top restaurants they’re a key part of the kitchen. We take a look at the three types of Japanese grills being used by the UK’s top chefs.
SushiSushi: the home of Japanese flavours
SushiSushi: the home of Japanese flavours
SushiSushi: the home of Japanese flavours
by Great British Chefs
22 July 2021
When Japanese ingredient company SushiSushi started out in 2007, it stocked just one product. Now with over 1,000 items listed on its website, it supplies many of the UK’s top chefs. We speak to founder Stu Turner about how he fell head-over-heels in love with Japanese flavours and take a look at some of the most interesting ingredients he offers.
Dutch yellowtail: the super-sustainable, sashimi-grade fish coming to home kitchens
Dutch yellowtail: the super-sustainable, sashimi-g...
Dutch yellowtail: the super-sustainable, sashimi-grade fish coming to home kitchens
by Great British Chefs
22 July 2021
Sashimi-grade fish are some of the most exciting to work with both in the professional and home kitchen – but the sustainability credentials behind them can be pretty poor. The Kingfish Company is changing that with its hyper-environmentally-friendly yellowtail farm in the Netherlands. We take look at what the company’s doing differently and why the species itself is such a joy to cook and eat.
Japan: food and travel guides
A taste of Japan
A taste of Japan
by Great British Chefs
19 July 2021
Discover all the recipes, ingredients, produce and flavours that make Japanese cuisine one of the most respected and beloved in the world.

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Flavours of Japan Chorizo
Chorizo
Chorizo
by Great British Chefs
13 July 2021
This cured Spanish sausage has completely captured the hearts of British home cooks and chefs alike – take a look at its history, learn about the different varities and peruse our vast collection of recipes.
Stuffed courgette flowers
10 recipes to cook in July
10 recipes to cook in July
by Great British Chefs
1 July 2021
As we hit the heights of summer, greens and sweet summer berries are at their peak, with a glut of ingredients to choose from when it comes to planning al fresco dinner parties.
5 traditional Cornish dishes you need to try
5 traditional Cornish dishes you need to try
5 traditional Cornish dishes you need to try
by Henry Coldstream
30 June 2021
Not only is Cornwall home to some of the finest produce in the country – it’s also known for its own traditional dishes. These are the ones to look out for on your next visit.
Cornish suppliers going the extra mile: Kernowsashimi
Cornish suppliers going the extra mile: Kernowsash...
Cornish suppliers going the extra mile: Kernowsashimi
by Henry Coldstream
28 June 2021
Supplying excellent quality fish requires meticulousness at every level, from how it’s caught to the postharvest care. That’s why many of Cornish supplier Kernowsashimi’s fishermen use a Japanese method known as ike-jime to kill certain fish. Henry Coldstream talks to Kernowsashimi’s Dylan Bean to find out more.
Cornish suppliers going the extra mile: Philip Warren Butchers
Cornish suppliers going the extra mile: Philip War...
Cornish suppliers going the extra mile: Philip Warren Butchers
by Henry Coldstream
28 June 2021
Cornwall is home to some of the finest produce the UK has to offer. Henry Coldstream talks to master butcher Ian Warren about how the family business supports local farmers, its commitment to sustainability and its lockdown-inspired range of more specialist chef-led cuts.

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Producers Cornish suppliers going the extra mile: The Cornwall Project’s Matt Chatfield
Cornish suppliers going the extra mile: The Cornwa...
Cornish suppliers going the extra mile: The Cornwall Project's cull yaw
by Henry Coldstream
28 June 2021
Dissatisfied about how old ewes were regarded as worthless, Matt Chatfield came up with the idea of cull yaw. Henry Coldstream chats to the man behind the meat which now features on some of the most exciting restaurant menus in the UK.

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Producers Le Gruyère AOP
Le Gruyère AOP
Le Gruyère AOP
by Great British Chefs
17 June 2021
Find recipes, features and everything you could ever need to know about Le Gruyère AOP – one of the best cheeses to cook with in the world.
Davidstow's Special Reserve Cheddar: the cheese redefining the meaning of mature
Davidstow's Special Reserve: the cheddar aged for ...
Davidstow's Special Reserve: the cheddar aged for half a decade
by Great British Chefs
14 June 2021
When it comes to ageing cheese, Cornish cheesemaker Davidstow is all about going the extra mile. They mature their cheeses for much longer than average at every age, from their twelve-month mature cheddar to their unrivalled sixty-month special reserve. We take a look at Davidstow’s cheesemaking process and the effect this extreme ageing has on the cheddar’s flavour.
The Cornish pasty’s journey to Mexico
The Cornish pasty’s journey to Mexico
The Cornish pasty’s journey to Mexico
by Henry Coldstream
11 June 2021
Henry Coldstream looks at how Cornwall’s most famous dish found its way over to Mexico in the nineteenth century and became a staple of one state’s cuisine.
The delicious story of Doom Bar: a Cornish ale’s rise to greatness
The delicious story of Doom Bar: a Cornish ale’s r...
The delicious story of Doom Bar: a Cornish ale’s rise to greatness
by Great British Chefs
11 June 2021
Sharp’s Brewery’s flagship ale is one of the most recognisable beers in the UK today. We take a look at the history and incredible growth of the popular ale and find out why it's such a great choice for pairing with food.

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Producers Cornwall
Cornwall
Cornwall
by Great British Chefs
11 June 2021
For a small county in the southwest of England, Cornwall is an absolute powerhouse when it comes to food and drink. Join us as we take a look at all the incredible ingredients, producers, chefs and restaurants that make Cornwall the most culinary county in the UK.
Chet Sharma on his debut restaurant Bibi
Chet Sharma on his debut restaurant Bibi
Chet Sharma on his debut restaurant Bibi
by Henry Coldstream
28 May 2021
Having spent over a decade helping to develop menus for the UK’s most prestigious chefs, Chet Sharma has finally announced his first restaurant. The chef talks to Henry Coldstream about what to expect at Bibi, in London, and why now is the time to open a place of his own.
Great British Menu 2021: The Banquet
Great British Menu 2021: the banquet
Great British Menu 2021: the banquet
by Howard Middleton
22 May 2021
With each winning chef now chosen, the hard work begins! Howard Middleton lets us know how the champions of Great British Menu 2021 fared at the banquet.

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Great British Menu 2021 Garum: the ancient ferment being reinvented by chefs
Garum: the ancient ferment being reinvented by che...
Garum: the ancient ferment being reinvented by chefs
by Henry Coldstream
21 May 2021
Henry Coldstream takes a look at how the liquid byproduct of fermented fish became the condiment du jour of Ancient Rome and how chefs today are using the product to enhance their cooking.
Great British Menu 2021: Dan McGeorge on his winning dessert
Great British Menu 2021: Dan McGeorge on his winni...
Great British Menu 2021: Dan McGeorge on his winning dessert
by Henry Coldstream
20 May 2021
Liverpool’s Dan McGeorge talks to Henry Coldstream about making it to the banquet at his first time of trying with his dessert ‘Give a Dog a Bone’.

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Great British Menu 2021 Great British Menu 2021: Oli Marlow on his winning main course
Great British Menu 2021: Oli Marlow on his winning...
Great British Menu 2021: Oli Marlow on his winning main course
by Henry Coldstream
19 May 2021
Oli Marlow discusses taking part in this year’s competition and his main course ‘Special Delivery’, which took him all the way to the banquet.

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Great British Menu 2021 Great British Menu 2021: Roberta Hall-McCarron on her winning fish course
Great British Menu 2021: Roberta Hall-McCarron on ...
Great British Menu 2021: Roberta Hall-McCarron on her winning fish course
by Henry Coldstream
18 May 2021
We chat to Great British Menu 2021 fish course winner Roberta Hall-McCarron about her experience on the show and her winning dish Maxwell’s Colour Wheel.

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Great British Menu 2021 Great British Menu 2021: Alex Bond on his winning starter
Great British Menu 2021: Alex Bond on his winning ...
Great British Menu 2021: Alex Bond on his winning starter
by Henry Coldstream
17 May 2021
Michelin-starred Alex Bond discusses returning to the Great British menu kitchen for a second year running and his winning starter ‘The Founding Father’.

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Great British Menu 2021 Great British Menu 2021: the finalists
Great British Menu 2021: the finalists
Great British Menu 2021: the finalists
by Great British Chefs
17 May 2021
The regional heats are over and eight fantastic chefs have made it to the final. Take a look at who's representing each region in Great British Menu 2021.

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Great British Menu 2021 Great British Menu 2020: South West heat recap
Great British Menu 2020: South West heat recap
Great British Menu 2020: South West heat recap
by Howard Middleton
15 May 2021
The final regional heat of this year's Great British Menu competition sees the South West's best battle it out. Howard Middleton lets us know what went on.

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Great British Menu 2021 Ones to watch: Greg Anderson
Ones to watch: Greg Anderson
Ones to watch: Greg Anderson
by Great British Chefs
12 May 2021
After six years as head chef at Galton Blackiston’s Morston Hall, Greg Anderson is setting out on his own to open Meadowsweet with his partner Rebecca Williams, just down the road in Holt, Norfolk. He talks to Tom Shingler about what his new intimate restaurant-with-rooms is going to offer, sharing some of the more intricate recipes from his time at Morston Hall in the process.
Great British Menu 2021: South West heat preview
Great British Menu 2021: South West heat preview
Great British Menu 2021: South West heat preview
by Great British Chefs
10 May 2021
The final regional heat of Great British Menu sees the best of the South West compete. Take a look at which chefs are stepping up to the plate.

More from this series:

Great British Menu 2021 Great British Menu 2021: North West recap
Great British Menu 2021: North West recap
Great British Menu 2021: North West recap
by Howard Middleton
8 May 2021
Howard Middleton keeps us up-to-date with how the chefs of the North West fared in the Great British Menu kitchen.

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Great British Menu 2021 20 years of The Cinnamon Club: Vivek Singh on the past, present and future of Indian food in the UK
20 years of The Cinnamon Club: Vivek Singh on the ...
20 years of The Cinnamon Club: Vivek Singh on the past, present and future of Indian food in the UK
by Tom Shingler
7 May 2021
Since 2001, The Cinnamon Club has smashed preconceptions about what Indian food could and should be. Tom Shingler talks to its chef and founder Vivek Singh about how the UK’s love affair with Indian cuisine has evolved and what it might look like in the years to come.
Everything you need to know about sherry
A beginner's guide to pairing sherry with food
A beginner's guide to pairing sherry with food
by Great British Chefs
7 May 2021
Sherry is having a renaissance - the vast flavours in the many different varieties range from mineral and briny to raisin-sweet. Get to know more about this very special wine that's a favourite with chefs and pairs perfectly with both sweet and savoury dishes.
Great British Menu 2021: North West heat preview
Great British Menu 2021: North West heat preview
Great British Menu 2021: North West heat preview
by Great British Chefs
3 May 2021
Get to know more about each of the four chefs representing the North West of England in the 2021 series of Great British Menu.

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Great British Menu 2021 Great British Menu 2021: Northern Ireland recap
Great British Menu 2021: Northern Ireland recap
Great British Menu 2021: Northern Ireland recap
by Howard Middleton
1 May 2021
Some of the best chefs in Northern Ireland tested their culinary mettle in the Great British Menu kitchen this week. Howard Middleton recaps what went on.

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Great British Menu 2021 The River Cafe: the kitchen chefs never want to leave
The River Cafe: the kitchen chefs never want to le...
The River Cafe: the kitchen chefs never want to leave
by Tom Shingler
30 April 2021
Ruth Rogers and Rose Gray’s iconic Italian restaurant is known for producing amazing food and amazing chefs in equal measure. Tom Shingler talks to Sian Wyn Owen, Joseph Trivelli and Danny Bohan – the three co-head chefs that have made The River Cafe their home – to find out why they can’t imagine working anywhere else.
Great British Menu 2021: Northern Ireland heat preview
Great British Menu 2021: Northern Ireland heat pre...
Great British Menu 2021: Northern Ireland heat preview
by Great British Chefs
26 April 2021
Take a look at the chefs representing Northern Ireland in the 2021 edition of Great British Menu.

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Great British Menu 2021 Great British Menu 2021: North East and Yorkshire recap
Great British Menu 2021: North East and Yorkshire ...
Great British Menu 2021: North East and Yorkshire recap
by Howard Middleton
24 April 2021
The North East's finest battle it out in the Great British Menu kitchen this week – join Howard Middleton as he reports on all the highs and lows.

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Great British Menu 2021 How to start work in a professional kitchen
Cookery School at Little Portland Street: cook lik...
Cookery School at Little Portland Street: cook like the pros
by Great British Chefs
23 April 2021
At the Cookery School at Little Portland Street, it takes just six weeks to gain all the skills you need to start a career in food. If you’re getting itchy feet in your current profession, a professional cookery course could be the key to making the switch.
Great British Menu 2021: North East and Yorkshire preview
Great British Menu 2021: North East and Yorkshire ...
Great British Menu 2021: North East and Yorkshire preview
by Great British Chefs
19 April 2021
The North East and Yorkshire produce some of the finest chefs in the UK – get to know more about the four representing the region in this week's Great British Menu.

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Great British Menu 2021 Great British Menu 2021: Wales heat recap
Great British Menu 2021: Wales heat recap
Great British Menu 2021: Wales heat recap
by Howard Middleton
17 April 2021
The chefs representing Wales and all its culinary might take to the Great British Menu kitchen – Howard Middleton shares his insight into the action.

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Great British Menu 2021 LeBlanq: where cycling meets superstar cuisine
LeBlanq: where cycling meets superstar cuisine
LeBlanq: where cycling meets superstar cuisine
by Great British Chefs
15 April 2021
The world’s best chefs are teaming up with cycling icons to create something very special indeed. Welcome to LeBlanq – truly legendary joyriding.
Great British Menu 2021: Wales preview
Great British Menu 2021: Wales preview
Great British Menu 2021: Wales preview
by Great British Chefs
12 April 2021
Get to know about the chefs competing in the Welsh heat of Great British Menu 2021.

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Great British Menu 2021 Great British Menu 2021: London and South East heat recap
Great British Menu 2021: London and South East hea...
Great British Menu 2021: London and South East heat recap
by Howard Middleton
11 April 2021
The chefs representing London and the South East battle it out for a place in the final of Great British Menu 2021 – Howard Middleton reports.

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Great British Menu 2021 Great British Menu 2021: London and South East preview
Great British Menu 2021: London and South East pre...
Great British Menu 2021: London and South East preview
by Great British Chefs
5 April 2021
Get to know more about the chefs competing in the London and South East heat of Great British Menu 2021.

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Great British Menu 2021 Great British Menu 2021: Scotland heat recap
Great British Menu 2021: Scotland heat recap
Great British Menu 2021: Scotland heat recap
by Howard Middleton
3 April 2021
The very best of Scotland's culinary talent pit their skills against one another in the second regional heat of Great British Menu 2021 – Howard Middleton charts the highs and lows.

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Great British Menu 2021 Great British Menu 2021: Scotland heat preview
Great British Menu 2021: Scotland heat preview
Great British Menu 2021: Scotland heat preview
by Great British Chefs
29 March 2021
The second regional heat of this year's Great British Menu focuses on the talent coming out of Scotland – get to know who's competing.

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Great British Menu 2021 Great British Menu 2021: Central heat recap
Great British Menu 2021: Central heat recap
Great British Menu 2021: Central heat recap
by Howard Middleton
27 March 2021
The first regional heat of 2021's Great British Menu is done and dusted – Howard Middleton returns to share all the highs and lows of the week.

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Great British Menu 2021 Great British Menu 2021: Central heat preview
Great British Menu 2021: Central heat preview
Great British Menu 2021: Central heat preview
by Great British Chefs
22 March 2021
Get to know a little bit more about the chefs representing the Central region in the first heat of Great British Menu 2021.

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Great British Menu 2021 Announcing the chefs from Great British Menu 2021
Announcing the chefs from Great British Menu 2021
Announcing the chefs from Great British Menu 2021
by Great British Chefs
10 March 2021
It’s back! A new series of Great British Menu that shines a light on the best and brightest chefs found across the UK. Get to know more about every chef competing, as well as when the series starts and what this year’s theme is all about.
Prosecco DOC Rosé: pink fizz gets the green light
Prosecco DOC Rosé: pink fizz gets the green light
Prosecco DOC Rosé: pink fizz gets the green light
by Great British Chefs
9 February 2021
In 2020, the pink varietal of the UK’s favourite sparkling wine finally received the official nod of approval from the Italian government – and it’s now available to buy. We take a closer look at why Prosecco DOC Rosé is set to become the drink of 2021.
The ultimate Chinese New Year menu
4 simple recipes to cook for Chinese New Year
4 simple recipes to cook for Chinese New Year
by Great British Chefs
1 February 2021
Planning a big Chinese New Year feast? We’ve picked out four delicious dishes that are guaranteed to bring you good fortune and impress your dinner guests into the bargain.
Michelin Guide 2021: a look at every new Michelin-starred restaurant
Michelin Guide 2021: a look at every new Michelin-...
Michelin Guide 2021: a look at every new Michelin-starred restaurant
by Great British Chefs
26 January 2021
Get to know a little bit about all the new restaurants featured in the 2021 edition of the Michelin Guide Great Britain and Northern Ireland.
Michelin Guide
Michelin Guide UK and Ireland 2021
Michelin Guide UK and Ireland 2021
by Great British Chefs
25 January 2021
Looking for the list of Michelin-starred restaurants in the UK? Take a look at the Michelin Guide results for 2021 below, plus plenty of other features about Michelin and Michelin-starred recipes.
Le Gruyère AOP: a soufflé’s best friend
Le Gruyère AOP: a soufflé’s best friend
Le Gruyère AOP: a soufflé’s best friend
by Great British Chefs
13 January 2021
A cheese soufflé is a wonderful way to kick off a meal, boasting an incredible flavour and an even better texture. Plus, it makes you look like a master chef in your own kitchen! Learn more about why Le Gruyère AOP is the perfect cheese to include in a soufflé and follow four different recipes from top chefs for the classic dish.
8 things you need to know about extra virgin olive oil
7 things you need to know about extra virgin olive...
7 things you need to know about extra virgin olive oil
by Great British Chefs
11 January 2021
It forms the basis of most Mediterranean dishes and tastes delicious – but there’s so much more to extra virgin olive oil than you might think. From spotting a quality bottle to cooking with it, learn more about the liquid gold that plays a constant role in our daily meals.
Albert Roux OBE: one of the greats
Albert Roux OBE: one of the greats
Albert Roux OBE: one of the greats
by Great British Chefs
6 January 2021
Chef Albert Roux OBE sadly passed away at the age of eighty-five on 4 January 2021. We take a look back on the chef’s illustrious career and how his culinary talents had a profound, lasting impact on the British food scene.
5 Parma ham canapés for the holidays
5 Parma Ham canapés for the holidays
5 Parma Ham canapés for the holidays
by Great British Chefs
17 December 2020
Whether you’re entertaining or not this Christmas and New Year, nothing marks a special occasion like a selection of homemade canapés to snack on with a glass of something to go alongside. Take a look at these five bite-sized ideas which showcase Parma Ham at its best.
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6 recipes that prove cheese and seafood work toget...
6 recipes that prove cheese and seafood work together in cooking
by Great British Chefs
16 December 2020
It’s a common belief that cheese doesn’t really match up with fish and seafood – however, this is simply not true! Take a look at how one cheese in particular – the mighty Gruyère AOP – complements (and contrasts with) the many subtle, fresh flavours of the sea with these six delicious recipes.
Hospitality Action: supporting the industry since 1837
Hospitality Action: supporting the industry since ...
Hospitality Action: supporting the industry since 1837
by Great British Chefs
15 December 2020
After the toughest year on record for the hospitality industry, everyone from chefs and front of house to kitchen porters and concierges have needed support more than ever. We talked to Hospitality Action CEO Mark Lewis to learn more about the charity and how people can get involved.
Chorizo through the ages
Chorizo through the ages
Chorizo through the ages
by Great British Chefs
8 December 2020
How much of an impact could a simple cured sausage have on the history and culture of a country? More than you might think, as it turns out. Take a look at how chorizo has weaved itself into the cultural tapestry of Spain over the centuries and gain a newfound respect for the beloved delicacy.
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Saint Agur: 8 brilliant blue cheese recipes
Saint Agur: 8 brilliant blue cheese recipes
by Great British Chefs
30 November 2020
Sweet, salty, tangy and creamy all at once, Saint Agur is the queen of blue cheeses. We’ve pulled together four year-round favourites and four festive ideas from Raymond Blanc that make the most of this delicious cheese.
Great British Chefs Club: Gold member offers
Great British Chefs Club: Gold member offers
Great British Chefs Club: Gold member offers
by Great British Chefs
23 November 2020
Take a look at all the offer codes and discounts available exclusively to Great British Chefs Gold club members.
Clonakilty: the story behind Ireland’s favourite black pudding
Clonakilty: the story behind Ireland’s favourite b...
Clonakilty: the story behind Ireland’s favourite black pudding
by Great British Chefs
10 November 2020
Clonakilty’s black pudding recipe has been a closely guarded secret for over 100 years, and with good reason – it’s phenomenally popular. We take a look at what makes this Irish black pudding truly special.
Mutti: Italy’s favourite tomatoes
Mutti: Italy’s top tomato brand
Mutti: Italy’s top tomato brand
by Great British Chefs
4 November 2020
Mutti’s two lions are instantly recognisable on shelves, but there’s more to this family-run company than a logo – Mutti has been pioneering smart preservation techniques for well over a century, and their tomatoes remain the best in the business.
Le Gruyère AOP: a history
Le Gruyère AOP: a history
Le Gruyère AOP: a history
by Great British Chefs
25 October 2020
Switzerland’s favourite cheese has become a world-class favourite, and has a long, storied 900-year history behind it. Learn how the cheese got to where it is today and why its producers had to fight to protect its origins.
Le Gruyère AOP: the world’s most versatile cheese
Le Gruyère AOP: the world’s most versatile cheese
Le Gruyère AOP: the world’s most versatile cheese
by Great British Chefs
25 October 2020
Melting, grating, baking, shaving – Le Gruyère is an incredibly versatile cheese that’s particularly good for cooking with. We take a look at the many different ways you can use this AOP-protected Swiss classic.
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6 delicious recipes that make the most of Spain’s ...
6 delicious recipes that make the most of Spain’s fantastic produce
by Great British Chefs
21 October 2020
Iberico pork, tinned fish, sherry vinegar, pimentón – Spanish ingredients are among the best in the world. Take a look at how two of the UK’s top chefs use them in six simple, delicious recipes.
Spain
The food and drink of Spain
The food and drink of Spain
by Great British Chefs
21 October 2020
See all our foodie travel guides and features about Spain and Spanish cuisine, before delving into our collection of Spanish recipes to get a taste of the country at home.
How to pair cognac with food
How to pair cognac with food
How to pair cognac with food
by Great British Chefs
19 October 2020
The complex flavour of cognac means it’s far more than something to sip on after a meal. We take a look at how the spirit matches beautifully with both sweet and savoury dishes, shining a light on five award-winning desserts from top chefs specifically created to be enjoyed with Rémy Martin XO.
Oil of life: a look at Spain’s world-class olives and olive oils
Oil of life: a look at Spain’s world-class olives ...
Oil of life: a look at Spain’s world-class olives and olive oils
by Great British Chefs
8 October 2020
Find out more about the unique and varied olives (and the oils made from them) coming out of Spain – the world’s leading source of ‘liquid gold’.
Treasure island: an introduction to Sri Lankan cuisine
Treasure island: an introduction to Sri Lankan cui...
Treasure island: an introduction to Sri Lankan cuisine
by Great British Chefs
8 October 2020
Coconuts, curry leaves, chillies (and more coconuts) – restaurant owners Eroshan and Aushi Meewella talk about Sri Lankan cuisine and their Soho restaurant Kolamba, before sharing six easy recipes that showcase the island's flavours.
4 beautiful Gruyère AOP recipes from Galton Blackiston
4 beautiful Gruyère AOP recipes from Galton Blacki...
4 beautiful Gruyère AOP recipes from Galton Blackiston
by Great British Chefs
1 October 2020
Gruyère is one of the most versatile – and tastiest – cheeses out there, and who better than chef Galton Blackiston to show how it can be used in a variety of dishes? From tarts and snacks to a knock-your-socks-off Kiev, take a look at how one of the best chefs in the UK makes Gruyère the star of the show.
7 recipes to cook in October
10 recipes to cook in October
10 recipes to cook in October
by Great British Chefs
1 October 2020
With autumn now in full swing, our attentions turns from leafy greens to the burnished gold of root vegetables and wild mushrooms. Take a look at a few of our favourite October recipes, courtesy of some of the UK’s best chefs and food writers.
The Bay Tree: preserves with panache
The Bay Tree: preserves with panache
The Bay Tree: preserves with panache
by Great British Chefs
28 September 2020
From piccalilli and chutneys to relishes and sauces, The Bay Tree has become known for producing delicious preserves of all kinds. See how founder Emma Macdonald takes ingredients and transforms them into both time-honoured and more modern jars of goodness.

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Producers Black Flag: winemaking without limits
Black Flag: winemaking without limits
Black Flag: winemaking without limits
by Great British Chefs
28 September 2020
It can be hard to find wines that stand out from the crowd, but Virgin Wines’ Black Flag range is all about pushing boundaries, experimentation and trying things no one else has done before. Take a look at how the project came about and the very special wines created as a result.
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Tomatoes 2.0: 5 unusual ways to cook with cherry t...
Tomatoes 2.0: 5 unusual ways to cook with cherry tomatoes
by Great British Chefs
24 September 2020
We all know tomatoes are fantastic with cheese or cooked down into a sauce, but the UK’s top chefs are doing so much more with these beautiful little fruits. From unusual flavour combinations to serving tomato-based desserts, take a look at some of the more leftfield ways you can use tomatoes in your cooking.
Beyond Manchego: 5 of Spain’s best cheeses
Beyond Manchego: 5 of Spain’s best cheeses
Beyond Manchego: 5 of Spain’s best cheeses
by Great British Chefs
17 September 2020
Spain is home to over 150 varieties of cheese, many of which are relatively unknown in the UK but just as delicious as anything you’d find in France or Italy. Take a look at just a few Spanish cheeses you should be keeping an eye out for.
Why you should be cooking with extra virgin olive oil
Why you should be cooking with extra virgin olive ...
Why you should be cooking with extra virgin olive oil
by Great British Chefs
25 August 2020
It’s a myth that extra virgin olive oil should only be used for finishing, drizzling and dipping – cooking with it means tastier results in the kitchen. Take a look at how it can make all the difference to your dishes, plus three summery recipes that showcase its fruity, peppery flavour.
Roast grouse with blackberries and port wine jus
7 glorious grouse recipes for the Glorious Twelfth
7 glorious grouse recipes for the Glorious Twelfth
by Great British Chefs
11 August 2020
August marks the start of game season, with The Glorious Twelfth (August 12) the first day grouse can be hunted. Here’s how to make the most of this magnificent game bird if you can get your hands on one.
Pork sausages with peas and Berkswell
10 recipes to cook in August
10 recipes to cook in August
by Nicholas Searle-Donoso
30 July 2020
As we reach the peak of summer, refreshing berries and vibrant veg are at their best, complemented by an impressive range of meat and fish which sit right at home on a sizzling barbecue. Here's what to cook over the next thirty-one days.
Top tips to get the most of chorizo
6 ways to get the most out of chorizo in your cook...
6 ways to get the most out of chorizo in your cooking
by Great British Chefs
24 July 2020
We tend to slice, fry and simmer it, but the intense flavour of chorizo makes the Spanish cured sausage an ingredient ideal for experimentation. From mayonnaises and broths to incredibly indulgent crisps, here are some ways to make the most of Spain’s most beloved culinary export.
Saint Agur: blue gold from the Auvergne
Saint Agur: blue gold from Auvergne
Saint Agur: blue gold from Auvergne
by Great British Chefs
24 July 2020
Matured in caves under the village of Beauzac, Saint Agur has quickly captured the hearts and minds of cheese-lovers in France and beyond. We go to the heart of Auvergne to find out what makes this blue cheese so beloved.
Carnivor wines: made for meat
Carnivor wines: made for meat
Carnivor wines: made for meat
by Great British Chefs
2 July 2020
Carnivor wines are expertly crafted to be enjoyed with meat, but what is it about these wines that works so well with a juicy steak? We delve into the science behind the glass and take a closer look at Carnivor’s award-winning wines.
La Tua Pasta: handmade pasta delivered to your door
La Tua Pasta: handmade pasta delivered to your doo...
La Tua Pasta: handmade pasta delivered to your door
by Great British Chefs
1 July 2020
Suppliers to some of the best restaurants in the UK, La Tua Pasta now sells its incredible handmade pasta dishes direct to the public, delivering nationwide. Take a look at what makes their products so special.
Sizl spices: instant flavour in a jar
Sizl spices: instant flavour in a jar
Sizl spices: instant flavour in a jar
by Great British Chefs
30 June 2020
Fed up with what was on offer in the shops, Mallika Basu launched Sizl so home cooks could get access to the very best spices from around the world.
Raymond Blanc on molecular gastronomy
Raymond Blanc on good chicken, flavour compounds a...
Raymond Blanc on good chicken, flavour compounds and molecular gastronomy
by Raymond Blanc
30 June 2020
The legendary chef talks about his foray into what became molecular gastronomy in the 1980s, the culinary physicist Nicholas Kurti and why he walked away from the culinary movement after bringing it to the fore.
Great British Chefs Club: Gold member offers
Introducing the Great British Chefs Club
Introducing the Great British Chefs Club
by Great British Chefs
29 June 2020
Exclusive recipes, weekly videos, money-can't-buy prizes and foodie gifts – become a club member and get unlimited access to the chefs, dishes and guides you love.
Growing vegetables at The Small Holding
Growing vegetables at The Small Holding
Growing vegetables at The Small Holding
by Will Devlin
11 June 2020
Chef Will Devlin shares an insight to the farming operation at his Kent restaurant The Small Holding, sharing three recipes that make the most of summer's glut ingredients: tomatoes, cucumbers and courgettes. Images by Food Story Media.
Cook for Charity: the ebook that helps the NHS
Cook for Charity: the ebook that helps the NHS
Cook for Charity: the ebook that helps the NHS
by Great British Chefs
11 June 2020
Missing your favourite restaurants? Donate a minimum of £5 to Cook for Charity, support the NHS and get recipes from top chefs all at the same time.
How to eat in a more sustainable way
How to eat in a more sustainable way
How to eat in a more sustainable way
by Adam Handling
2 June 2020
Chef Adam Handling shares his top tips for making small steps to a more sustainable way of shopping for and eating food, before sharing three recipes that champion some of his favourite suppliers.
Comté cheese: a heritage to be proud of
Comté cheese: a French treasure
Comté cheese: a French treasure
by Great British Chefs
1 June 2020
Comté is one of the world's most popular cheeses, but it has an incredible heritage to match. We take a look at the little details that make this raw milk cheese such a treasure.
Comté: the ultimate cheese for cooking
Comté: the ultimate cheese for cooking
Comté: the ultimate cheese for cooking
by Great British Chefs
1 June 2020
Comté’s complex, robust flavour and wonderful melting properties make it a favourite among chefs. We take a look at exactly why this is such a beloved cooking cheese and explore all the things you can do with it.
The Burnt Chef Project
The Burnt Chef Project: tackling mental health in ...
The Burnt Chef Project: tackling mental health in hospitality
by Kris Hall
18 May 2020
Kris Hall, founder of The Burnt Chef Project, explains why he set up the hospitality-focused mental health non-profit business and how people can support the cause.

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Mental health awareness Food waste ferments: 4 easy preserves from chef Adam Handling
Food waste ferments: 4 easy preserves from chef Ad...
Food waste ferments: 4 easy preserves from chef Adam Handling
by Adam Handling
11 May 2020
Too many tomatoes? Leftover wine? Wondering whether there's anything you can do with cauliflower leaves? Chef Adam Handling shares his four favourite ferment recipes which tackle food waste and provide jars of deliciousness in one fell swoop.
Our 10 most popular recipes since lockdown began
Our 10 most popular recipes since lockdown began
Our 10 most popular recipes since lockdown began
by Great British Chefs
7 May 2020
Being confined to our homes has meant a huge surge in the number of people baking, cooking and learning new culinary skills – here’s what you’ve been creating in the kitchen since social distancing became the norm.

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Store cupboard essentials Eggs, milk, bananas, bread: four recipes to reduce food waste
Eggs, milk, bananas, bread: four recipes to combat...
Eggs, milk, bananas, bread: four recipes to combat food waste
by Adam Handling
5 May 2020
Chef Adam Handling hones in on the four ingredients we seem to waste more than any others in the home, sharing simple, delicious recipes that’ll save them from the bin.
Jeremy Chan on the theories of sauces
Jeremy Chan on the theories of sauces
Jeremy Chan on the theories of sauces
by Jeremy Chan
4 May 2020
The head chef of London’s Michelin-starred restaurant Ikoyi writes a love letter to sauces, exploring how they combine the imagination and creativity with more rigid scientific culinary principles.
Hospitality For Heroes x Carousel: feeding frontline workers
Hospitality For Heroes x Carousel: #FeedTheNHS
Hospitality For Heroes x Carousel: #FeedTheNHS
by Lucy Golding
4 May 2020
Lucy Golding joins the team of volunteers at Marylebone restaurant Carousel, prepping, cooking, packing and delivering meals for the NHS via new charity Hospitality For Heroes.

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Store cupboard essentials 5 kitchen skills to master during lockdown
5 kitchen skills to master during lockdown
5 kitchen skills to master during lockdown
by Great British Chefs
30 April 2020
Finding yourself at a loose end whilst stuck indoors? Use the time to get creative in the kitchen and learn something new by getting to grips with one of these culinary arts – no flour or yeast required!

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Store cupboard essentials Painting a picture: the Cantonese kitchen
Painting a picture: the Cantonese kitchen
Painting a picture: the Cantonese kitchen
by Mukta Das
29 April 2020
Mukta Das and Andrew Wong explore the three main schools of cooking found in traditional Cantonese cuisine, creating a complex and technical dish that represents each one in a single mouthful.
Painting a picture: the skill of a dim sum chef
Painting a picture: the skill of a dim sum chef
Painting a picture: the skill of a dim sum chef
by Mukta Das
29 April 2020
Creating Chinese dim sum can take a lifetime to master, but the skills of the chefs producing them can sometimes go unnoticed. Mukta Das and Andrew Wong celebrate the sub-genre of Cantonese cuisine (which stretches far beyond steamed dumplings), before sharing a recipe that reflects the similarities between western pastry chefs and Chinese dim sum masters.
Painting a picture: introducing Mukta Das and Andrew Wong’s series on the history and culture of Chinese cooking
Painting a picture: introducing Mukta Das and Andr...
Painting a picture: introducing Mukta Das and Andrew Wong’s series on the history and culture of Chinese cooking
by Great British Chefs
29 April 2020
China’s culinary history is one of the oldest in the world, and the huge country is home to a vast variety of ingredients, dishes and food-related stories. See how anthropologist Mukta Das and Michelin-starred chef Andrew Wong work together to bring China’s rich traditions and food cultures to life through a series of recipes.
Pilot Light: let’s talk about mental health
Pilot Light: let’s talk about mental health
Pilot Light: let’s talk about mental health
by Doug Sanham
24 April 2020
As a chef for over a decade, Doug Sanham struggled with a dissociative disorder in the kitchen that drove him to blackouts and attempted suicide. Now he runs Pilot Light – a campaign committed to raising awareness and changing perceptions of mental health in hospitality.

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Mental health awareness Tio Pepe: the world's favourite fino sherry
Tio Pepe: a treat for your tastebuds
Tio Pepe: a treat for your tastebuds
by Great British Chefs
20 April 2020
Learn a little bit more about Tio Pepe sherry and why it's been beloved since the 1800s.
Countertalk: taking a stand against toxic kitchen environments
Countertalk: taking a stand for staff wellbeing
Countertalk: taking a stand for staff wellbeing
by Ravneet Gill
1 April 2020
A few years into her kitchen career, Ravneet Gill found herself on the edge of burn out thanks to toxic kitchen environments. A role at St. John brought her back from the brink, and inspired her to found Countertalk – a community that helps chefs and front-of-house find happy, healthy workplaces.

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Mental health awareness image
Great British Menu 2020: Scottish heat preview
Great British Menu 2020: Scottish heat preview
by Great British Chefs
30 March 2020
Take a look at the Scottish chefs representing the country in this year's Great British Menu competition.

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Great British Menu 2020 30 Day Challenge: Adults
The Great British Chefs 30 Day Challenge
The Great British Chefs 30 Day Challenge
by Great British Chefs
24 March 2020
Getting a bit bored whilst self-isolating? Take on our thirty-day cooking challenge! You'll end up with some great new kitchen skills and a few tasty treats along the way.
The Great British Chefs 30 Day Challenge: kids
The Great British Chefs 30 Day Challenge: kids
The Great British Chefs 30 Day Challenge: kids
by Great British Chefs
24 March 2020
Looking for ways to entertain the kids whilst they're off school? Our child-friendly thirty-day challenge has lots of inspiration for keeping them busy.
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Great British Menu 2020: London and south-east hea...
Great British Menu 2020: London and south-east heat preview
by Great British Chefs
23 March 2020
Take a look at the chefs representing London and the south-east in the second heat of Great British Menu 2020.
Coronavirus: what are restaurants doing in response?
Coronavirus: what are restaurants doing in respons...
Coronavirus: what are restaurants doing in response?
by Great British Chefs
23 March 2020
Pubs and restaurants nationwide have closed in response to the Coronavirus pandemic. Keep up to date with the delivery services, food shops and meals-on-wheels schemes they're running instead.
Great British Menu 2020: Central heat recap
Great British Menu 2020: Central heat recap
Great British Menu 2020: Central heat recap
by Howard Middleton
21 March 2020
Howard takes a look at the first regional heat in the 2020 series of Great British Menu.

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Great British Menu 2020 Potato, olive and preserved lemon tagine
Store cupboard recipes: 15 of the best
Store cupboard recipes: 15 of the best
by Great British Chefs
18 March 2020
When you just can’t make it out to the shops, a few key items in your cupboards can open the door to thrifty but delicious meals. Here are a few of our favourite store cupboard recipes to tide you over.

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Store cupboard essentials Spelt and brown butter blondies
4 comforting Easter bakes using Ancient Grains
4 comforting Easter bakes using Ancient Grains
by Great British Chefs
18 March 2020
Easter is the great baking holiday of the year, so why not give some of these comforting bakes a go? Made with flour milled from ancient grains like Khorasan and spelt, they’re packed full of flavour and extra nutrition too.
How to keep Corona stockpiling in check
How to keep Coronavirus stockpiling in check
How to keep Coronavirus stockpiling in check
by Victoria Glass
18 March 2020
With so many of us already in isolation, or, at least, under the cloud of its imminence, we need to find ways to make our food stretch and to keep it interesting. Victoria Glass shares her guide to shopping responsibly, thoughtfully and effectively, before sharing tips and tricks on keeping things exciting in the kitchen when you’re working with a limited larder.

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Store cupboard essentials