All entries

Overnight miso cure caramelises under the grill into something impossibly savoury. One of those recipes that looks far more impressive than the effort deserves.

Attempting to maintain a sourdough starter through summer heat.

How the French concept of preparation changed how I cook at home.

The platonic ideal of Sunday dinner — crisp, golden skin and impossibly juicy meat. The secret is just a very hot oven and patience.

Low and slow transforms cheap pork shoulder into a silk-threaded sauce. The whole garlic cloves melt into the fat and become sweet, spreadable, and completely unrecognisable.

The cheesecake that wants to be burnt. Deeply caramelised top, custardy centre — and you can't really mess it up. The oven does all the work.

Somewhere between a custard tart and a pecan pie but better than either. The salt does something extraordinary to the honey — this is the one recipe everyone asks for.

An open-crumb country loaf with a crackly crust. 80% hydration, cold-proofed overnight. The kind of bread that makes you not want to buy it any more.