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Ask The Chef
Want to know the easiest way to preserve peaches? We ask Gabriel Gaté.
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Taste of Morocco
Chef Hassan M’Souli explains the key to cooking this succulent spiced tuna. More
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Water for novices
Water. Take a look around every paddock, every time you’re in the country, and you might not even see the water. But each paddock, each field, usually has a source of water, if not for livestock, then for crops. Under the earth and along fence lines are countless...More
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What to look for in fresh fish
Seek out fish that have firm flesh, clear bulging eyes and a slimy texture - a sign that the last time they had contact with the water was when they were swimming in it (by dry-filleting fish you avoid bloating and any taint from chemicals such as chlorine).
Glossary
Lard
Lard is a fine white fat, which is less used these days because of its high animal-fat content. It is used particularly for slow cooking but also for deep-frying and for making pastry.
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Celtic Thunder: Heritage (CD & DVD)
The group returns to its Celtic roots with a mix of old & new, solos, duets & ensembles.
Town with Nicholas Crane (DVD)
Towns - seaside, countryside and aspiring cities - are explored by geographer and adventurer Nicholas Crane.
