Bullitt @ The Mash Tun, Charing Cross
When they left the Fat Cat a few years back, focusing instead on taking their buns on the road, Bullitt left a burger-shaped hole in our lives. During their adventures, they’ve done numerous festivals...
View ArticleWilliam & Florence, Unthank Rd
NR2 is an area blessed with a little food world of its own, with numerous pubs, cafes, and produce shops. Part of the same family as Chambers, W&F is one such little gem. It’s a pub, but not as you...
View ArticleWhat is…Greaseproof paper and baking parchment?
Baking parchment has been treated with silicone, so it’s non-stick, moisture-resistant and can handle high temperatures, which makes it great for baking. Greaseproof paper, on the other hand, isn’t...
View ArticleWhat is…the way to rescue seized chocolate?
Seizing – or, to you and I, “Oh balls, the chocolate’s gone grainy” – happens when chocolate overheats or the cocoa powder in it absorbs water. You can bring it back for use in brownies or puddings by...
View ArticleWhat is…The best way to chop chocolate?
There’s one super easy tip that’ll stop chunks of chocolate flying everywhere when you chop it – it’s not just me, right? Instead of using a straight knife, use a bread knife, particularly when...
View ArticleWhat is…self-raising flour?
With the UK experiencing a flour shortage, it’s time we got to grips with what exactly we’re using. For self-raising flour, it’s easy: it’s just plain flour with a raising agent added. To make plain...
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