Brines are an easy way to boost the flavour and texture of meat and fish. They work on multiple levels – not only does the saltwater help to season the ingredient all the way through, it also tenderises the meat and forces it to absorb and retain more moisture, resulting in a juicier texture. A solid brine recipe opens up a whole world of new possibilities – check out some of our brine ideas right here, and read our brining guide for more info on how to take your cooking to the next level.
This year's Great British Menu was a big one, with plenty of fresh new talent gracing our screens and showing us just how intricate, complex and delicious British cooking has become. Take a look at what happened in the final and get on the booking lines for the winning chefs' restaurants.
Read MoreIn the first of a new series unveiling the delights of regional Mexican cuisine, Nud Dudhia gets stuck into some sublime seafood in the Baja peninsula and discovers a new wave of modern Mexican food in the beautiful coastal port of Ensenada. Read on for his fantastic column and a host of new Baja-inspired recipes!
With a culinary history that dates back over 4,000 years, West African food is enigmatic yet familiar at the same time. Its influence stretches far and wide, from the gumbo, red rice and yams of the American Deep South to the saltfish, rice and peas in the Caribbean. Cook up some classic West African dishes with Lerato Umah-Shaylor, and check out the more modern face of West African food with Jeremy Chan – head chef at Michelin-starred restaurant Ikoyi.
