Pickled salmon; we’re making this for Christmas! It’s a vibrant and tangy dish that brings together the best of two worlds: spanking fresh salmon and the bold punch of pickling. Historically, pickled fish was an excellent way to preserve fresh catches before refrigeration, making it a staple in colder climates (like Scandinavian countries) where fresh food…

Having never made American biscuits before, we initially imagined they’d be a bit like a scone, but they’re not really. Biscuits are loaded with butter, whereas scones contain relatively little. Some biscuit recipes use a percentage of vegetable shortening (Kremelta by any other name), but we prefer the flavour...

OK, kids, let’s make choux pastry. It’s a weird beast for sure; you heat water and butter in a smallish saucepan JUST until it simmers and the butter has melted. Next, you dump in sifted flour, then stir like crazy over the heat until the mixture forms a cooked, smooth, floury ball that leaves the side of the pan…

Salty, spicy, meaty and juicy – here’s the ultimate beer food. These are inspired by some of the delicious-est street food we’ve ever eaten; namely the lamb skewers you get in parts of northern and western China, where they’re cooked with plenty of cumin and chilli over smoky coals, then eaten with even more spice scattered over. Yum…