The Library

These pieces are made for anyone who needs them. Have a browse and take what you like with you.

Cooking — Pantry & Technique

Seasoning

Not a step at the end, the thing that gives food its voice

Cooking — Dishes & Preserves

An Introduction to Preserving

the oldest kitchen magic, how it works

Cooking — Aromatics

Salt

The oldest wage there is

Cooking — Sauces

Pesto

Bright and alive

Cooking — Sauces

Hollandaise

It has a reputation it doesn't deserve, here's why

Cooking — Dishes & Preserves

Cherry & Tonka Bean Jam

dark cherries and tonka for your breakfast scones

Cooking — Sauces

Crème Chantilly

This is not a diet recipe, do not make it one

Cooking — Dishes & Preserves

Fish en Papillote

The kindest way to cook fish, and the most forgiving

Cooking — Sauces

Mayonnaise

You will never buy ready made once you try this recipe. Nothing else will do

Cooking — Dishes & Preserves

Nick's Pasta Salad

A dish to share with friends over and over again

Cooking — Dishes & Preserves

Spinach and Chickpea Curry

Twenty minutes from start to table, tastes like it took longer

Cooking — Pantry & Technique

Rice

Different rices do different things and they are not interchangeable

Cooking — Pantry & Technique

Plain Basmati Rice

The side dish that goes with everything

Cooking — Pantry & Technique

Round Rice

Soft, unctuous, and nothing like basmati. Savoury or sweet, it earns its place

Cooking — Pantry & Technique

Long Grain Rice

When you need the grains to stay separate and do their job

Cooking — Pantry & Technique

Egyptian Rice — Roz bil Sha'areya

The Egyptian way, and once you've made it like this you won't go back

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