Milkshakes built on marshmallows torched until blackened, which is what gives them their smoky, campfire flavour.
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Sunday Cooking: 8 Recipes Worth an Afternoon
Eight recipes that reward a slow Sunday: stock, braises, bread, and sauces that make the following week’s cooking easier.
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Whole Roasted Cauliflower with Herb Sauce
A whole head of cauliflower roasted until deeply browned and tender, served under a bright herb sauce. A centrepiece that costs almost nothing.
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Corn and Tomato Galette
A free-form galette filled with sweet corn, ripe tomatoes, and herbs in a flaky butter crust. The last of summer in one pastry.
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The Last Farmers Market Haul: What to Buy Before the Season Ends
What is genuinely worth buying at the final markets of summer, what is already past, and what to do with it all in one weekend.
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Green Goddess Roast Chicken
A whole roast chicken finished with a bright green goddess sauce built from the herbs still left in the garden.
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Classic Basil Pesto (and How to Freeze It)
Proper basil pesto with pine nuts and parmesan, plus the freezing method that keeps it green through winter.
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How to Use Up Every Last Summer Herb
Basil, mint, dill, and parsley all fade fast in late August. How to freeze, preserve, and cook through a herb glut before the first cold night.
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Tomato and Herb Focaccia
Dimpled focaccia loaded with the last cherry tomatoes and rosemary, crisp underneath from a generous pour of olive oil.
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No-Knead Dutch Oven Bread
One loaf, four ingredients, and no kneading. A blistered crust and open crumb from a Dutch oven, with an overnight rise doing all the work.
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The Beginner’s Guide to No-Knead Bread
How no-knead bread works and why time replaces kneading. Hydration, fermentation, and the Dutch oven trick that gives a bakery crust at home.
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Sichuan Eggplant with Garlic Sauce
Silky eggplant in a glossy Sichuan garlic sauce, sweet, sour, and savoury at once. Ready in 25 minutes and better than takeout.
