British Chefs Table

Alright, let me be honest with you: pulled pork sounds simple. And it is — once you know what not to do. But the first …

There’s something almost ceremonial about making cottage pie. The chopping, the browning, the layering. It’s slow, but in a comforting, kettle-on, windows-fogged kind of way. …

This is the pudding. The one I make when I’ve had a day — you know the type. The kind where the kitchen’s already a …

There’s something about semolina cake that feels a bit… exotic and nostalgic at the same time. It’s the sort of thing you might taste once …

This mushroom stroganoff is one of those dishes that feels like a blanket in a bowl. It’s the kind of thing I cook when I …

I always feel oddly comforted making a tea loaf. There’s no urgency in it. Nothing fancy or fiddly — just a bowl, a wooden spoon, …

Right — let’s not pretend I didn’t completely ruin this dish the first time I made it. I got cocky. Thought I could shortcut Nigella’s …

I’ll tell you something funny — the first time I made this cake, I dropped half a punnet of raspberries on the floor, screamed, and …

Red velvet cake always felt like one of those “fancy cakes” I was too nervous to try — the kind you admire at a café …

There’s something wildly comforting about a dish that proudly calls itself Toad in the Hole. It sounds like a children’s story, doesn’t it? But oh, …