British Chefs Table

There’s something almost theatrical about making French onion soup. The slow sizzle of butter, the tear-inducing onions, the moment the vermouth hits the pan and …

There’s a certain kind of joy that only a good, fresh salad can give. Not the sad, soggy ones from a supermarket meal deal — …

There’s something about balsamic dressing that just feels a bit grown up, isn’t there? Maybe it’s the deep, inky colour or the fact that it …

There’s something kind of magical about a good lemon dressing. It’s the kind of thing that makes you pause mid-bite and go, “Wait, why is …

There’s something unapologetically elegant about a proper French vinaigrette. Not creamy, not sweet, no bells or whistles — just sharp, slick, and effortless. It’s the …

Caesar salad used to intimidate me — the anchovies, the raw garlic, the unspoken pressure to make it taste like something from a posh café. …

I used to think creamy salad dressings had to involve mayo, guilt, and a little regret — the kind that coats your lettuce like a …

This dressing, oh man — this dressing is what turned me from a salad-dodger into a salad-devotee. For years, leafy greens were just a chore. …

This salad is what I make when I need to feel like I’ve got my life together — even if the house is a mess …

There’s something almost meditative about cooking aubergines. You’ve got to salt them, wait, dab them dry like you’re patting a sleepy baby’s face, then grill …