- 30 mins - 1 hour
- Neil Perry
Richard Cornish is an award-winning writer whose love of the land lead him to explore the issues around food, where it comes from, how it gets to us and why it tastes so good. He writes the weekly Brain food column for Epicure and Good Food. Use the comment function to leave a question for Richard.
Read more of my articles below:
When I increase my bolognese recipe to feed 40 instead of 10, I find the sauce is much thinner and watery.
Cook | Brain food | Tue Jun 02 00:00:00 EST 2015
Washing up liquid is used when you first get the wok home, then never again.
Cook | Brain food | Tue May 19 03:15:00 EST 2015
It doesn't matter what sort of level education children have attained, if they can't cook then they can't feed themselves properly.
Cook | Brain food | Tue May 12 08:45:00 EST 2015
What is the best thing to serve with cheese. Dried fruit? Crackers?
Cook | Brain food | Mon Jan 12 23:30:00 EST 2015
I want to make an Edwardian Christmas dinner. What should I serve and where should I get recipes?
Cook | Brain food | Tue Dec 16 00:00:00 EST 2014
When using puff pastry to bake pies, follow a few simple rules and you won't go wrong.
Cook | Brain food | Tue Dec 09 00:00:00 EST 2014
Is soaking almonds in water to "activate" them really good for you?
Cook | Brain food | Tue Dec 02 00:00:00 EST 2014
A little extra effort goes a long way when it comes to making the perfect meatball.
Cook | Brain food | Mon Nov 24 23:30:00 EST 2014
A tea latte gives you a really strong tea flavour without mouth-wrenching sharpness.
Cook | Brain food | Tue Oct 28 00:00:00 EST 2014
Creaming butter and sugar is a first step in many baking recipes, but is it really necessary?
Cook | Brain food | Mon Oct 20 23:30:00 EST 2014
When you freeze the curry, water forms ice, which separates the coconut oil out of the emulsion.
Cook | Brain food | Tue Oct 07 00:00:00 EST 2014
Follow these tips to avoid crushing the eggs and smearing yolk across the white.
Cook | Brain food | Tue Sep 30 00:00:00 EST 2014
Using a food processor to mince meat is a bit like using a Mercedes to pull a plough.
Cook | Brain food | Tue Sep 23 00:00:00 EST 2014
There are some tricks to creating a winning souffle.
Cook | Brain food | Tue Sep 16 03:00:00 EST 2014
What's the best way to prevent herbs from wilting?
Cook | Brain food | Tue Sep 02 03:00:00 EST 2014
My Mexican recipe calls for jitomate - what is it exactly?
Cook | Brain food | Tue Aug 26 03:00:00 EST 2014
They're all white powders used in the cooking process - so what's the difference?
Cook | Brain food | Tue Aug 19 03:00:00 EST 2014
And is there a hard and fast rule for sweet and savoury dishes?
Cook | Brain food | Tue Aug 12 03:00:00 EST 2014
Plastic containers may be convenient for reheating food in the microwave but watch out for signs of wear and tear.
Cook | Brain food | Tue Aug 05 03:00:00 EST 2014
How is this thick and spreadable cream different from sour cream?
Cook | Brain food | Tue Jul 29 03:00:00 EST 2014