The way to entice people into cooking is to cook delicious things.

Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.