Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.

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

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.

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