My Top 7 Kitchen Gadgets (UK, 2025): What I Actually Use
Wondering which kitchen gadgets are actually worth your money in 2025? I’ve been cooking for decades, through every gadget craze you can imagine. I’ve bought the single-use tools, the “revolutionary” appliances, and the pricey upgrades. Most end up gathering dust. What you really want are tools that simplify, speed up, or genuinely improve your food….
Why most Australian food processor reviews are lying to you about Magimix
Three years ago, I was standing in my kitchen in Brunswick at 11:00 PM, crying over a pile of half-shredded sweet potatoes. I’d bought this $89 ‘multi-function’ piece of junk from a big-box retailer because the box said it could do everything. It couldn’t. The motor started emitting this thin, acrid blue smoke that smelled…
Why most food choppers are landfill bait and the three I actually use
If you’re still using a chef’s knife to mince four cloves of garlic for every single weekday meal, you’re either a masochist or you have way too much free time. I used to be the ‘knife purist’ guy. I thought food choppers were for people who didn’t know how to hold a blade. Then I…
Stop listening to grill masters and just cook the damn steak
Most grilling advice you find online is written by people who have never actually sweated over a hot grate while a toddler screams in the background and a cheap beer gets warm in their hand. They want to sell you a $3,000 porcelain-coated ceramic egg or a pellet smoker that has more computing power than…
Spring Onion and Gruyère Scone Round
Sweet scones get all the attention, but savoury scones are honestly just as wonderful — perhaps more so, because they’re perfectly acceptable at any time of day. This scone round is baked as one large disc and then pulled apart into wedges, which means beautifully soft sides and a crusty golden top. The Gruyère melts…
Simnel Cake for Easter
Simnel cake is one of those wonderfully old-fashioned British traditions that I think deserves a comeback. It’s essentially a light fruit cake with a layer of marzipan baked into the middle and more on top, decorated with eleven marzipan balls representing the apostles (minus Judas, for obvious reasons). I make one every Easter, and it’s…
Blackberry and Apple Crumble Bars
Every autumn, my neighbour’s blackberry bush produces far more fruit than either of us can eat. Last September, I found myself with a colander overflowing with berries and a bag of Bramleys from the market, and these crumble bars were born. They’re essentially a blackberry and apple crumble in bar form — all the crispy,…
Rhubarb and Custard Tart
Forced rhubarb is one of the first signs that spring is on its way. Those gorgeous pink stalks start appearing at the market in early March, and I can never resist buying far more than I need. This tart is my favourite way to use them — sharp, rosy rhubarb baked in a silky vanilla…
Hot Cross Bun Loaf
Hot cross buns are one of the best things about spring, full stop. But shaping individual buns and piping all those crosses can be a bit of a faff when you just want to get spiced, fruity bread on the table. Enter: the hot cross bun loaf. All the same warm spices, plump dried fruit,…
Sticky Toffee Pudding Cupcakes
If there’s one British dessert that deserves its own fan club, it’s sticky toffee pudding. Rich, deeply sweet, and absolutely drenched in toffee sauce — it’s perfection. I’ve been experimenting with turning it into cupcake form, and I’m rather pleased with the result. All the flavour of the classic, but in a neat little package…
