These are fancy French chips: thick-cut and triple-cooked. I like to fry mine in beef dripping, which makes them pretty unforgettable. SERVES 4 6 large floury potatoes, Maris Piper ideally, or King ...

Remove the hake from the fridge 15 minutes before you intend on cooking. To make the sauce, choose a medium-sized heavy-based saucepan and warm the golden rapeseed oil on medium-low heat. Add the ...

This season has seen some cracking perch banked from our rivers. Whether there has been a resurgence of big fish or an increase in anglers targeting them is unclear, but whatever the reason, if you ...

The fastest way to get rid of lots of autumn leaves is to throw them in your compost pile. Leaves serve as a carbon source in composting, so they’ll need to be blended with plenty of green or nitrogen ...

Psychedelic FrogfishThe unusual color palate of the psychedelic frogfish (Histiophyrne psychedelica) mimics several species of hard coral, which typically serve as hiding places for the gelatinous ...

In conjunction with Louise Bourgeois’s Guggenheim retrospective, Anthology Film Archives recently screened Brigitte Cornand’s film trilogy on the artist. Cornand has been recording conversations, ...

Yes, I've curdled it before now too. I think curdling the brandy butter is probably one of those 'rites' a cook just has to go through. The reason it curdles is usually because we have added too much ...