Summer in the Northern hemisphere may be over, but a great salad evokes memories of the warm at any time of year. Tackling salads, dressings, and marinade, Paul Flannery dons his chef apron and giant D20 to continue to level up your cooking stat. Summer food can get complicated quickly; multiple pan dishes, tropical fruits, expensive ingredients… But it doesn’t... Read More

You walk towards your new work station and slide your hand along its smooth, clean surface.  Next to it sits the grill, a molten hot pit, growling like a dragon’s mouth covered in cast iron prison bars.  You pick up the nearby wire brush and push it coarsely over the bars. Small particles of carbon drop into the flames and... Read More

Grillardin staggers through the door of the kitchen, sweat pours from his brow as he slumps against the wall for support. He cuts a broken figure, heavily lifting his head to allow his cowed, bloodshot eyes to scan the room. By the state of him, you can tell he is fresh from battle. His outer garb is scuffed and torn,... Read More

“Recite for me the three tenets of Mis en place”. Chef does this sometimes. Springs you with questions like they’ll be on some test later. You take a calm breath. You know the answers, don’t you? “Mis en place, meaning ‘Everything in its place’. Set up – keep your knife sharp, put a damp cloth under your board, have enough... Read More

I got this recipe in 2013 whilst doing a job in the Caribbean dressed as a pirate… don’t ask. For this job I lived on a boat whose wonderful chef, Roger, prepared incredible food from a tiny galley kitchen whilst wearing the biggest smile I think I’ve ever seen. It took me a whole week to get the secret of... Read More