Article & Recipe: Hugh Fearnley-Whittingstall's batter recipes, for Pancake Day and every day
For perfection, don't stress the batter. Treat it tenderly and don't overmix, particularly if you're adding seasonings after the resting stage, as with the herby yorkshires. And accept that the first pancake will be rubbish.
Sweet potato pancakes ... Yorkshire pudding ... Dosas ... Classic pancakes
Blog Post & Recipe: Butter Chicken
I once read somewhere that butter chicken was created when a hungry man walked into an Indian restaurant and they had no curry left. The chef decided to whip up a quick meal by throwing a tandoori chicken into a simple gravy of butter, tomatoes and a few spices. And thus, butter chicken was born.
Blog Post & Recipe: Roasted Beets with Balsamic Glaze
They've insisted that roasted beets just taste better than boiled. I have roasted beets. Quite frankly, I haven't been able to tell that big of a difference from boiled. Until now. Now I get it. These beets are great. The long roasting caramelizes the sugars in the beets adding all sorts of awesome flavor. The trick? Make sure the beets are wrapped in foil so they don't dry out, and then forget to set the oven timer so you cook them 20 to 30 minutes longer than you think you should.
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