Blog Post & Recipe: Hugh Fearnley-Whittingstall's juniper recipes
Crush a juniper berry between your fingers and its clean, resinous smell perks up a dull brain as effectively as a two-shot espresso. And, of course, its piny sweetness has the clean, bright aroma of gin
Chicken with rosemary and juniper ... Potato and celeriac gratin with juniper ... Rabbit and bacon with juniper and chestnuts
Blog Post & Recipe: The Food Lab Thanksgiving Special: Ultra-Crispy Roast Potatoes
The problem is that with simple roasting, they'll crisp up all right, but the layer of crispness will be very very thin. Within moments, steam from the interior of the spud will cause the crisp bits to soften. So what is it that makes a potato crisp?
Blog Post & Recipe: Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad
Mackerel is delicious and versatile and can be served hot or cold, smoked, raw or cooked. Due to the rich oily flesh mackerel works best with strong acid flavours such as saffron, lemons, limes, tomatoes, orange, fennel, chilli, ginger and wasabi. The skin of mackerel is thin and therefore crisps up easily and tastes equally delicious. My philosophy about mackerel is to keep it simple; it’s a humble fish
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