Basics: Pavlova

Image of pavlova

I once tried to make a strawberry pavlova and it was such a disaster that I broke up the meringue and turned it all into an Eton Mess. Pavlovas … those big meringue nests you fill with cream and fruit to spectacular effect … can be a bit tricksy. They conspire with your oven to make you look like a bad cook. Then all your friends tell you how easy they are and how theirs work perfectly every time. Pah. Time for a fight-back. Continue reading

Basics: Chicken Stock

When I first launched this ‘basics’ series I asked for suggestions from readers. Quite a few people asked how to make stock. I must admit I’ve been postponing a response as it’s a thorny subject.

If you’d like to know how to make a restaurant-standard demi-glace, or a bone broth that’s simmered for 24 hours, you’ve come to the wrong place. I don’t have the patience for the first or the inclination for the second. Continue reading