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Practical component guides sit alongside articles, drinks, pairings and country pages, while complete meals remain easy to find.
Balsamic Mushrooms
Restaurant-style balsamic mushrooms made simple: chestnut mushrooms cooked with garlic, thyme, balsamic vinegar, soy sauc…
Creamy Mushroom Sauce
A rich mushroom sauce made by browning mushrooms properly before adding cream or stock. The browning stage prevents the s…
Mushroom Truffle Pizza
An earthy mushroom pizza with white base, herbs and truffle oil.
Sautéed Wild Mushrooms
Restaurant-style sautéed wild mushrooms made simple: wild mushrooms cooked with shallot, garlic, thyme, madeira or white…
Brown Butter Mashed Potatoes
Nutty, silky mashed potatoes made with browned butter, warm dairy and floury potatoes for a deeper, restaurant-style side.
Chicago Deep Dish Pizza
Tall buttery crust filled with cheese, toppings and tomato sauce.
Fondant Potatoes
Classic restaurant potatoes browned, butter-basted and cooked in stock until tender.
Garlic Mashed Potatoes
Creamy mashed potatoes infused with mellow garlic, warm dairy and butter for a comforting side with savoury depth.
Pommes Aligot
Elastic French cheese mash stretched with garlic, butter and melting cheese.
Béarnaise Sauce
A classic French derivative of hollandaise flavoured with tarragon and shallot vinegar reduction. It should be buttery bu…
Bianca Pizza
White pizza without tomato, using cheese, oil and herbs.
Calzone
Folded pizza filled and baked until puffed and sealed.
Cast Iron Skillet Pizza Base
A crisp-bottomed pizza baked in a hot cast iron pan.
Demi Glace
A glossy reduced brown sauce made from espagnole and stock. It should be intensely savoury and used in small amounts.
Duchess Potatoes
Piped mashed potatoes enriched with egg yolk and butter, baked until crisp-edged, golden and elegant.
Garlic Butter Sauce
A warm butter sauce with garlic, parsley and lemon. Use gentle heat so the garlic softens without turning bitter.
Mustard Cream Sauce
A warm cream sauce with Dijon or wholegrain mustard, stock and pan juices. It should be savoury, tangy and rounded.
New York Style Pizza Base
A foldable, chewy pizza base with a crisp underside and generous slices.
No-Knead Pizza Dough
A slow-rise pizza dough with minimal work and good flavour.
Oyster Sauce
A glossy savoury sauce used to season stir-fries, noodles and greens. It gives deep umami without needing much.
Peppercorn Sauce
A steakhouse-style cream sauce with cracked peppercorns, stock and a splash of brandy or wine. Crush some peppercorns so…
Pinsa Romana Base
A light Roman-style oval base with a crisp shell and open crumb.
Pommes Anna
Elegant overlapping potato slices baked with butter until crisp and golden.
Potato Gnocchi
Soft Italian potato dumplings shaped for butter, tomato sauce or pesto.
