The home of recipes you can trust
One of the UK’s top food experts and home economists, Justine is not only a multi-best-selling author and cookery writer but also runs a busy food consultancy business, creates recipe content for television, writes regularly for the BBC and is a guest on ITV’s This Morning.
Summer in the Test Kitchen Garden is a treat for all the senses. A selection of vegetables grow alongside flowers of all kinds to
Recipe Of The Week
Fresh Blackcurrant Tart
A gorgeous fruity dessert that is quick to make and bake – and doesn’t even need a tin.
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* The peeler you didn’t know you needed until now.
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Our Favourite Warm Salad Recipes
Check out our colourful salad combinations and treat yourself to something a bit different this Autumn.
That’s interesting…
Did you know that fresh herbs freeze really well?
- Freeze chopped herbs in small, lidded pots or baby food containers with a little olive oil or cold water and add to your food from frozen – great for boosting the flavour of casseroles, curries and sauces.
- If you use silicone baby food or mini muffin trays, you can pop the frozen herbs out and store in a freezer bag to make more space in your freezer. Freeze for up to 4 months.
- You can also freeze most fresh herbs by tying into a bunch then placing in a freezer bag. Crumble from frozen into dishes as and when you need them. This is a great method for adding flavour to casseroles, curries and soups and works particularly well for soft herbs such as parsley, coriander, mint and basil.
- Freezing for up to a month is best, so if you want them to last any longer, chop finely and mix with oil.
Tips and techniques
Learn how to save time and money with these simple ideas
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