How to make the perfect roast potatoes

They’re a staple of our weekend roast - but what’s the secret to cooking the perfect roast potato?

Students from the Edge Hotel School think they’ve found the answer by calculating the exact mathematical measurements needed to get the crispiest, fluffiest roastie beating renowned chef Heston Blumenthal’s method in a recent taste test.

However, medical doctor turned food scientist Dr Stuart Farrimond believes it’s not all about size and you can still achieve a perfect potato by following the science behind the spud. We put them head to head in our very own taste test.

John Torode's beef bourguignon

There are certain recipes that shouldn't be messed with and this is one of them, so now dry January is officially over, why not give this French classic a try.

John Torode’s in the kitchen with a master class in the classic beef & red wine stew. What’s more - he promises this dish will feed the family for days - with not one dish, but five.

It’s rich, warming and perfect for a Thursday night if you bung it all in the slow cooker now, it’ll be ready by dinnertime - this is food worth staying in for!

2018's top tipple? Rum!

With Dry January almost over, we looked at 2018’s trendiest new tipple - rum.

Award-winning author - and spirits expert - Dave Broom revealed the different variations of this year’s hottest drink. Cheers!

Life of Riley: Lisa shares her guilt-free recipes

We’ve watched over the last few weeks as Lisa Riley has been giving us tips, tricks and a good needed kick up the bum to make some changes for the better in our lives and this week it’s all about food. She's here to end her series inspiring us to get healthy by sharing some of her favourite guilt-free recipes.

Now try Lisa's healthy dishes

Phil Vickery's homemade sides for your fish and chips

It’s Fish Friday - so what better day to mark the 30th Anniversary of the Fish & Chip Awards than by welcoming 2018’s winner to the Southbank to give the crew a taste of Britain’s top chippy. And while our champs are busy preparing the main, Phil Vickery’s in the kitchen with some perfect homemade accompaniments - everything from chip shop curry sauce, to proper tartare sauce, mushy peas and curried scraps!

Lisa Riley's Thai green prawn and broccoli curry


Serves: 4

400ml tin low-fat coconut milk
2 tablespoons Thai green currpaste
5ml fish sauce
1 teaspoon clear honey
200g tenderstem broccoli
5 spring onions, finely sliced
400g fresh tiger prawn, raw
225g tin sliced bamboo shoots, drained
Zest and juice of 1 lime
4 tablespoons fresh coriander leaves, chopped
½ teaspoon dried chilli or chilli flakes, to serve


Our coconut milk, curry paste, fish sauce and honey into large pan. Slowly bring to the boil on the hob over a low-to-medium heat. Add the broccoli and reduce the heat. Cover and simmer for4 minutes, or until tender.

Stir in the spring onions, prawns and bamboo shoots. Bring back to the boil and simmer, stirring occasionally. When the prawns have turned pink, after around 3-4 minutes, stir in the lime zest and juice, as well as the coriander leaves.

Divide into four bowls and top with some of the dried chilli of chilli flakes.

Lisa Riley’s Honesty Diet is published by Michael Joseph, Trade Paperback, £16.99

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