BigSpud - perfect roast potatoes and other recipes - BigSpud

I love tiramisu. I must have made it 100 times. But I haven’t made a 100 hour tiramisu.
…and I still haven’t. This one is about 50 hours, which sounds better than “two days”.
This is not a classic tiramisu. Not even slightly authentic. Nope. Not a bit. It’s a creamy coffee flavoured sponge cake, that’s about it. It’s a long-rested, structured dessert that borrows the bones of tiramisu, adds caramel, leans into texture, and...

I’ve been trying out different recipes from Marco Pierre White’s White Heat cookbook. It’s a fascinating insight into what the restaurant scene was like in the late 80s / early 90s. I’ve made pig’s trotters, steak au poivre, this time I thought I’d give...

Delia Smith’s corned beef hash is made with potatoes, onions, eggs, Worcestershire sauce, mustard, and tinned corned beef. You boil the potatoes, fry them with onions, fold through diced corned beef, and serve with a fried egg on top.
But before we get into the recipe fully, a little sidequest into one of Delia’s passions…...

When you think of boeuf bourguignon, one name immediately springs to mind: Julia Child. Julia made it her signature dish, the centrepiece of her very first episode of The French Chef, taking viewers through a detailed, step-by-step masterclass in French...