Black pudding aka. morcilla, boudin noir… Whatever you call it, this ingredient is often unfairly maligned and misunderstood. Allow us to set that right.Read more
Mel from Essex has some gelatine based questions she wants ‘set’ straight. Luckily, Auntie has the answers!Read more
The original recipe for Toad in the Hole has nothing to do with sausages. For St. George’s Day we get back to a more traditional (and yummy) version.Read more
Sara asks ‘What is lard?’ The simple answer would be ‘amazing’ but Auntie gives her not just one but three whole answers.Read more
The pine nut is a wonderful little thing. It is also ridiculously expensive in comparison to other nuts, not without good reason though.Read more
We take a look at ten of the hardest fictional movie chefs, and compare their knife skills both in and out of the kitchen.Read more
You may be able to find it in every supermarket and deli these days, but making your own hummus takes literally five minutes and tastes just how YOU want it to.Read more
Lamb, feta, olives and pine nuts. They might not make lamb burgers quite like this in Greece but the ingredients are all from that direction and they really should.Read more
Q. What happens when you mix together coffee and vodka and let them magically interact for a month?
A. You end up with a pretty potent and very interesting Kahlúaish coffee liqueur.
Make a zingy Springy drink in the style of an upmarket coffee chain, in almost no time with almost no effort and at almost no cost.Read more
The hot cross bun is a marvelous little thing. Don’t pick them up at the corner shop though, they are far easier than you might think to make!Read more
Vera has some issues with cling film (plastic/saran wrap) and frankly who doesn’t? Auntie does have at least one answer though!Read more