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Our top kitchen tips

We sat down with the wonderful Jo-Anne, prep kitchen manager and cook extraordinaire, to pick her brains on how she creates the fabulous dishes you see on TV and here on the website. From preventing soggy bottomed cakes to getting adventurous with flavours, Jo shares her top tips...

"When piping meringue or choux pastry, dot a small amount of mixture in the corners of the baking tray before laying grease proof paper down, this will stop the paper from moving as you try to move on to pipe the next in line."

"When cooking anything in a frying pan, always use a hot pan. If using oil, a hot pan will prevent the food soaking up too much oil and becoming greasy. If you're not using oil, perhaps in a non-stick pan, heat will help the non-stick coating to work and prevent the food from sticking."