Anna Berrill

1 week ago | theguardian.com | Anna Berrill

I want to like tofu, but I don’t because of its rubbery texture. How do I make it nice and crisp? Anne, by email “Moisture is the enemy of crisp tofu,” says Emma Chung, author of Easy Chinese Food Anyone Can Make, so the quest for cubes of bean curd that are crisp on the outside and soft on the inside starts by getting rid of as much excess water as possible (and choosing a tofu labelled “firm” or “extra-firm” in the first place).

2 weeks ago | theguardian.com | Anna Berrill

What’s the trick to great coleslaw? Chris, Paignton, Devon“Coleslaw is such an under-rated salad,” says the Guardian’s Felicity Cloake, whose latest book, Peach Street to Lobster Lane, was published last week. “Familiarity breeds contempt.” (As do those claggy tubs you get in supermarkets.) The whole point of coleslaw is that the veg has to be crisp, which is why Cloake shreds rather than grates the cabbage (a mandoline or food processor is helpful here). “That will leave it less mushy.

3 weeks ago | theguardian.com | Anna Berrill

Dips are a great unifier, whether they’re married to a big bowl of crisps and crudites or served as a companion for a picnic spread. If there’s hummus, cacik or borani in the picture, then it’s a party. Happily, says David Carter, founder of Smokestak, Manteca and Oma in London, “you can get a lot of good stuff in stores these days”. That said, he adds, anything involving vegetables is “always going to be best when made fresh”.

1 month ago | theguardian.com | Anna Berrill

What’s the best loaf to bake for sandwiches, and any filling ideas? “Obviously I’m biased, but soft and squishy sourdough makes the best sandwiches,” says Martha de Lacey, sourdough teacher and writer. “The flavour is so much more complex and exciting than anything else you could use, and the crumb can have a slight moistness to it, which really contributes to the mouthwatering lushness that you want in a sandwich.”That’s not to say sourdough doesn’t come without some provisos, mind.

1 month ago | msn.com | Anna Berrill

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