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1 week ago | 
benlippett.substack.com | Ben Lippett
Hi folks, Welcome back to How I Cook, this week we’re making a bloody good dessert. I’m getting married tomorrow(!) so I thought for this week’s issue I’d make a dessert inspired by the one we’re having on our wedding day. We’ll be devouring pavlova’s covered in summer fruits and vanilla cream, made by the lovely folks from Angela’s & Dory’s. Today’s version is a little different, it’s a combination of two of my favourite sweet flavours of all time. Cherry and almond.
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2 weeks ago | 
benlippett.substack.com | Ben Lippett
Hello hello, Welcome back to How I Cook, your weekly dose of technique driven cooking. This week, we’re cooking a criminally underrated cut of pork. The fillet or tenderloin, is an affordable cut that when cooked nicely delivers flavour and a juicy, tender texture to die for. A few tips to follow concerning how to nail lean cuts of meat, building balanced dry rubs and how to use them as well as cooking with fruit, chillies and vinegar.
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3 weeks ago | 
benlippett.substack.com | Ben Lippett
Hey folks, Welcome back to How I Cook+, it’s great to have you here. This week, I’m running you through my collection of cookware. I’d like to drop these equipment focussed issues in now and then, covering everything and anything found in the kitchen. Appliance, knives, chopping boards, utensils etc.
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4 weeks ago | 
benlippett.substack.com | Ben Lippett
Hello How I Cook family,How’re we doing? Good week so far? Happy and rested after the bank holiday weekend? I think I’m just about back to normal. It was a fairly OTT few days, I ate brains at Bouchon Racine, watched the majestic Getdown Services and Kneecap at Wide Awake Festival, my mate turned 30 and I shot a very special new series (more on that below!). It’s time to heal.
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1 month ago | 
benlippett.substack.com | Ben Lippett
Hello there,Welcome back to How I Cook! This week we’re cooking fish in a slightly unconventional way. If you’ve been reading this newsletter for a while you’ll know that I adore cooking seafood and am constantly on the lookout for new techniques to employ when cooking our aquatic friends. I’ve never cooked fish wrapped in cabbage before, but I have seen other things wrapped in cabbage and thought “yeh, that looks good”.
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1 month ago | 
benlippett.substack.com | Ben Lippett
Hello hello,Welcome back to How I Cook+, your weekly dose of technique driven home cooking. This week, we’re cooking vegetables, it’s a special one. Asparagus! We’ve had a packed schedule on How I Cook, and asparagus has been in season for a good few weeks now but we’re not too late, there’s still life in the old spears yet. Get out there, buy a bundle and hit the kitchenI recently had a chat with the lovely Anna over at Guardian Feast aboutcooking asparagus, (check that out here).
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1 month ago | 
benlippett.substack.com | Ben Lippett
Hello,Welcome back to How I Cook!As Summer hurtles towards us, I’m keen to hear what you’d like to see on the newsletter over the coming months… Baking? Midweek meals? Meat? Fish? Desserts? What are you itching to learn about next?
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1 month ago | 
benlippett.substack.com | Ben Lippett
Good morning!Happy Friday and welcome back to How I Cook+. This week, we’re making pasta. Come and dive into the world of balanzoni, a charming, chubby, bright green tortelloni. We’ll make a simple spinach pasta dough and stuff it with bolognese classics like mortadella, ricotta and parmesan. It really is as good as it sounds, and remarkably easy. There’s always a few hurdles to jump when making pasta at home, so I’ll give you a hand with those too.
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2 months ago | 
benlippett.substack.com | Ben Lippett
Hey folks, Welcome back to How I Cook. We’ve a good chunk of new readers here this week, it’s great to have you here with the rest of the crew! This week is a guest issue, I’m currently on a research trip in Spain and am up to my eyeballs in Jamon, Sherry and all things Seville. A full write up of the trip is on the way, this part of Spain is magical. So, this week we have the marvellous Rosie Kellett of The Late Plate writing for us.
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2 months ago | 
benlippett.substack.com | Ben Lippett
Hi folks,If you’re in the UK, happy bank holiday weekend!Welcome back to How I Cook+. This week’s recipe is a corker…A big fat posh pie, known as a pithivier. I’ve made a heap of these over the years, and for the most part they’ve been big and round and a pain in the ass to make... This one’s a little different, mostly because it’s very easy, but also because it’s a big flat rectangle.
