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1 week 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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2 weeks 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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3 weeks 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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1 month 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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1 month 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.
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1 month ago | 
benlippett.substack.com | Ben Lippett |Tomos Parry
Hey team!Welcome back to your free issue ofHow I Cook!Life is about balance, and this newsletter should be, too. We’ve had a fairly meat-forward start to the year and I’ve been hearing calls for more vegetarian cooking here. I wanted to do some from-the-hip-cooking this week, so decided I’d cycle down to the greengrocer and see what caught my eye. Surprise, surprise, a bunch of asparagus won the day.
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2 months ago | 
benlippett.substack.com | Ben Lippett
Hello!Welcome back to How I Cook+, we’ve got a brand new look - what do you think?! I love it. It matches the look of my FIRST EVER COOKBOOK, which, incase you missed it, was announced last week. It’s very exciting and you can preorder it now! There’s some more info on the book here. Here’s a great recipe for the weekend, especially now Spring is in full swing! I’ve been working on a similar recipe for a client, but it was so delicious I’m itching to share a version with you lot, too.
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2 months ago | 
benlippett.substack.com | Ben Lippett
I’ve been sitting on this secret for what feels like forever… I am THRILLED to share the news that my debut cookbook ‘How I Cook: A Chef’s Guide To Really Good Home Cooking’ will be published this September by HarperCollins andit's now available to pre-order! There are a limited amount of signed copies available on Waterstones! The substack crew are getting this link a day early, so if you’re after one of those, head over there quick! I have been working on this book flat out for about 18...
