-
6 days 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?
-
1 week 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.
-
2 weeks 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.
-
3 weeks 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.
-
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.
-
1 month 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.
-
1 month 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...
-
1 month ago | 
benlippett.substack.com | Ben Lippett
Happy Friday!I’m thrilled that this week we have the marvellous Kitty Colesoffering up some wisdom on the beautiful Mallorca. Expect travel tips, what to order, when to go and how to make a couple of top tier Mallorcan recipes at home. I hope you love it, Kitty is a fantastic food writer and never fails to put out some of the best recipes around. Check out her book here!In other news,mark your calendars for next wednesday! I’ll be sending out a bonus newsletter with some BIG NEWS in it.
-
2 months ago | 
benlippett.substack.com | Ben Lippett |Tomos Parry
Hey team,Thanks to all who joined my live video with ! I’m sharing the full recording here for everyone to watch if you missed it… Are the live sessions something you’re into? They’re so fun to do and it’s great to chat with chefs, recipe developers and cooks, cook something together and deep dive on a subject.
-
2 months ago | 
benlippett.substack.com | Ben Lippett |Tomos Parry
Hey Gang! So, something a little different this week! Tomorrow, Saturday March 15 at 10:30 GMT I'll be joined by in the Substack app for a live video conversation. We’ll both be making a recipe with asparagus, wild garlic and eggs, talking all things food, the restaurant industry and Tomos will be shedding some light on what it’s like to own two of the best restaurants in the city right now.
