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Tip@withsalt · 29 Jul

Shake the colander. Properly. Those roughed-up edges are the entire difference between a good roast potato and a great one — they're what catches the fat and turns to glass in the oven.

Recipe

Crispy Roast Potatoes

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Tip@withsalt · 28 Jul

No cream. Ever. The sauce is egg yolk, pecorino and a splash of the starchy pasta water, emulsified off the heat. If it scrambles, your pan was too hot.

Recipe

Spaghetti Carbonara

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@withsalt · 28 Jul

Equal parts, stirred not shaken, and a wide strip of orange peel expressed over the top. Three ingredients, nowhere to hide.

Recipe

Negroni

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Made it@withsalt · 27 Jul

Made this for eight people on Sunday and there was none left. The trick is pouring half the sauce over while the sponge is still hot so it soaks in.

Recipe

Sticky Toffee Pudding

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Tip@withsalt · 27 Jul

Make wells in the sauce before you crack the eggs in, and take the pan off the heat while the whites are still slightly loose. They carry on cooking.

Recipe

Shakshuka

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@withsalt · 26 Jul

A proper ragù wants two hours minimum. Anything quicker is a bolognese in a lasagne costume — still good, just not the same thing.

Recipe

Beef Lasagne

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Tip@withsalt · 25 Jul

Pull them when the middle still looks underdone. They set as they cool, and that's the whole fudgy texture. An extra four minutes turns them into cake.

Recipe

Fudgy Chocolate Brownies

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Tip@withsalt · 24 Jul

Dry the skin and leave it uncovered in the fridge overnight. Salt it before it goes in. That's it — that's the crisp skin.

Recipe

Roast Chicken

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Made it@withsalt · 22 Jul

Friday night, done properly. Batter straight from the fridge into hot oil — the temperature shock is what makes it shatter.

Recipe

Fish and Chips

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Tip@withsalt · 20 Jul

Prick the sponge all over while it's hot and pour the drizzle on slowly. It should sink in, not sit on top.

Recipe

Lemon Drizzle Cake

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Tip@withsalt · 18 Jul

A quick dip in the coffee, not a soak. Soggy savoiardi are the most common way this goes wrong.

Recipe

Tiramisu

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Made it@withsalt · 17 Jul

Better on day two, genuinely. Made a double batch and froze half.

Recipe

Chilli Con Carne

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Tip@withsalt · 16 Jul

Chill it hard between every stage — after the mushroom duxelles, after the wrapping, before it bakes. Warm pastry is how you get a soggy bottom.

Recipe

Beef Wellington

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Tip@withsalt · 13 Jul

Press the mint, don't shred it. You want the oils, not bitter green bits through your drink.

Recipe

Mojito

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@withsalt · 12 Jul

Forty-five minutes of caramelising onions cannot be rushed. Low, slow, and stir more than you want to.

Recipe

French Onion Soup

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Made it@withsalt · 9 Jul

Weighed the eggs and matched the butter, sugar and flour to them. Comes out level every time.

Recipe

Victoria Sponge

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Tip@withsalt · 6 Jul

Rest the batter twenty minutes and don't overmix — lumps are fine. Overworked batter goes tough.

Recipe

Pancakes

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Tip@withsalt · 4 Jul

Chill the dough. An hour minimum, overnight if you can. It stops them spreading thin and deepens the flavour.

Recipe

Chocolate Chip Cookies

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@withsalt · 2 Jul

Fresh lime, decent tequila, a good orange liqueur. Skip the sour mix — it's the difference between a drink and a hangover.

Recipe

Classic Margarita

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Tip@withsalt · 30 Jun

Press it flat on the tray and leave it alone while it cools. That's how you get clusters instead of loose oats.

Recipe

Granola