There is an old cooks' saying that people with cold hands are good at making pastry. Shortcrust, puff pastry and their relatives need to be kept cool for best results. This means chilling the ...

When you want really tasty, buttery pastry, it is best to make your own from scratch. This rough puff is an easier version of the full puff pastry, but no less delicious. Make double and freeze ...

Frozen pastry will sometimes be cracked when you buy it. In this case, you need to save the best looking, uncracked pastry for the top and "patch" the broken pastry on the bottom. It can be ...

From a new cookbook dedicated to the humble frozen pea, it’s perfect for the time of year when tomatoes are at their peak, ...