Weekly recipes, tips, food hacks and lessons learnt from a lifetime of cooking in professional kitchens.
| Platform |  | Pricing | Only paid issues | Publishes | Weekly |
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| Issues | 121 | Founded | 3 years ago | Last Issue | 9 days ago |
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darrenrobertsonfood.substack.comLatest Issues
How to cook a better Scotch egg
Three epic ways to cook one of the all time greatest snacks
This week we’re looking at three different versions of one of the best snacks of all time.
How to Cook Better Carrots
Four epic recipes using carrots. Roasting, fermenting, smashing and obviously making a little a cakey!
I was never a fan of carrots, in the Uk there were, typically boiled with salt until soft, perhaps with a little butter if you were luck...
Brothy White Beans, Parmesan & Greens
Plus a guide to cooking with pulses
Cooking with pulses is one of the cheapest easiest ways to make food more nourishing and tasty. Beans are full of fibre and plant based protein, and they’re a brilliant source of energy.
How to make a better Salad
Punchy dressings, tofu, rice, roasted and raw veggies, salads with a lot more going on
The sun is out so let’s make a decent salad.
Cooking in Spring
Recipes and tips for asparagus and green beans
The older I get, the more excited I seem to become when spring comes around. The flowers are beginning to pop in the front garden, suddenly the farmers markets are looking brighter, and big ne...
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Authors
The writers behind this newsletter.
A chef, author and restaurateur. Co-owner of Three Blue Ducks.
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