Do you often cook some meat, fish or potato in a pan and it sticks? You then spend the next five minutes chiselling it away, only to end up with scraps not fit for the dog.
The answer is really simple. If you find the food sticking, lift the pan away from the heat, leave for 3 or 4 minutes, don’t touch it, have faith, come back and try to remove it gently.
It usually works more often than not – I promise.
And finally, here is the fourth course for our June 5th wine evening featuring Fiona Beckett:
Blacksticks Blue, dolcelatte, roquefort
Tomorrow, another tip and the full menu with the wines Fiona has picked to go alongside.
– Paul Heathcote
