Masterclasses

Learn the techniques

Technique taught on its own, away from any one recipe — so it transfers to everything else you cook.

One shop, one afternoon, five weeknight dinners that reheat properly.

Iru, ehuru, uda, crayfish, garri. What they are, where to buy them in the UK, and what they do.

Plantain, yam, ugu and okra — the cuts each one actually needs.

One base, six stews. Reduction, frying, and reading the oil.

Draw, thickeners and the three families of Nigerian soup, taught side by side.

Parboiled versus basmati, the stock ratio, and why your rice steams instead of frying.

All masterclasses