Whisks at the ready- can you make a fresh custard from eggs milk and cream to rival one from a tin?
This chickpea dip can be whipped up at home in minutes- but does it pass the taste test?
It sieving dozens of tomatoes really worth the hassle, or does it make a world of difference on the flavour front?
We tackle shortcrust pastry to see whether a manual approach beats rolling out a ready-made supermarket block.
This basil sauce requires luxury ingredients but poured over pasta makes for a meal in minutes.
Our tester tries out a smoky tomato chipotle chilli to see whether it beats shop-bought dips.