Simon Gault

Here are some simple ways to use parsley clippings this winter.

There are so many ways to enjoy sage in your kitchen. It is delicious paired with chicken, schnitzel or over a freshly made pasta. For something a little bit different, take two sage leaves and sandwich a small piece of anchovy between them. Squash the leaves together, dip in a bit of cornflour, then some […]

This versatile root vegetable packs a powerful punch!

Homegrown chillies are a warming addition to any winter meal.

The homegrown variety packs a surprising punch.

These pumpkins may be small, but they’ve got big potential.

It may take some time and energy before you get to enjoy the fruits of your labour, but growing olives – to bottle or press into oil – is definitely worth the effort.

Italian flat beans are top of the crops when it comes to side dishes. They take some serious cooking, but when done well, you’ll be proud to say they came from your patch.

Hold on to summer with the fragrant flavours of basil.

Simon prepares morsels of goodness for little and big mouths.

From sliced to seasoned, Simon Gault demonstrates myriad ways to use tomatoes.

Contestants were faced with a traditional Kiwi dish: lamb, but not as we know it.

Let no part of your plant go to waste – turn beautiful blooms into a delicious entrée.

Transform your homegrown crop into magic meals .

Any chance you could share your secret recipe?

Is there a trick to not burning the sticks under the grill?

It's time to dust off the barbie and get those prawns a fryin'.

Where do you find them?

Creating the perfect wilted spinach all depends on the timing.

How do you ensure they will keep their shape?

Where do you get it from?

Investing in a real maple syrup is the only way to go.

Now is the time to enjoy garlic stems.

What do you do with it?

What is an alternative?

Don't let your grape fruit go to waste.

What is it?

Where do you find it?

What's the difference?

Should you use high grade or standard?

Lemon juice can be added to milk to get a similar taste to buttermilk

What to do with them?

If a recipe calls for broccolini can I just use broccoli instead?

I assumed they were both the liquid inside a coconut, no?

What is this, and is it available here?

A reader asks Simon why her caramel keeps burning

What is the difference between simmering and boiling?

Discover the art of enjoying Jerusalem artichokes

Why do my tempura always stick to the basket when I try to deep-fry them?

Simon Gault gives a reader tips on how to find a pumpkin with the perfect mature flavour.

What can you substitute for cashew butter?

Is there a way we can tone down the heat, without losing the flavour

Simons clears up a spelling mistake which has a reader confused.

Whats a healthy choice when the family wants Chinese for dinner?

Are marshmallows vegetarian?

Are baked beans the home equivalent of junk food?

What is the difference between natural and Greek yoghurt?

Have you ever heard of it?I nearly keeled over when a friend of mine mentioned that she was making banana wine. Such a bizarre thing can’t be real. I’ve heard of feijoa and blackberry wine, but banana? No, I just don’t believe it! It looks like you need to open your mind to new possibilities. Yes, you can indeed make banana wine – it’s a traditional drink of east Africa, playing a major role in social events and cultural rituals. The process is a bit long-winded to go into here; obviously it involves lots of cutting, boiling – and waiting. If you can resist drinking your banana wine for a year, it will be at its very best and the colour is an amazing bright yellow. Check online and YouTube for lots of how-to guides!

What can you use instead of coffee in baking recipes?

Wrap your taste buds around this topping.

Simon gives a reader a good way to use her extra apples.

What exactly is a spatchcock chicken?

What is a simple Swiss dish to take to a Abba themed party?

How do you use lavender syrup?

Catering a family members wedding yourself can be a lot of pressure at a time you need to be there for your family and guests too.

During a power cut the food in your fridge and freezer can defrost. Simon tells us how long before we have to discard of it.

Don't let a single drop of your finest tipple go to waste.

A reader shares a handy tip with Simon on how to make soup creamier.

Cauli's subtle flavours can be livened up with various herbs.

Simon Gault explains to us what MSG is and why people are wary about it being in their food.

Simon Gault reassures a mum that using left over veges is safe.

Simon Gault clears up confusion over a classic sweet treat.

Pork is an incredibly versatile meat. And without the fat, it makes a lean and healthy option. Plus, it’s cheaper than other meats – another good reason to cook it more often.

Say goodbye to soggy centres with these top pastry tips.

Simon Gault tells us which vegetables are best to use for chips.

Simon Gault explains the use of mayonnaise in chocolate cake.

A trip to Fiji for the final eight was a true test of attitude.

An international challenge has the contestants in a hot panic.

While some contestants are rising to the challenge, others are falling

Raheel Kerr is blasted for rejecting the show she signed up to win.

As Sushil scrapes through, Simon reveals what he's really looking for in a top chef.