HeyJaredEleanor Maidment
- Indexed articles, last 90 days
- 12
- Latest publication
- Sep 26, 2026
- Outlet visibility, for dailymail.com
- Top 1K sites
- Earliest in this view
- Jul 4, 2026
Latest articles
THE CANNY COOK: Upside-down apple caramel tart (opens the original)
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Ask most chefs to name a food that’s worth buying rather than making, and I’d bet the most common answer would be puff pastry. It’s notoriously arduous to make, requiring time, patience and precise temperatures to roll paper-thin layers of butter through the dough. Commercially, this is done using laminating machines; the butter then releases steam as it melts, forcing the layers of dough apart so they rise into gloriously flaky pastry. There is good shop-bought puff out there, and I always reco
THE CANNY COOK: Beetroot, orange and feta salad (opens the original)
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I love beetroot. I really do. And right now, the beautiful purple bulbs are in peak season. But I have a terrible habit of buying bunches and then letting them linger in my salad drawer for far too long. The problem is that beetroot can feel like a bit of a faff to prepare… it’s messy, and takes a while to cook. So, in this week’s recipe, I’ve gone for the most low-maintenance method I know. The unpeeled bulbs simply require a rinse before being wrapped in foil and baked until tender. (This can
THE CANNY COOK: Colombian-style chicken and avocado salad (opens the original)
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Many moons ago, when I had far fewer responsibilities, I spent pretty much every penny I earned on travel. I loved seeing new places and eating new things, and it conveniently provided plenty of inspiration for my work as a food writer. On one glorious trip to Colombia I discovered arepas – round flatbreads made from cornmeal (sometimes called maize flour) that are also commonly eaten in Venezuela (and elsewhere in South America; I’ve had them in Ecuador, too). They can be served in many differe
THE CANNY COOK: Roasted courgette, orzo and pesto salad (opens the original)
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Anyone who grows courgettes will probably have a glut on their hands by this point in late summer. And the problem with courgettes is that they don’t keep particularly well, so it can feel like a bit of a race to use them up. My usual solution is to make a big batch of garlicky caramelised courgettes: coarsely grating them, then slow cooking in a large pan with plenty of extra virgin olive oil, sliced garlic and sea salt until they melt into a rich, jammy heap. This can then be kept in the fridg
THE CANNY COOK: Baked tomato rice with king prawns (opens the original)
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This week’s recipe is for a summery, Spanish-style baked rice. It’s not far off a simplified paella, with grated ripe tomatoes and sweet smoked paprika creating a rich broth for the rice to soak up as it cooks. While paella is traditionally made over an open wood fire, this home-cook version is started in a pan on the hob and then finished in the oven. I am a big fan of baking rice in this way. Taking time to caramelise the onions and garlic builds a solid base flavour, then the oven does the re
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Top 1K sites
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