Jill Dupleix Eats

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People run a bit hot and cold about fennel. So here’s how to eat it at its best and simplest, both hot and cold.
Jill Dupleix
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Burnt butter or brown butter is on all the menus at the moment. Here’s why - and how to turn it into a beautiful batch of biscuits.
Jill Dupleix
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Here’s what to do with all that lovely winter pumpkin you have. That's okay, any time.
Jill Dupleix
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Because it's like adding sparkles to your food. And because people keep telling us to open it in a bowl of water, and they really shouldn't.
Jill Dupleix
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Including mortadella sandwiches, arty salads, date and nut loaf, meat pies and quince galettes. And that's just the stuff between meals. It's been a…
Jill Dupleix
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Sometimes the act of cooking is completely transformative. You take something practically inedible and turn it into something very delicious. Clever…
Jill Dupleix
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In which marmalade meets duck and stays home for dinner.
Jill Dupleix
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Whether it’s for Mum on Sunday, or for you any time, you'll be needing a cake with a soft crumb, sharp icing and a scent of mandarin. A pound cake.
Jill Dupleix
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Nobody is immune. I think we’ve learnt that by now. But you can amp up your immune system by lying down (naps!), walking (to coffee!) and feeding…
Jill Dupleix
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Too much, probably. Same here. You might need a clean and green, light but super-tasty noodle salad to even the balance. Same here.
Jill Dupleix
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Grown-up salmon fish fingers turn every Friday into a Good Friday.
Jill Dupleix
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Kitchen renovations are both exciting and terrifying. Here’s what you need to know before you start.
Jill Dupleix
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