Nigel Slater introduces Observer Food Monthly's How To issue. We ask the experts how to fillet a fish, make perfect mash and full English, and eat on just £10 a week
Have you ever wondered which is the easiest way to perfectly fillet a fish? Or make the smoothest mashed potato? Maybe you have dreamed of having the know-how to produce the most authentic fried chicken, full English breakfast, or the dexterity to roll an elegant piece of sushi. And what is the trick to cutting the most elegant cucumber sandwich or feeding yourself and a child for a tenner a week?
This month, in our special How To issue, we have asked the experts to answer all those questions for us. We may not have answers to every kitchen question you ever wanted to ask, but we hope we can shed a light on a few useful tricks and techniques.
The biggest cookery show currently on our television screens involves neither the antics of a household name celebrity, nor is it dominated by professional chefs. There is no campaigning and good causes, no one wagging their fingers because we don't do things their way. It is simply a programme where we are invited to watch gentle people make cakes. Well, more than cakes, actually. They make buns, tarts, gateaux, bread and doughnuts. They make petits fours and cheesecakes, tortes and cupcakes, scones and the occasional bap. It is food that most of us would like to eat. No. Scratch that. This is food that most of us would love to eat, the sort you only make for someone you love. And that, plus the extraordinary pairing of Mary Berry and Paul Hollywood is why the show remains one of our favourites. Yes, The Great British Bake Off is back, and that makes me a very happy man.
We also have Jamie Cullum, Jay Rayner and Rachel Cooke, not to mention a few ideas from me for the perfect summer lunch with seafood and seasonal fruits. Bring your own buttercup meadow.