How to cook like a pro
From shucking oysters and de-pipping pomegranates to sharpening a knife faster than
Gordon Ramsay can say the F-word, the Taste team will show you how to master the
finer tricks of the chef's trade. Want to know how to do something?
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Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Make your own garam masala
Garam (meaning 'hot') masala is a special spice blend used to add the heat to Indian curry dishes.
To make your own, combine 6 T cardamom seeds, 6 cinnamon sticks, 6 t cumin seeds, 6 t whole cloves and 6 t whole black peppercorns. To this you can add chilli powder to bring the heat up to your liking.
Place all the ingredients in a clean electric coffee grinder and process until the spices have been finely ground. Transfer to a glass jar, and store in a cool, dark place.
As long as your jar is tightly closed after each use, your garam masala blend should last for at least 3 months.
RECIPES USING GARAM MASALA
Masala prawn pasta
Red lentil and roast butternut curry
Curried beef and pawpaw naans