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 red onion marmalade
Red onion marmalade is a great condiment to serve with artisan breads, pickles and cheeses. It's also delicious with pork chops, bone marrow and game. Or try it in your burger or hot dog.
To make, take:
2 large oranges
1 grapefruit
6 red onions, thinly sliced
1 1/2 T olive oil
50 g butter
100 g brown sugar
3 T balsamic vinegar
1 cinnamon stick
Peel the oranges and grapefruit, cut the skin into julienne strips and segment the flesh.
Fry the onions in the oil and butter over a low heat until translucent and fragrant.
Add the sugar, vinegar, cinnamon and citrus skin, flesh and juice and simmer gently for 2 hours, or until jam-like in consistency.
Cool before using.