Tag Archives: Life

Mary Berry’s Unexpected Secret Ingredient For Crispy Roast Potatoes And Parsnips

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It takes a lot for me to change my tried-and-tested roast parsnip recipe, but if there’s anyone who can convince me to alter my beloved roaster routine, it’s Mary Berry.

Writing for Love to Cook, the author and cooking guru shared that “Crunchy sweet parsnips are the perfect side dish. The addition of semolina gives them a lovely crispy outside.”

The trick works for spuds, too, she says ― “With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday.”

So, we thought we’d share why it works, as well as some other root veg-roasting tips:

Semolina has a moisture content of around 14%, which is why you need to hydrate it with milk or another liquid to access its fluffy deliciousness.

Meanwhile, spuds sit between 75% and 85% moisture. Parsnips are 80% water. That means that both veg tend to steam a little as they bake, providing the softer, fluffier texture we love on the inside of our roasters.

So, when you coat either option in small, dry semolina, the cereal stays dry and crispy when you bake them while the insides of the veg grow fluffy.

And because the grain is so fine and small, it clings easily to the outside of your roasted roots.

Yep! Mary Berry recommends cutting your parsnips into eighths rather than quarters for that extra-crisp finish, as you’ll have a larger surface area (and corners) for the oil to cover.

For both parsnips and potatoes, the semolina trick takes a similar pattern. Par-boil the veg (par-boiling should take four minutes for parsnips and up to ten minutes for spuds).

Cool them a little before placing some oil in a baking tray to get hot when you’re ready to prep the veggies for roasting.

Then, coat the parboiled veg salt, pepper, and a little oil before adding semolina and your herbs of choice. Cook until golden and deliciously, perfectly crisp.

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I’m A Doctor ― Here’s How To Deal With Social Anxiety This Christmas

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I know that socialising is good for us and is meant to be one of the best parts of the festive season, but I have to be honest with you: I can’t think of a worse time to face a chock-full social calendar.

Not only is the weather dark and rainy, but I’m constantly bloated from the endless festive treats, I have loads of little Christmassy tasks to complete, and ― like many of us in the UK ― seasonal affective disorder (SAD) is making my social anxiety even worse.

So, I thought I’d speak to Dr Suzanne Wylie, GP and medical adviser for IQdoctor, about how to manage the added stress.

“During Christmas, these feelings can become heightened due to the increased social interactions, family gatherings, and heightened expectations of being cheerful and sociable,” she told HuffPost UK.

“The pressure to perform in a festive environment, combined with the potential for awkward encounters or family tensions, can make people with social anxiety feel overwhelmed and vulnerable,” she added.

Here are her 10 tips for making the period more manageable:

1. Plan ahead

“Preparation can alleviate much of the stress associated with social events,” Dr Wylie shared.

She adds that it’s a good idea to set boundaries and say “no” to events you know you’re going to hate.

“Familiarise yourself with the location and attendees of each event, and mentally rehearse conversations or scenarios that might arise,” she shared.“Knowing what to expect helps reduce uncertainty, a common trigger for social anxiety.”

2. Practise mindfulness

Deep breathing and grounding exercises might sound a little woo-woo, but the GP says they can really help.

“Before entering a social situation, spend a few minutes focusing on your breath or anchoring yourself in the present moment,” she advised.

“These exercises calm the nervous system, making it easier to engage with others.”

3. Take small steps

Ever let “current you” burden “future you” with endless engagements, only to realise to your horror that those are actually the same person?

Well, the doctor says what I wish I’d heard years ago; there’s no point stacking your calendar if you’re not usually interested in socialising too much.

“Start with smaller, low-pressure gatherings to build confidence,” she recommends.

“If large family events feel daunting, consider arriving early when there are fewer people, allowing you to acclimatise before the crowd grows.”

And don’t downplay your achievements: “Celebrating small victories, like initiating a conversation, can build momentum for bigger challenges,” the GP says.

4. Use a social buffer

A supportive friend or family member can make all the difference, Dr Wylie says.

“Alternatively, having a “safe zone” in mind, such as a quiet room, gives you a retreat when needed,” she told HuffPost UK.

5. Set realistic expectations

If you’re not a fan of the limelight, there’s no point pretending to be a social butterfly, the GP stated.

“Don’t pressure yourself to be the life of the party. Acknowledge that it’s okay to feel anxious and remind yourself that most people are too focused on their own experiences to scrutinise yours,” she commented.

“Giving yourself permission to be imperfect can lessen self-critical thoughts.”

6. Practise active listening

“If initiating conversation feels challenging, focus on listening,” Dr Wiley stated.

“Asking open-ended questions “can take the pressure off you and foster genuine connections, often reducing social anxiety.”

7. Limit alcohol and caffeine

You might think that that shot of Bourbon is your only possible path through your work Christmas ’do, but the GP advises against it.

“While alcohol may seem like a quick fix for nerves, overindulgence can worsen anxiety and impair judgment,” she said; “Similarly, caffeine can heighten symptoms like a racing heart.”

Dr Wiley says plain ol’ water might lead to less stress in the long run.

8. Use positive visualisation

Manifesting isn’t just for six-bedroom homes and a glizty job, the GP says.

“Spend time imagining yourself navigating social situations successfully. Picture yourself smiling, feeling at ease, and enjoying interactions,” she told us.

“This mental rehearsal can build confidence and counteract negative anticipations.”

9. Leverage technology

If you’re really dreading that meet-up, the doctor says you can set up a video call or online get-together instead.

“Video calls or group chats provide a way to stay connected without the intensity of face-to-face interactions,” she shared.

10. Seek Professional Support

If you’re seriously struggling, the doctor says speaking to a pro might be necessary.

“Cognitive Behavioural Therapy (CBT) and other evidence-based approaches can equip you with tools to manage anxiety more effectively, ensuring you enjoy the festive season,” she told HuffPost UK.

She added that some signs you may need professional help include:

  • Avoiding all social situations, leading to isolation.
  • Persistent distress that doesn’t improve with self-help measures.
  • Physical symptoms, like panic attacks, that feel unmanageable.
  • A sense of hopelessness or a negative impact on mental health overall.

Help and support:

  • Mind, open Monday to Friday, 9am-6pm on 0300 123 3393.
  • Samaritans offers a listening service which is open 24 hours a day, on 116 123 (UK and ROI – this number is FREE to call and will not appear on your phone bill).
  • CALM (the Campaign Against Living Miserably) offer a helpline open 5pm-midnight, 365 days a year, on 0800 58 58 58, and a webchat service.
  • The Mix is a free support service for people under 25. Call 0808 808 4994 or email help@themix.org.uk
  • Rethink Mental Illness offers practical help through its advice line which can be reached on 0808 801 0525 (Monday to Friday 10am-4pm). More info can be found on rethink.org.
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Mary Berry’s 15-Minute Secret To The Juiciest, Crispiest Turkey

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It’s not just down to your cooking skills; turkey really is a naturally drier bird as its both large and relatively lean, which makes even cooking difficult.

The usual solutions to this problem ― spatchcocking the bird or cooking only its fattier parts, like legs ― are sensible, but feel patently un-festive.

After all, what’s more Christmassy than lifting a plump golden turkey crown from the oven, stuffed with citrus and slathered in butter?

So it’s a good thing former Great British Bake-Off judge Mary Berry has a 15-minute trick that allows you to keep your turkey crown intact while adding some much-needed moisture and flavour.

What’s the trick?

Mary Berry uses a multi-pronged approach; not only does she stick to a crown rather than a whole bird so it cooks more evenly, but she also stuffs the bird with citrus fruits, places butter under the skin, and bastes the meat every so often.

She recommends placing tinfoil on the top of the crown if you notice it browning too quickly, too. This traps the moisture in and prevents a dry top layer.

But the real secret to tasty, juicy, perfectly crisp success happens 15 minutes before she removes the poultry from the oven.

She suggests we “squeeze the juice from the remaining half-orange over the turkey” a quarter of an hour before its cook time ends.

Then we should “Return the turkey to the oven, uncovered, to allow the skin to crisp up.”

That’ll provide an extra last-minute boost of flavourful moisture, and the sugar in orange juice will caramelise into a thin, crisp layer that adds an extra crunch to the bird’s delicate skin.

Any other tips?

Yes ― you absolutely have to rest your turkey, even if it’s just a crown or legs, for a minimum of 30 minutes.

Mary Berry covers her turkey crown in tinfoil while it rests, trapping even more steam and moisture.

That helps the turkey to re-absorb its juices, ensuring it’s mouthwateringly juicy.

Gordon Ramsay also adds butter on top of his turkey breast before drizzling it with olive oil ― the more fat, the juicier the bird will be.

And for what it’s worth, I’m with Nigella Lawson on the meat’s prep ― “For me the only turkey is a brined one,” she shared on her site.

“Not only does it tenderize and add subtle spiciness, but it makes carving the turkey incredibly much easier.

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I’m A Chef — This Simple Recipe Will Level Up Your Carrots On Christmas Day

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We all know that we’re going to spend Christmas day fighting over roast potatoes with our families and that the meat of choice comes after deep consideration but according to one chef, we’re actually missing a trick when it comes to our carrots.

Yes, that’s right, our collective disregard of the humble carrot has led us astray and we’ve been taking their essential spot on our dinner plates for granted, especially around this time of year.

Outrageous, really, since carrots are the ideal snack for reindeers.

Michael Lawson, head chef at Atlantic Brasserie said: “Carrots are great produce to cook with; they’re available year round and are super versatile.

“For Christmas dinner there are countless ways to elevate this humble veggie into the star of the show.”

How to elevate your Christmas carrots

Lawson promises that this recipe can “transform carrots into a stunning holiday centrepiece, that’s as delicious as it is eye-catching.”

All you need is honey, butter, pistachios, orange zest and, if you’re feeling extra fancy — chives.

Lawson says: “I start with glazing carrots with honey and butter, which gives them a rich and sticky finish.

“My secret ingredient is pistachios – they might not be the first garnish you think of when you’re cooking carrots, but they give the dish a nice crunch and a contrasting savoury flavour which is just mouthwatering. You can also add in some chives for colour and a more complex flavour”

Once you’ve done this, roast your carrots in olive oil for 45 minutes until fully cooked. Then, Lawson advises: “Make a glaze with the zest of an orange and around 20 ml of honey, cover the carrots in this and roast for a further ten minutes.

“Sprinkle the pistachios and chopped chives before serving. It’s a super easy way to level up what can be a basic side – and it’s perfect for Christmas dinner.”

I think it’s fair to say I’ll be tucking into this treat throughout the year, too.

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So THAT’s Why Takeaway Coffee Cup Lids Have A Second, Tiny Hole

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More goes into the design of a takeaway coffee cup than most of us realise.

For instance, you might not have known that placing the cover’s drinking spout opposite the paper cup’s “seam” can help prevent leaks.

And if you’re anything like me, you’ll have no idea why there’s often a tiny hole (separate from the main drinking point) in the lid either.

Turns out it’s actually a pretty smart safety feature ― and makes sipping from the container easier too.

How?

According to the Aussie version of the food and drink site Delicious, it’s partly down to steam.

The minute vent helps steam to escape, they say ― though this doesn’t cool it down much.

Instead, it prevents steam from building up in the container, causing pressure to build and potentially leading to burst cups.

Additionally, the presence of another hole than the drinking spout allows coffee to run smoothly when you’re sipping from it ― otherwise, there’d be no airflow in the cup.

According to Atlas Obscura, who interviewed the authors of Coffee Lids: Peel, Pinch, Pucker, Puncture, the vent can be used to boost the coffee-drinking experience too.

They write that the Viora lid’s “deep well and centred hole are designed to concentrate the coffee’s aroma.”

It also helps to prevent spills

Per Delicious, the oft-unnoticed detail design also helps to keep your coffee where it should be (ideally, either in your mouth or in the cup).

It works for the same reason the hold creates a better sip; if there’s a lack of steady airflow, the liquid will move in jumpy, unpredictable ways.

Designer Louise Harpman and architect Scott Specht, who worked together on Coffee Lids: Peel, Pinch, Pucker, Puncture, say that trends, tech, and even legal cases have shaped the design of the mundane invention over the years.

For example, coffee lids became more dome-shaped as foamy, bubbly drinks rose in popularity; after the famous McDonald’s coffee court case, they told Atlas Obscura, brands started including more visible warnings on their lids.

“Coffee lids are modest modern marvels, but we rarely slow down and take the time to consider, admire, or even wonder about these humble masterpieces,” Louise told the publication.

Well, that’s changed for me, at least…

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If You Want Crispy Roast Potatoes, Avoid This Common Mistake

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People, I have been humbled by roast potato facts recently.

I thought my recipe was foolproof until I realised that not only should I be adding Mary Berry-approved semolina to the veggies for an extra crunch, but I should also retire my extra-virgin olive oil additions.

And now, it seems I’ve been making another mistake on my way to crispy, fluffy perfection ― turns out it’s important to cool your parboiled potatoes before cooking them.

Why?

According to Marc Williams, cookery school director at The Grand in York, it’s all to do with moisture.

We’ve written before about how applying low-moisture semolina to the outside of potatoes can ensure they crisp up as they cook rather than steaming their skins to softness.

Well, the same philosophy applies here. When you parboil your roast potatoes, you infuse them with water (no shockers there). And the steam puffs out from the exterior of your potatoes for a while after removing them from the water.

This can interfere with the potatoes’ interaction with the hot oil you should be adding them to after roughing up their sides and adding seasoning. And if they’re seriously steamy, or even wet, you can get some dangerous splashback.

You should “strain them and wait until the steam stops,” William shared. “You’ll never get a crisp result if they are full of water.”

In fact, Joe White, head chef at 10 Tib Lane in Manchester, even goes so far as to say “For the perfect roasties make sure to steam or boil them the day before and let them air dry overnight in the fridge. It will make the outside extra crispy when you roast them.”


What’s the right method, then?

According to Williams, “To get the perfect potatoes, peel them, add to cold water and bring to boil. Boil for around six minutes until the edges soften.”

Shake them in the colander while hot to provide rough, textured edges, and apply semolina and seasonings while the spuds are still hot. Freshly-boiled potatoes will provide fluffier outer layers, and ingredients stick better to hot food.

Then, strain them and cool them. When you’re ready to cook them, place a fat of your choice ― duck fat if you want to be luxurious, though sunflower and vegetable oils are great options ― in a baking tray to get hot before adding the spuds.

“Roast for around twenty minutes in a hot oven before turning them over; this allows a crust to form underneath, so you won’t leave half the potato stuck to the tray,” Williams recommends.

Bon appetit!

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I’m A Wine Expert ― Always Check These 2 Signs On Champagne Bottles

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We’ve written before at HuffPost UK about the three letters you should always look out for on Italian wine bottles to make sure you’re getting the best bang for your buck.

Well bang is one thing, but what about fizz? After all, ’tis the season for a festive glass of bubbly ― and if you’re anything like me, you have no idea what to look for on a champagne label.

Luckily wine expert Partner In Wine shared a TikTok video revealing how to “read” the drink’s bottle.

Let’s start with “Brut”

I’ll be honest here ― I thought “Brut” was a brand of champagne, but the wine pro says it’s actually to do with its taste.

“Brut is a common name for the sweetness of the wine,” she explained.

“So this bottle says ‘Brut’ on it, which means it’s a dry wine. If you want something bone-dry, look for the words ‘Extra Brut’ or ‘Brut Nature’.”

The “drier” the champagne (or the more Brut force it has ― teehee), the less sweet it is, Champagne de Lozey say on their site.

If you’re after something a little more sugary, Martha Stewart’s site adds, you might want to go for a demi-sec or, for the sweetest sip, doux, variety.

Then, there’s the vintage to consider

“Most champagnes state ‘NV’ on the label,” the wine expert said, meaning they’re not vintage.

“This means it’s been made of a blend of grapes from different years.”

Though I always heard “vintage” matters, Partner In Wine explains that the blending method helps winemakers to produce consistent wine brands that taste the same every time you drink a different bottle.

It’s a smart move because bad grape years spell disaster for your glass of bubbly ― mixing blends together can provide a better product.

With that said, Partner In Wine points out that if a winemaker shows you the year their product is from, that’s usually because its something to brag about.

“If there’s a year on the label, that means it comes form one exceptional year,” she shared. “This means it’s a vintage champagne, and they tend to be more expensive but also, more delicious.”

Don’t let the word “vintage” lead you to think she means “ancient,” though.

Cult Wine Investment writes that 2008 is this century’s standout year, with 2013 and 2014 also yielding pretty great results. 2002 and 2000 went down well too, they add.

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Heritage Travel Might Be The Most Fulfilling Type Of Holiday You Can Take

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These days, it seems like more people are traveling than ever. So it makes sense that many travellers are seeking unique experiences that don’t feel like the same standard vacation everyone else is taking (and posting about on social media).

Fortunately, there are plenty of fresh and fulfilling types of trips you can take ― from “destination dupes” to “mystery travel.” But a particularly meaningful option is “heritage travel.”

Below, travel experts break down this approach to travel and what you should know before you plan a heritage trip.

What is heritage travel?

“Heritage travel is when you explore destinations tied to your ancestry or cultural roots,” said Gabby Beckford, founder of the travel site Packs Light. “It’s about discovering more about yourself, your family stories, and your overall identity by traveling to places where you are, in some part, ‘from.’”

People interested in heritage travel ― which is also known as genealogy tourism, ancestral travel, roots tourism and DNA tourism ― can plan vacations around their family lineage and walk the path of their ancestors. This is all much easier to do in the age of services like 23andMe, AncestryDNA and MyHeritage.

“It’s been popular for years already, but I think it’s really grown since the advent of at-home DNA testing products,” said Laura Motta, the senior director of content at Lonely Planet. “They can give people a ton of insight into where their families are from.”

For many, these home kits have awakened a desire to connect with their history and experience aspects of their ancestors’ culture firsthand. Now, companies like Ancestry are offering special guided heritage travel opportunities to customers who want to gain a greater understanding of their family’s past. Options include ancestral home visits, genealogy cruises and personal guided tours.

Heritage travel is increasingly common in places that experienced mass emigration or forced removal at some point and therefore have a large diaspora community in other parts of the world. Examples include Ireland, Ghana and Italy (as seen in Season 2 of HBO’s “The White Lotus,” which featured a three-generation Sicilian American family returning to their ancestral roots in Testa dell’Acqua).

“Lots of countries and communities are working to enable and encourage heritage tourism, which makes complete sense. It’s big business,” Motta said. “Tour operators and tourism boards often have information to help you get started.”

Heritage travel can also refer more broadly to any type of tourism that involves visiting historic and cultural sites and immersing yourself in the destination’s past and present way of life. And this certainly applies to ancestry-focused tourism.

“Reconnection to the past is at the central core of heritage travel,” said Katy Nastro, a travel expert and spokesperson for the Going travel app. “A type of travel designed to better engage a traveler with the cultural heritage of a place, heritage travel is more about understanding a destination through genuine traditions and experiences rooted in history.

What are the benefits of heritage travel?

There are many reasons why heritage travel might appeal to tourists.

“It can be really fascinating and can help connect people to their ethnic and cultural roots,” Motta said. “Of course, heritage tourism can mean very different things to different people. You might be chasing a complicated paper trail of baptism certificates and immigration records in Ireland, or finding your family’s former home in California, or learning about rituals that your ancestors performed in Ghana.”

Beckford said she personally finds the heritage travel trend to be very exciting.

“As someone who is multiracial, I understand that in a world that likes to put people into neat categories, not fitting perfectly into one can feel alienating,” she noted. “I believe knowledge is power, and traveling back to where your ancestors came from to understand how you became the person you are today can be not only fascinating but healing for many people like me.”

Heritage travel can take many forms and include a wide range of experiences. People may have different goals and approaches to their ancestral journeys.

“I see many families, particularly second and third generations, taking heritage trips to reconnect with rituals, traditions, religions, holidays, or even to honour specific family members who have passed,” Beckford said.

By taking a heritage-focused trip, you have the opportunity to truly immerse yourself in the local culture and history as well.

“Travellers more and more are seeking an authentic travel experience, away from uber-popular tourist traps, traveling more purposefully,” Nastro said. “There is no better way to understand your current surroundings than by walking through its past.”

She added that you don’t necessarily need to design an entire vacation around heritage travel, but can instead incorporate it through specific activities or experiences in your trip.

Travel experts believe the rise of DNA testing services has led to increased interest in heritage trips.

Gerhard Pettersson / 500px via Getty Images

Travel experts believe the rise of DNA testing services has led to increased interest in heritage trips.

Here’s what else you should know before trying this trip.

Although there are many benefits to these kinds of trips, heritage travel is not an inherently positive experience.

“History is messy. Families are complicated,” Motta said. “There are plenty of reasons why people become estranged from their families and heritage. Chasing your personal history can lead to discoveries that are uncomfortable, unpleasant and even contradictory. For most, the upsides far outweigh this, but it’s something to consider.”

Another downside is the potential for mismanaged expectations.

“Visiting your ancestral lands may or may not provide the healing someone might be seeking,” Beckford said. “These places and their people naturally change and evolve with time, and some travellers might put too much pressure on a destination to be what they need it to be, rather than accepting it for what it is.”

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I’m A Chef — The Secret To The Best Brussels Sprouts Isn’t Bacon

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Home cooks, check off these “secret ingredients” as they apply: do you put chocolate in your chilli? Sugar in your tomato sauce? Do you reckon everyone else would just loveee Brussels sprouts if only they oven-roasted them with some bacon or pancetta?

There’s nothing wrong with those tried-and-true pearls of kitchen wisdom; they do work.

But according to Dean Parker, chef patron of Glasgow restaurant Celentano’s, there’s another way to transform the humble sprout.

When asked what his secret to brilliant Brussels is, he didn’t mention any pork products at all.

So what’s the secret?

“Hazelnuts and miso butter are my secret ingredient for my Brussel sprouts,” he shared.

Hazelnuts add the crunch of chestnuts that chefs like Mary Berry swear by (though she sometimes plumps for cashews), while miso butter creates both the umami tang you’d expect from meat and the decedent creaminess only butter can deliver.

You can pan-fry drained, boiled sprouts in the mix, like Mary Berry does with her cashew and pea version.

Alternatively, you can slice your sprouts pretty thinly for a bit more bite.

Miso butter is incredibly easy to make too: simply mix the ingredients together with a fork.

Any other tips?

If you’re making a festive feast, Tommy Heaney, founder of Heaneys, Cardiff, swears by time and effort-saving a trick I’ve used and love myself.

He recommends par-boiling your potatoes ahead of time, chuffing them in a colander, and then leaving them in the fridge overnight before cooking them the next day.

If you really want to be hands-off on Christmas, he advises, “Put them in the freezer until Christmas Eve and defrost overnight.”

“On Christmas Day, begin by frying them with plenty of oil or fat until coloured all over, add garlic and rosemary and then finish in the oven on a high heat.”

I’m sold…

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This Is The Rudest Thing You Can Do As A Guest This Christmas

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Don’t get me wrong, I love Christmas ― but as someone who struggles a bit at social ’dos, I often wish there was a guidebook on how to be a good guest.

Well, it’s not quite the behaviour manual Jane Austen would have recognised, but new research from DFS offers more or less that.

The company surveyed 2,000 adults based in the UK and asked them what they deemed to be the greatest guest offences over the festive season.

One answer stood out above all else, getting 47% of the overall vote (and 56% from those aged 65 and over).

Which is?

Being late seemed to annoy more people than any other faux pas, the survey found.

Body language and behavioural expert Adrianne Carter, who paired with the furniture company, explained: “Guests are expected to be on time because late arrivals can disrupt the planned schedule for food and activities.”

She added, “Arriving late without a good reason can be seen as disrespectful to the host and the occasion, suggesting a lack of consideration for the effort put into organising the event.”

With that said, she advises against an early entrance, which can “throw the host into a tizzy and start the occasion off on the wrong footing.”

Bang on time (or thereabouts) seems to be the best-received choice.

What else annoyed people?

Per the DFS survey, the next-biggest bugbears for hosts were guests not bringing a drink (41%), then not taking their shoes off (33%).

“Arriving with drinks, as 41% of hosts expect, is a gesture of contribution and support,” Adrianne said.

“It acknowledges the host is providing the majority of the effort and is a token of your appreciation. It also takes the pressure off the host having to provide every drink option.”

So far as shoes go, she advised us to at least ask if we should remove them: “even if the host says to keep them on, they’ll be pleased with your offer.”

Some good news, though: only 11% of Brits say they’d be annoyed if guests turned up underdressed.

“The data shows that most hosts want the time to be enjoyable and relaxing for the guests,” Adrianne revealed.

“More formal dress code suggests a more formal atmosphere, which isn’t always conducive to the home environment, it can feel stuffy and rigid.”

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