When you’re making a roux, you are combining butter and flour to thicken sauces and create deliciously rich consistencies.

Making a well-developed roux on the stove can require lots of constant attention, but using the microwave is an unexpected ...

The Birmingham final was judged by Michel Roux, Sat Bains (Roux Scholar 1999), Simon Hulstone (Roux Scholar 2003) and Rachel ...

AMBITIOUS young chef Charlie D’Lima, from Saltash, came agonisingly close to securing a spot in the final of the prestigious ...