Food columns on educational articles
and cooking techniques

Curry is a culinary marvel says private chef Lilian Hiw, of Lilian’s Kitchen, based in Bury St Edmunds, Suffolk. Get her recipe for chickpea

My first double page column with Velvet magazine. Love the format and placement of visuals, thank you Alice! https://www.velvetmag.co.uk/...

Suffolk private chef Lilian Hiw gives us summer inspiration with her Asian inspired salads

Top Suffolk chef Lilian Hiw looks at the drinks to cool us down on those long, hot summer days we all love

Bury St Edmunds Private chef Lilian Hiw, author of Lilian’s Kitchen, Home Cooked Food, on the history of satay and provides her own recipe f

How to cook tofu, for people who would like to increase their protein intake through a plant source.

Suffolk private chef Lilian Hiw gives us summer inspiration with her Asian inspired salads

Suffolk private chef gives us the lowdown on the best use of Asian sauces and condiments to boost flavour

Using the same recipe, you can replace salmon with raw king prawns or chicken to create a new dish.