Wait until late summer or early autumn to make this dish. Choose sweet and juicy, golden, firm-fleshed peaches, the type you use for bottling. This is a fabulous salad served with a French roasted chicken.Read more
Here's the blueprint recipe to produce a plump roast chicken with deep golden skin so tasty you'll find it hard not to pick at it while you carve the chicken, and juicy fall-off-the-bone flesh, nicely scented with garlic and herbs. The trick is to turn the chicken during cooking and to cook it with a small amount of stock to keep it moist.Read more
Ohhhh – little sticky nuggets of goo, how I love thee.Read more
Brussels sprouts, sizzled sage, nutty pine nuts, and a bit of oomph from garlic and chilli, makes these little green buds very very tasty!
It can work for vegetarians, too, simply omit Step 3.Read more
Ratatouille is usually cooked to an almost soupy consistency, but keeping the vegetables in chunks, like a deconstructed ratatouille, gives the dish more texture and a brighter, fresher appearance.
And I've added pumpkin to the ratatouille and kept watery zucchini / courgette out of it!Read more
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.Read more
Would you look at these prices!Read more
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We’re celebrating here because we have received exciting news: Shared Kitchen took out 2nd place in Best Website in the World in the Gourmand Awards held at the weekend in Yantai, China.Read more
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