Feijoas
Feijoas are legendary in a crumble, but there’s plenty more you can do with them.
Feijoas are legendary in a crumble, but there’s plenty more you can do with them.
Glorious pumpkins … but which one to use for which job?
Warmin’ up and coolin’ down – there’s a reason for it.
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
How many eggs give the perfect wobble in a quiche?
Dill is a tricky little devil. It looks so innocent, all soft fronds and sweet anise scent, but it packs a potent punch, and the taste lingers. That makes it perfect with oily fish such as salmon.
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