Cardoons the new artichoke
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
Add a few grates of nutmeg to give a spicy whiff to vegetables and meats.
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
Panko are dry Japanese wheat flakes, similar to coarse bread crumbs. They turn gorgeously crisp and crunchy when fried or browned.
The word ‘meringue’ indicates that egg whites and sugar in some proportion are beaten together until a thick foam forms. Learn all about the different types and how to become a meringue whiz.
There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.
Dip, dunk or smother … making tender juicy meatballs is easy with the tricks of the trade at your fingertips.
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