There is no such thing as a cheap prawn.
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.
Easy when you know how: trim, shave, halve, wash …
Although classified as a cheese, ricotta is really a by-product of the cheesemaking process.
The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
Ohhhh … would you look at that! Zero prep. Zero leftovers. Scrumptious.
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
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