Pears

Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.

Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.

This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.

Easy when you know how: trim, shave, halve, wash …

Looking for scrumptious mid-week meals? Mac ‘n Cheese, Stuffed Butternut, Rainbow Chard & Eggs … check them out.

Ilaria’s found her happy place – though I’m not sure she is going to share.

If you enjoy making cakes do yourself a favour and buy a good cake tin (pan).

Warmin’ up and coolin’ down – there’s a reason for it.
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