Making an omelette
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Watch it … then make it!
Happy Easter.
Have you seen these cutsey bundles of garlic in a shop near you? How good are you at reading labels?
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
It’s primal … it’s messy … but the rewards are worth it.
No products in the basket.
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