Pineapple – easy to prepare when you know how
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
A handful of really useful tips.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.
Chop chop … get a decent knife and use a steady chopping board.
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.
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