Freekeh

Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.

Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.

Hard to resist … nuggets of golden salty deliciousness!

Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.

Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.

It’s either that, or open the windows!

Time for a little knife talk.

A handful of really useful tips.
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