Hazelnuts
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Warmin’ up and coolin’ down – there’s a reason for it.
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes.
Candy-coloured beetroot will turn heads at your next gathering.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
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