Leeks – all you need to know and then some
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me.
Here’s how to eat your way to good health.
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
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.
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
You can get all fancy and give the potatoes a quick toss in the pan, and with a bit of luck they’ll all end up back in the pan. Otherwise, follow the 2-second rule, or whistle in the dog.
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
No products in the basket.
Welcome to the new Shared Kitchen experience! If you encounter any issues, please let us know. Dismiss