Baking ingredients
A handful of really useful tips.
A handful of really useful tips.
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
Sheep’s milk cheeses add flavour to dishes just like parmesan.
The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
Letting a dill plant go to flower reaps rewards.
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
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