Easy when you know how
Category: Cook’s notes
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
Understand the magic of allspice … it can add layers of flavour to savoury and sweet dishes.
You better believe this …
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.
A handful of really useful tips.
If someone asks you what you want for your birthday …
If I hadn’t seen it with my own eyes …
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
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.
A right little head-turner!
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
What’s this little bundle of joy?
Read the 101 of jam making here and you’ll be away … tips galore!
The health benefits of garlic are ramped up several notches in black garlic. You’ve got to read this…
Short sharp season. Get them while you can.
Add a squirt of lemon to blueberries – it brings them alive!
How to get a professional result with homemade breadcrumbs
Mini buffalo mozzarella balls are so cute but treat them carefully because they are wondrously soft.
Burghul is hulled wheat that has been partially cooked by steaming, then dried and ground.
Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!
Pepper may be the king of the spices but cardamom is queen.
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.
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]
Here’s how to do it
I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.