Easy when you know how
Category: Cook’s notes
The best ever crackling 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. Here are the golden rules Ask your […]
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 …
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!
Add a squirt of lemon to blueberries – it brings them alive!
How to get a professional result with homemade breadcrumbs
Burghul is hulled wheat that has been partially cooked by steaming, then dried and ground.
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.
Cinnamon is slightly sweet, slightly earthy and slightly hot
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.
If coconut sugar has only just popped up on your radar, you’re not alone. Here at Shared Kitchen, we’ve really taken to it.
Coriander has a pungent cut-grass cat-pee character offset with an intriguing lemony metallic overtone. As you’d expect, it’s not to everyone’s taste.
The little dried semolina pellets which constitute instant couscous are quickly reconstituted in water.
Interesting facts about cream.