Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Category: Cook’s notes
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.
I might just have to suck this one up … yep, the old wive’s trick works.
Don’t pussy around. Get in there and crush the life out of them!
How to make cucumber behave
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!
Aromatic spicy leaves that splutter and scent the air when dropped into hot oil …
The Dahlings of the Indian Kitchen
Dill is a tricky little devil. It looks so innocent, all soft fronds and sweet anise scent, but it packs a potent punch, and the taste lingers. That makes it perfect with oily fish such as salmon.
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 …
What do these creatures do? Apart from quack …
Labna and dukkah and dukkah and labna … make it your summer mantra.
Cake making for dummies.
Feijoas are right show-offs. Stick one in a fruit bowl to ripen and it’ll soon fill the room with its heady, tropical scents of banana, sweet strawberry, ripe pineapple and guava. The creamy-coloured flesh, apart from the jellied seeds, is granular like a pear in some varieties, smoother in others. Feijoas ripen from the inside […]
If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.
Letting some fennel plants go to seed, (accidentally or on purpose), will ensure you have fresh fennel seeds to use in dishes.
It may be a cliché, but feta served with a salad of olives, tomatoes and bread and drizzled with olive oil, makes a fabulous summer lunch.
Creamy pale green and white beans, pretty as a picture, luscious to eat