Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.
Category: Cook’s notes
There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).
How much is that?
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.
It’s not a pasta, it’s a squash!
Sweeten it up if you dare!
Fresh sweet corn tastes great, and it’s good for us.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
What’s a tangelo all about?
Of all the citrus tangelos are the juiciest, the most bracing, offering fresh acidity tempered with gorgeous sweetness. Did you know they are a cross between …
Thai basil has definite sweet liquorice notes – try it with spicy pork patties and Asian slaw.
There are plenty of reasons to eat this leafy vegetable
Dates are seriously good for you. True!
Learn everything you need to know about mushrooms right here.
Thyme’s a warming sort of herb and is often associated with slow-cooked autumnal or wintery dishes or comfort food, but it shouldn’t be typecast.
A handy sauce to make ahead and keep in the freezer for those nights when you want to pull something together with title effort – thaw in a microwave for speed.
The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.
It’s either that, or open the windows!
Sort out the riddle: witloof, endive, chicory …
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!). Goat’s cheese seasoned with lemon and herbs or with anchovies, a spicy almondy chilli paste, and a fresh pea puree lightened with mascarpone are three ways we like, but the possibilities are endless. Just keep the filling light and don’t over-fill the flowers.