They smell sweet and aromatic when fresh and have a nutty creamy taste. They’re difficult to harvest, so you pay more for them than for other nuts.
Category: Cook’s notes
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
It could be that pomegranates were the forbidden fruit in the Garden of Eden. They’re nothing much to look at on the outside but the clusters of ruby-red jewel-like seeds inside could have seduced even the staunchest of hearts.
Aussie prawns. Yeah. Best in the world, I reckon. Stick them on top of a juicy watermelon & lime salad and you’ll have your own little bit of magic right there on a plate.
There is no such thing as a cheap prawn.
Preserved lemons (salted lemons) are a much-loved condiment in Moroccan and other North African cuisines. It is more common to use the rind rather than the flesh, although both rind and flesh can be added to stews or long-cooking dishes. Preserving your own lemons is easy!
Feast your eyes on this – Leelands leg of lamb cooked to succulent perfection.
Get savvy, save dollars and feed your family well!
Glorious pumpkins … but which one to use for which job?
This is a stalwart of the Italian kitchen – spectacular on pasta, fab to layer with vegetables like eggplant and zucchini, and great with polenta or to jazz up bruschetta …
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
The ‘top drawer’ of spices – literally – the best spices a spice merchant can put together.
In the perfect world we would buy just-picked raspberries, and consume them while they’re fresh and fragrant.
After a hot bite? Add a little sliced or grated radish to bring in a peppery note.
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
At least once in your life, make a batch of rich shortcrust pastry. You may just fall in love with it!
Pink and juicy, succulent and tasty, perfect beef guaranteed.
Slow roast, fast roast, whole or halved, here’s the low-down on roasting tomatoes.
Dang! Cat on rocket not good for growth.
Is rosemary easy to grow? So they say. Mmm. I’ve ended up with more dried arrangements than I care to remember.
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.
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 …