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Hard-boiling eggs (hard-cooked eggs)

Hard-boiling eggs (hard-cooked eggs)

Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …

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Asparagus
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Asparagus

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.

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Why throw bay leaves in the water when cooking broccoli?

Why throw bay leaves in the water when cooking broccoli?

It’s either that, or open the windows!

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Cavolo nero

Cavolo nero

Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!

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Limes

Limes

Whoa – limes are a riddle. Persian limes are not grown in Persia. Mexican limes originated in Malaysia. South Indian limes are sweet, not sour!

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Dried figs

Dried figs

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 …

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Pastry blender
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Pastry blender

There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!

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Garlic is cheaper than the doctor

Garlic is cheaper than the doctor

Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?

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Porcelain ginger grater

Porcelain ginger grater

This is one of the most effective tools to grate ginger. Why is it so good?

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Cardoons the new artichoke

Cardoons the new artichoke

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.

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Minced (ground) meat

Minced (ground) meat

The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.

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Parsley

Parsley

Like your favourite handbag, parsley can go anywhere. Welcomed for its overt mown grass aroma and breath-freshening taste, parsley is at home in practically any savoury dish.

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Thyme

Thyme

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.

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Hey Bud!

Hey Bud!

Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …

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Poaching eggs
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Poaching eggs

Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.

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Should you salt eggplants?

Should you salt eggplants?

Oh god, I haven’t even talked about salting eggplants …that old chestnut …

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Coconut sugar
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Coconut sugar

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.

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