Char-grilling peppers
Here’s how to do it
Here’s how to do it
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
Dang! Cat on rocket not good for growth.
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.
It’s either that, or open the windows!
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Whoa – limes are a riddle. Persian limes are not grown in Persia. Mexican limes originated in Malaysia. South Indian limes are sweet, not sour!
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 …
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!
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
This is one of the most effective tools to grate ginger. Why is it so good?
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.
Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.
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.
What do these creatures do? Apart from quack …
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.
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.
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 …
A sprinkle of chopped toasted nuts adds more than crunch…
Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.
Aromatic spicy leaves that splutter and scent the air when dropped into hot oil …
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
Easy when you know how
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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