Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience.
Nice to eat as a piece of fruit, but even better added to salads!
It’s either that, or open the windows!
Learn the secrets to frying fish fillets to golden crunchy-ness.
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!
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