Add a few grates of nutmeg to give a spicy whiff to vegetables and meats.
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Crunchy crumbs – just the thing to top fruit or sprinkle in a trifle!
How not to singe your eyebrows when frying in a wok – you gotta read this!
Chop chop … get a decent knife and use a steady chopping board.
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.
Interesting facts about cream.
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