Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
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.
Sultanas add sweet and juicy pops of flavour to dishes.
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.
Mine may look a little munted (it is much used and much loved), but I highly recommend this simple piece of equipment.
To check cooked meat for doneness, including beef steaks, press with tongs, or your fingers. Read more.
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