The reds have it
There are plenty of reasons to eat this leafy vegetable.
There are plenty of reasons to eat this leafy vegetable.
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
Fresh kaffir lime leaves smell somewhat sweeter than lime zest – sharp, citrusy and clean.
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
Porcini have a smell of the woods about them …
Strawberries are seductive little things …
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
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