Creamy pale green and white beans, pretty as a picture, luscious to eat
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.
Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.
It may be a cliché, but feta served with a salad of olives, tomatoes and bread and drizzled with olive oil, makes a fabulous summer lunch.
Panko are dry Japanese wheat flakes, similar to coarse bread crumbs. They turn gorgeously crisp and crunchy when fried or browned.
Dang! Cat on rocket not good for growth.
NZ littleneck clams – are they the same as cockles? Learn all about them.
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