Making an omelette
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
There are plenty of reasons to eat this leafy vegetable.
Sherry vinegar has nuances of roasted nuts, oaky notes from the barrels it is matured in, and sweet floral spices. Add a splash to the pan to lift flavours.
The ‘top drawer’ of spices – literally – the best spices a spice merchant can put together.
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
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