Pecorino – sheep’s milk cheese

Sheep’s milk cheeses add flavour to dishes just like parmesan.

Sheep’s milk cheeses add flavour to dishes just like parmesan.

How many eggs give the perfect wobble in a quiche?

Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?

Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.

Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!

Strawberries are seductive little things …

Add a squirt of lemon to blueberries – it brings them alive!
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