Glorious pumpkins … but which one to use for which job?
Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
Mine may look a little munted (it is much used and much loved), but I highly recommend this simple piece of equipment.
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
Fresh and clean, mint lifts any dish you add it to.
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.
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