Lemons

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?

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?

… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience.

The only way to eat a broad bean is when it is very young, crisp textured and bright green, or, parboiled and stripped of its outer skin.

You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!

Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!

These little dried semolina pellets are quickly reconstituted in water.
Instant dinner!

Like overpriced sad and bland scones, bad expensive pizza is a crime.
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