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.
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
What do pine nuts smell and taste like, and what can you do with them?
Make semolina your friend when rolling out fresh pasta.
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.
Orange, green, yellow, black, white and brown, pulses come in many colours and shapes.
Cooking the perfect steak – use the touch test!
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