Easy when you know how: trim, shave, halve, wash …
What do pine nuts smell and taste like, and what can you do with them?
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
Oh my goodness, these are the sweetest things, pretty to look at and gorgeous to eat.
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.
Thyme’s a warming sort of herb and is often associated with slow-cooked autumnal or wintery dishes or comfort food, but it shouldn’t be typecast.
Blood peaches have succulent melting flesh and buckets of flavour.
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