Fresh pasta versus dried
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
Give a shout-out for glossy lump-free gravy. Yay!
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
Cake time! It’s easy when you know how.
Dang! Cat on rocket not good for growth.
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
We all know and recognise broccoli, but what about broccolini and broccoli rabe?
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