Parmesan cheese, grana cheese and grana padano
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Bring bees into your garden and let the plant flower before harvesting.
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
To check cooked meat for doneness, including beef steaks, press with tongs, or your fingers. Read more.
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.
Nice to eat as a piece of fruit, but even better added to salads!
Don’t despair if your first attempts produce holey shredded dough (mine did!) because with a little practice you’ll soon be turning out silky smooth sheets of pasta like a pro.
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