Porcini have a smell of the woods about them …
Getting a golden crunchy crust on snitzels is easy when you know how.
Mine may look a little munted (it is much used and much loved), but I highly recommend this simple piece of equipment.
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
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.
Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
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.
No products in the basket.
