Tamarind
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).
How much is that?
Oranges, fresh or squeezed? Learn which does what best!
This is so simple it hardly calls for a recipe. Peel and slice juicy oranges, top with sliced vine tomatoes, sprinkle with small mint leaves and finely sliced green chilli, sprinkle with flaky sea salt, grind over black pepper and drizzle with a fruity extra virgin olive oil. Done! A striking, sweet and zingy salad…
Fresh and dried pasta are different beasts and it needs to be said that neither one is superior to the other. What’s the difference?
The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
Looking for new ideas to titillate your taste buds? Try Falastin: A Cookbook.
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