Learn the secrets to frying fish fillets to golden crunchy-ness.
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
It could be that pomegranates were the forbidden fruit in the Garden of Eden. They’re nothing much to look at on the outside but the clusters of ruby-red jewel-like seeds inside could have seduced even the staunchest of hearts.
When you follow a recipe calling for a clove of garlic how big should that clove be? And does it matter?
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
Chives are easy enough to grow from seed … don’t be surprised if you grow enough to start a market stall!
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