When you follow a recipe calling for a clove of garlic how big should that clove be? And does it matter?
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
Understand the magic of allspice … it can add layers of flavour to savoury and sweet dishes.
Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me.
Mine may look a little munted (it is much used and much loved), but I highly recommend this simple piece of equipment.
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