NZ littleneck clams – are they the same as cockles? Learn all about them.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
The best parsnips will have had an early morning shiver or two in frosty fields which sweetens them somewhat.
Smoked Spanish paprika has a distinctive aroma – like a hide of leather stretched out in the sun to dry, mingled with charred chillies and cigar box.
Hard to resist … nuggets of golden salty deliciousness!
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