Nuts
A sprinkle of chopped toasted nuts adds more than crunch…
A sprinkle of chopped toasted nuts adds more than crunch…
Porcini have a smell of the woods about them …
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
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