The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
A 101 on asparagus – a good read!
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.
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.
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Chives are easy enough to grow from seed … don’t be surprised if you grow enough to start a market stall!
Watch it … then make it!
Happy Easter.
No products in the basket.
