Cardoons the new artichoke
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
Feijoas are legendary in a crumble, but there’s plenty more you can do with them.
Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.
There are so many things you can do with these little babies!
No products in the basket.
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