Parsley
Like your favourite handbag, parsley can go anywhere. Welcomed for its overt mown grass aroma and breath-freshening taste, parsley is at home in practically any savoury dish.
Like your favourite handbag, parsley can go anywhere. Welcomed for its overt mown grass aroma and breath-freshening taste, parsley is at home in practically any savoury dish.
It’s primal … it’s messy … but the rewards are worth it.
Orange, green, yellow, black, white and brown, pulses come in many colours and shapes.
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
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.
You may notice some funny spellings of words on Shared Kitchen and that’s because I am a New Zealander. We spell colour with a u, as they do in England, and fibre, centre, metre as they do, too.
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