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.

Add a few grates of nutmeg to give a spicy whiff to vegetables and meats.

It may be a cliché, but feta served with a salad of olives, tomatoes and bread and drizzled with olive oil, makes a fabulous summer lunch.

If you enjoy making cakes do yourself a favour and buy a good cake tin (pan).

Nice to eat as a piece of fruit, but even better added to salads!

If you don’t grow your own tomatoes, seek out the best at a farmers’ market.

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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