French tarragon
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
Here’s how to do it
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.
When you follow a recipe calling for a clove of garlic how big should that clove be? And does it matter?
Sherry vinegar has nuances of roasted nuts, oaky notes from the barrels it is matured in, and sweet floral spices. Add a splash to the pan to lift flavours.
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
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