Mince or ground meat

The most important point with mince is to use it fresh.

The most important point with mince is to use it fresh.

Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!

Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me.

Have you seen these cutsey bundles of garlic in a shop near you? How good are you at reading labels?

The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?

Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.

Silky smooth magic powders … which one is best?
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