Fresh makrut lime leaves smell somewhat sweeter than lime zest – sharp, citrusy and clean.
Keep a bottle of verjuice on hand to deglaze frying pans and roasting tins, to lift up all those sticky little nuggets of flavour.
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
Watch it … then make it!
Happy Easter.
The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.
Make semolina your friend when rolling out fresh pasta.
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