Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.
To wash or not to wash. That is the question. What’s best? Find out!
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
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.
It’s primal … it’s messy … but the rewards are worth it.
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
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