101 filo pastry preparation
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes.
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes.
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
Sweet corn is at its sweetest when just picked.
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.
Dates are seriously good for you. True!
What’s a tangelo all about?
Of all the citrus tangelos are the juiciest, the most bracing, offering fresh acidity tempered with gorgeous sweetness. Did you know they are a cross between …
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
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