Spaghetti in a skillet
Spag in a skillet? Sure. As long as it is deep enough! But, best only cook for 1 or 2 maximum.
Spag in a skillet? Sure. As long as it is deep enough! But, best only cook for 1 or 2 maximum.
It’s easy when you know how!
Thank you Julie and Ilaria Your cookbook has been safely received. I have already included several of your recipes in our weekly meal plan. They all look so delicious and I love that the recipes are generally ‘no fuss’ – that’s my sort of cooking too! I really enjoy your newsletters as well. Jenny Hello…
A sublime trio: strawberries, a dusting of sugar and a puddle of cream
We’ve had a book baby! Read all about it. Buy online in our new shop!
Are all measuring spoons created equal? Does it matter?
I cooked your roast fillet of beef with herb crust tonight – must be 4th time!! – and it’s perfection every time! Really love your blog – can’t tell you how much I cook out of it – and your book is well splattered!! cheers
Although classified as a cheese, ricotta is really a by-product of the cheesemaking process.
A 101 on asparagus – a good read!
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).
How much is that?
Oranges, fresh or squeezed? Learn which does what best!
This is so simple it hardly calls for a recipe. Peel and slice juicy oranges, top with sliced vine tomatoes, sprinkle with small mint leaves and finely sliced green chilli, sprinkle with flaky sea salt, grind over black pepper and drizzle with a fruity extra virgin olive oil. Done! A striking, sweet and zingy salad…
Fresh and dried pasta are different beasts and it needs to be said that neither one is superior to the other. What’s the difference?
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?
Looking for new ideas to titillate your taste buds? Try Falastin: A Cookbook.
Undeniably cute, quails’ eggs are good to eat, too!
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
Porcini have a smell of the woods about them …
This is so good you’ll want to scrape the dish for every last morsel. Get cooking it this weekend, or anytime soon.
Things usually turn out alright.
Watch it … then make it!
Happy Easter.
Well, you can only do what the government advises … and add your own twist to alleviate boredom.
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