Add a squirt of lemon to blueberries – it brings them alive!
Category: Cook’s notes
How to get a professional result with homemade breadcrumbs
We all know and recognise broccoli, but what about broccolini and broccoli rabe? Broccolini is a cross between broccoli and gaai laan, or Chinese broccoli. Instead of flower buds growing together and forming a cluster as they do with broccoli, the buds on broccolini form on a single long stem. Like with broccoli, the stem […]
Bruschetta hangs on the quality of the bread you choose and how it is prepared.
Mini buffalo mozzarella balls are so cute but treat them carefully because they are wondrously soft.
Burghul: so many uses and all delicious.
Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!
Sweet as …
Super food Cabbage is always there at the supermarket, cheap as chips, but most of us walk past it filling our trolleys with more expensive, often out-of-season produce. It’s considered a food for the poor, but nutritionally it is very rich. Listen up! Cabbage contains phytochemicals which help fight cancers and reduce DNA damage (the […]
If you enjoy making cakes do yourself a favour and buy a good cake tin (pan).
Pepper may be the king of the spices but cardamom is queen.
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.
Everything you need to know about cauliflower, and then some …
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]
Here’s how to do it
I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.
A pot of stock is like a pot of hope – there are endless possibilities.
Chives are easy enough to grow from seed … don’t be surprised if you grow enough to start a market stall!
Cinnamon is slightly sweet, slightly earthy and slightly hot.
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.
If coconut sugar has only just popped up on your radar, you’re not alone. Here at Shared Kitchen, we’ve really taken to it.
Why does beer make a great batter?
Coriander has a pungent cut-grass cat-pee character offset with an intriguing lemony metallic overtone. As you’d expect, it’s not to everyone’s taste.
These little dried semolina pellets are quickly reconstituted in water.
Interesting facts about cream.