Shared Kitchen

Real food from scratch

Category: Cook’s notes

Cabbage

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 […]

Cake tins

If you enjoy making cakes do yourself a favour and buy a good cake tin (pan).

Cardoons the new artichoke

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.

Cavolo nero

Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!

Celeriac

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 […]

Chestnut Crumble

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.

Coconut sugar

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.

Coriander/cilantro

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.

Couscous

These little dried semolina pellets are quickly reconstituted in water.
Instant dinner!

Cumin – make it pop with flavour

The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!