Use seasonal vegetables to help the budget.
There are so many things you can do with these little babies!
The word ‘meringue’ indicates that egg whites and sugar in some proportion are beaten together until a thick foam forms. Learn all about the different types and how to become a meringue whiz.
The health benefits of garlic are ramped up several notches in black garlic. You’ve got to read this…
Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!
Glorious pumpkins … but which one to use for which job?
Get savvy, save dollars and feed your family well!
Ohhhh – little sticky nuggets of goo, how I love thee.
Russian tarragon is all puffery and little substance – you want taste, not masses of greenery.
What’s this little bundle of joy?
Read the 101 of jam making here and you’ll be away … tips galore!
Dill is a tricky little devil. It looks so innocent, all soft fronds and sweet anise scent, but it packs a potent punch, and the taste lingers. That makes it perfect with oily fish such as salmon.
Letting some fennel plants go to seed, (accidentally or on purpose), will ensure you have fresh fennel seeds to use in dishes.
Chilled, juicy and sweet, watermelon is the quintessential summer snack.
All your medicine in a pearly white clove: antiseptic, anti-inflammatory, antibiotic, anti-fungal, antioxidant = GARLIC.
Panko are dry Japanese wheat flakes, similar to coarse bread crumbs. They turn gorgeously crisp and crunchy when fried or browned.
Keep a bottle of verjuice on hand to deglaze frying pans and roasting tins, to lift up all those sticky little nuggets of flavour.
Have you seen these cutsey bundles of garlic in a shop near you? How good are you at reading labels?
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 …
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.
If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.
It’s primal … it’s messy … but the rewards are worth it.
Sort out the riddle: witloof, endive, chicory …
Marjoram has much to offer with musky, spicy notes and a sweet herbal taste.
Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.
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