Sweeten it up if you dare!
The most important point with mince is to use it fresh.
Learn everything you need to know about mushrooms right here.
If someone asks you what you want for your birthday …
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
Add a squirt of lemon to blueberries – it brings them alive!
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
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.
Understand the magic of allspice … it can add layers of flavour to savoury and sweet dishes.
Fresh makrut lime leaves smell somewhat sweeter than lime zest – sharp, citrusy and clean.
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!
Orange, green, yellow, black, white and brown, pulses come in many colours and shapes.
Sheep’s milk cheeses add flavour to dishes just like parmesan.
Don’t pussy around. Get in there and crush the life out of them!
Creamy pale green and white beans, pretty as a picture, luscious to eat
Ditch the vitamin supplements – one golden kiwifruit contains more than double the recommended daily intake of Vitamin C, and is rich in Vitamin E.
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
There is no such thing as a cheap prawn.
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
I might just have to suck this one up … yep, the old wive’s trick works.
You better believe this …
Smoked Spanish paprika has a distinctive aroma – like a hide of leather stretched out in the sun to dry, mingled with charred chillies and cigar box.
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