Learn the all-important steps to making bread
It’s not a pasta, it’s a squash!
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.
The Dahlings of the Indian Kitchen
How to make the most of cultivated mushrooms.
There are plenty of reasons to eat this leafy vegetable.
How to get a professional result with homemade breadcrumbs
How to make cucumber behave
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
Here’s how to do it
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
Dang! Cat on rocket not good for growth.
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
It’s either that, or open the windows!
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Whoa – limes are a riddle. Persian limes are not grown in Persia. Mexican limes originated in Malaysia. South Indian limes are sweet, not sour!
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
This is one of the most effective tools to grate ginger. Why is it so good?
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.
Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.
The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
What do these creatures do? Apart from quack …
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