Easy when you know how
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!
The best parsnips will have had an early morning shiver or two in frosty fields which sweetens them somewhat.
The sins that have been committed under the name frittata. Stop! No more please. Call what you bake in the oven in a cake tin a vegetable bake. Got it? Yaaaah!
Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
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