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.
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.
Custard and cream. Oh yeah, who doesn’t love that!
Glorious pumpkins … but which one to use for which job?
Fresh sweet corn tastes great, and it’s good for us.
Here’s how to do it
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
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.
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