A bit of an ugly vege when first pulled from the ground, but it’s a richly flavoured useful winter vegetable.
Burghul: so many uses and all delicious.
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.
Sherry vinegar has nuances of roasted nuts, oaky notes from the barrels it is matured in, and sweet floral spices. Add a splash to the pan to lift flavours.
Add pops of colour to salads with tangy sweet mandarins.
There are plenty of reasons to eat this leafy vegetable.
Crisp, crunchy, nutty, tangy, all the elements to excite your palate before a fancy-pants dinner.
No products in the basket.
