Cumin – make it pop with flavour
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
Although classified as a cheese, ricotta is really a by-product of the cheesemaking process.
Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
Putting a toe in the water is something that comes naturally to Tom and Jess Seaton. Counter Café, their London café famed for great breakfasts where everything is cooked from scratch, is situated on the Lea Canal in Hackney Wick, where you can ‘sit on our tropical pontoon and pretend you are on Waiheke Island’….
Cooking the perfect steak – use the touch test!
Cooking Class Schedule
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