Freekeh
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
Time for a little knife talk.
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
Fresh and dried pasta are different beasts and it needs to be said that neither one is superior to the other. What’s the difference?
How to make cucumber behave
Give a shout-out for glossy lump-free gravy. Yay!
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!
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