Pecorino – sheep’s milk cheese

Sheep’s milk cheeses add flavour to dishes just like parmesan.

Sheep’s milk cheeses add flavour to dishes just like parmesan.

There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).
How much is that?

There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.

Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.

Nice to eat as a piece of fruit, but even better added to salads!

I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.

Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
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