There is no such thing as a cheap prawn.
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
Candy-coloured beetroot will turn heads at your next gathering.
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
No products in the basket.
