Although classified as a cheese, ricotta is really a by-product of the cheesemaking process.
Sweeten it up if you dare!
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.
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.
A sprinkle of chopped toasted nuts adds more than crunch…
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
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