Sherry vinegar

Sherry vinegar has nuances of roasted nuts, oaky notes from the barrels it is matured in, and sweet floral spices. Add a splash to the pan to lift flavours.

Sherry vinegar has nuances of roasted nuts, oaky notes from the barrels it is matured in, and sweet floral spices. Add a splash to the pan to lift flavours.

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

The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.

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.

To check cooked meat for doneness, including beef steaks, press with tongs, or your fingers. Read more.

Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.

Burghul: so many uses and all delicious.
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