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.
Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
Sweet corn is at its sweetest when just picked.
I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
Letting some fennel plants go to seed, (accidentally or on purpose), will ensure you have fresh fennel seeds to use in dishes.
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