Time to rock the broc – broccoli at its best
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
Smoked Spanish paprika has a distinctive aroma – like a hide of leather stretched out in the sun to dry, mingled with charred chillies and cigar box.
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!
A 101 on asparagus – a good read!
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