Get the best out of tomato products.
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.
Ilaria’s found her happy place – though I’m not sure she is going to share.
Marjoram has much to offer with musky, spicy notes and a sweet herbal taste.
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
Panko are dry Japanese wheat flakes, similar to coarse bread crumbs. They turn gorgeously crisp and crunchy when fried or browned.
Thyme’s a warming sort of herb and is often associated with slow-cooked autumnal or wintery dishes or comfort food, but it shouldn’t be typecast.
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