Keep a bottle of verjuice on hand to deglaze frying pans and roasting tins, to lift up all those sticky little nuggets of flavour.
Pepper may be the king of the spices but cardamom is queen.
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.
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I’m writing to let you know about some upcoming changes we are making to Shared Kitchen, and how this will impact your subscription.
There is an enormous amount of content on Shared Kitchen – over 2,000 recipes and posts, along with food information and how-to’s in Cook’s Notes
Over the past two years, we have curated a monthly newsletter full of recipes, blog posts, reviews, videos and foodie news. Moving forward, we will be producing a couple of recipes and posts a month…
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.
If coconut sugar has only just popped up on your radar, you’re not alone. Here at Shared Kitchen, we’ve really taken to it.
These little dried semolina pellets are quickly reconstituted in water.
Instant dinner!
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