Zucchini (courgettes)
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
Cooking the perfect steak – use the touch test!
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.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
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