Pears
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
There’s nothing like a warming alcoholic drink to kick-start an evening, clear up the snuffles or warm the cockles of your heart on a chilly night. There’s a little bit of magic created when you heat wine with spices and citrus to make mulled wine. Whether you serve it bright and clear, sharp and sweet,…
How many eggs give the perfect wobble in a quiche?
Yep, they sure ting-le your taste buds. Food a bit flat? Life a bit boring? Add a few capers and liven things up.
Orange, green, yellow, black, white and brown, pulses come in many colours and shapes.
Add a squirt of lemon to blueberries – it brings them alive!
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
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