The best parsnips will have had an early morning shiver or two in frosty fields which sweetens them somewhat.
Ta-ta-tartinades.
Fluffy and creamy but not at all rich … Clevedon Buffalo spreads.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me.
Easy when you know how: trim, shave, halve, wash …
Chop chop … get a decent knife and use a steady chopping board.
Blood peaches have succulent melting flesh and buckets of flavour.
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
A little creative plating can help expensive berries feed many mouths … and it looks so festive!
Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.
It’s weird and I don’t know why it works, but soft-cooked eggs on squished avocado just tastes so damned good.
Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
Pretty as a picture – artful leftovers.
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Unravelling a ball of cheese. New Zealand’s buffaloes drive things up a notch.
Artisan food products – quality ingredients made with care and a big nod to the environment.
For success with this dish, follow Luca’s advice. “Please remember that you can do this – it’s mind over matter; those who matter won’t mind and those who mind, don’t matter.”
Melty, cheesy, toasty, crunchy …. CHEESE!
Like overpriced sad and bland scones, bad expensive pizza is a crime.
Labna and dukkah and dukkah and labna … make it your summer mantra.
Sweet pineapple sage – it truly does taste of pineapple!
Fancy up bean soups with fried tortilla strips. Yes, yes, naughty I know, but there you go …
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.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
A feasting platter to keep ya truckin’ on.
End of content
End of content
No products in the basket.
Welcome to the new Shared Kitchen experience! If you encounter any issues, please let us know. Dismiss
