A happy trio of tartinades
Ta-ta-tartinades.
Fluffy and creamy but not at all rich … Clevedon Buffalo spreads.
Leeks – all you need to know and then some
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.
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Easy when you know how: trim, shave, halve, wash …
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Chop chop … get a decent knife and use a steady chopping board.
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Blood peaches have succulent melting flesh and buckets of flavour.
Hazelnuts
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
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It’s weird and I don’t know why it works, but soft-cooked eggs on squished avocado just tastes so damned good.
Garlic – king of the plant world
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.
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Pretty as a picture – artful leftovers.
Artichokes – did I mention spikes!
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
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Unravelling a ball of cheese. New Zealand’s buffaloes drive things up a notch.
Shared Kitchen launches artisan products
Artisan food products – quality ingredients made with care and a big nod to the environment.
BBQ chicken loinery
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.”
Do you believe in cheeses?
Melty, cheesy, toasty, crunchy …. CHEESE!
Pizza midweek – save money, not spend it
Like overpriced sad and bland scones, bad expensive pizza is a crime.
Dukkah – get doing the dukkah jig!
Labna and dukkah and dukkah and labna … make it your summer mantra.
Pineapple sage
Sweet pineapple sage – it truly does taste of pineapple!
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Fancy up bean soups with fried tortilla strips. Yes, yes, naughty I know, but there you go …
Scallop love
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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Dark, rich and sticky … is date syrup really what it’s cracked up to be?
Luca’s luscious lunch
A feasting platter to keep ya truckin’ on.
Kūmara – the sweetest thing
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
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And still producing award-winning wines.
Lemons
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
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