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.
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