Okra is like marmite – people love it or hate it but it is certainly worth giving it a chance. Sometimes people dislike okra because it has not been cooked correctly – this recipe we steam it for just 15 minutes so that it does not become ‘sticky’.
Brie de Meaux is a soft raw cow’s milk cheese with a bloomy rind made in the town of Meaux in France. It is an AOC product (Appellation d’Origine Contrôlée) which means that it must come from that region and from that terroir to earn the right to put AOC on the label.
Fregola or fregula is a Sardinian pasta grain made from wheat and is similar to middle-eastern couscous. It is cooked by boiling it in water in exactly the same way as any other pasta and takes about the same time to cook – 10-12 minutes – even though it is made of tiny grains.
How to keep your food safe in a store cupboard, how to make sure you use everything in date and how to group items so you can find them easily and in time before they go out of date.
Prunes are dried plums so anywhere you think a plum flavour will work try prunes instead. Because they are intensely flavoured by the drying process, use considerably less than if you were using fresh fruit.
Did you know that you can make meringue from the juice left in the tin of chickpeas? Don’t throw it…
See the craft of the butcher in action! Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop.
There are only a few commercial relationships that you need for a happy successful life: a good taxi company to get you home safely after a good night out; a regular restaurant that welcomes you with open arms; a supermarket to fulfil daily and weekly shopping needs; a fish shop that doesn’t actually smell of fish and a butcher who cuts meat straight from the carcass.
Olive oil deteriorates when light gets at it so buying olive oil in a tin, a foil-wrapped bottle or a dark bottle makes sense. Plus tips on keeping olive oil in peak condition.