Articles...
Oct 18 2008
THE word "gnocchi" literally means "little lump" which is exactly what it is. Although it may seem a little daunting to make, it really is not difficult and the end results are far better then the poor imitations that you can buy from the shops. ...
Aug 16 2008
SAMPHIRE grass, otherwise known as salicorn or "sea asparagus" is probably not something you often throw in your supermarket trolley. Despite its many aliases, and its outrageously delicious flavour, so many keen cooks aren’t aware of its existence. ...
Aug 9 2008
POTATOES are all too often a culinary afterthought, known more for their limitless versatility than their subtle flavours and unique textures. But seeing as we Brits manage to get through over 5.8 million tonnes of spuds every year, it’s high time we gave you a few ideas on how you to brighten up the nation’s favourite vegetable....
Feb 11 2008
THERE'S something about this time of year that makes us rediscover slow cooking, and what are often called "one pot dishes". As the name suggests, they are simple to prepare, and deliciously filling and warming with a melee of flavours which comes from cooking all the ingredients together....
