The best thing about making your own fresh egg pasta is not only the superior taste and texture but the fact that you can be creative and experiment with different shapes and colours. Don’t worry if you don’t have a … Continue reading
Pumpkins can be baked, cooked in soups or casseroles or simply boiled or steamed. They make a nutritious addition to vegetarian dishes and can be liquidised to a smooth pulp and used in savoury or sweet dishes. The flesh is … Continue reading
Fish is best eaten as close as possible to being caught which is why you can’t match the taste of fish cooked within hours of being landed, even if it is simply grilled on a beach barbecue. Those of us … Continue reading
Leeks are very versatile and easy to use- apart from having to remove the soil and grit often trapped between the layers, which can be difficult to wash out thoroughly. This is the fullproof method used by chefs which … Continue reading
This is a great technique for peeling tomatoes which enables you to remove the skin whilst keeping the flesh intact. Tools required: 1 small knife with a smooth blade and sharp point, 2 large bowls or pans. Method: 1. Holding … Continue reading