Some of you might remember how enthusiastic I was to discover Rick Stein’s India, bought after seeing his fascinating culinary tv series set in India. Apart from opening…
Sweet and hot pepper season will soon be over (at least in this part of the world), so make sure you don’t miss last moments…
August is the only time in the whole year where I am lucky to find shiso at my farmers’ market and I always find myself with…
I did have salt-pickled aubergine in Japan several times, but I have never prepared it and, most of all, I have never suspected that salting it for ten minutes…
Although most summer vegetables will still be there at least until the end of September, the beginning of August is I think the best moment to…
As you might have noticed, I am regularly drying fruits and vegetables. Thus, not only do I save slightly withered produce from the bin, but above all I…
On Sunday, a week ago, I felt an urgent need to preserve something and since it was too early to pickle my staple yearly batch of peppers,…
Even if you have tasted lots of different chilli preserves, pickles, jellies or sauces, you will still be blown away by the extraordinary richness of flavours of this…
As a child I always liked Christmas celebrations but only because of the presents. When it came to food, Easter was my happiest festive time. Contrary…
“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to…