When I was younger I used to think of asparagus as an extremely fragile luxurious produce that had to be cooked as simply as possible,…
In recent weeks I’ve had two several-day long family visits. Nowadays on such occasions (unless it’s a special party or celebration), I no longer cook…
In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves –…
I always like being positively surprised by recipes I don’t expect much from, particularly if they are as simple as this one. You steam or…
A big affection for chilli peppers combined with preserving addicition leads me every year to new experiments. Chillies rarely disappoint me and this previous summer’s discovery is no…
This dish will tickle your palate, tingle your tongue, put your mouth on fire and awaken you from the autumn lethargy. If you like bold…
Have you ever had Short Ribs Braised in Soy Sauce with Star Anise? It’s my favourite way to prepare ribs and also one of the…
My busiest pickling and preserving period hasn’t arrived yet, but these effortless salt pickles can be prepared practically at any time of the year. I…
Have you ever fried cucumber? Even though it’s one of the vegetables I eat most often, such a way to serve it had never crossed…
If, every time you open a jar of sesame paste, you have to close your eyes to fully enjoy the inebriating, nutty fragrance and never…