Bitter is an important flavour in the Indian Ayurvedic tradition, and also in other Asian medical regimes. Bitter Gourd (also called Bitter Melon) is only one of a range of bitter ingredients in those parts of the world, but in the western world it may be one of the most bitter tastes one is likely…
Drumsticks are long, bean-like vegetables, sometimes 30 – 45 cm long, that grow on very tall trees in South India and some other states of India. They are incredibly healthy to eat, as are the leaves of the Drumstick trees. They are reminiscent of drumsticks ad have a hard, green outer shell. There is an…
Now is the time to be freezing the last of Summer produce so that you can continue to use them in winter. We adore all sorts of pastes and purees suitable for freezing that we can drop into Winter stews, coat Wintery pasta dishes, bubble in Winter Soups and chop into all sorts of dishes….
Cocozelle is a type of Zucchini that is closer to a squash. It’s skin is medium-green with wide, light green or white stripes. The flesh is tender and its flavour is considered more pronounced than many other zucchini. Choose ones that are less than 35cm (14 inches), ideally around 18 to 30 cm long. Before…
A perfect base for light soups.
South India, especially Tamil Nadu, has a culture of drying vegetables, mixtures of lentils and spices, and pastes made from rice, sago and similar. This is sensible of course – it preserves summer produce for use throughout the year, and thus in leaner seasons they extend freshly available ingredients and provide additional taste and texture….
Gentle and divine, this dish is characterised by its simpliciy.
Charring tomatoes gives a flavour boost and adds a slight smokiness to the tomatoes without having them collapse. They can be made on the stovetop or in the oven. Simple to do, charred tomatoes are a great addition to salads, hot roasted vegetable salads, soups and on their own as a side dish. Why don’t…
Pomarola is one of the corner stones of Italian cooking is tomato sauce. This is a simple recipe that can be used as it is or can be added to when needed. It is important to use fresh and ripe tomatoes. Make a lot and freeze it for Winter. This recipe was given to me…
A classic of Winter.
If you find peeling tomatoes laborious, try grating them.
How to make great flavoursome vegetable stocks
In Autumn, tomatoes are cheap and great quality, often more flavorsome than Summer tomatoes. Locally I can buy large bags of them very cheaply. It is a perfect time to freeze tomatoes for use during winter.
It is easy to develop an aversion to Broad Beans. Prolific bearers and easy to grow, they are an easy choice for home gardeners and country kitchen gardens. Yet the poor bean is often misunderstood. Instead of being treated tenderly, cooks mistakenly overcooked them to a green-grey mush with a strong taste only masked by…
A perfect way to get more goodness into your diet
Adopt the Leaf-to-Root eating, don’t discard any part of a vegetable that you can use!
What to do with Broad Beans? Begin by peeling them.
Dried capsicums are so sweet and intensely flavoured. You can snack on them, or add them to soups, sauces, risottos, vegetable stews, and curries.
Get the best out of your green leafy vegetables and herbs.
I love a good lunch at work, don’t you? Pack some beans and avo in a jar and go.
Ever thought seriously about zucchini juice? It is time to do that.zucchini