Cubeb pepper

Mostly grown in Java and Sumatra, cubeb pepper (Piper cubeba) is sometimes known as Java pepper or tailed  pepper. The fruit is gathered before it is fully ripe and then it is carefully dried. The […]

Cinnamon Mill

This is a handy way to buy cinnamon when you want to use it to sprinkle on hot chocolate, coffee, porridge, or whatever. This particular version is made by the Italian firm of Drogheria & […]

Hoisin sauce

Hoisin sauce is essentially made from beans, usually soy. There is no standard or even a traditional recipe as it springs more from Chinese peasant culture rather than the from the tradition of the Imperial […]

Winter spiced hot chocolate float

It’s no secret that I’m partial to a hot chocolate, but something that I’ve only recently discovered is the wonder of the hot chocolate float!  A friend introduced me to this awesome invention and at […]

Parmesan cheese

Parmesan cheese – officially known as Parmigiano-Reggiano, a name that under Italian law can only be applied to products made in the designated provinces – is a hard, granular cheese manufactured from unpasteurised cows’ milk. […]

Chilli con carne Yorkies

I should come clean right off the bat and admit that I stole this idea shamelessly from the Great British Bake Off. A few weeks back the bakers had to make perfectly formed, identical Yorkshire […]

Rice bran oil

Extracted from the hard outer brown layer of the rice husk after it has been chaffed, rice bran oil is notable for both its mild flavour and its high smoke point (232°C / 450°F) which […]

Sriracha chicken noodles

I was given a bottle of sriracha about a year ago as a gift and at the time thought “what do I do with this” as I’d never heard of it before.  Jump forward twelve […]

Burnt honeycomb caramelitas

There’s a small handful of my recipes – like my caramelitas – that I return to time and time again, not because they’re flawed or because I think I can do better, but because they’re […]

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