Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.
From Yotam Ottolenghi
It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.
Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.
Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
Mackerel is sustainable and healthy.
Apart from its famous healing properties, manuka has a strong, woody flavour.
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
You can really taste the difference between a shop-bought and a good homemade mayo.
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