Category: Basics, sauces and ingredients
Balsamic glaze 30 second “brown sauce”
It's a 1st world problem – you're cooking fried eggs and sausages (vegetarian in my case) and you realise you have no brown sauce. Here
Smoked Tempeh
Smoked Tempeh Smoked tempeh is a brilliant ingredient — rich, savoury, and full of umami — so it works especially well in dishes where it
Haws ketchup
A beautiful rosy red, slightly tangy ketchup, with a depth that’s reminiscent of fruit chutney and tomato ketchup combined — but uniquely autumnal.This makes a
Fresh Porcini, Cèpes, Ceps
Fresh Porcini, Cèpes, Ceps Fresh porcini, or cèpes as they are called in France, are among the most highly prized wild mushrooms. Their firm texture,
Rice
The Rice Spectrum White Rice Refined: Bran and germ removed. Pros: Soft, easy to digest, long shelf life. Cons: Lower fibre, B vitamins, minerals. Quick
Worcester à la Française
This can only be described as a French twist on Worcestershire Sauce, using ingredients available in France (and clearly the main ingredient is not even
Basil Pesto recipes
Basil Pesto suggestions Breads & Starters Pesto Swirl Bread – Roll pesto into bread dough before baking for a savoury marbled loaf. Pesto Flatbread or