Basics, sauces and ingredients
Beetroot
Beetroot Beetroot is bought in bunches (mostly) and your not going to use them all in one meal. Roast (or boil) them all at the
Category: Basics, sauces and ingredients
Basics, sauces and ingredients
Piment d’Espelette
Piment d’Espelette Piment d’Espelette is a prized chili pepper grown in the Basque region of southwestern France, particularly around the village of Espelette. Recognized with
Pine nuts
Pine nuts Pine nuts can be more than just a garnish—they can play a central role in many recipes. Here are a few ideas where
Faux Tempeh
This version won’t have the earthy umami of real fermented tempeh. Bicarbonate helps break down structure slightly and gives a firmer set. Great option if
Lebanese Seven Spice mix
Lebanese Seven Spice Mix — known as "baharat" in some regions — is deeply aromatic and warm, often used in kibbeh, kofta, stews, and rice
Chard
Chard Chard is sold in bunches and 500g is a lot of chard. While not expensive, I needed ideas to use it – fast, as
Basics, sauces and ingredients
Moroccan spice blend
Suggested Use: Toss vegetables (e.g., carrots, courgette, sweet potato, pepper, chickpeas) in olive oil and 1–2 tbsp of the spice mix before roasting. Add to
Ground Elder
Ground Elder Ground elder (Aegopodium podagraria) is a common and often unwelcome garden weed—but for foragers, it’s a highly underrated edible green with a long