Carol Gardner from Cheltenham, Glos said:
I was brought up in the fifties and sixties with not a great deal of money to go round and so learned how to make... More
Couscous is a great staple that acts a bit like rice, it absorbs flavours and dressings. Ideal for mixing with leftover shredded chicken, salad ingredients, herbs and fish. This recipe is a good lunch or supper dish.
Serves 2
Usually the darker green the oil, the richer the flavour.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Best used as a condiment.
Tuna flakes, sardines, mackerel, anchovies, all great emergency fish for salads, baked potatoes, pasta.
If you have any leftover it’s best not to store the fish in tins. Instead, tip into a plastic container and cover with a lid.
Great for spicy dishes, just needs plumping up with hot stock or water.
Once the packet is opened reseal using grip clips or transfer to an airtight jar or kilner jar.
Roll citrus fruit on a hard surface with your hand. This... Read more
Comments on this recipe
Great with a bit of creme fraiche.
Comments on this recipe