Shuba Rao from Ventnor said:
Having lived the early 27 years of my life in India, I have learnt how not to waste food or indeed anything. When... More
Usually the darker green the oil, the richer the flavour.
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
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.
The French version of soured cream, it’s twice as rich, and thicker than the British version of sour cream.
Good for Tex Mex flavouring
For chicken and ribs
Comments on this recipe
The recipe is great. Have it on a cold night by the fire with bread fingers, mmmm!
I never knew that there was roasted pumpkin! i will be making some of this at halloween!!!
Comments on this recipe