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Traditional Italian Farro Soup
To find the ‘perfect dish’ is chasing the impossible. But this beautifully simple, Italian zuppa di farro surely comes close. There’s a creamy taste from the blended …
Wild garlic on the menu: a spaghetti supper
There’s a tremendous joy to foraging – marking the passing seasons, discovering something forgotten just nine months before, and memories replete with a pungency found only outdoors, seeking …
Pepper: The Rise and Fall of Black Gold
The usual trend with food is: the world gets smaller, and more ingredients become available. With pepper, the reverse is true.
World Pepper Guide & Tasting Notes
Say “pepper” and people think of the plain old piper nigrum. But our range of peppers introduces you to just a few of the black pepper’s relations– namely …
Spotlight On: Pomegranate Molasses
Pomegranate molasses is a thick syrup with a dark grapey colour. As with many Persian ingredients, it’s most often used to enhance savoury dishes with fruity flavours. …
Recipe ideas for Valentine’s day
Pasta in Pink Home-made tagliatelle turns a beautiful deep pink colour when you add just a touch of beetroot juice to the flour along with the eggs. …
Recipe: Burns Night Haggis
It’s Burns Night – and you’re wearing a touch of tartan. You press ‘play’, and the sound of bagpipes cuts through the dinner party chatter. As the …
Home smoking: Choosing a smoker
We’re so excited about all the new smoking kit that has arrived, that we haven’t been able to put it down. The two products we’ve been cooking …
Carl Clarke Dances to his own beat at Disco Bistro
On a cold Thursday night, weaving through the tangle of alleyways round St Pauls, it seems that avant-garde chef Carl Clarke might have taken a dramatic change …