Winter is about so many things; the aromas of a slow-cooked meal permeating from the kitchen when you arrive home from work; the garden full of cabbages and kales that thrive in the cold; the citrus, the fruit I certainly couldn’t live without, that add so much to the Winter table - you need never be short of variety just because of the cooler season -MB. Read the rest...
We have a couple of new flavours in my soup range and, although an obvious bias could be claimed, they really are exactly what I reach for on a cold day when I’m short of time. The comfort factor is more than just nourishment when you wrap your hands around a bowl of piping hot soup on a blustery day, I think -MB. Read the rest...
Dessert is my least favourite part of a meal, but when quinces are in season, all that changes! The thing to remember with quinces is that they require some forethought in timing their slow cooking to your meal. The effect of the long cooking is that the quinces change from bright yellow to a deep ruby red. They remain whole, but are so well cooked you can even eat the cores! Avoid super large or pineapple variety quinces for this kind of method though -MB. Read the rest...
Tomato sugo is coarser than tomato passata as it’s made from chopped tomatoes, whereas the tomatoes for passata are sieved, making it more like a puree. Sugo can be used in soups, stews and sauces, or any other dish where a tomato flavour is desired, but without the texture or acidity of fresh tomatoes. Bowls of hot pasta with sugo on cold nights is Maggie's idea of fast food! Read the rest...
Once you’ve made your first homemade mayonnaise, you’ll never want to buy it again. Homemade mayonnaise adds so much to a meal, with very little effort involved - its rich and velvety texture can make a really simple dish sing -MB. Read the rest...
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