Flavoured salts – part two

Four incredible salt mixes: Italian with dried tomato puree, French, Umami with dried @marmite (yes really!) and a pretty and unusual English Summer Sweet - all vegetarian. Part 2 of my salt mixes posts

Flavoured salts – part one

[updated] It's all the food fashion at the moment it seems to have a pot of two of flavoured sea salt, with salt companies clambering over each other to bring them out. Take a look past the hype and you'll see that salt mixes are exceptionally useful in the kitchen and can even be used… Continue reading Flavoured salts – part one

Herb sprigs for the kitchen

Such a great way to use any herbs you have growing profusely in the garden at this time of year. They make a pretty, alternative tiny bouquet (especially if you use thyme or lavender when in flower - a bit early for my lavender yet). Also, as they hang in your kitchen, the heat from… Continue reading Herb sprigs for the kitchen

Focaccia with caramelised shallots

A basic focaccia with the addition of shallots, slowly caramelised in sugar and fig and date balsamic vinegar with rock salt and rosemary. Focaccia is a quintessential Italian bread and is reputedly thousands of years old, earlier than the Romans. It is traditionally round, although now you'll see oval and square focaccia and would originally… Continue reading Focaccia with caramelised shallots