Our top guides and blogs to make your kitchen game even stronger.
Keen on having a greener Christmas? Want to avoid the consumerist Christmas rush and take some time with your gifting this year? Whether it’s a pot of jam, a box of cookies or a bottle of sloe gin, making your own edible gifts, is a great way to do just that. You might be surprised to learn just how easy it can be, too. Here are our favourite recipes for homemade Christmas gifts, for both keen and lazy cooks alike.
If chicken is the ubiquitous protein from the land, then salmon is its marine sibling. The pink-hued fish — with its briny richness and versatility — has long been a favourite of home cooks and chefs alike: a fish dependable in the eating, readily sourced and likely to be a reliable order on a restaurant menu. James Hansen reports on the rise of the trout as an alternative.
It’s the height of the English apple season and yet of the 2,200 varieties grown in Britain, supermarkets stick to a familiar few. There’s a delicious spectrum of flavours and sensations at their brightest and best that deserve to be enjoyed right now. Here are eight sensational in-season homegrown varieties you need to try that pip predictably bland imports.
Here at Farmdrop we’re not a fan of fad diets, so we’d say that if you can eat gluten, go for it. But we also know that coeliac disease is a real thing, and for some people, proper good gluten alternatives are a necessity. Our resident Farmdrop baker, gluten-allergic writer, Meg Weal, is here to answer some of your burning gluten-free questions. Because really, why do they call it buckwheat if it’s not even wheat?
Dubbed ‘the beginning of the end of the supermarkets’ by the Independent, Farmdrop is the online, ethical grocery company delivering food from the very best local farmers and food makers to your kitchen. By winning over the hearts and minds of both farmers and customers, the service offers a dramatically improved food experience for everyone involved. Here are five reasons to give Farmdrop a try.
The arrival of The Great British Bake Off has made it official: summer is drawing to a close. We’re swapping our barbecues for baking equipment, and ice lollies for freshly baked treats. If you’re as mad about baking as we are, you’ll agree that an hour a week is simply not enough to satisfy our baking cravings.
It’s perhaps easy to think of micro herbs as a passing fad or a thing fussy chefs do (remember the sprig of parsley adorning every 1980’s cookbook recipe and in-vogue restaurant?). But think again. Micro herbs have a unique, intense flavour that can add a new dimension to your dishes.
We’re in the thick of berry season, and what better way to conserve a glut than by learning how to make cordial. From blackcurrant cordial to blackberry cordial, food writer, Malou Herkes, with advice from Natasha Steele – founder of London’s The Urban Cordial Company – guides you through the process.
Tomatoes are right in season, with British varieties growing in all sorts of colours, shapes and sizes. But what’s the best way to eat a summer glut of tomatoes? How do you check for ripeness? And should you store tomatoes in the fridge? We ask Jessica Dennison, cook and author of beautiful new cookbook, Salad Feasts, for her top tomato recipes and tips.
The summer holidays are in full swing and the ice cream van won’t stop chiming its tune. Distract the kids from over-sugared treats, and show them how to make ice lollies at home with these kid-friendly ice lolly recipes. We’ve taken the best nostalgic ices and turned them into healthier versions, from creamy Mini Milk to fruity Calippo to swirly Twister. More whole fruits, quality dairy and less E-numbers all round. A proper family-friendly treat.