Otherwise known as tomato puree. Spoon out heaped tablespoons of leftover tomato paste onto pieces of cling film. Twist the ends of each section like a candy wrapper and store in the freezer. Throw a ball of tomato paste into whatever you’re cooking, straight from frozen. You’ll never throw out half a tin of tomatoContinue reading “Preventing Waste with Tomato Paste”
A few last minute tricks to the rescue. Too salty? Add a splash of water, a good grinding of pepper and 1 tsp redcurrant jelly / a squeeze of honey. Lacking depth? Add some Worcestershire sauce and a grinding of pepper. Too thin? Keep boiling it down over a high heat, stirring often. If it’sContinue reading “Gravy SOS”
If you’re lucky enough to grow your own tomatoes, or you just happen to have a bunch of tomatoes lying around, this is a fantastic way to use them up. Use in pastas, bruschettas or as part of an antipasti platter. To make these, halve a bunch of cherry tomatoes and place in a bakingContinue reading “Oven-Dried Tomatoes”
My mother says, If you can read, you can cook. And it’s absolutely true. Good cooking comes from experience and practice. If you haven’t got the experience, that’s what recipes are for. And if it doesn’t work out, blame the recipe! Give yourself lots of time if you’re trying something new. Ideally, kick everyone outContinue reading “Cook with Confidence”
Here’s how to prepare them… Top and tail the beans and run a vegetable peeler down the edge of the top and bottom, as shown. Cut the beans on the diagonal and boil in salted water for 5-6 minutes, until tender. Drizzle over a little olive oil and a pinch of salt.