Eat The Seasons
- Great resource of what's in season. Sign up for a free weekly email update. www.eattheseasons.co.uk
Brilliant co-operative run by local residents in Hackney Wick, bringing in organic seasonal produce from a farm in Essex.
Category Archives: Methods & Techniques
The end of last year I made a few little videos on cutting and chopping, which I didn’t post. Here’s one of them…… To peel ginger first, scrape the thin skin away with the tip of a teaspoon. Easy peasy.
When Annie made that right nice Thai Carrot Curry the other day, I was asked to slice up the carrots. Have you seen the pictures of them? Have a butchers – they’ve got little grooves in them (CLICK ‘ERE LOVE). … Continue reading
Here’s the first of a selection of useful step-by-step instructional videos. I really love making pastry by hand. I am always amazed that by rubbing butter into flour with your fingertips, you get this beautiful even crumb, that trickles through … Continue reading
Ooo errrr missus! Seriously though, how do you like them? Personally, I cannot abide a fried egg. A definate NO to them. But give me a scambled, poached or boiled egg, and I’m a happy girl. My house mate made … Continue reading
It IS number 4, right? So you know I told you about keeping those salad leaves fresh by ‘refreshing’ them, well I have also learnt the best way to keep freshly cut herbs. I was under the impression someone had … Continue reading
So today I cut my first pineapple. Long gone are the days of me eating juicy golden rings straight from the can, as I, Petra, can now tackle one of those spikey badboys. And you know what, it was far … Continue reading
We eat alot of salad here in HotMealsNow HQ. I blimmin loves it mind. But I noticed how the leaves in Annies fridge seemed to last waaaaay longer than any I had at home, and just presumed that it was … Continue reading
To heat a pan or not to heat a pan – ‘Things P Has Learnt’ No.1 leading nicely onto ‘P’s Special Ways’ No.1
Whilst being about the studio, working with Annie (and also Laura – a brilliant cook and food stylist too), I have managed to absorb a bit of ‘culinary know-how’. And this can only be a good thing as my knowledge … Continue reading