Wild & Well Festival review: eating rodents, mindfully
“The other great thing about nettles is that they contain stardust.” About 25 minutes into her talk and foraged food demo, pro forager Liz Knight […]
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Weed science: could seaweed really replace pasta?
That’s the question asked by Dutch sustainability fan Willem Sodderland. We put his company’s ‘I Sea Pasta’ seaweed-based tagliatelle to the test…
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5 sneaky ways to use up leftover crème fraîche
You may think crème fraîche is one of those ingredients you always leave out, but here are five reasons you should get a pot of the stuff in and start experimenting…
Continue reading »Interview: Tex Mex master Mark Greenwood
We caught up with Mark Greenwood – chef and the brains behind London non-profit pop-up The Shared Table…
Continue reading »Chicken Town takes on teens’ tummies in Tottenham
Fried chicken is making kids fat. So a new venture in Tottenham is setting up shop to serve up a healthy, tasty alternative to deep-fried chicken shops. Chicken Town, we think your idea has legs…
Continue reading »Adam Liaw’s ‘no cookbook’ challenge
Listen up, kitchen fans – it turns out your four-cheese cheese on toast speciality isn’t quite enough to earn you a ‘Decent Enough In The Kitchen’ badge. We’re going to take Adam Liaw up on his ’10 things you ought to be able to cook’ challenge…
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