Last week, I wrote about how ingredients work together in baking, particularly the importance of gluten. This week, I’m looking at how you can convert your favourite recipes to make them gluten free, what to add to mimic the structure of gluten and using other ingredients for adding flavour and… Continue reading »
I love asparagus, especially when it’s in season and right now you can find British grown asparagus everywhere you turn (yes, even by the side of the road if you happen to live in Kent). The British asparagus growing season is relatively short, running from the 24th April to… Continue reading »
Sorghum is an ancient cereal grain that was first cultivated around 8,000 years ago in Southern Egypt. Grown widely in the USA, Africa and parts of Asia, Sorghum’s natural ability to tolerate drought makes it the fifth most important cereal crop in the world.