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…
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How many times have you bought a bunch of herbs only to leave most of it to wilt in the back of the fridge. Food writer, Malou Herkes, shares her easy… -
Making infused oils, from tarragon to chilli, rosemary to lemon, is an easy way to transform your cooking, and reduce food waste in the process! Food writer Malou Herkes shows you… -
Preserved lemons will add a punchy new dimension to your cooking. Food writer, Malou Herkes, shows you how to make them. Bright, fragrant and packing a punch, preserved lemons are a… -
Delve into the crazy world of fermented drinks with this easy guide to making water kefir at home. Food writer Malou Herkes shows you how. What is water kefir? Water kefir… -
Ricotta is rich, milky and smooth, and best eaten as fresh as possible. It’s traditionally made using the leftover whey from cheese-making, but how do you make it at home? Food…
