Sauce can make a dish, or destroy it by masking the flavours of excellent ingredients. This article asks that chefs show a little respect for their ingredients.
Under a fat August moon you’ll find Swedes gathering with hats, bibs and glasses of snaps in hand, ready to devour this year’s early harvest of crayfish. Now also available in Edinburgh. Hurrah!
Nell Nelson shared her experiences in cook book publishing at a workshop at the Edinburgh International Book Festival. She even shared a humus recipe with us – and you’ll find it here.