Here are some ways to make Brussels sprouts edible, including an easy braise that steams and softens the sprouts and a shortcut curry using bought curry sauce. Click here for: Blog post – Brussels Sprouts
An older Italian-born waiter told us about his obsession with polenta. His favourite combination was to serve it with mushroom ragout. Click here for: Blog post – Polenta Wish Mushrooms
We have been trying to perfect a version of coleslaw without a mayonnaise or creamy dressing, but with plenty of lemon and vinegar, and heaps of Parmesan! Click here for: Blog post – The Many Guises Of Coleslaw – A Photo Tribute!