Have Tenderstem® 6 ways!
Roasted, griddled, steamed, even eaten raw, Tenderstem® is an incredibly versatile veg. There aren’t many dishes that the little green wonder doesn’t go with. You can add it to fiery curries for some extra crunch and flavour or give your pizzas a gorgeous green top up. To give yourself some stemsational inspiration, have a look through our cooking tips and ramp up the wow factor in every dish.
Tenderstem® is so versatile choosing how to cook yours can be quite the conundrum.
It can be boiled, griddled, roasted, steamed, stir-fried – and can even be eaten raw. That’s why we've put together 6 splendid videos to guide you through the many ways to enjoy this scrummy green. Hopefully they’ll make it a little easier to decide which way you’ll be having this 1 of your 5 a day. Give them a watch.
You really can’t get a true taste of Italy without indulging in pasta. We’ve put together our top tips for how to make fresh pasta, so give yourself some time and get ready to make a mess
Learning proper knife skills is vital when it comes to cooking. Why not read through our top tips to equip yourself with the right knowledge?
We take a look at the five ‘mother’ sauces in French cooking – béchamel, velouté, hollandaise, sauce tomate and espagnole – all of which are the starting points for making many popular secondary sauces.
Our flavour pairing series is a journey of discovery.
Dishes often have more than two primary ingredients, but by playing with just a couple of ingredients and understanding their underlying subtleties, you can start to get more creative in the kitchen and have confidence in the final result before it’s even served, and have trust in your foodie instincts.