This recipe is our take on a Catalan classic. El Bulli's book "From The Family Meal: Home Cooking with Ferran Adrià" put this basic snack on the culinary stage.
How to taste extra virgin olive oil: A sommelier's guide to *extra*
So you think you've got a good one, yeah? The bottle looks lovely, the price makes it feel premium, and there's some nice wording about the quality—but is it actually good?
This is the remedy for January: a seasonal vitamin-packed slaw that was bold, flavourful and healthy. We made this so many times this month, we lost count. Quick, tangy, and immune-boosting.
Baking with olive oil: Greek Christmas cookies with honey and orange
No butter, no eggs. Except for the honey (which could be replaced by a plant-based syrup), you're well on your way to a vegan treat based on the best of seasonal ingredients...
Quick and quality, this dish uses fresh tomatoes, parsley, Northern Pasta Co's British-grown spelt and wheat semolina casarecce and plenty of Citizens of Soil EVOO for a dinner in 15 minutes or a perfect prep-ahead lunch.
For those who aren’t quite ready for soup season . And for those who still love salads, all year round. “What grows together, goes together.” Or so they say in wine.
