Recipe by Tom Hunt author of The Natural Cook. This is a filling salad great as the weather warms up. It will keep very well in the fridge so make sure you make extra for lunch the next day. The more raw food we eat the better. Raw broccoli is full of nutrients and enzymes that […]
Dating back in Europe to pre-roman times, the Raphanus Sativus – more commonly know as the radish – is best known for its distinct peppery flavour and crisp, watery texture. Although available in a wider variety of colours and flavours, the most common radish
Recipe by Tom Hunt author of The Natural Cook. A little polenta story: My friend Brigida was raving about her families polenta, the species of corn which the polenta is made from is called ‘otto file’ meaning eight rows – conventional polenta has been bred to have 16 rows. She told me how her parents would […]
Us brits seem to approach polenta with considerable trepidation – a little uncertain of its outcome, often resulting in a love-hate relationship. Although a staple for our fellow Europeans, its temperamental nature and sometimes bland flavour cause many to overlook its simplistic beauty.