The pistachio has been a favourite snack food for centuries in the Middle East, which is hardly surprising because the pretty green and pink nuts are a delicacy with salt or unsalted (of course you need to buy the latter if you are using them in a sweet recipe) and the shell of a ripened nut is slightly ajar, and so can easily be prised apart with the fingers.
Large scale pistachio planting in California has done nothing to bring down the price of this prized nut, which is native to the Eastern Mediterranean.
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
This is an unashamedly fun recipe, great for special parties and at Christmas, or to serve instead of chocolates or mints at the end of a meal. But although it's fun, the choc ices are seriously good to eat...
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
You've heard of spaghetti carbonara - well, here's an unusual twist on that Italian classic. All you need is five ready-made ingredients for a supper that has plenty of wow factor!
Redolent of Greece, Turkey and the Middle East where stuffed vegetables are de rigueur, this lovely vegetarian recipe is a flavourful way to eat cabbage in the winter months.
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