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Cooking with Primroses II
March 15th, 2013
by Susan Clark
There's nothing more satisfying than watching a curd slowly start to thicken says Susan Clark...except, perhaps, knowing that your key ingredient was growing in the hedgerow just a few hours earlier. more...
Five of the best... ways to green up your kitchen
Laurie Tuffrey
6th February, 2012
Home experts Andrew Leech and Chris Askew explain how to make your kitchen a greener place to be more...
Could we be entering the era of greener air travel?
Henry Gass
12th July, 2011
Last week Thomson announced the launch of a weekly flight to Palma, fuelled by old cooking oil. Henry Gass asks whether more sustainable air travel could finally be in sight more...
Five of the best... environmentally friendly cookbooks
Valentina Jovanovski
13th June, 2011
Greener eating doesn’t have to mean compromising on taste or quality, as these five books, reviewed by Valentina Jovanovski, prove more...
How to…grow your own herbs
Hazel Sillver
17th May, 2011
Whether you’re after a garden that’s both pretty and practical, or a ready supply of flavoursome home-grown herbs; Hazel Sillver has the goods on making your dream herb garden a reality more...
Out of the frying pan: cooking without toxic Teflon
William McLennan
13th April, 2011
Non-stick pan coatings made from PTFE, otherwise known as Teflon, release carcinogens, pollutants and even a World War One nerve gas when heated. So what’s the alternative? more...
Our top three alternatives to olive oil
Laura Sevier
23rd April, 2010
Hemp, flax and rapeseed - not a sexy sounding trio compared to olive oil's Mediterranean aura - but storecupboard essentials if you want homegrown oil more...
Video: how to gut, scale and fillet a fish with Darina Allen
Darina Allen
19th November, 2009
One of Ireland's best-known chefs, Darina Allen takes the fear out of buying fresh, whole fish with her simple preparation guide more...
10 (organic) spices to cook with this winter
Laura Sevier
6th November, 2009
Why cooking with spices can be great for the tastebuds and good for your health, plus ten spices to cook with this winter more...
Salt of the earth
James Frankham
15th December, 2005
Half way between Cusco and the lost city of Machu Picchu lies the ancient artery of Inca trade and production - the salt terraces. For over 1,000 years little has changed for the salt farmers of Maras. Now, thanks to a clumsy, unnecessary and potentially dangerous attempt at mass medication, this traditional livelihood is at risk. By James Frankham. more...
cooking: 1/10 of 10
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