The best way to store herbs and spices

The Best Way to Store Herbs and Spices

Gavin Wren Food Techniques, The World of Food

It’s the little things in life, isn’t it? I never thought I’d post about the best way to store herbs and spices, because it’s such a minuscule thing in the world of food, yet here I am. This small thing has actually made an enormous difference to my life in the kitchen, because it’s often the small changes to my way of work that have an unreasonably large effect on my overall happiness, especially when compared to the big changes, the big things I dream of. Dream Big. In the kitchen it’s easy to lust after that expensive stand mixer which will be a culinary revolution, transforming my kitchen into a chic, efficient and successful place that will turn out even more fabulous baked goods. When this revolutionary piece of equipment finally arrives, finally satisfying dreams of material lust and possessive fulfilment, it gets used a few times in quick…
Home cooked truths check your spices

Home Cooked Truths: Check your herbs and spices!

Gavin Wren Food Education, The World of Food

I’ve got some bad news for you, and I’m going to give it to you straight. You know those old jars of dried herbs and spices in your cupboard? They DO NOT keep for ever. Using old jars that have sat at the back of your cupboard for years might be ruining your enjoyment of any dishes that you use them in. What’s hiding in the cupboard? If you’re anything like me, you’ll have a cupboard full of little jars of spices bought over the last 10 years or more. You buy a small jar or bag for a specific recipe, then don’t use it again for years. The big problem is that whilst these jars sit in your cupboard, or in your spice rack, they are slowly degrading, which means they ultimately become flavourless and hold about as much culinary value as sawdust. Actually, that’s unfair on sawdust, as…
Harissa herb aubergine with bulgur

Harissa and herb aubergine with bulgur

Gavin Wren Main Dishes, Recipes, Salads, Vegan, Vegetables, Vegetarian

If I had to describe this dish in one sentence, I’d say it’s like listening to opera whilst doing circuit training in a tutu. Now, taken literally, you could assume that this dish makes you feel like an utter idiot, which is not my intention. But if you look beyond that superficial lunacy, at the component elements, they all represent something within the dish to give you an idea of it’s characteristics. The harissa is the circuit training, the hit of spice that makes you sweat and gives the dish a kick. The opera is the mixed drama and high notes of the coriander, mint and lemon that give a bright, liberating, romantic flavour. And finally, the aubergine is the tutu, soft, silky and bringing it all together. By this point you might be feeling sorry for the poor bulgur wheat, for not getting a headline mention, but it’s not…