WIN a copy of Deep South by Brad McDonald

Pecan Pie

Brad McDonald was born in Mississippi and is now executive chef of The Lockhart and Shotgun in London.

For Brad, …

Recipe: Chicken Tagine

Version 3

Thinking about Moroccan food conjures up thoughts of spicy, slow-cooked meat dishes cooked in a magical pot: a tagine.

The conical shaped …


Recipe: Smokin’ Popcorn

At The Essential Ingredient we love La Dalia paprika- hot, sweet and bittersweet.

La Dalia have been making paprika for over 100 years. They really know what they are doing.

Smoky, fiery or fruity, La Dalia paprika is a weapon for any culinary arsenal.

It adds rich depth of flavour to …

Shery Vinegar Resized

Paez Morilla De Jerez Reserva 25 year old Sherry Vinegar

Only authentic sherry vinegar may be called ‘vinagre de Jerez’, and by law the different grades must be aged in American oak barrels for a minimum of six months.

This exceptional vinegar has been aged for 25 years.

Sherry vinegar is produced in an area known as the ‘sherry triangle’ in the …

cropped rice pudding

Colusari Red Rice

Colusari™ Red Rice is grown in the Sacramento Valley, California, from rescued heirloom seeds that were held in the Maryland seed bank.

It is a firm, medium wholegrain rice with a deep red husk.

It has a nutty flavour and a reddish-burgundy colour which remains when cooked.

Colusari Red Rice is a great source …

cropped cracker2

Recipe: Quinoa Crackers

Quinoa is one of Peru’s staple foods and one of its best-known exports. It is as healthy as it is versatile and is an elemental part of the diet of Peruvians.

Chef Virgilio Martinez from Central, Lima (#1 restaurant in Latin America, #4 in the world) and Lima, London (London’s only Michelin …

quince cropped

Quinces: cooking tips and serving suggestions

The birthplace of the quince is thought to be the Fertile Crescent: the cradle of civilisation.

The fruit then spread to the Mediterranean where the Greeks and Romans embraced it, with its tart, distinctive flavour and heady aroma.

Quintessentially a part of autumn and early winter, quinces are inedible raw but the rock …