This is number one in an occasional series dedicated to using up half-opened and often forgotten packets of dry goods from the back of, for the sake of this blog, we’ll grandly call the larder. First up the cheap, nutritious, humble, and ever dependable chickpea. The convenience and ready availability of the tinned variety has meant its shrivelled cousins have …
Ok, so eagle-eyed readers may have noticed that this isn’t technically food, however, it is a recipe of sorts and uses completely benign and edible ingredients. Besides, once we’ve negotiated our glorious no-deal Brexit and the only food available in the shops is powdered egg and chlorinated luncheon meat, we could easily find ourselves rooting around in the bathroom cabinet …
Now sit up straight, hands on desks and pay attention for what I am about to tell you is very important. This rosemary-infused oil is going to feature quite heavily in many up and coming and no doubt mouthwatering posts so it’s imperative you set aside the 10 minutes required to make it. Consider it homework.
