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Works well with dandelion (10 min . simmer with stem) and cauliflower greens (5 min. simmer with stem removed).

Our favourite former River Cafe cook conjures a fragrant taste of summer We have been keeping our bee hives near the lavender patch this year. I really hope they realise that such tempting and fragrant flowers are at their disposal. However, they probably fly for miles to get at the lime trees instead. The lavender came out really early this season, like everything, but I know it will keep flowering longer than all the other plants. Its finest uses are as a soothing herbal remedy but I love it for the intense fragrance and hazy colour. Bees, lavender and summer holidays are synonymous to me. One of the first things I remember baking as a child were lavender biscuits. These are basically shortbread as they're sandy and crumbly and made with lots of butter, but I didn't want them to be great slabs of biscuit, more a dainty thing to put in your mouth. Just crushing the flowers in your fingers makes you realise how intense the oils it produces is, so use them sparingly, and I find a little added fennel seed brings out a lovely flavour. You could eat them any time, but a cup of tea or a scoop of ice-cream goes particularly well. Lavender shortbread Makes about 18 mini biscuits Ingredients 75g unsalted butter, at room temperature 25g caster sugar a pinch of salt 60g plain flour (I use '00' fine-milled) 25g rice flour 1tsp lavender flowers, crushed in a pestle and mortar ½tsp fennel seeds, crushed icing sugar, for dusting Heat the oven to 150C. In a mixing bowl, or with an electric mixer, beat the butter and sugar together until soft. Crush the lavender flowers with the fennel seeds. Sift in the flours and salt and add the crushed flower and seed. Bring together to make a dough. It may be a little crumbly but the main thing is not to overwork it too much. Wrap the dough in film and rest in the fridge for about 20mins. Roll out the dough to about 1cm thick and cut out shapes with little cutters. Bake for about 20 minute

When chef April Bloomfield tried a classic version of vinegar chicken in Lyon, she wished it was tangier. So, back home, she adds a hefty amount of Banyuls wine vinegar to the sauce. "I love the way the vinegar froths up when you add it to the pan," says Bloomfield, who finishes the chicken in the sauce to infuse it with extra flavor.

Food constitutes the important thing for a healthy living. It provides us the energy to go through the daily physical chores that we need to undertake. Taking good healthy food is important to be fit physically as well as mentally. So, devising a healthy food menu is important so that we eat all the necessary nutritional ingredients in ample measures. At the same time, this may also help to shun such food that has a deleterious effect on the body. ...Read More

Heart problem is one of the leading causes of deaths all over the world. Some of the ingredients of food may lead to cardiac problems. ...Read a More

Purchasing a stand mixer is an exciting and frequently daunting job. You will find a lot of mixers in the marketplace, all with excellent claims. So how do you understand which one is greatest for the kitchen? Could a KitchenAid Artisan Mixer be the ideal fit? Here are a few positive aspects and disadvantages from the KitchenAid Artisan series