What's a Barnsley chop? Is it safe to cook with clingfilm? Our resident glutton solves these and other culinary dilemmasIn March, Hugh Fearnley-Whittingstall gave a recipe for castagnaccio using chestnut flour, which I can't find anywhere.I must say, I've never had much trouble in finding the stuff. Shipton Mill makes its own, though it's "only seasonally available and in very sho
Ask Nigel: Vegetarian stocks | Chestnut spread
Posted by edwina 141 days ago (http://www.guardian.co.uk)
Q I am a vegetarian and a lover of home-made soups. All of the vegetable stock cubes I've tried taste rather nasty. What are your tips for flavourful stocks that don't involve the remains of animals? Best wishes, JoA Dear Jo, I'm afraid all the stock cubes I have tried are pretty rubbish. I tend to use vegetable powder because it is the least salty and does seem relatively free of anything horrid
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