Summer is here – granted in its very varied manifestations in lovely Britain. That, of course, means shorts, flip-flops and vine ripen tomatoes are out.
I’m going to share with you a very quick, very easy and very popular recipe for Pasta Pomodoro. The perfect way to use up the sudden abundance of tomatoes left on your doorway by your allotment enthusiast of a neighbour, and enjoy the season’s best flavours. But first, an enthusiastic account on why we love seasonal variety when it comes to our produce.
Salt gets a pretty bad rep, thanks to diet magazines, the internet and that bearded guy with a feathered hat and glitter Speedos we’ve all met at every festival, ever. It’s really a bit unfair on this humble and generous mineral. Sure, over-salted vegetables make you so thirsty that you wonder if you should change your name to ‘Sahara’, and there is an unnecessary addition of Monosodium-Glutemate (otherwise knowns as MSG) in just about everything with a wrapper. We’ll be dropping some science bombs on that later, but first, let me tell you a story.
Why is Sourdough Bread so DELICIOUS?!
Well… because humans like you and me enjoy foods that are easier to digest. It’s a biology thing. An evolution thing. It’s science, ok? We’ll get into that later, but first a bit of a rant on the amazingness that is bread.