Eat Well

Rediscovering your roots

The first carrots were not the proud orange conical beauties we mostly see today. Dating back to 10th-century Persia, around the Himalayas in what is now Afghanistan, the humble carrot began its journey. Back then, carrots grew longer and thinner, and were purple or white in colour. Along the way, a happy mutation resulted in yellow and red varieties, which became popular as they were sweeter and meant that cooking with them didn’t end

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Eat Well

Eat Well1 min letti
What's In Season?
Artichoke, Asian greens — bok choy, choy sum, gai laan, wonga bok, asparagus, avocados, beans — broad and green, broccoli, cabbage, carrot, cauliflower, choko, cucumber, leek, lettuce, mushrooms — Morel, onions — salad and spring, peas — green, snow
Eat Well1 min lettiFood & Wine
Stoney Creek
Recipe / Stoney Creek Serves: 4–8 2 well-ripened bananas60g butter90g brown sugar2 eggs2 tbsp warm milk100g Stoney Creek Flaxseed Flour60g self-raising flour1 tsp ground cinnamon⅓ cup crushed almondsExtra cinnamon, to dustWhole almonds, to decora
Eat Well5 min letti
Capsicum (Capsicum annuum)
Capsicums are part of the nightshade family and are from the same species that produces cayenne or chilli peppers. Technically, although we use them as a vegetable, capsicums are actually a fruit, and they are believed to have originated in South Ame