Recipes
Pepper
We almost take pepper for granted, grinding it over all kinds of dishes before serving, but this ubiquitous spice is an interesting combination of heat and flavour perfectly capable of taking centre stage in dishes, as it does in both France and India.
Use black pepper for Steak au Poivre, to flavour butter to sit on top of grilled steak, or as an intriguing spice for fresh strawberries.
Green peppercorns match with beef and veal, seafood and light poultry dishes.
Buy whole peppercorns and store in an airtight container away from direct light. Kept like this it will last indefinitely.
For pickled green peppercorns, store in the fridge and use by the manufacturer's recommended date.
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