shrimp

Make A Flavour-Packed Stock From Prawn Shells

Make A Flavour-Packed Stock From Prawn Shells

Whenever I have the chance to buy prawns shell-on — or, better yet, head-on — I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there’s something very satisfactory about peeling them just before popping them into your mouth. But their journey…

Will It Sous Vide? Perfectly Adequate Bacon

Will It Sous Vide? Perfectly Adequate Bacon

Hello babies and bibbles, and welcome to a smokey and salty edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.