Rennie is keen for everyone to enjoy great food & experiment with new ingredients. We’ve teamed up with Haste’s Kitchen to make a series of videos looking at the science of cooking. Ian invited along Sally Le Page, creator of Shed Science, to take a closer look at what happens when we cook with certain ingredients.
A different take on a popular London street food recipe - crunchy, deep fried Halloumi dusted in sumac, with zesty Za'atar yoghurt and pomegranate molasses, These are so, so good and a cracking little snack or starter.
