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Liquorice bark or stick

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About
This is excellent in cooking. Bruise it, then steep it in hot liquids such as milk or water as a basis for custards, sauces, syrups or tea. You can also add it to sugar to make liquorice sugar or use it in brines and salt cures to flavour meat and fish.

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