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Ingredients Time Forgot: Sago

Food Historian Jacqui Newling is back and today Nic spoke to her about Sago, a palm root from South-East Asia. 100 years ago, sago could be found in tins and was cooked with milk to create a jelly however this changed with the arrival of instant Aeroplane Jelly. This versatile ingredient can be eaten hot or cold, in the form of a pudding, custard or cream; a perfect sweet dessert for summer or winter!

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