Wild morels are up there with the royalty of the mushroom world, renowned for their meaty texture, their earthy, nutty...
Not really an artichoke and nothing to do with Jerusalem, this strange, nobbly tuber deserves a regular place on your...
Most of us only buy it at Christmas and then forget it the rest of the year, yet this is the cabbage gift that keeps on giving. Try these… Braised with apples: Pre-heat oven to 160C/Gas 3. Melt a big dollop of butter and a tbsp oil in a big...
They look bizarre, but grill, steam, stuff or bake them and they will reward you in spades. Try these: Steamed...
Pretty little things, they are the seed du jour, but what on earth do you do with them? Well, first...
Like vibrant green baby eels with knobbly bits (but way prettier) marsh samphire, aka glasswort, is in season May, June, July and August. It has a wonderful crunch, it tastes of the sea (but much nicer, obviously) and has numerous uses, from raw in salads, to blanched and tossed in...
Vicky Moffitt of Vallum Farm on Hadrian’s Wall, shares the trials and tribulations of the Kitchen Garden which supplies produce...
Helen Stanton of Forum Books in Corbridge offers her pick of the latest food books DISHOOM Shamil Thakrar, Kavi Thakrar...
Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good Food Guide’s Local Restaurant of the Year 2019, The Good Pub Guide’s County Dining Pub of the Year 12 times 2007-2019, and The Michelin Guide Inspectors’ Favourite 12 times 2007-2019....
Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the...
We’ve just come off the back of one of the busiest, tiring and exciting eight-day periods in Peace & Loaf’s...
Jack Catherall, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch. Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855, www.longsandsfishkitchen.com Roast hake and Bombay-style carrots with cashews and raisins Author: Jack Catherall...
