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What are they? A cultivated variety of the hazelnut, this large oval nut is at its best now. The kernels are white and milky with a fresh, nutty flavour and can be eaten as they are, on salads or in pasta, or simply roasted with salt. Toast and chop them...

The editor often arrives at Appetite HQ with fennel bulbs and fronds from her garden, where she grows them as much for their pretty feathery fronds as for their distinctive aniseed flavour. Use the stalks instead of celery in soup, or as a bed for roast chicken. Use the fronds...

The UK apricot season begins now, heralding the return of this versatile and pleasingly fuzzy little fruit. The editor favours hers in spring crumbles served with gallons of whipped oat cream (apricots and oats are a match made in Heaven, by the way…), while they are also a great substitute...

Go on, be honest, when was the last time you used sorrel in a dish? Can’t remember? Us neither, yet in France, they eat this sharp, lemony green herb all the time, and we would do well to follow suit. The French use the leaves, which are either fully green...