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They take over your garden as soon as look at you, they sting, and they’re ugly, but wild nettles have much to recommend them in the kitchen. Obviously, they’re free, they don’t sting when they’re cooked, they’re tasty with an earthy flavour like spinach, and you can use them in...

Yes, we know we usually reserve this column for the slightly out of the ordinary, but what with the current economic situation, it strikes us that there are some superb cheaper cuts of lamb we can all consider. Affordable cuts like shoulder, scrag and middle neck, and breast need very...

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...