The UK apricot season begins now, heralding the return of this versatile and pleasingly fuzzy little fruit. The editor favours...
The ingredient du jour, beloved of leading chefs and home foodies, black garlic is definitely having a moment. The soft...
We are now entering the height of the blood (or blush) orange season because they are their sweetest in January and February (something to do with the contrast between the warm Mediterranean days and colder nights which turns the flesh red). They’re delicious raw or sliced into salads, particularly with...
With a mild nutty flavour, the somewhat unattractive exterior of celeriac hides a ton of flavour and versatility. The root...
What are they? A cultivated variety of the hazelnut, this large oval nut is at its best now. The kernels...
These berries are so tiny, you may assume they have little to offer, but you’d be wrong. They’re at their best now and are magical in crumbles and pies, jams and preserves, juices and liqueurs. You have to go foraging for them, which is part of the fun (and they’re...
The editor often arrives at Appetite HQ with fennel bulbs and fronds from her garden, where she grows them as...
They look bizarre, but grill, steam, stuff or bake them and they will reward you in spades. Try these: Steamed...
Not really an artichoke and nothing to do with Jerusalem, this strange, nobbly tuber deserves a regular place on your table during its season, October-March. Like potatoes, you can serve them with or without their skins (best with, in our opinion), roasted, baked, sautéed or in a mixed mash. Unlike...
Kohlrabi, which is also known as German turnip, isn’t a turnip at all. Rather, this funny-looking brassica is a cousin...
Wild morels are up there with the royalty of the mushroom world, renowned for their meaty texture, their earthy, nutty...
Pretty little things, they are the seed du jour, but what on earth do you do with them? Well, first off, you either buy them ready to use from the greengrocer, or if you have a whole pomegranate, simply cut it in half, score each half of the skin 4-6...
