Like vibrant green baby eels with knobbly bits (but way prettier) marsh samphire, aka glasswort, is in season May, June,...
Pretty little things, they are the seed du jour, but what on earth do you do with them? Well, first...
They look bizarre, but grill, steam, stuff or bake them and they will reward you in spades. Try these: Steamed and dipped: Slice off the top 5cm or so, trim the spiky tops of the remaining leaves and pull off smaller leaves near the stem. Trim the woody end of...
Most of us only buy it at Christmas and then forget it the rest of the year, yet this is...
Not really an artichoke and nothing to do with Jerusalem, this strange, nobbly tuber deserves a regular place on your...
Wild morels are up there with the royalty of the mushroom world, renowned for their meaty texture, their earthy, nutty flavour, and their price (about £70 a kilo for fresh ones at the time of writing) which is due to the fact that they’re nigh-on impossible to farm so they...
The ingredient du jour, beloved of leading chefs and home foodies, black garlic is definitely having a moment. The soft...
Kohlrabi, which is also known as German turnip, isn’t a turnip at all. Rather, this funny-looking brassica is a cousin...
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...
Oh my darling..! It’s Christmas, which means it’s time for the clementine, that jewel-like hybrid of tangerine and sweet orange....
Yes, it looks like the trimmings from a witch’s broomstick, but salsify is a good deal more tasty than it...
Criminally under-rated, sorrel is a delicious lemony super green whose acidity adds an elegant edge to creamy dishes, eggs, potatoes and chicken. Sublime softened in butter, mixed with cream and served with poached egg, we do wonder why it isn’t more popular. For a simple side dish, remove the leaves...
