Yes, we know we usually reserve this column for the slightly out of the ordinary, but what with the current...
Closely related to courgettes and pumpkins, squashes are available in a variety of shapes, sizes, colours and flavours. They grow...
The ingredient du jour, beloved of leading chefs and home foodies, black garlic is definitely having a moment. The soft cloves are almost black with a deep, almost caramelised flavour, a strong umami kick and tangy hints of aged balsamic and liquorice. It’s not a special variety of garlic but...
They look bizarre, but grill, steam, stuff or bake them and they will reward you in spades. Try these: Steamed...
Yes, obviously you buy it in sweet shops in many forms, but liquorice is a surprisingly versatile cooking ingredient which...
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...
Gone are the days when a salad of wilting lettuce leaves, tomatoes and cucumber was the order of the day....
What are they? A cultivated variety of the hazelnut, this large oval nut is at its best now. The kernels...
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...
The humble beetroot offers many health benefits, but it is also an incredibly flavoursome and versatile vegetable. First cultivated in...
The UK apricot season begins now, heralding the return of this versatile and pleasingly fuzzy little fruit. The editor favours...
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...
