Yes, it looks like the trimmings from a witch’s broomstick, but salsify is a good deal more tasty than it...
Yes, we know we usually reserve this column for the slightly out of the ordinary, but what with the current...
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...
A staple around the world, white, yellow and red onions are inexpensive and available year-round. From onion bhajis to French onion...
Pretty little things, they are the seed du jour, but what on earth do you do with them? Well, first...
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...
Not really an artichoke and nothing to do with Jerusalem, this strange, nobbly tuber deserves a regular place on your...
Gone are the days when a salad of wilting lettuce leaves, tomatoes and cucumber was the order of the day....
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...
Yes, broad beans. We know this column is usually reserved for out of the ordinary ingredients, but then it struck...
These berries are so tiny, you may assume they have little to offer, but you’d be wrong. They’re at their...
Kohlrabi, which is also known as German turnip, isn’t a turnip at all. Rather, this funny-looking brassica is a cousin of cabbage, broccoli, cauliflower, sprouts and kale. Generally pale green in colour and sometimes purple, its mild, sweet flavour is somewhere between a turnip and a radish, with a crisp,...
