We are now entering the height of the blood (or blush) orange season because they are their sweetest in January...
Yes, it’s not one of the most oft-served dinners in the Appetite kitchen either, but why not? Guinea fowl is...
Yes, broad beans. We know this column is usually reserved for out of the ordinary ingredients, but then it struck us that this in-season vegetable, while utterly workaday and about as exotic as a bowl of porridge is unfairly derided in too many households, and that’s not fair, because broad...
Go on, be honest, when was the last time you used sorrel in a dish? Can’t remember? Us neither, yet...
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 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...
They look bizarre, but grill, steam, stuff or bake them and they will reward you in spades. Try these: Steamed...
Gone are the days when a salad of wilting lettuce leaves, tomatoes and cucumber was the order of the day....
Tart and tangy with a hint of sweetness, cranberries are the jewel of the winter season. Packed full of vitamin C and antioxidants, they are rich in fibre and have antibacterial properties. Harvested mainly in North America and Eastern Europe, they grow on vines and are in abundance during winter...
Pretty little things, they are the seed du jour, but what on earth do you do with them? Well, first...
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 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...
