Yes, we know we usually reserve this column for the slightly out of the ordinary, but what with the current...
What are they? A cultivated variety of the hazelnut, this large oval nut is at its best now. The kernels...
The editor often arrives at Appetite HQ with fennel bulbs and fronds from her garden, where she grows them as much for their pretty feathery fronds as for their distinctive aniseed flavour. Use the stalks instead of celery in soup, or as a bed for roast chicken. Use the fronds...
The UK apricot season begins now, heralding the return of this versatile and pleasingly fuzzy little fruit. The editor favours...
Go on, be honest, when was the last time you used sorrel in a dish? Can’t remember? Us neither, yet...
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...
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...
Yes, obviously you buy it in sweet shops in many forms, but liquorice is a surprisingly versatile cooking ingredient which is back at the top of every food fashionista’s must-have list. Of course, if you’re Scandanavian, you’re almost guaranteed to drizzle liquorice syrup on your ice cream and use liquorice...
Criminally under-rated, sorrel is a delicious lemony super green whose acidity adds an elegant edge to creamy dishes, eggs, potatoes...
Yes, it looks like the trimmings from a witch’s broomstick, but salsify is a good deal more tasty than it...
Oh my darling..! It’s Christmas, which means it’s time for the clementine, that jewel-like hybrid of tangerine and sweet orange. What will you do with yours this festive season? • Hot spiced Christmas clementines: Place 6 whole, peeled clementines in a pan, add 1 tbsp each of golden granulated sugar...
