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...
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...
Wild morels are up there with the royalty of the mushroom world, renowned for their meaty texture, their earthy, nutty...
Not really an artichoke and nothing to do with Jerusalem, this strange, nobbly tuber deserves a regular place on your...
Most of us only buy it at Christmas and then forget it the rest of the year, yet this is the cabbage gift that keeps on giving. Try these… Braised with apples: Pre-heat oven to 160C/Gas 3. Melt a big dollop of butter and a tbsp oil in a big...
They look bizarre, but grill, steam, stuff or bake them and they will reward you in spades. Try these: Steamed...
Pretty little things, they are the seed du jour, but what on earth do you do with them? Well, first...
Like vibrant green baby eels with knobbly bits (but way prettier) marsh samphire, aka glasswort, is in season May, June, July and August. It has a wonderful crunch, it tastes of the sea (but much nicer, obviously) and has numerous uses, from raw in salads, to blanched and tossed in...
No More Content
