Cardoons the new artichoke

Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.

Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.

I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.

Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.

If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.

Give a shout-out for glossy lump-free gravy. Yay!

Peas. Peas. Peas. Babies only please.

Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
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