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.

There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!

Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.

Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.

Oh god, I haven’t even talked about salting eggplants …that old chestnut …

Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.

What’s a tangelo all about?
Of all the citrus tangelos are the juiciest, the most bracing, offering fresh acidity tempered with gorgeous sweetness. Did you know they are a cross between …
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