Pomegranates

It could be that pomegranates were the forbidden fruit in the Garden of Eden. They’re nothing much to look at on the outside but the clusters of ruby-red jewel-like seeds inside could have seduced even the staunchest of hearts.

It could be that pomegranates were the forbidden fruit in the Garden of Eden. They’re nothing much to look at on the outside but the clusters of ruby-red jewel-like seeds inside could have seduced even the staunchest of hearts.

Candy-coloured beetroot will turn heads at your next gathering.

I know, you don’t want to, but coriander plants bolt in hot weather. Good! Let them! Then, a little patience will reward you with your own coriander seeds. Read more.

Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.

The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.

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.

Peas. Peas. Peas. Babies only please.
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