Cake time! It’s easy when you know how.
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.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
The chooks are going off! Spring fever. Laying like crazy. That’s good!
Sheep’s milk cheeses add flavour to dishes just like parmesan.
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
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