Pretty, sweet and sharp, green tomatoes make a perfect foil to the nutty taste and rich texture of avocados.
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
Summer on a plate! Delicious and good for you. Rings all the bells …
Sweet but tangy, just the right balance.
Letting some fennel plants go to seed, (accidentally or on purpose), will ensure you have fresh fennel seeds to use in dishes.
These pizzas are sooooo good.
Bake a batch of these bad boys, grab some olives, good bread, tomatoes – that kind of thing – and have an easy summer feast!
Here’s a quickie for midweek. Team these peppers with a grain salad and leafy greens for a healthy meal.
Cute little butterkin … it doesn’t know whether it’s a butternut or a pumpkin, but who cares, it tastes delicious!
Cauliflower spans the seasons as this dish shows.
Carrots are often added to a plate for colour … but they can be the centre of a delicious all-vegetable dinner.
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.
Sizzling and bubbling … utterly impossible to resist.
Colour, crunch and good taste, and good for you. Yep, you can pig out on a tray of baked vegetables.
Sort out the riddle: witloof, endive, chicory …
Once you get ginger and spices cooking you’ll have everyone sniffing the air!
The only trick here is to cook the yellow peppers slowly, so they exude sweetness and soften to the same texture as the pasta.
A handy little salsa to add a juicy sweet hot bite to your meals – try it spooned into the hollows of halved avocados.
More. More. Give me MORE!
Punchy heat in fire-engine red in the form of a spicy tomato dal – dig in!
Crank up the oven and get these roasting … best treatment for parsnips ever!
Rev up your midweek meals with a spicy fish curry.
This is a big mamma of a baked pasta dish, perfect for those times when you need to feed a crowd.
I make these in a slow cooker, but you could cook them slowly in a deep heavy-based casserole. Oh, and these are exquisite by the way.
tener, succulent lamb – and how to make it go further!
Slow-cooked lamb shoulder that falls apart with a fork and spoon. Gorgeous!