Fresh and clean, mint lifts any dish you add it to.
Sort out the riddle: witloof, endive, chicory …
Lemons – will you snuff it if you eat a lemon tree leaf?
Chives are easy enough to grow from seed … don’t be surprised if you grow enough to start a market stall!
Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!
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.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me.
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