Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
Coriander has a pungent cut-grass cat-pee character offset with an intriguing lemony metallic overtone. As you’d expect, it’s not to everyone’s taste.
Like your favourite handbag, parsley can go anywhere. Welcomed for its overt mown grass aroma and breath-freshening taste, parsley is at home in practically any savoury dish.
Ohhhh … would you look at that! Zero prep. Zero leftovers. Scrumptious.
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