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Cauliflower – dozens of ideas

Cauliflower – dozens of ideas

Everything you need to know about cauliflower, and then some …

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Cabbage

Cabbage

Cabbage is always there at the supermarket, cheap as chips, but most of us walk past it filling our trolleys with more expensive, often out-of-season produce.

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How to make a fabulous butter sponge cake – all the tips!

How to make a fabulous butter sponge cake – all the tips!

Cake time! It’s easy when you know how.

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Ting-ting-a-ling … that’s capers!

Ting-ting-a-ling … that’s capers!

Yep, they sure ting-le your taste buds. Food a bit flat? Life a bit boring? Add a few capers and liven things up.

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Pomegranates

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.

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How to char-grill eggplant

How to char-grill eggplant

Eggplants can be char-grilled on a barbecue grill or in a ridged grill pan.

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I wish I knew how …

I wish I knew how …

… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience.

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Splatter screen

Splatter screen

Mine may look a little munted (it is much used and much loved), but I highly recommend this simple piece of equipment.

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Jersey bennes – get steaming!
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Jersey bennes – get steaming!

Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.

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Garlic – king of the plant world

Garlic – king of the plant world

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.

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Radicchio

Radicchio

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.

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Artichokes – did I mention spikes!

Artichokes – did I mention spikes!

Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.

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Bay leaves

Bay leaves

Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.

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Making an omelette

Making an omelette

I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.

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Scallop love

Scallop love

There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.

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