Roasting buttercup pumpkin intensifies the sweetness – crank up the oven!
Candy-coloured beetroot will turn heads at your next gathering.
Is wild rice actually rice? Is it better for you than white rice?
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
The ‘top drawer’ of spices – literally – the best spices a spice merchant can put together.
Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.
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