A bit of an ugly vege when first pulled from the ground, but it’s a richly flavoured useful winter vegetable.
They might look like apples in this picture, but they’re just foolin’ wid ya!
After a hot bite? Add a little sliced or grated radish to bring in a peppery note.
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
Sweet pineapple sage – it truly does taste of pineapple!
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
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!
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