Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
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.
Who has time to make sugared rose petals? I do. Come along to the cooking class and I will make them for you.
I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.
Add a squirt of lemon to blueberries – it brings them alive!
Sweet corn is at its sweetest when just picked.
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
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