Closely related to courgettes and pumpkins, squashes are available in a variety of shapes, sizes, colours and flavours. They grow...
Nothing says summer more than strawberries piled high with a generous pouring of cream – but there’s a lot more...
The humble beetroot offers many health benefits, but it is also an incredibly flavoursome and versatile vegetable. First cultivated in the Middle East and grown for its leaves, the attractive young shoots can be used in salads. The larger, slightly more mature leafage is best lightly blanched or stir-fried, and...
The many colours, shapes, sizes, flavours and textures of cabbage should be celebrated far more. From the crisp and crunchy...
With a mild nutty flavour, the somewhat unattractive exterior of celeriac hides a ton of flavour and versatility. The root...
These dear little glossy berries, which hang low on bushes like scarlet pearls, are one of the prettiest and tastiest berries of summer, yet are generally under-used in the kitchen. This is probably because, unlike our much-loved strawberry and raspberry, they are too tart to be eaten straight from the...
They take over your garden as soon as look at you, they sting, and they’re ugly, but wild nettles have...
Yes, we know we usually reserve this column for the slightly out of the ordinary, but what with the current...
What are they? A cultivated variety of the hazelnut, this large oval nut is at its best now. The kernels are white and milky with a fresh, nutty flavour and can be eaten as they are, on salads or in pasta, or simply roasted with salt. Toast and chop them...
The editor often arrives at Appetite HQ with fennel bulbs and fronds from her garden, where she grows them as...
The UK apricot season begins now, heralding the return of this versatile and pleasingly fuzzy little fruit. The editor favours...
Go on, be honest, when was the last time you used sorrel in a dish? Can’t remember? Us neither, yet in France, they eat this sharp, lemony green herb all the time, and we would do well to follow suit. The French use the leaves, which are either fully green...