Ingredients

Wild dried figs

Wild dried figs

There are certain foods I only ever really want to eat in season. Asparagus is one of those (and we are gloriously into that season right now). And fresh figs is another.

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Tonka beans

The joy of tonka beans

As soon as the little package arrived I opened it and took a sniff. And the smell you get when you do that tells you everything you need to know on the question of why tonka beans are such a big hit with foodies.

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Persimmons

Persimmons

This was the first year I ever ate persimmons. I’d seen the fruits often enough - as consumption has risen, they have become a regular feature in UK supermarkets during the winter months.

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Beetroot

Beetroot

There are certain ingredients where I adopt a seasonal mission each year to make sure I have them a minimum number of times. And, right now, believe it or not, it’s beetroot.

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Mackerel
Photo: Petar Milošević

Mackerel

Mackerel is a beautiful oily fish, famously rich in those omega-3 fatty acids, but equally importantly with a fantastic robust flavour that has helped make it one of the most heavily consumed fish worldwide

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Quinces

Quinces

A couple of years ago, I bought a quince tree for my garden. That should give you a few clues about how much I love this unfashionable but aromatic and delectable fruit.

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Plums and sustainability

Plums

The thought that we are into the season for ripe, juicy plums is one of the ones that makes acceptance of the shift from summer to autumn easier to achieve.

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Vanilla

Vanilla

Nowadays, we have rediscovered the joys of proper vanilla. And that means proper Madagascan vanilla, where you can see little dark flecks in whatever you’re eating.

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Atlantic cod

Cod

A beautiful piece of cod loin, all shimmering and pure white, is an absolute joy when cooked exactly to perfection

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