I adore eggs, whether they be fried, poached, scrambled, soft-boiled, hard-boiled, hot, cold, sweet, savoury, in omelettes, in custards, in cakes, in flans, in soufflés, mousses, meringues, mayonnaise, coddled, curried, benedict, over-easy or …
If someone held a gun to my head and said “You can only use one herb ever again, choose now punk or I’ll blow your brains out” (admittedly, an unlikely scenario), my …
The most underused and unappreciated of all the winter vegetables is surely swede. The big purple root was once ubiquitous in the UK, a routine staple with the school dinner and …
The fruits on my two blackcurrant bushes are so abundant their sheer weight sags the shrub’s woody branches almost to the ground. I’ve been picking daily for a week and …
Of the many herbs I grow, the early spring vanguard are now sprouting enough greenery to be regularly harvested: chives, mint, parsley, sage and, that most underrated and underused of …
It was my lucky day: I picked up a butternut squash at the Food Bank. Squashes, and indeed the whole Cucurbita genus (pumpkins, marrows, gourds, courgettes, cucumbers), are actually fruits not vegetables, being seed-bearing. …
I’m a fairly good cook, if I say so myself. I do an Aubergine Bake that stops traffic, my Cauliflower Cheese is renowned in three counties (Mid Glamorgan, South Glamorgan …
The other day I made a soup containing 50 ingredients for less than £10. It doesn’t have to be takeaways every night – you can live cheaply on fresh food. …
Native to cool, temperate regions, the pear has been cultivated in Europe since the beginnings of agriculture. In southern Wales every farm and smallholding once had a pear orchard and the freely available, easy …
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