With a succulent, firm texture and a fine, slightly sweet flavour, monkfish invites comparison with other 'luxury' seafoods such as lobster and scallops. Unfortunately monkfish has become so popular that there is now concern over stock levels. F... Read more
Fresh, young runner beans are a gem amongst the many wonderful vegetables available during the summer. At their best they are at once tender, succulent and bursting with flavour. There can be few better ways of serving runner beans than piled on... Read more
The blackberry season spans the end of summer and the beginning of autumn and their usage can be adapted accordingly. During August we like to enjoy blackberries served simply with a little sugar and a lot of cream. They're also great muddled in... Read more
We love broad beans simply boiled, buttered and served with the Sunday roast. They're also wonderful when partnered with bacon or pancetta.
Broad beans are good sources of protein, fibre, vitamins A and C, potassium and ir... Read more
The artichoke isn't a food to choose when you need a fast food fix. It's a slow food to linger over. Patience shown in preparation and eating is ultimately rewarded by the subtly flavoured leaves and the mouthwatering artichoke heart. You can se... Read more
Wild rabbit meat, which is leaner and tastier than the farmed variety, has a fabulous subtle, gamey flavour (very different from richly flavoured hare). It is available throughout the year but you're more likely to find the best sized rabbits fr... Read more
Vividly pink, exquisitely perfumed and very delicate, fresh raspberries are a real summertime treat.
Raspberries never fail to please when served with just a dusting of icing sugar and a lick of cream. A fresh raspberry sauce, made by push... Read more
The mackerel isn't a delicately flavoured fish and its richness doesn't always lend itself well to a simple 'lemon and herbs' pairing. But given the right treatment (see PICK OF THE RECIPES) it is a fantastically moist, flavoursome fish that mak... Read more
Courgettes (known as zucchini to Italians and Americans) are beautifully tender vegetables with a fresh, delicate flavour.
Courgettes have a high water content and are low in calories. They are a source of folate, potassium, ... Read more
The aubergine's subtle and distinctive combination of textures and flavours - smooth, fleshy, creamy, smoky - make it a versatile and beguiling component of many great dishes.
Aubergines are a good source of fibre and folic a... Read more
Another food currently in season.
Synonymous with summer, the season begins with the arrival of early season fruit grown under cover.
Look for berries that are unblemished and bright red with fresh-looking green leafy caps. The f... Read more
Spinach is available year-round, but the freshest, tenderest spinach is most easily obtainable in the spring.
Spinach has a high water content and so reduces to around a quarter of its size when cooked. Buy lots.
Pick dark gr... Read more
I've got this new gps gadget that for each bike ride or walk I do, it tells me how long it took, max/min speed, average speed, total climb, calories burnt and a graph showing elevation v time. And it plots out a map etc.
I love it. Makes me... Read more
It's in season.
Traditionally matched with hollandaise sauce, asparagus picked just a day or so ago (try your nearest farmers' market) requires minimal messing with. Enjoy it with a drizzle of olive oil, a twist of black pepper and perhaps ... Read more