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Wednesday, December 01, 2010      2 comments

Turnips come in a variety of forms, the most widely available being the squashed globe shape with creamy coloured skin and a purple crown (where the turnip grew above the surface of the ground and was exposed to sunlight). They have a rounded fl... Read more
Wednesday, November 24, 2010      3 comments

Brussels sprouts are a somewhat divisive food, although most people who claim to hate them have probably been scarred by encounters with horrible overcooked monstrosities in their formative years. When prepared with a little care, sprouts a... Read more
Enough!. . . already
Tuesday, November 23, 2010      0 comments

Thanksgiving! It's been done to death by this site. Every 2nd sparkblog post, and every 3rd new article is all about Thanksgiving! Why make such a big deal?! That just makes things more stressful that they need to be. And stress cause ... Read more
Wednesday, November 17, 2010      3 comments

Chestnuts are shiny brown nuts whose thick casing has long, sharp, needle-like spikes (burrs). There are usually two to four nuts per casing. Unlike other nuts, chestnuts have a high starch and water content but low protein and fat levels. They'... Read more
Thursday, November 11, 2010      5 comments

The quality of scallops from UK waters is frequently excellent: mild, sweet flavoured morsels with a satisfyingly firm, yet fine, texture are widely sold by quality fishmongers. European cuisine often matches scallops with robust ingredient... Read more
Wednesday, November 03, 2010      1 comments

Another wonderful autumn treat, pears come in a range of flavours and textures and can be enjoyed in many different ways (other than as a delicious snack on their own). Exceptional when poached with red wine and vanilla, they are also stunning w... Read more
Wednesday, October 27, 2010      0 comments

Larger than the turnip and with a rough skin that is partly tan and partly purple, the swede's unpolished appearance belies its fine texture and distinctive, sweet tasting flesh. When roast or mashed, swede makes a simple and tasty side dis... Read more
eat FIGS
Wednesday, October 20, 2010      0 comments

Figs make very attractive starters (e.g. served with Parma or Serrano ham) and delicious desserts. Try them drizzled with honey and your choice of cinnamon, thyme and pistachios, then roasted and served with a dollop of mascarpone or crème fraic... Read more
eat KALE
Wednesday, October 13, 2010      3 comments

Kale is a very handy ingredient for seasonal eaters as it is one of the few green vegetables that is more abundant and flavourful during the coldest months of the year. It can be substituted for cabbage or spinach and makes a fine side dish when... Read more
Wednesday, October 06, 2010      4 comments

Butternut squash is one of the most popular and widely available forms of winter squash. Varying in shape from cylindrical to half-dumbell, its smooth tan exterior hides deliciously sweet, dense and buttery orange flesh. The adaptability of... Read more
Wednesday, September 29, 2010      2 comments

Eating raw oysters is a uniquely invigorating experience; a bit like battery-licking for grown-ups. It seems that we can taste the elements they contain: zinc, calcium, copper, iodine, magnesium. And no other food conjures up a physical feature ... Read more
Wednesday, September 22, 2010      0 comments

You may need to look beyond the supermarket shelves to find them, but there's an exciting variety of apples from orchards - sharp apples, sweet apples, crunchy apples, softer-fleshed apples, red apples, yellow apples, green apples and everything... Read more
Wednesday, September 15, 2010      0 comments

Guinea fowl makes a great alternative to chicken for a warming dinner on an autumn night. It has a lovely flavour that is slightly gamey but very subtle (much less assertive than pheasant or grouse). It can be magnificent when cooked simply or w... Read more
Wednesday, September 08, 2010      0 comments

Leeks are related to garlic and onions but have a much subtler, sweeter and more sophisticated flavour. They can be used to enrich soups or stews and they partner brilliantly with potato and with cheese to form tasty side-dishes and suppers that... Read more
Wednesday, September 01, 2010      2 comments

Plums come in many guises - tart or very sweet; for cooking or for eating; and in a range of rich hues from light greens and yellows to dark reds and purples. HISTORY The oldest of the numerous plum varieties is thought to be Prunus s... Read more

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