"Really more of a reminder than a recipe ! When the produce is this good, you need do very little to it."

"This is based on a Delia recipe which I love because you simply layer everything and leave it alone in the oven for two hours or so. The juice gives the cabbage the most wonderful flavour."

Harvested about three weeks before the garlic bulb itself, garlic scapes make for sumptuous dishes. Only available for a short period each year they can be made into wonderful pesto, hummus and salads or cooked lightly as a veg allowing the flavours to sweeten and mellow. Perfect for summer dining. Some recipe suggestion:

Look out for Golden Wonders, Kerrs Pinks or British Queens, they are the varieties for roasting. 

This is a delicious vegetable with roast meats, it is easy to prepare and really livens up a plate with its colour.

This stuffing is the real deal; it goes so well with chicken, Christmas turkey or even duck. The important thing is to make sure the onions are very soft before you add in the breadcrumbs.

You either love them or hate them, but this is a way I think most people will grow to love the humble Brussels sprout.

A Tunisian dish of eggs poached in a sauce of tomatoes, peppers, onions, chilli, and spices. This is traditionally served for breakfast but we eat it for brunch, lunch or sometimes dinner. Serve with a salad, fresh bread and hummus or Labneh.

There are rarely any leftovers when these additive sticky soy chicken wings are cooked at home. They’re also a great dish to serve when entertaining at home as they can be prepared in advance.

The definition of ‘mezze’ is small plates for sharing. Make up a mezze platter for your next party or lunch. Make up the veg and change the dip/cheese/meat/or bread for a different mezze platter for lunch every day!