Viognier
Viognier Pronounce it: vee-oh-nyay A scented favourite Viognier is one of the great success stories of recent times. Never one of the easiest grapes to grow, production had shrunk back to a tiny amount in…
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Kamut
Kamut Pronounce it: Kah-moot Kamut (Khorasan wheat) is an ancient variety of hard wheat, with a kernel that is twice the size of common wheat and a taste that is richer, creamier and nuttier. It is…
Nectarine
Nectarine Pronounce it: nek-tar-een A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly more acidity. The flesh is light pink, yellow or white and is delicate and sweet.Nectarines are high…
Spinach
Spinach Pronounce it: spin-atch Used in almost every cuisine across the world, spinach is an enormously popular green vegetable. The leaves can be either flat or slightly ruffled, and are a bright green when young,…
Swede
Swede Pronounce it: sw-ee-d A member of the cabbage family, the swede is often confused with the turnip, though they look quite different. It’s also known as yellow turnip, Swedish turnip and Russian turnip and,…
Papaya
Papaya Pronounce it: pa-pie-ah Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant pinky-orange flesh and a sweet, juicy flavour similar to peach. Though their grey shiny seeds…
Decant
Decant Pronounce it: dee-cant Decanting is the act of slowly pouring liquid from its original container into a different one. It’s a term that’s often associated with wine, where the wine is poured from its…
Vegan ramen
Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour
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Prep: 10 mins
Cook: 15 mins
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Easy
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Serves 2
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556
Loganberry
Loganberry Pronounce it: low-ghin berree This summer berry is a cross between the red raspberry and the blackberry and was developed, by accident some say, in 1861 in Santa Cruz, California. The berry is a…
New potatoes
New potatoes Pronounce it: n-ew po-tate-oes New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut….