Farinata with goat's cheese, rocket & smoked paprika vinaigretteFarinata is the epitome of Ligurian peasant food (the French call it socca). It's a thin pancake, traditionally cooked in a wood-fired oven
anchovies
The poor anchovy divides opinion: some find its pungency and saltiness overpowering, but these same qualities, which enable it to bring depth and interest to many dishes, also entrance its fans.
Preserved lemons
Preserving lemons softens and removes the bitterness of the fruit's skin so it can be eaten.
What to do with - Turkey
The key to a succulent turkey is keeping the meat moist. There are many ways to achieve this: brining, basting, marinating, rubbing butter or pastes under the skin and turning the bird during cooking. I tend to use a combination of under-skin rubbing and turning because it's easy and, while the turkey doesn't look perfect, it produces lovely, moist meat
What to do with - Ham
Glazed ham is so delicous when it comes straight from the oven, warmed through and served as a centrepieve for dinner. This is everything you need to know about heating, glazing, carving and storing ham.
What to do with - berries
Berry season runs from mid-November through the summer, with the last crops of raspberries, blackberries and blueberries in autumn. Jams, jellies, cordials, syrups and vinegars are some of the classic treatments for berries, but if preserving is not your thing, try some of these ideas.
What to do with - za'atar
Throughout the Middle East za'atar (sometimes written as zaatar, za'tar, zatar) is eaten on a daily basis. The Arabic word for a type of wild thyme, it also refers to a seasoning mix containing the herb
Christmas leftovers
A few ideas for giving those turkey and ham leftovers a new lease of life.
Asparagus
Exciting ways to enjoy this short season crop.
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