Smoked trout pâté
Start your next soirée in style with this smoky and chive-flecked trout pâté. The bonus is that it's surprisingly simple to prepare.
Potato and pea salad
Banish all memories of heavy, mayonnaise-laden potato salads: this versatile side dish is light and full of bright flavours.
King trout and Lebanese zucchini
Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.
Chicken liver with caponata
The sweet and sour flavours of caponata are the perfect partner to rich chicken liver.
How to dress a salad
It’s salad season; how do you dress yours?
Best produce for winter salads
I’ve got a serious salad habit, but I’m concerned that winter is going to cramp my style. Can you help?
How to pickle fruit and vegetables
I’m keen to get in on this pickling thing. Where’s a good place to start?
Tips for grilling vegetables
All this meat on the grill is all very well, Hugh, but what about the veg?
Are any spring flowers worth eating?
With borage flowers and violets everywhere, it’s easy to forget the artichoke is in some ways the ultimate edible flower.
Why is kale so expensive?
As kale’s popularity has soared, more and more growers have been planting it...
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