seasonal food

It's magic in the veg patch at the moment. Actual magic. Every time you visit something new is sprouting. It's a time for firsts: first batch of green beans, first bowl of strawberries, first purple-podded peas, first courgette (though after last year's un-scalable courgette mountain I meet that one with a certain amount of trepidation).
You know those days when you are really up for a bit of a faff in the kitchen? When you want to enjoy some time gratuitously wasted in tinkering. To decadently fritter away a couple of hours making something wonderful but totally pointless. Well, that was me yesterday.
Wassailing, which this year falls on Tuesday 17th January, is really the only time my apple trees get any proper attention
At least that's what happens in our family. Mum always makes one (complete with teeth-breaking icing which I love - fondant is dirty word in our family), has the odd slice over Christmas and then, come the New Year, she banishes all leftover Christmas cake from the house and foists it onto me
Proust has a lot to answer for. All that chat about madeleines. It's elevated them to 'mysterious French delicacy' status, given them a rarified air of complexity. In fact, they are the work of mere moments and can be knocked out by the dozen with minimal effort.
There is truly no place like Rome. It's history, culture, sunshine and sheer beauty make it one of the world's most romantic
Oh my word I've never seen so many herbs in the garden! This spell of warm wet weather has sent everything into a growing frenzy. The rocket is living up to its name - 'wild'. The parsley is going to need mowing if it grows another inch.
At this time of year, it's easy to become tired of eating roasted root vegetables. In our- post Christmas search of something fresher, greener and lighter, purple sprouting broccoli is a welcome taster of what Spring is to deliver.
Although it's starting to get darker that little bit sooner each evening, there's no need to be sad about the changing season
We love February for its transitional beauty, where winter is slowly fading and the blooming trees are getting us excited
When roasting, to avoid your bird from drying out there are a number of tips I would recommend. Choose two birds or meat joints to roast for the big day instead of a large one alone. Continually baste the bird in its own juices while cooking and allow plenty of resting time before carving and most importantly, avoid over-cooking.
Today we have swagger in the kitchen. We appreciate the instinctive flair of Nigel Slater... Slater's relaxed cooking style and the seasonal, straight-from-the-garden, food he champions chimes with our increased desire to use ingredients when they are at their best.
Apparently it is a good idea to eat your fruit and veg from the five main colour groups - red, green, purple, yellow and orange. Different coloured vegetation contains different nutrients and combining them is the best way to get all you need.
"September has arrived and so have some of my favourite ingredients," says Theo. "Squashes in all shapes and sizes are fantastic
The garden at Fäviken "I like working with vegetables. It's not a logical decision, it just makes me happy working with vegetables
July brings a glut of succulent summer fruit and vegetables. The trees and hedgerows are laden with berries, ripening peaches
Something wonderfully and brilliantly provincial is happening in force right now in London: the Saturday market is back. Communities across the capital are ditching their local supermarkets, meeting likeminded neighbours and indulging in a lazy cup of freshly brewed coffee while they're at it.
Can there be a diet more of the moment than the 'Paleo Diet' (OK, the 5:2 diet excepted...)? For the uninitiated (and I don't suppose there can be that many of you by now), it's a dietary (and lifestyle) dictum that encourages us to go back in time and adopt the dietary (and exercise) habits of our ancient hunter-gatherer forebears.
On a snowy Saturday, there is possibly nowhere I would rather lunch that at The River Café in Hammersmith. Celebrating their 25th year since opening, this Michelin-starred restaurant has been the training ground for some of the finest names in the business, including Theo Randall, Sam and Sam Clark of Moro, and Jamie Oliver to name a few.
After HuffPost UK Lifestyle asked nicely, top chefs Phil Carnegie, Geoffrey Smeddle and Paul Heathcote from Great British