Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. Votes: 0
Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. Votes: 0
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. Votes: 0
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. Votes: 0
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. Votes: 0
Even in the busiest kitchen, there's always a point at the end of the day when you go home. Votes: 0
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. Votes: 0
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. Votes: 0
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. Votes: 0