RecipesScallopsWhether it’s a queen or a king, the scallop is shellfish royalty in restaurants and on dining tables across the country... with recipes by Linda Tubby
RecipesSumacAppreciated for its citrus notes, the seeds of this fruit are pounded into fine powder ready to sprinkle for a pleasant sourness. Clarissa Hyman explores its widespread use and Linda Tubby shares her tangy recipes
RecipesWhitebaitHistorically a hit with diplomats and ‘the lower order of epicures’ alike, these tiny, young fish are at their tastiest deep-fried and served hot from the pan. Clarissa Hyman talks tiddlers
RecipesGurnardCatch this sustainable, spiny-finned wonder now, before ringing endorsements from high- profile chefs send prices skyrocketing, says Clarissa Hyman
RecipesBreamSeen as sacred to Aphrodite in Ancient Greece and a key dish at Japanese weddings, bream has been earning its place at the table for millennia, says Clarissa Hyman
RecipesMackerelAfter years under threat, these eye-catching and versatile fish are firmly back on the menu, says Clarissa Hyman
RecipesBeetrootSliced for salads, boiled for borscht or laid atop juicy burgers, this bright and beautiful vegetable packs a purple punch, says Clarissa Hyman with recipes by Linda Tubby
RecipesChicoryA relatively undiscovered vegetable for decades, these crunchy white leaves are bursting with fresh, zingy flavour. Helen Hokin urges us to see the light with recipes by Linda Tubby
RecipesParsnipsSweet and starchy, these roots are great winter warmers – whether roasted, fried or simmered in steaming soups, says Clarissa Hyman with recipes by Linda Tubby
RecipesKaleGracing winter plates with its crisp colours and tantalising textures, this sturdy brassica steals the show as a superfood superstar, says Clarissa Hyman with recipes by Linda Tubby
RecipesPomegranatesAncient civilisations revered the pomegranate. Clarissa Hyman believes that, for the rich flavour and vibrant colour the fruit adds to dishes, today’s gourmets should too with recipes by Linda Tubby
RecipesJerusalem artichokesClarissa Hyman unearths the charms of this often misunderstood vegetable with the poetic moniker, and finds that a tuber by any other name would taste as sweet with recipes by Linda Tubby
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