RecipesWild SalmonHalf of the salmon sold worldwide is farmed, but its wild Pacific cousin is plumper, richer and, arguably, more delicious. Clarissa Hyman fishes out the facts
RecipesPlaiceThis super-fine flatfish is the perfect foil for strong, punchy flavours. Or, more classically, lashings of melted butter, lemon and parsley. It’s not Europe’s most popular for nothing, says Clarissa Hyman
RecipesPrawnsWhatever name you know them by, these tasty, versatile crustaceans are part of the lexicon of every good menu, says Clarissa Hyman
RecipesPeaches & nectarinesPlump and juicy, there’s something seductive about this stone fruit. Clarissa Hyman takes you through her first time experiencing its virtues
RecipesCourgettesThe allure of these beautiful, and incredibly diverse, mini marrows is unrelenting, says Rosemary Barron.
RecipesCucumbersSummer tea parties may conjure up thoughts of dainty cucumber sandwiches but, as Helen Hokin points out, the salad staple deserves so much more, working well with a variety of ingredients.
RecipesBlueberriesThese true-blue fruits redolent of American summers and English picnics are at their juicy and sweet best in mid-summer, says Clarissa Hyman.
RecipesRadishesPink, purple, red – whatever their outer shade, these small root vegetables are cruncy and punchy on the inside, and fresher than spring itself, says Clarissa Hyman.
RecipesRaspberriesTart and sweet, these perfumed fruits pair beautifully with vanilla, almonds, chocolate and even game. If, says Clarissa Hyman, you can resist eating them au naturel.
RecipesArtichokesThis attractive, intriguing edible member of the thistle family is a harbinger of summer and, as Emma Baker discovers, it reveals its flavoursome secrets layer by layer.
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