In Season - NovemberSavoy cabbage, pumpkins, celeriac, carrots, cavolo nero, potatoes, truffles and dates
RecipesClovesThese pungent little flower buds punch above their weight when used to flavour dishes from glazed ham to mulled-wine sorbet. Clarissa Hyman shares their mysterious history, and Linda Tubby showcases them in seasonal recipes
RecipesSwordfishMeaty, succulent and mildly sweet, swordfish promises to be a dinner-party winner, with our exclusive new recipes providing the perfect inspiration. Clarissa Hyman looks sharp
RecipesJohn Dory -As delicious to eat as it is ferocious to look at, every contemporary cook should have a ‘St Peter’s fish’ recipe up their sleeve, says Clarissa Hyman
RecipesQuinceWith their powerful scent and sweet flavour, it’s no wonder this fruit is a symbol of wedded bliss. Time to marry them in all types of cooking, says Clarissa Hyman
RecipesSavoy cabbageWith its emerald-green and crinkly leaves savoy is one classy cabbage, perfect for stuffing, stir-frying and slow cooking, says Clarissa Hyman with recipes by Linda Tubby
RecipesTrufflesAromatic and earthy, truffles bring brief, exquisite pleasure to the autumn menu. Helen Hokin explains the timeless appeal of the fine-flavoured fungi with recipes by Linda Tubby
RecipesCeleriacWith its delicately aromatic taste, ability to soak up other flavours and new easy-to-peel varieties this is no longer the poor cousin to the widely used celery, says Clarissa Hyman
RecipesPumpkinsRich, earthy flavours and smooth, melting flesh – these heavenly fruits are for more than just Halloween. Clarissa Hyman gives us the lowdown
RecipesCavolo neroIt’s easy to see why Italian cooks love this kale family member, says Rosemary Barron
RecipesPotatoesThe wonder of the potato is that so much can be created from so little. Yet this humble tuber was once regarded with suspicion and fear, says Clarissa Hyman with recipes by Linda Tubby
Get Premium access to all the latest content onlineSubscribe and view full print editions online... Subscribe
