If you have a fig tree in your garden you may be facing, as I was, loads of tiny, little unripe green figs and wondering what to do about them. I picked all mine and cooked and soaked them in many changes of water to remove fig latex. Yes, latex. It’s the white liquid that…

When all else fails, it is hard to beat An Omelette and a Glass of Wine (great book title Elizabeth David). The combination for this one grew out of a yellow sticky that’s been on my computer from a River Café newsletter. Braised spinach with black olives and garlic became blanched spinach, black olives and…

This colourful bowlful was the consequence of not much leftover roast duck and very good stock made with the duck carcass. It could, though, be made with shredded chicken instead and a chicken stock cube; the broth is hot and interesting, thanks to fresh chilli, ginger, garlic and salty soy, fresh lime and Thai fish…

There are many versions of borscht from Russia and Ukraine but I’ve never seen one made with carrot instead of beetroot. Both are dense, sweet root vegetables that puree beautifully and suit acidic and spicy seasoning. Carrot borscht looks stunning, the colour and flavour deepened and balanced by red pepper, lemon, caraway and chilli. Good…

I love rich, dark beef stews and one of the best is boeuf Bourguignonne made with red burgundy wine. I am not convinced the dish will be radically better for being made with a very expensive, top-drawer wine but you get what you pay for and a mellow wine will give mellow results. The best…

I really appreciate a stash of home made chutney and flicking through Thane Prince’s book, Perfect Preserves, the sound of Orchard Chutney chimed with me. It makes plenty from inexpensive, easily accessible ingredients and is so good that I’ve now made it twice. I buy £1 bags of small eating apples and pears from my…

Next time you have roast pork, I recommend you use any leftovers to make this spicy and interesting stew. It’s a variation on a theme that appears in many of my books and recipe articles, a real favourite combination of food and hard to screw up. It could be made with cocktail sausages, ribbons of…

This Thai-style, almost coleslaw was inspired by wanting to do something a bit different with slivers of leftover roast pork but could be made without meat or using scraps of chicken instead. It’s crunchy and interesting, quick to make and will keep in the fridge for 24 hours; perfect lunch on the hoof or al…

I’m definitely having a carrot moment, enjoying them more than I can remember. Here they’re teamed with cabbage, another under appreciated vegetable, potatoes and onion but the judicious addition of aniseedy caraway, chilli flakes and saffron, worked wonders. It’s a chunky yet pale and interesting soup flecked with carrot pennies bobbing in the pale yellow…

The best variety for savoury and sweet apple sauce is Bramley. They are the popular cooking apple, big with glossy green skin and they cook to a lovely pale golden fluffy puree which is easily achieved by beating with a wooden spoon. I cook the peeled and cored apple – often you only need one…