Plum harvest and pruning

Harvesting and pruning Japanese plums, plus a plum sponge from Penny Woodward that will help you make the most of your harvest.

Make your own olives in brine

This recipe for olives in brine is oh-so easy -- now you just need to grow the olives!

Making every part count

Making the most of root to leaf edibility is an idea that has been used for generations by frugal kitchens. Winter soups are just the start!

Tamarind & Thyme Crème Brûlée

This delicious version of rhubarb and custard uses boonjie tamarind, a bright-red, tangy fruit that’s refreshing treat eaten raw or used as a paste, chutney or sauce.

Kibbeh Lakteen (pumpkin kibbeh)

This pumpkin kibbeh is an ode to autumn, with its crunchy shell and tasty stuffing of mixed greens and spices.

Harissa Chicken with Roasted Carrot, Lentil & Feta Salad

The humble carrot adds an earthy sweetness to this delicious autumn dish.

Peach and pistachio galette

Is it just us, or does this look mouth-wateringly delish?

Citrus bonanza

Rebecca Sullivan shares three recipes to make the most of your citrus haul – Orange blossom truffles, Citronello spritz and Citrus all-round cleaning spray.

Chocolate pudding with gooey bits

This is a super-forgiving pudding! You can make it with a blender, or mix it by hand with a whisk. 

Grilled beans with pumpkin seed salsa

These beans make a tasty side dish, and are particularly good with Mexican meals says Annabel Langbein.

Yoghurt Bavarois with mandarin cake, thyme and saffron

This dessert is a sweet, sour, savoury collision of winter-warming goodness! 

Choko Muffins with Lemon, Lime and Coconut

Never despise the humble choko, says Sally Wise. It has a multitude of culinary applications, such as in these light and lovely muffins.