Ingredient of the Week

Ingredient of the Week: Beetroot

Ingredient of the Week: Beetroot

Beetroot is a another favourite vegetable of mine. Possibly because in restaurants it is often served with many of my other favourite foods, including cheese, smoked mackerel and more cheese. It also just happens to be an incredibly nutritious vegetable with particular benefit to endurance […]

Ingredient of the Week: Radish

Ingredient of the Week: Radish

Radishes come from the brassica family of vegetables like cabbage, cauliflower and broccoli. They are the edible root of the plant, although you can also eat the green leaves that grow from them if you wish. They are mainly eaten raw, added in to salads […]

Ingredient of the Week: Cod

Ingredient of the Week: Cod

Cod is a popular, white, saltwater, fish found in both the Atlantic and Pacific oceans. They are found in the deeper, colder water and are from the same family as haddock and monkfish. Its ocean origin slightly alters the  nutritional value, but either way it is […]

Ingredient of the Week: Egg

Ingredient of the Week: Egg

As a child I adored egg, preferably scrambled or fried. For some reason when growing up I claimed I didn’t like pasta and so whenever Mum made pasta bolognese for tea, I would have “Chucky Egg” instead. Basically mashed up boiled egg with butter and […]

Ingredient of the Week: Rocket

Ingredient of the Week: Rocket

Rocket is a cruciferous vegetable like cauliflower, kale and broccoli. It is a    typically “English” salad leaf vegetable, even though it originates in the Mediterranean. It is available all year round and is very easy to grow. In fact if you aren’t careful it will […]

Ingredient of the Week: Mangetout

Ingredient of the Week: Mangetout

One of the vegetables that my Dad has been growing in his allotment is mangetout. They are in season at the moment, which means he’s been keeping me well supplied with them. Therefore I’ve been eating them a lot and so thought I should focus […]

Ingredient of the Week: Tenderstem Broccoli

Ingredient of the Week: Tenderstem Broccoli

Tenderstem broccoli is a relatively new vegetable to British supermarket shelves. It originates from Japan and is a cross between broccoli and kale. It is from the brassica family of vegetables, sharing nutritional qualities with cauliflower, cabbage and pak choi, as well as the 2 […]

Ingredient of the Week: Prawn

Ingredient of the Week: Prawn

Prawns are a shellfish or crustation. They come in many sizes from the very small, size of your fingernail, to the very large, bigger than your hand. The larger varieties are often referred to as tiger or king prawns. All prawns have 10 legs. They […]

Ingredient of the week: Pineapple

Ingredient of the week: Pineapple

Like mango, pineapple is a tropical fruit, native to Paraguay, it is now grown all across South America, the Caribbean and southern Asia. Technically one pineapple is not one fruit, but between 100 and 200 mini fruitlets fused together around one central core. It is […]

Ingredient of the Week: Peas

Ingredient of the Week: Peas

Peas, or to be more specific, green peas, are part of the legume family of vegetables, as the plants produce pods which encase the seeds or peas. Beans, chickpeas and lentils are all part of the same legume family. Most legumes are more commonly available […]

Ingredient of the Week: Asparagus

Ingredient of the Week: Asparagus

Asparagus is not something I eat very much of, but it is in season at the moment, which has inspired me to increase my intake. The season for British asparagus runs from the end of April until the beginning of July. This variety is green […]

Ingredient of the Week: Mango

Ingredient of the Week: Mango

The king of fruit or mango, is arguably my favourite fruit. It is a tropical fruit, so can only be grown in warmer climates and is native to Southern Asia, but is now also commonly found in the Caribbean, Mexico and the USA. When myself and Neil […]