Ingredient of the week

Each week we bring you an ingredient that we think is worth highlighting to help your cooking, with recipe suggestions too

  • 21 Seared scallops, Macadamia cream, fennel slaw, sauce vierge
    Ingredients (Serves 4) 12 Scallops 1 Fennel bulb 3 Cloves garlic 20g Macadamia (nibbed) roasted 40g Macadamia nuts 30ml Olive oil 30g Shallot finely diced Juice of 1 lemon 10g...

  • 22 Macadamia, confit duck and foie gras terrine, kumquat chutney
    Ingredients (Serves 4) 6 Slices prosciutto ham Small lobe of foie gras 100g Macadamia nuts 250g Kumquats 50ml Water 100g Sugar 160g Salad leaf Bunch of thyme Bunch of parsley...

  • 23 Baked pollock with Macadamia crumb and braised fennel, tomato and caper dressing
    Ingredients (Serves 4) 1 fennel bulb 6 cherry tomatoes deseeded 20g capers 4 fillets sea bream 20g flat leaf parsley chopped 40g whole roasted macadamia nuts 80g chopped macadamia nuts...

  • 24 Chicken and macadamia satay, asian orange salad and soya dressing
    Ingredients (Serves 4) 2g chilli powder 10ml sesame oil 15g sesame seeds 180g crunchy peanut butter 100g macadamia nuts 100ml sweet chilli sauce 2g ground pepper 25ml light soy 4g...

  • 25 Ingredient of the week: the breadcrumb
    The humble breadcrumb. It might seem insignificant, an unfair inclusion on this list – battling it out against the likes of purple sprouting broccoli, cranberries and the heavyweights like beetroot...

  • 26 Ingredient of the week: carrots
    The orange vegetables we’ve come to know and love were, in fact, originally purple and bred orange by the Dutch. They do exist in purple, red, white and yellow varieties...

  • 27 Nuts for coconuts
    A nutritious, delicious treat is the coconut. It is a misnomer though – as it is not a botanical nut. It is called by various nations “the tree of life”...

  • 28 Lovely lentils
    Not to get high and mighty about it, but it is just about possible that some of us may have marginally overdone it over the Christmas period - and are...

  • 29 Ingredient of the week: Jerusalem artichoke
    This knobbly fellow’s only relation to the more common artichoke is in name – the two are distinct and unrelated. There are a fair few stories about why the Jerusalem...

  • 30 Ingredient of the week: sweetcorn
    The shops in September are packed with corn – every market stall is laden with the bright, sunshine coloured beauties hidden under their green sleeves and the market traders are...

  • 31 Ingredient of the week: the humble plum
    Describing the flavour of a ripe plum is a very tricky thing as they vary so hugely depending on their variety, colour and origin. You’ll eat purple ones - the...

  • 32 Ingredient of the week: Blackcurrants
    These shiny black baubles are in full swing come July and August. So sharp they’ll make you squint your eyes and slap your knees, cooked down with a spoonful of...

  • 33 Ingredient of the week: cherries
    There are few fruits so full of colour, vibrancy and taste as the cherry. An explosive little gem, they pop purposefully when cooked, staining their surroundings. Choose firm fruit, exceptionally...

  • 34 Pickled cherries by Skye Gyngell
    Ingredients 1kg/2lb cherries 250g/8oz caster sugar 250ml/8fl oz good quality red-wine vinegar 4 cloves of garlic 6 peppercorns Method Rinse, dry and pick over the cherries discarding any that are...

  • 35 Ingredient of the week: Swiss chard
    Our resident foodie spotted the freshest chard imaginable on his recent trip to Bergerac; thick ivory stems leading to large leafy green tips were sat on trestles at the farmer’s...

  • 36 Ingredient of the week: Wild garlic
    You may have to look further afield to track down wild garlic – but take a guide book or a foraging friend and you’ll be surprised how easy it is...

  • 37 Ingredient of the week: purple sprouting broccoli
    The far prettier, lither and slender cousin of the more common variety, purple sprouting broccoli is a treat. The leafy, springy stems are delicious simply steamed and are the perfect...

  • 38 Ingredient of the week: sticky rice
    This short grained Asian rice is also known as glutinous rice or sweet rice. Some take this to mean it contains gluten - but fear not, it is simply because...

  • 39 Ingredient of the week: Kale
    Kale, or curly kale, is a wintry friend indeed. It’s earthy, robust nature make a great addition to the warming soups we are all tucking into at the moment. Tossed...

  • 40 Ingredient of the week: pears
    November is the time for that Autumnal favourite fruit, the pear. They have been cultivated by many peoples, including the Chinese some 3,000 years ago. Also fans were the Romans...



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