They’re big, they’re beautiful and they’re a pain to prepare. Why bother? Because artichokes are a rite of spring, and because the meaty, mineral-rich heart hidden deep within their armoured leaves make it (almost) worth the effort. Of course, as soon as I decided to write about this edible thistle I couldn’t find any medium-sized … Continue reading
When Bill French needs a blast of spring, he just opens his barn door. Inside, thousands of lipstick-pink stalks of rhubarb with lemon-lime leaves vie for attention. Pick me! Pick me! Grown without sunlight, these elegant stalks are tender, fibre-free and sweeter than their outdoor cousins, though still tart. And they’re at their peak for … Continue reading
Cynthia David 