3rd July 2020
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Radishes are great pickled, which is what chefJames does with them in this week's Veg Hack. The leaves are great to eat too - don't waste them! James cooks these up with garlic, soy sauce and toasted peanuts, to serve with the sweet pickled radish for a really simple dish that uses the whole vegetable.
Read a cover interview with Yotam Ottolenghi, exclusive news on food, farming and the environment and seasonal eating inspiration for autumn.
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After struggling to digest traditional wheat-based bread, Vanessa Kimbell embarked on a lifelong adventure into sourdough and a PhD exploring its relationship with the gut microbiome.
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Set up by Guy Singh-Watson 30 years ago, Riverford now delivers across the country with a full range of fresh produce, meat, dairy and more.
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From hasselback Butternuts, to a Delicata tarte tatin, or maybe a griddled Crown Prince - test your squash variety knowledge and get creative with these brand new seasonal Veg Hacks for squash.
By James Evans - 20th October 2020
This Veg Hack recipe combines three straightforward ways of using apples into one breakfast dish to celebrate the best of the British apple season.
By Emily Muddeman - 1st October 2020
Padron peppers are like a game of Russian roulette. Chef James shows how to cook them the classic way in this week's Veg Hack, by blistering them in olive oil and finishing with sea salt.
By James Evans - 28th July 2020
