With the summer’s bounty soon coming to an end, it’s time to pull out your canning supplies and preserve the taste of summer for those bleak winter months when you need some reminder that warm weather ...

We were sitting at lunch with our farm crew, talking about carrots, a favorite crop. In spring and early summer, carrots are tender and sweet. Later on the flavor deepens, as the roots exert a complex ...

Puddings have long brought a sense of comfort, warmth and heartiness. However, the desserts and ingredients we take for granted today weren’t always readily available. To mark the 80th anniversary of ...

CARROT jam and potato cakes were some of the wartime meals on offer at a Witney museum on Saturday. Visitors to Cogges Manor Farm Museum created recipes served in the First World War, using rationed ...

The carrot looms large over the Second World War. As a home-grown root vegetable, it was in plentiful supply throughout rationing, so it forms the basis of many 1940s recipes. The Ministry of Food ...

CHEF Rob Howell’s new cookbook, named after his Bristol restaurant Root, is all about ‘small vegetable plates, a little meat on the side’. And he does veg beautifully, imbuing humble green things with ...