If all you do with celery is use it to stir Bloody Marys, you are missing out on a fantastic ingredient
Every cuisine in the world has some version of dumpling, be it sweet or savoury, steamed, boiled or fried
Be a bit imaginative and you can create some great dishes that look – and more importantly taste – like they have been made with the utmost thought and planning, says our chef
While most of us like traditional fare at Christmas, that doesn't mean you can't ring the changes by tweaking and improving cooking methods, or finding new ways of serving the regular ingredients.
The trick to eating well when you are dining alone is to plan ahead, says our chef
Even though cod is plentiful, that's not to say you should be wasteful with the cuts you buy
People usually just roast their game fowl but there are also some great ways to get a bit more variety out of the bird
Salt-water prawns have a far superior flavour to the varieties that are industrially farmed in Thailand and Indonesia
Members of the gourd and squash family don't really get used to their full potential
Food cooked in corn husks is a traditional delicacy in countries like Mexico
Blueberries are versatile and intense - and very good for you, too
Take the freshest ingredients – and inspiration from Scandinavia – and the tasty treat of a great open sandwich is all yours
If picnics make you think of boring sandwiches and supermarket scotch eggs, pack a portable barbecue and open up a world of al fresco grilling
Asian dishes' spicy tang lend themselves well to the morning meal
Like rhubarb, gooseberries can conjure up childhood memories of rather dreary school lunches.
The omelette is a simple dish at heart, but there are infinite twists in style and ingredients