Explainers

Koji has been used by Japanese cooks for centuries to make everything from soy sauce and sake to miso and mirin.

Whether you prefer Dutch-process or natural, step out of the chocolate box and enrich both savoury and sweet dishes with this adaptable ingredient.

One of the most prevalent of the so-called superfoods these days, kale is easy to grow and resilient, writes Mat Pember, and keeps on keeping on.

Like mini hearts of cabbage, Brussels sprouts are the best of the brassica family, writes Mat Pember, and they put on the best show in the patch.

What's the key to cooking a great beast on a spit?

The less time spent in the kitchen on hot days the better, so have these thin noodles on hand for quick-fix summer dishes.

A real ace of the garden, strawberries may require attention but bring real joy...

Quinoa keeps well and lends its nutty goodness to salads, snacks and sweets.

As much as we love seafood steamed, roasted and fried, the best method of cooking a fish is over a fire...