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The truffle oil tide is turning. Chefs can no longer pretend that it is anything other than a chemical, (and they wouldn’t use artificial vanilla essence anymore would they?).

The temptation is to show off with this expensive ingredient. Starting simply gives rewards.

First you have to learn what fresh truffles taste like. The solution is to eat out.

“When I was young there was an old guy who would work the hives here on the island. He got stung badly and went to hospital, and there was no-one else to look after them. A guy from the Department of Agriculture showed me how to do it. We got a new queen, and there…

There are many variations of this classic Chinese dish, this one works well.

When the prices of store bought berries drop and when the red currants are ready in our garden, it’s time to make our favourite summer desert.