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4 articles
The most-grown pear in Britain is also the most badly treated — bought hard, eaten harder, and written off as dull. A short defence of the Conference pear, how to tell when it is actually ready, and two things worth doing with it in the Harris kitchen this month.
Cheddar has become a byword for beige — a colour, a block, a default. So we spent a Saturday and a Sunday driving between Somerset and Dorset in search of three wedges that actually taste of somewhere: a young one, a mature one, and a cloth-bound one with a coat on.
A cheap spud can be a great supper — or a sad, soggy compromise. After a week of testing oven, air fryer and microwave methods in the Harris kitchen, here is our practical manifesto for crisp skins, fluffy middles and toppings that earn their place.
It looks like something that grew wrong and smells like a whole greengrocer's, yet celeriac is cheap, British and endlessly useful. A practical defence of the winter root, with buying tips from growers, three very different ways to cook it, and honest notes on that celery-parsnip edge.