Urfa chilli or urfa pepper, also known in Turkish as isot biber or urfa biber is a type of chilli pepper grown in the Urfa region of Turkey. Vibrant red urfa peppers turn dark red as they ripen, at which point they are sun-dried then wrapped up and l

Vadasz raw kimchi (400g), £4.50, M&S We bet even those who are on the fence about kimchi will love this – it has just the right amount of spice and acidity without being overwhelming. Try it in everything from fritters, pancakes and scrambled eggs, t

I learned to joint a chicken a long time ago. As a dad of three on a budget, making food go further was a mission, so I bought a big knife and poultry scissors and set to work, severing the legs from the carcass, breaking them down into thighs and dr

This special new sea salt is made in a unique and highly sustainable way: sea water from the west coast of Scotland is slowly trickled through a large graduation tower (the only one in the country) made from tightly packed blackthorn branches (pictur

Emma Crawforth is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. Each month, she’ll answer questions on seasonal produce. This month, beetroot... Start harvesting when the

Montserrat is one of the small islands that arcs down from the bottom of mainland North America before you reach South America, just off the coast of Antigua. When my granddad lived there in the 1920s, he used to travel back and forth between Montser

(150g), £3.50, Sainsbury’s These clever, creamy almond and cashew nut pastes can be diluted to make nut milks, or used in curries, smoothies and porridge. (400g), £2.20, Tesco This dairy-free, oat-based Greek yogurt alternative works well in currie

This month, we’re concentrating on cuts that have fallen out of favour. Scarcely utilised and under-appreciated, these three (see right) represent meals of times gone by. Nowadays, they usually end up in burgers and sausages thanks to their decline i

From the team behind Surrey-based Silent Pool gin, Wry vodka is produced from 100 per cent rye grain spirit, and filtered through charcoal made from locally sourced hornbeam wood. This results in a smooth, creamy, clean-tasting vodka, with a slight m

Study with BBC Good Food experts Barney and Cassie to grow your skills and culinary knowledge. The live virtual classes include pre-recorded video lectures, guides, and a community area where you can chat to your peers and share tips and advice. It’s

When I drink, I always try to choose the right vessel for the spirit. For refined spirits, I always try to choose a glass with the finest rim possible. The vessel is one of the most important things there is – it gives a value to a cognac, for exampl

‘Sharing food with friends and family is a tonic – it lifts the spirits and acts as a soothing balm. So whenever you can, share a meal with others. Set a welcoming table. Pencil in some dates with people you’ve missed.’ As we head into 2021, we’re em

Brandy is a generic term for a grape-wine-based spirit. Cognac is a protected name for brandies made in and around the town of Cognac, in the west of France. It’s known as the most refined brandy in the world. Armagnac, like cognac, is named after it