Jerusalem Artichoke soup

from Susan (Stephanie Alexander’s recipe from The Cook’s Companion) Jerusalem Artichoke Soup 60 gm butter500 gm Jerusalem artichokes, scrubbed and cut into even chunks  1 onion, sliced1 clove garlic, lightly crushed1 stick celery, finely sliced1 potato or sweet potato, diced1 litre chicken stocksalt and pepperfreshly snipped chivesfreshly grated nutmegthick cream (optional) Melt butter in a heavy based [more]

Lyonnaise Salad

For 2 portions 250 g thick cut bacon 2 slices of bread, torn into chunks 1 garlic clove 3 tbs sherry or red vine vinegar 1 tbs Dijon mustard 1 tbs chopped tarragon leaves 1 tbs chopped chives 4 tablespoons olive oil Salt and freshly ground pepper to taste 4 cups torn curly endive, washed [more]

Blanching Endives and Radicchio

Curly endives and radicchio are two crops in the lettuce family with a slightly bitter taste. They are great mixed with other salad leaves or with a sweet honey dressing. Endive leaves get more bitter the longer they are subjected to sunlight, radicchio even changes the colour of it’s leaves from red to green when [more]


Botanical name: Lactuca sativa Description: Lettuce plants and their ancestors are native to Europe and Northern Asia. They are usually grown for their colourful green and red leaves that grow 15 to 30 cm high. They have been cultivated to a variety of colours, textures (soft and tender to crisp and crunchy) and shapes (dense [more]