Strawberries are plentiful now, too, and I've been freezing them into vanilla-scented parfaits as one way to avoid wastage. I also won...

Mid-season gooseberries are fat, flavourful and juicy: combine ripe with slightly under-ripe berries for the best jams. I also love gooseb...

We've been tucking into quince cooked in honey and spices since the middle ages – try these, and it's easy to see why. They're ...

This makes a pretty, moist cake studded with poached quince and stem ginger. Save any leftover poaching syrup – it will solidify into a jel...

The zingy sweetness of the quince goes beautifully with the rosy lamb. If you like, add a handful of rocket and/or coriander leaves to the ...

Eating It All: From Stalk to Leaves. By Hugh Fearnley-Whittingstall. Hugh joined The River Café in London , where he worked as a sous chef...

Celeriac soup | River Cottage : The lovely taste! Ingredients 50g Butter 1 Celeriac, peeled and cubed 1 Potato, peeled and cubed 1 Le...

No need to laugh … Hugh Fearnley-Whittingstall's melon recipes | Life and style | The Guardian Melon, cucumber and courgette salad with...