In the UK, we get pears in season for a good portion of the year – but winter is when it really kicks off, with varieties ranging beyond the faithful Conference. There are around 550 types in Britain, and a lot of them sound like something you’d expect to find in Care of Magical Creatures class, but the shelves are dominated by just four. As imported varieties typically test highly for pesticides, it’s worth making the most of the UK’s pear seasons while it’s here. So what do we make with them? Continue reading
They’re the brightest food market indictor of autumn, as well as being a versatile and storable staple ingredient: oh my gourd, squash season is upon us.
We love a butternut squash soup (and its variants) as much as any cosy-seeker, but when it comes to branching out to the myriad other varieties, it can be a minefield. Will the skin of an acorn squash destroy a peeler? Can you cook anything beyond pie with a pumpkin? It’s time to find out. Continue reading