A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.

One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.

Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.

How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.