Brussels sprouts are really quite versatile.

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.

Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

You can really taste the difference between a shop-bought and a good homemade mayo.

I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.