Clean some chanterelles, fry them with broccoli in butter and garlic, then make a quick sauce with cream and white wine, and toss through some long fat pasta. Enjoy straight away.
For when you have an abundance of rhubarb, are tired of making compotes and crumbles, and want to make a nostalgic childhood cookie that isn't too sweet.
A beetroot sauce for beet lovers and doubters alike — enjoy with pasta, tossed through grains, or as a dressing for hearty salads. Perfect for using up those cold-stored beets you still wanna eat!