Ac-cep-t no imitations

Fungi and insects make for an exciting season, says James Lowen

Once one of Britain’s most fashionable delicacies, the medlar fell from favour in the 20th century. Fabled and sweetly flavourful, it deserves to make a return to our gardens and kitchens, says Jane Steward

After facing extinction as a British breeder, this handsome small bird has bounced back, writes Ian Parsons …

Keith recounts the cunning plot that Italy used to wipe the floor at the World Champs

Christbrot is very similar to a stollen, but lighter in texture, and is best eaten freshly baked without needing time to mature. It isn’t hard to make Christbrot, but the method involves a triple rise

Foraging can help us stay tuned into the changing seasons, so follow our guide to picking with a light and mindful touch, and gather nature’s bounty at its source