Over to you

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Herbalist and author Bevin Cohen explains how to nurture wider home-grown medicinal and culinary loveliness in an extract from his new book, Herbs in Every Season

■ Serves 4 ■ Prep 5 mins ■ Cook 30 mins sauce only 3 tbsp olive oil4 garlic cloves, finely sliced1 dried red chilli or a largepinch of chilli flakes (optional)½ tsp caster sugar1 tbsp red wine vinegar

Barbara Segall offers an abundance of ideas to boost culinary opportunities with ‘edimentals’

There are plenty of ways to store these useful garden greats over autumn and winter

ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza