Not only does growing your own carrots produce sensational flavours that delight the palate, but it also opens up the possibility of an extraordinary range of colours. For this trial I grew 12 varieti

In the last days of winter enjoy bright colour and flavour with forced rhubarb, brussels sprouts and purple sprouting broccoli

Our food editor Hayley reveals what’s in store this month

■ Serves 4 ■ Prep 10 mins ■ Cook 15 mins 300g head of broccoli, broken intoflorets300g pasta (we used orecchiette)1 tbsp pine nuts1 large bunch of basil1 large garlic clove2 tbsp parmesan, finely grat

For years we’ve been told to cut back on dairy, but new research suggests milk, cheese and yogurt might be doing far more for us than we ever realised

Ingredients (Serves 4) ◆ 500g sweet potatoes, scrubbed and cut into 2cm thick chunks ◆ 1 each large red and yellow peppers, deseeded and cut into chunks ◆ 1 large red onion, peeled and thickly sliced