Curry leaves

Sri Lanka’s plant-based curries showcase the island’s flair for flavour. Rich with coconut milk and layered with spice, they celebrate local produce in all its glory – think meaty jackfruit, sweet bee

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal

SERVES 4 Ingredients 1 tbsp vegetable oil 1 red onion, thinly sliced 2 garlic cloves, crushed 5cm piece ginger, grated 1 lemongrass stalk, bashed with a rolling pin 5 tbsp Thai red curry paste 1 red p

Barbara Segall shares the highs and lows of growing plants for culinary seasonings

Diana Yates is planning self-sufficiency into her plot with a new kitchen garden that will provide produce all year round – and serve up sustenance for the soul, too

• They’re actually fruit. The Latin name is Cucurbita pepo and courgettes come from the same family as pumpkins, cucumbers and melons. They can be yellow, green, green-striped, long and thin or short