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

Lavender is one of those plants that evokes memories, just to squeeze its automatic leaves is to be transported in time. Mediterranean holidays, granny’s perfume, childhood gardens or an aromatherapy

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