Curry leaves

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

Neil and Niamh Jones of the Kitchen Garden Plant Centre give their top tips for growing delicious herbs

I am, generally, indiscriminate in my enthusiasm for vegetables. But not when it comes to potatoes. I don’t cook them often, so I never bothered growing them in my veg patch. They take up too much spa

Chaat masala is an incredible blend of spices with many different variations. It’s a very popular masala in Indian street food, and is zingy, tangy, salty and spicy. ■ Serves 4 ■ Prep 3 mins ■ Cook 12

By Ryland Peters & Small Serves 4 | Prep 15 mins | Cook 30 mins 2 x 400ml tins of coconut milk100ml vegetable stock1 tbsp demerara sugar100g cherry tomatoes, roughly chopped1 yellow pepper, cut into s

Tempeh, a protein-rich block of fermented soybeans, is a beloved ingredient in Indonesian cooking. On the island of Lombok you’ll find it used in everything — even desserts