Celeriac isn't going to win any beauty contests, but its flavour proves beauty truly is skin deep. Here's how to get to grips with one of Britain's best root veg.
As the end of the game bird season approaches, it's your last chance to try cooking up a storm with some amazing fresh pheasant. If you've never done it before, preparing and cooking a whole pheasant can seem a little bit daunting but give it a try and you'll be rewarded with some truly stunning meat.
Step aside mashed potato – pomme purée is silkier, creamier, tastier and elevates spuds to a whole other level. Here's how to make it.
