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Latest feature

Ingredient focus: Ibérico ham

The undisputed king of cured pork, Ibérico ham is something that is literally centuries in the making. Prized for its meltingly tender texture and deeply complex flavour, we take a look at just how much work, time and tradition goes into every single slice.

Ingredient focus

We put the spotlight on some of today’s most popular ingredients, as well as some that are less well known. Take a closer look and find out about seasonality, flavour profile, pairing suggestions and recipe ideas.

Ingredient focus

26 features

Ingredient focus: Ibérico ham

Ingredient focus: Ibérico ham

by Great British Chefs

21 November 2025

The undisputed king of cured pork, Ibérico ham is something that is literally centuries in the making. Prized for its meltingly tender texture and deeply complex flavour, we take a look at just how much work, time and tradition goes into every single slice.

Ingredient focus: Jerusalem artichoke

Ingredient focus: Jerusalem artichoke

29 January 2020

A tasty (and healthier) alternative to potato, Sally Abé tells us why and how we should all be eating Jerusalem artichokes over the winter months.

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Ingredient focus

Ingredient focus: tahini

Ingredient focus: tahini

21 January 2020

As a result of our national hummus addiction, tahini is fast becoming an essential pantry staple in the UK – but what else can we do with it? Join us for a deep dive on tahini’s myriad uses as well as how to identify the good stuff.

Flavours of Japan: dashi

Flavours of Japan: dashi

by Rosana McPhee

Dashi is featuring increasingly on menus with the rise in popularity of Japanese cuisine. Rosana McPhee gives us the rundown on this classic stock, which is truly unique in flavour and impact.

Flavours of Japan: seaweed

Flavours of Japan: seaweed

Delve into the wonderful world of seaweed with Kate Doran's guide. An ingredient that has long been put to fantastic use in Japanese cooking, seaweed is becoming increasingly popular in Western dishes, thanks to its delicious umami flavour and health-giving properties.

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Flavours of Japan

Flavours of Japan: mirin

Flavours of Japan: mirin

by Nisha Thomas

Nisha Thomas explores the history and flavour profile of mirin, suggesting delicious new ways of using this Japanese cooking wine in creative dishes.

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Flavours of Japan

Flavours of Japan: matcha

Flavours of Japan: matcha

by Elly McCausland

Elly McCausland guides us through the history and uses of matcha – the Japanese powdered green tea that is making its mark in kitchens around the world.

Flavours of Japan: wasabi

Flavours of Japan: wasabi

Sally Abé sheds some light on the fiery bright green root beloved in Japanese cooking and looks into how it pairs with other flavours.

Flavours of Japan: tofu

Flavours of Japan: tofu

by Nancy Anne Harbord

Nancy Anne Harbord takes us through some of the more unusual types of tofu on the market – silken tofu, dried tofu and sweet sesame dessert tofu – and explains how to showcase their unique features.

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Flavours of Japan

Flavours of Japan: yuzu

Flavours of Japan: yuzu

by Rachel Walker

Rachel Walker extols the virtues of yuzu – the tart, tangy Japanese citrus fruit that is more commonly being found on UK shores.

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Flavours of Japan

Flavours of Japan: sake

Flavours of Japan: sake

by Victoria Glass

Victoria delves into the world of sake, the rice wine (that's actually brewed like beer) drunk throughout Japan. As with wine, there are lots of varieties and uses, both for drinking and cooking, as well as a rich history within Japanese culture.

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Flavours of Japan

Flavours of Japan: miso

Flavours of Japan: miso

Shu Han Lee unravels the wonderful world of miso, that most ubiquitous of Japanese ingredients, and talks us through the flavours of the four main types: white, barley (yellow), red and hatchi.

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Flavours of Japan

Ingredient focus: preserved lemon

Ingredient focus: preserved lemon

13 November 2018

How many of us have a half-finished jar of preserved lemons lurking in the back of our fridge? Pete Dreyer explores the different ways these incredible preserved fruits can add flavour to all manner of dishes.

Ingredient focus: soy sauce

Ingredient focus: soy sauce

by Clare Finney

5 November 2018

Soy sauce is not the all-purpose seasoning many of us treat it as – there are specific varieties best used in different ways for particular dishes. Clare Finney takes a look at the origins of this integral Chinese ingredient and the various ways it’s used today.

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