In now: Grate fresh horseradish direct onto steak or fish, or lighten its punch by mixing through crème fraiche, or sour cream and natural yoghurt.
At its best: Delicious, fat-bottomed packham pears are ripe when just starting to give to gentle pressure. Use firm fruit to poach for dessert; or slice, roast and add to a salad. Roasted pears and roasted parsnips are especially pairs with roasted duck.
Best buy: Green capsicum are usually unripe red fruit (one variety stays green when ripe). That unripe edge lends a bitterness that works perfectly with a spicy stuffing.
In the vegie patch: For a constant supply of peppery radish sow a row every fortnight. The first harvest will be ready to eat in a month.
- friends were struggling with a nutcracker on fresh walnuts last week. As regular readers will know, the easiest way to open a walnut is to insert a butter knife into the dimple where the nut was attached to its branch. Apply a small of pressure in a twist to split the nut into two hemispheres, then use the knife to prise out the two halves of the nut.
- poached quinces on porridge for breakfast this week?
- celeriac is a versatile buy – use it grated raw, cooked into soups, or roasted in chunks
- try a big, creamy pink mammoth custard apple