TV presenter Michaela Strachan, 58, has spoken candidly about the “extreme concern” expressed by her partner, Nick Chevallier ...

Available in pods, blocks, or as a concentrate. Tamarind juice is also available and some Asian supermarkets may sell tamarind pods which can be eaten raw. Small pieces of tamarind cake can be ...

Jerusalem artichokes work well boiled, roasted, braised, sautéed or stir-fried and are also delicious served raw in salads. Just scrub them clean - there's no need to peel them (should you wish ...

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

Former footballer Anton Ferdinand, 39, has revealed where his brother Rio, 46, stands on his appearance on Dancing on Ice ...

Cream is universally available in supermarkets, but the taste of farm shop-sourced cream is vastly superlative. Creams with higher fat contents, such as double cream, are more 'stable', which ...

Sea bass is available whole and un-gutted, or in prepared fillets (you can ask your fishmonger to gut and fillet the fish for you). The skin is rarely removed. Sea bass is available frozen but is ...

Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced duck fat will keep for up to six months. Duck fat freezes well and lasts many months. A good tip is ...

Chicken livers are widely available in supermarkets and from butchers and online suppliers. More often that not they'll come cleaned and ready for use. Simply pan fry them in butter for a few ...

Gammon joints are sold at various weights, with or without the bone, smoked or unsmoked. In the past, gammons needed soaking overnight in cold water to remove excess saltiness; nowadays this is ...

Perhaps more so than any other offal, kidneys need to be very fresh as they deteriorate quickly, taking on a bitter, tainted flavour. Building up a relationship with a good butcher or local ...

Avoid turbot if the flesh has a hint of blue, which means it's stale. It's available all year as a whole fish or in fillets or steaks, but buy it whole when you can because the bones help to add ...