Garlic   
You either love it or hate it – everyone has an opinion on garlic!

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Garlic paste   
Garlic paste is one of the handiest things to have in your fridge. Those nights when you're tired and have to cook, you'll be glad of the dense flavour it adds to dishes, and it saves all the mess of peeling and chopping garlic.

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How to Cook Jerusalem Artichokes   
These strange shaped knobbly vegetables are actually lovely to eat and well worth experimenting with. Firm in texture, you can eat them raw or cooked, fried or steamed, boiled or baked. We show you how to prepare and cook them and give you ideas on how to use them.

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How to cook Kohlrabi   
Kohlrabi offers the best of both worlds: a crunchy base that looks a bit like an artichoke and Vitamin C and potassium-rich leaves that are similar to cabbage or collard greens, no surprise given that it is a member of the Brassica family. They taste like broccoli so are perfect for people who don't like the strong taste of say, spring greens.

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Paula Mee on potatoes – the original wholefood   
We have forgotten about the trusty nutritious staples that have formed part of our diets for centuries, says nutritionist Paula Mee.

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