Freshly foraged berries and nuts are untampered with and are rich in vitamins and minerals

Beautiful apricots, cherries, raspberries, strawberries, gooseberries piled up onto the greengrocers shelves. The blackcurrants and redcurrants are also beginning to ripen in our garden.

Today we celebrate World Microbiome Day, sounds a bit esoteric you might think but this is a subject that concerns each and every one of us uniquely.

Frothy white elderflower blossoms are the jewels of the hedgerow – they are the quintessential flavour of early summer.

Parsley, sage, rosemary and thyme. It’s so good to have something to distract us from the Covid-19 pandemic, so this week, prompted by National Herb Week, now in its sixth year, which celebrates herbs and herbal medicine, I’m going to focus on the culinary attributes of fresh herbs.

We’ve been forced to press the pause button, giving many of us the opportunity to re-evaluate our ‘Grab, Gobble and Go’ lifestyle.

The focus of Weekend today is sustainability. What could be more timely?

The Hungry Gap is almost over, that’s the name gardeners give to the three or four weeks between the end of the winter vegetables.

It’s not the same lockdown for everyone.