Calçots in Catalunya

Prepare for a midwinter, mega-onion feast: ’tis the season for calçots (pronounced calsots) in Catalunya

Whole Roasted Romanesco: Good Idea or A Waste of a Fine Vegetable?

Fancy roasting a whole cauli, broccoli or romanesco? Maybe I can save you the bother…

Calçots in Catalunya

If you’ve never eaten calçots, you haven’t lived. What’s a calçot, I hear you cry. Put at its simplest, it’s a sort of cross between a spring onion and a leek. Every year throughout Catalunya, from (roughly) January till Easter, loads of these distinctive, elongated onions are grilled to a frazzle over fierce fires made from vine… Continue reading Calçots in Catalunya

Asparagus: white or green?

Even after 30 years living in the Upper Rhine region where white asparagus rules, I have to admit green asparagus is still the one that does it for me. I love everything about the green: its fresh colour, assertive flavour and crunchy texture. Best of all, unlike the white varieties, it doesn’t need peeling. All… Continue reading Asparagus: white or green?