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There are not many cheeses that can be thrown straight onto a hot grill without collapsing into a puddle, but halloumi has built its entire reputation on precisely that trick. Firm, squeaky and remarkably resilient under heat, it has become something of a modern British favourite, its ability to char beautifully on the outside while staying soft within making it a genuine crowd pleaser at barbecues and dinner tables alike. Halloumi's origins lie in Cyprus, where it has been m

There was a time, not so long ago, when quinoa was a genuine curiosity on British shelves, an unfamiliar grain with an unfamiliar name that most people struggled even to pronounce. Today it sits comfortably in kitchen cupboards across the country, its small, fluffy grains a familiar sight in salads, bowls and side dishes. Yet for all its recent popularity, quinoa carries a history that stretches back thousands of years, long before it became a fixture of the modern health con

There is a certain gravity to the walnut that sets it apart from lighter, more delicate nuts. Its deeply furrowed shell, cracked open to reveal a kernel folded in on itself like a small wrinkled brain, gives it an almost sculptural quality, and its flavour matches that presence, rich, earthy and faintly bitter in a way that has made it a favourite of serious cooks for centuries. The walnut has a history stretching back tens of thousands of years, with evidence suggesting it w

There is no fruit more closely bound to the British summer than the strawberry. Bright, glossy and unmistakably sweet, it arrives each year alongside Wimbledon, cream teas and long afternoons spent outdoors, its appearance so tightly woven into the season that it has become something close to a national ritual. For a fruit so small, the strawberry carries a remarkable weight of tradition. Wild strawberries have grown across Europe, Asia and the Americas for thousands of years

Few ingredients embody luxury quite like the oyster. Briny, cool and impossibly fresh, each shell holds a taste of the sea itself, a fleeting, unmistakable essence that no other food can quite replicate. Served on beds of crushed ice in the world's finest restaurants, or shucked simply at a rustic quayside shack, the oyster occupies a singular place in the culinary world, at once rustic and refined, ancient and thoroughly contemporary. A History Steeped in Prestige Oysters ha

Few vegetables divide opinion quite like the beetroot. For some, it conjures memories of school dinners and vinegar soaked jars, hardly the stuff of culinary romance. For others, and increasingly for chefs across the country, it is one of the most versatile and visually striking ingredients in the modern British kitchen. Deep, earthy and impossibly vivid in colour, the beetroot has quietly earned itself a place among the most fashionable vegetables of the moment. Beetroot has

There is a reason the lemon appears in almost every professional kitchen within arm's reach of the stove. It is not simply a fruit, it is a tool, one capable of lifting, balancing and sharpening flavour in a way few other ingredients can manage. A squeeze at the right moment can rescue a dish that feels flat, and a scattering of zest can turn something ordinary into something memorable. For a fruit so modest in appearance, the lemon wields an extraordinary amount of culinary

There are few ingredients quite so bound up with the idea of a good life as the olive. Synonymous with sun soaked terraces, long lunches and the kind of effortless Mediterranean cooking that has captivated cooks the world over, the olive carries with it a sense of place that few other foods can match. Small, briny and endlessly variable, it is a fruit that has shaped entire cuisines, economies and ways of life. The olive's story stretches back further than almost any other cu

Few vegetables carry quite the same air of quiet drama as the aubergine. Glossy, deep purple and elegantly curved, it looks almost too handsome to eat before it has even reached the pan. Yet beneath that striking exterior lies a vegetable of remarkable versatility, one capable of transforming from firm and slightly bitter to silky, smoky and deeply savoury with the right treatment. The aubergine's origins lie in South Asia, where it was first domesticated many thousands of ye

Few ingredients occupy quite so central a place in the kitchen as the tomato. It appears in almost every cuisine touched by the modern world, from the simplest sliced salad to the richest slow cooked sauce, and yet its journey to such ubiquity was far from straightforward. For a fruit now so utterly essential to global cooking, the tomato spent a surprisingly long time being viewed with real suspicion. The tomato originated in the Andean regions of South America, where wild v

There is something almost indulgent about the fig, even before it has been touched by a knife. Slice one open and the reveal never quite loses its charm, a jewelled interior of deep pink flesh scattered with tiny edible seeds, sweet, delicate and faintly reminiscent of honey. Few fruits manage to feel quite so luxurious while remaining, at heart, wonderfully simple. The fig has a claim to being one of the very first fruits cultivated by humankind, with evidence of its domesti

There are few ingredients that manage to be both ancient and utterly modern at once, but the date is one of them. Sticky, deeply sweet and rich with caramel undertones, it has sustained civilisations across the desert regions of the Middle East and North Africa for thousands of years, and yet it feels perfectly at home in the most contemporary of kitchens today, tucked into energy balls or folded through a sharp winter salad. The date palm is thought to have been cultivated f

Few ingredients conjure quite as much sense of place as the coconut. One glance at its rough, hairy shell and the mind drifts immediately to swaying palms and warm tropical shores, yet crack it open and what lies within has proven itself far more than a holiday indulgence. From the milk that enriches a fragrant curry to the flesh that adds texture to a tray of macaroons, the coconut is one of the most quietly essential ingredients across a huge swathe of the world's cooking.

There is perhaps no ingredient more fundamental to good cooking than garlic. It is the quiet workhorse of kitchens the world over, rarely the star of a dish yet almost always essential to it, slipped into a pan of softening onions or crushed into a dressing with barely a second thought. Pungent, warming and endlessly adaptable, garlic has earned its place as one of the most indispensable ingredients in culinary history. Garlic's origins trace back to Central Asia, where it gr

The lentil has never needed to dress itself up to earn its place at the table. Small, unassuming and often overlooked in favour of more fashionable ingredients, it has nonetheless sustained civilisations for thousands of years and continues to quietly anchor some of the world's most comforting dishes. There is a reason chefs and home cooks alike keep returning to the lentil, it is humble, dependable and, when treated well, genuinely delicious. Lentils are among the oldest cul

The Food and Drink Federation, National Farmers' Union, British Retail Consortium and UKHospitality have joined forces to urge those running for Prime Minister to back a five-point plan for a more resilient and affordable food system. As the UK’s largest manufacturing sector, the food and drink industry from farm to fork is worth more than £153 billion and supports more than four million jobs across the supply chain1 – one in nine jobs in the UK. The plan shows how economical

The radish rarely gets the credit it deserves. Small, crisp and unmistakably peppery, it tends to be treated as a supporting player, sliced thinly over a salad or tossed in as an afterthought at the greengrocer. Yet this humble root has a character all of its own, sharp and refreshing in equal measure, and one that rewards a little more attention than it usually receives. Radishes are believed to have originated in Southeast Asia, though they were cultivated so widely and so

Parsley has long suffered the indignity of being underestimated. Tucked to the side of a plate as garnish or reached for out of habit rather than intention, it is often treated as an afterthought rather than the quietly essential ingredient it truly is. Yet look closer and parsley reveals itself as one of the most versatile herbs in the kitchen, capable of brightening, balancing and lifting almost any dish it touches. Native to the central Mediterranean, parsley has been cult

There is something quietly theatrical about the pistachio. Crack open its pale shell and you are greeted by a kernel of the most improbable green, tucked away like a small emerald waiting to be discovered. It is a nut that has never needed to shout for attention. Its colour does the talking, and its flavour, rich, faintly sweet and unmistakably its own, does the rest. Native to the arid lands stretching from Central Asia through to the Middle East, the pistachio has been cult

Ask most people to name the nation's favourite food and, despite centuries of fish and chips, roast dinners and full English breakfasts, a strong case can be made for curry. It is served in high street restaurants, cooked at home from jars and spice tins, sold in pubs on quiz nights, and even referenced by politicians keen to make a point about British identity. Few dishes have travelled so far, been so thoroughly adapted, and become so deeply woven into the fabric of everyda