Repeat after us – “roasting concentrates flavour roasting concentrates flavour.” It’s our mantra, even in summer and yes, even with tomatoes. Roasted tomatoes taste amazing; sweet and intense, they're useful for so many things. Hurl them into a salad, throw them into a sauce for pasta, put them alongside cheeses or on an antipasto…

Gravlax, a.k.a. cured salmon, is fast and simple to prepare. The best cut to use is the ‘top loin’, cut from a whole fillet. Its even thickness means it cures evenly, which is exactly what you want. Gravlax lasts for up to a week in the fridge (or even longer; it’s designed to keep), but you'll eat it well before then!…

We hate peeling and coring quinces; it’s a dangerous endeavour. Those suckers are hard and it’s easy to slip and accidentally amputate some essential body part with a paring knife. So we love this Maggie Beer-inspired recipes to bits; you literally turf your unpeeled, uncored quinces into a dutch oven with a s%^&-ton of sugar, some water…