By simply grating a little fresh lemon zest into a biscuit batter you will be impressed how it lifts even the plainest mix into such a delightful treat.
Beetroot can be eaten in so many ways. One of our Kiwi favourites is to bottle it for our summer barbecues.
Leeks are in season and they are sweet, versatile and perfect for soups, stews and adding a boost to your winter menus.
Beignets are little fritters with a choux pastry base. These delicious little morsels are more of a party nibble.
I really enjoy salads with crunchy interesting textures, which this time of the year brings with the robust, deeply flavoured ingredients.
I thought combining these two ingredients for a loaf was a great idea as I seem to have both ripening up in my fruit bowl frequently at present.
Both pears and feijoas are in season and I like to combine them as I find the flavour profile of both works together nicely.