VideoNEW
Podcasts
Blogs
Watch VideoGlossary
Cardoon
A large stalky vegetable, related to the artichoke, the cardoon is very popular in France, Italy and Spain and can be found from midwinter to early spring. Stalks should be firm and have a silvery grey-green colour. To prepare, remove tough outer ribs, cut the inner ribs into 8cm/3in slices and soak in acidulated water to prevent browning. Cardoons can be boiled, braised or baked. Pre-cooking for about 30 minutes in boiling water is suggested in many recipes. Though high in sodium, cardoons are a good source of potassium, calcium and iron.
Featured Food & Recipes
Hot Tips
A good cuppa
When making a pot of tea, always warm the teapot first, by adding hot water to the teapot. When the pot is warm, discard the water and add the tea leaves. The general rule is one teaspoon of tea for each guest and one for the pot.
Glossary
Babaganoush
An aubergine puree, made with garlic and Tahini from the Middle East.
