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Rhubarb is so undervalued; often left limp and out of eyesight on the supermarket shelves. It has such hidden depths and can be used in savory or sweet dishes but for the most part its usefulness is consigned to either pie or crumble filling but there is so much more to rhubarb than that! This delicate rhubarb, cinnamon polenta cake. is one such example - perfect for a cold winter's afternoon.

This month's recipe is really rather simple and is less of a recipe than a method but I thought given the startling increase in food prices, it might be a good idea to remember that with a bit of imagination the humble potato can be turned into a delightful, nutritious and hugely satisfying meal.

There really isn’t a bad time to eat cake but if I had to pick the perfect time it would be Autumn. The sun is neither too bright nor too hot and there is enough of a bite in the air to lend an extra helping of satisfaction to sitting down with a cup of tea and a slice of cake. Autumn also happens to be the season of pears so here is a gorgeous recipe for a pear and ginger cake care of the inimitable Nigel Slater.

This month's recipe is an amalgamation of two salads. Perfect for late summer!

This month I have a recipe from my lovely sister, Nataszha who is also a superb cook, businesswoman and a pretty good gardener too! It's perfect for this time of year when you have a surfeit of tomatoes and can be used on top of bruschetta, through pasta, or as a simple accompaniment to BBQ'd meat, fish or chicken.