Is this... the world's best vegetable?

All hail the mighty tub of fermented bean paste.

It's time to embrace the ultimate shapeshifter of the vegetable world.

Peanut products come in many shapes and forms, but they all have one thing in common: deliciousness.

It's hard to go wrong with this elegant fruit – the only question is which variety?

Do you have a moment to talk about your relationship with the gourd?

Nothing says autumn quite like the crunch of a good apple.

These verdant and versatile florets make the perfect addition to tray bakes, salads, soups and more.

It's the most wonderful time of the year for feijoa lovers – here's how to make the most of it.

Do: make chutney. Don't: accidentally add the stalks to your rhubarb crumble.

Green, feathery, fragrant – and potentially one of the most divisive bouquets in the world.

There's (almost) no such thing as a too-old banana.

They're creamy, addictive, great in a sauce – but wait until you hear how they're grown and harvested.

This feels like the right kind of week to give thanks to one of the most versatile tinned ingredients there is.

It may not build as much muscle as legend would have it, but the silky and subtly-flavoured spinach leaf still packs a nutritional punch.