Lately, we’ve been making tomato sauce like there is no tomorrow; maybe there is no tomorrow? Existential crisis/neurosis aside, our freezers are full of the stuff. When it’s winter, and fresh tomatoes taste like shite, we’ll be ever so glad of a never-ending supply of sauce for pasta…

“Ooh yum, celery for dinner!” Said no-one ever. But when a mighty pert bunch costs two bucks, we’ll give the what-the-heck-do-you-do-with-bulk-celery challenge a red hot go. Soup is the most obvious solution, but if it’s hot, that’s not really a G.O.. There’s only so much celery you can eat raw, so braising strikes us as a good way to go…

Ah... Paula Wolfert. Or should we say... ah, Musa Dağdeviren. If you don’t know, Wolfert is a legendary American food writer who came to prominence thanks to her extensive knowledge of Moroccan food. Her seminal book, The Food of Morocco, reworked a decade or so ago, is essential for any keen cook; I’m sure Felicity at Cook the Books…