1 PORK HOCK
“This is always the cut that’s kind of leftover… It’s synonymous with soup, like a pork hock and split pea soup. But to utilise it in a different way, where you’re eating it more as a main meal, is really nice.”
2 PASSIONFRUIT
“Passionfruit is one of my favourites and I’m a sucker for any dessert that contains it, so given the opportunity, I was like, ‘I’m doing passionfruit!’ We have a huge vine on the front of our office, and I eagerly await their season each April.”
3 CELERIAC
“Celeriac is such an underrated vegetable. It’s easy to see why – it looks pretty gnarly; it’s got an ugly face on it. But it’s just so versatile, whether shaved and eaten raw, grated in salad or cooked. Give it a chance and you will be singing its praises, too.”
4 LEEK
“The leek is the king of the allium, in my opinion. Leeks are a seasonal treat here at The Agrarian Kitchen – at each stage of the year, we have some sort of allium in the garden, and autumn is leek’s time to shine.
