麻豆社

Fed up of stodgy comfort food but not quite ready for spring salads? Step forward the blood orange 鈥� bang in season and sure to put a zing into your cooking! Chef Neil Forbes shows Jenny MacPherson how to make a warm pigeon breast and blood orange salad 鈥� just 20 minutes from start to finish!

Avacados - love 鈥榚m or loathe 鈥榚m? They鈥檙e a bit of a "marmite" food so how does Dave Griffiths manage to devote an entire caf茅 to those squidgy green beauties? Emma Gryczka meets him to find out more while food writer Claire Jessiman offers ideas on what else we can do with them beyond avo on toast. Neil and Claire share their thoughts on the sustainability issues surrounding avocados and how they offset the food miles that produce like that bring with it鈥�

Continuing our occasional series on how to make the most of your food on a city break, ex-pat Jenny Soep shares her foodie favourites in Stockholm.

And in this week鈥檚 鈥済reen hack鈥� Kilted Chef Craig Wilson offers a handy tip for what we can do with leftover yoghurt.