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Recipe of the day

Pastrami style beef & sauerkraut slaw with smoked tomato dressingPastrami style beef & sauerkraut slaw with smoked tomato dressingUsing corned beef is an easy way of making pastrami. Serve this with the sauerkraut coleslaw and boiled new potatoes for dinner or in a Reuben-style sandwich on rye bread with the slaw, dressing and Swiss cheese.

What to do with

Anchovies

Anchovies

The poor anchovy divides opinion: some find its pungency and saltiness overpowering, but these same qualities, which enable it to bring depth and interest to many dishes, also entrance its fans.

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Asparagus

Asparagus

Exciting ways to enjoy this short season crop.

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Berries

Berries

Berry season runs from mid-November through the summer, with the last crops of raspberries, blackberries and blueberries in autumn. Jams, jellies, cordials, syrups and vinegars are some of the classic treatments for berries, but if preserving is not your thing, try some of these ideas.

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Cherries

Cherries

Nothing announces the beginning of summer and the Christmas season quite like the arrival of the first stone fruits.

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Christmas leftovers

Christmas leftovers

A few ideas for giving those turkey and ham leftovers a new lease of life.

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Clams

Clams

Clams are increasingly being seen on restaurant menus in New Zealand and are also very easy tocook with at home.

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Figs

Figs

The fig tree (Ficus carica) has a rich history with much made of its strong symbolism for fertility and abundance. Revered throughout the world, it was one of the first trees to be cultivated.

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Fish

Fish

Did you know that 130 species of fish are commercially fished in New Zealand? How many of those have you tried?

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Ginger

Ginger

Ginger was first cultivated in southern China and India and is still hugely influential in the cuisines of both countries.

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Ham

Ham

Glazed ham is so delicous when it comes straight from the oven, warmed through and served as a centrepieve for dinner. This is everything you need to know about heating, glazing, carving and storing ham.

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