I've always wanted to write about the gherkin. Is it just a small, early-harvested cucumber? Why the spiky skin? Now that I have so many growing in our greenhouse - I can harvest almost daily - I thought it was time look into it. Why are the ‘cornichons’ I eat in France so much more sour than here at home in the Netherlands? If you've also been walking around with these questions for ages, and I am almost certain you have, read on.

Herbal tea for chickens? Is just a handful of grain not enough? I think it's time to admit that as an author of award winning cookbooks I have more talent for feeding animals than cooking for people. And if you own chickens, it's high time you adopt this idea: your chickens will thank you forever for it and as a cook, you can't fail.