Buying guides
Cauliflower vs broccoli: which roasts better?
Cauliflower gives a more even roast and creamy centre. Broccoli browns faster and has better crisp tips, so the winner depends on the texture you want.
Choose ingredients that earn their place in the basket
Practical comparisons and buying advice for choosing produce, tins and pantry staples by texture, flavour and value.
Page 1 of 5
Buying guides
How to choose potatoes for roasting, mash or salad
The best potato depends on whether you need a fluffy centre, a crisp edge or a piece that keeps its shape. Use the label and a small test to choose well.
Buying guides
Tinned or dried chickpeas: which should you buy?
Dried are about a quarter of the price and hold their shape better. Tinned take four minutes. The honest answer is that you want both.
Buying guides
How to choose carrots that are crisp, not rubbery
Firm carrots with a fresh stem end and smooth, unbroken skin are more likely to stay crisp. Rubberiness means water has already left the root.
Buying guides
Why cabbage gets sweeter when its edges char
Charred cabbage is not burnt cabbage. A dry cut face and enough heat turn the edges savoury and sweet while the thick rib stays juicy.
Buying guides
How to choose a peach that will ripen at home
Choose a peach with a fruity stem aroma, firm unbroken skin and a little room to ripen. Avoid bruises and fruit that is either rock-hard and scentless or already leaking.
Buying guides
How to choose passata without buying watery sauce
Passata varies from thick puree to pourable tomato water. Check the ingredient list, packaging and texture clues before you pay more for a carton.
Buying guides
How to choose broccoli with tight green florets
Fresh broccoli feels heavy, looks green and keeps its florets closed. A few marks are harmless; open yellowing flowers and a soft stalk are the signs to avoid.
Buying guides
Waxy vs floury potatoes: which one belongs in your recipe?
Waxy potatoes stay intact in salads and stews, while floury potatoes turn fluffy in mash and crisp at the edges. The right choice follows the recipe.
Buying guides
How to choose apples for pie, porridge or salad
Firm sweet apples suit salads, sharper apples suit porridge and a mixed firm-sharp selection gives pie filling both shape and sauce.
Buying guides
How to choose leeks with the most usable white part
The best leek for dinner is firm and heavy for its size, with a generous white-to-pale-green shaft and crisp leaves rather than a huge green top.
Buying guides
Why carrots taste sweeter after roasting
Roasting drives off water and browns the carrot surface, so its natural sweetness becomes more noticeable. The cut and tray space decide how far it goes.