Most beans are quite hard to digest when cooked from dry – how can I make them more palatable? And is there a good veggie alternative to Worcestershire sauce?
Recipes only ever ask for one stalk of celery – what should you do with the rest? And which apple tree should you plant for both eating and cooking apples?
Ask Nigel
Nigel Slater on making sweet pastry that won't collapse and when it's too late to eat rhubarb