We are now stocking fresh organic turmeric root alongside our other lovely aromatics – ginger, garlic and chilli. Fresh turmeric has a wonderfully musky, earthy flavour which goes beautifully with rice dishes like this delicious vegan kedgeree. Recipe from Demuths Cookery School.

Soak the yellow split peas overnight to reduce cooking time and energy. Don’t be tempted to substitute red lentils – they go mushy. 

Curcumin, the substance which gives the turmeric its bright colour, is known for its health benefits including anti-inflammatory and antioxidant properties.  An easy way to boost your intake is home-brewed turmeric tea.  Use about a 2-inch piece of turmeric root per cup of water. Slice the root into thin rounds (no need to peel). Combine it with water in a saucepan and gently simmer for 5 minutes before straining.  Add in other flavours during the simmer, if you like – fresh ginger, black pepper or a cinnamon stick.