Sharp practice: Hugh Fearnley-Whittingstall's winter leaf recipes

Pep up your winter cooking with some peppery, bitter leaves

It's very easy, when doing a spot of shopping on a cold, dank day, to load up with hearty ingredients with a view to filling bellies and warming cockles. But reserve a space for some leaves, too; great sheaves of them, if possible: crisp, colourful and tart. You'll thank yourself later on.

There's a phalanx of sharp, bitter, peppery leaves that thrive in winter, to be prized for their raw, vitamin goodness and for the snappy,...