Food & Drink
Rocket Lunch: Peppery leaves aren’t only for salad
I first learned to cook in the early 90s. I remember the excitement at the influx of new ingredients that we view as commonplace today. Flat-leaf parsley, sun-dried tomatoes and especially olive oil, added extra dimensions to our cooking. We fell in love with the bold, rustic flavours of the Mediterranean. So, too, began the stratospheric rise in popularity of the leafy green known as rocket.