Q. Autumn ingredients can look quite drab, so when entertaining I cook a lot of Middle Eastern dishes and brighten them up with fresh herbs and pomegranate seeds. I buy ready-prepared tubs of seeds, but I’d prefer to buy the whole fruit – can you tell me how to prepare them?.

A. Preparing whole pomegranates takes a little time, but it’s very easy, more economical and the fruit will keep for longer. Fill a large bowl with cold water, then score a deep, long cross across the smooth bottom of the fruit. Put the pomegranate in the water, prise your thumbs into the cross you’ve just cut, then break it into chunks – the water will stop the pink dye staining your hands and clothes. Now, keeping the chunks under water, gently push free the seeds from the white pith. The pink seeds will sink to the bottom, and white pith will float to the surface. Then simply scoop off the pith and shell, and drain the seeds to use in your food.