Green Pepper

Green peppercorns are fresh-tasting and pungent, and also slightly lemony. They lack the strength of white and the aroma of black, but complement both. You’ll invariably find them in a colourful mix with black, white and pink peppercorns – lovely for coating fish or meat. On their own, green peppercorns go well with light meats such as pork or turkey, particularly when added to an accompanying sauce. They are especially good mixed with butter and pushed under poultry skin before roasting. I like them with leeks and cannellini beans in a soothing creamy soup.