Dry January is almost over – time to try a new wine
Given the range of delicious options, why not find alternatives to your regular tipple?
I was chatting to a friend the other day and discovered...
Brasserie of Light, London W1: ‘It knocked the cynic right out of me’ –...
A twinkling 1940s Hollywood movie set that doubles as a glitzy brasserie
Almost everything about Brasserie of Light, a new restaurant at Selfridges in London,...
Celery juice: health tonic or just another wellness fad?
Anyone who is anyone is juicing celery at the moment – and it’s all down to one man’s enthusiasm
The year had barely begun...
Let them eat casabe: Camilla and Charles in Cuba
The Duchess of Cornwall is ‘not sure’ about the food, but our man in Havana – or at least a frequent visitor – begs...
Yotam Ottolenghi’s warming winter vegetable recipes
How to make the most of seasonal winter veg: cauliflower with coconut cream and chilli, braised greens in yoghurt, or branch out with a...
Do you have to salt aubergines?
Now that the bitterness has been bred out of the aubergine, the need to draw out the juices before cooking is a moot point...
Thomasina Miers’ recipe for rhubarb jellies with white chocolate cream
A blushing pink, tequila-spiked jelly with a seductive cream topping that’s sure to make anyone swoon, whether lover or friend
I love to eat...
Exploring Chef Knife Collections Vintage vs Contemporary
Chef knives are not just utensils; they embody precision, artistry, and a deep connection to culinary traditions. In this exploration, we delve into the...
Nigel Slater’s butternut soup with tahini and chestnuts recipe
A warming, wholesome, nutty and seedy soup for cold winter nights
Peel and halve 1kg of butternut squash and cut into large chunks. Put...
Thomasina Miers’ recipe for chickpea, black pudding and spinach ragu
This peasant-style dish uses humble ingredients of the best quality
The origin of this dish is a tapas bar in Barcelona’s Boqueria food market,...
