British Library Food Season Talks, tastings and workshops inspired by the British Library's extensive food-related collections. Subjects covered range from  food in children's literature, cookbook clubs, […]

Christopher Hirst discovers how a single cookbook sufficed for the varied output of Charlecote’s kitchen isiting the Elizabethan manor house of Charlecote Park near Stratford-on-Avon, owned […]

Angela Clutton, food writer and food historian The cookbook that has most influenced your cooking Niki Segnit’s Flavour Thesaurus is one that I pull out more than […]

Seafood platters Amongst a seductive collection of fishy stuff - silver-plated crab-shaped salt dishes (£95), lobster place card holders (£190 each; insert card into upheld pincers) […]

Sophie Hart-Walsh takes a tour round the culinary hotspots of Soho with Jenny Linford author of a book about the complexities of time in food […]

Sausage Rolls A sausage roll is the cheapest of all ready-made snacks but to relish this tasty tiddler at its best, it has to be hot. […]

Richard Bertinet, baker, author, founder of the Bertinet Kitchen Cookery School and Bakery and BBC Food Champion The cookbook that has most influenced your cooking? Lionel Poilane's […]

Christopher Hirst reports on a legendary hot chicken outlet in Nashville recent issue of the New Yorker contained an article that was deeply disturbing to […]

Inexpensive cure-all for hunger pangs, hangovers and heartache, the sandwich is a culinary work of art says Sophie Hart-Walsh hen I get round to pitching the […]

Christopher Hirst reports on how George Orwell’s marmalade recipe has finally gained appeal after 70 years oinciding with the arrival of Seville oranges in January, this […]

Chris Corbin OBE, restaurateur, Chairman of the charity Leuka and founding partner of Who's Cooking Dinner The cookbook that has most influenced your cooking? I would say […]

scar Wilde was far from averse to food. Before his imprisonment, there were cruel remarks about his ballooning bulk and, following his release, friends maintained […]

Christopher Hirst finds that size matters when it comes to Yorkshire pudding ou might not have known that 3 February this year was Yorkshire Pudding Day […]

used to think ignorantly that marrow puddings were made of the vegetable marrow; only recently did I find an 18th century receipt which brought […]

Wonky vegan crisps Air-dried fruit and veg crisps made from oddly-shaped, discoloured or blemished produce that doesn’t conform to supermarket standards. A virtuous bag of crisps, […]