Pancakes are delicious, quick, reliable food for which you always have the right ingredients in your cupboard says Sophie Hart-Walsh obody would ever turn down a […]

The marshes of creeks of Savannah are home to sweet shrimp and blue clams. Laura Binder Hughes talks to  Savannah Bock and Audrey Bromstad about […]

Despite its “feety savour”, the sandwich provided by James Joyce for his hero’s lunch in Ulysses  is the most celebrated meal in literature. Christopher Hirst shares […]

hen she wasn't penning novels, Jane Austen was was a prolific and entertaining letter writer. Sadly most of her correspondence was destroyed by her elder […]

Illustrator and children's author Joy FitzSimmons shares her appetite for art and all things canine What is a more wonderful sound to a dog than the […]

The cool, luscious descriptions of the oysters consumed by Ernest Hemingway in Paris have never been bettered. Christopher Hirst explores the shellfish starters in A Moveable Feast I asked […]

Lori de Mori and Laura Jackson: co-founders of Hackney's Towpath Cafe The cookbook that has most influenced your cooking? LJ: Simon Hopkinson’s Roast Chicken and Other Stories The […]

ften I go into the woods thinking, after all these years, I ought finally to be bored with fungi,’ the avant garde musician John Cage […]

Demi chef de partie Matthew Leadbetter-Conti shares his experience of lockdown cooking... had just completed a trial week at Murano in Mayfair working under Angela […]

Butternut squash tortelli with red onion and sage Fresh pasta: 3 eggs plus one egg yolk 400g 00 pasta flour or plain flour drizzle of olive […]

offee and Walnut butter is the fourth nut butter to emerge from Nutcessity, the South-West based start-up. (The other three are: Gingerbread Almond Butter, Caromel […]

Natalie Tangsakul, chef and restaurateur The cookbook that has most influenced your cooking? I read old Thai cookbooks in Thai for fun. It takes me back to […]

great, summery Provencal Rose from the eco-friendly wine company Sea Change. This light, well-balanced rose is made by Chateau Pigoudet and provides some consolation […]

  nother chance to do some simultaneous good to your palette and to the world of artisanal cheesemakers… The Trethowan brothers, Tod and Maugan, began their […]

Christopher Hirst explores the wibbly-wobbly pleasures of a very grown-up dessert... “This was the Prince’s favourite pudding, and the Princess had been careful to order it […]