-
Halva – or baked tahini paste – is a baker’s best friend. Its salty, melt-in-the-mouth quality lends itself beautifully to this batch of spelt brownies and sesame-laden, gluten-free cookies. Make room for a tub in your baking cupboard
-
The bitter, tangy Seville orange makes brilliant marmalade, true, but it also works its magic on rich braises and creamy puddings
-
Country wants style distinguished from rivals such as New York pizza, saying it is central to Italian identity
-
Two worlds collide Pakistan meets Scotland on a plate
Sumayya UsmaniThe cuisines of Scotland and Pakistan have more in common than you might think. Sumayya Usmani draws on her culinary heritage and Glaswegian home with braised meat and flatbreads
-
Get ahead: A spiced, slow-cooked shoulder of roast lamb is the showstopper here. Turn any leftovers into a comforting pasanda curry, stuffed flatbreads with pickled veg, or rich gnocchi spezzatino
-
Marina O'Loughlin on restaurantsMarina O'Loughlin on restaurantsGalvin Hop, London E1: ‘Sausage rolls and pork scratchings and scotch eggs, the platonic ideal of each’I could get used to having a hot dog as an amuse-bouche if it weren’t for fear of my arse taking over Britain
-
Jay Rayner on restaurantsJay Rayner on restaurantsThe Flitch of Bacon: restaurant reviewIt’s in the name but not on the menu… which is a disaster if you are Jay. But luckily the rest of the menu is excellent, writes Jay Rayner
-
regulars
-
Felicity Cloake's perfect recipesFelicity Cloake's perfect recipesHow to make the perfect shakshukaThe classic Middle Eastern breakfast dish is spicy, hearty and cheap. But which veg do you use? Can you get away with tinned tomatoes? And do you reach for harissa, paprika or cayenne to bring the heat?
-
Nigel Slater recipesNigel Slater recipesNigel Slater’s gnudi with broccoli, and minced lamb and butternut recipesA night in the fridge is an essential element in some recipes. Here are two dishes that benefit from chilling out, says Nigel Slater
-
drink
-
The discount supermarkets have stepped up their game with expanded wine ranges, but you have to shop more carefully to grab a true bargain
-
As winemakers in the southern Rhône village of Cairanne celebrate a promotion in their status, David Williams asks if the official ranking makes any difference to quality in French wine
-
The north London fried chicken joint does a mean line in cocktails, too, and this vodka-based guzzler is one of its signature drinks
-
Time was when South Africa’s red wines were big, loud, Aussie shiraz-lites. Not any more: these days, they’re more likely to be fresh, juicy, exciting and utterly gluggable
-
Carlo Cracco accused of breaking EU law that protects wild birds and encouraging people to hunt pigeons for consumption
-
With his Netflix documentary series Cooked now out, the award-winning journalist discusses bad food in England in the 70s, and a party with cheese-loving nuns
-
Will this week’s star baker be former Spice Girl Geri Horner, John Simpson, Louise Redknapp or Jermaine Jenas?
-
In the first of his new monthly columns, the Bake Off finalist reveals how the show has made dating easier – and impressing his friends more difficult. Plus: delicious recipes for rose and raspberry buns and cardamom and honey friands
-
Computers are not the only big thing in India’s silicon valley: hungry IT workers refuel at Bangalore’s wide variety of food trucks
-
Sister pubs with rooms in two idyllic Cotswolds villages offer a warm welcome (even to non-Tories) and excellent food
-
Wherever you go in Chiang Mai, northern Thailand, the food is outstanding, says novelist Deepti Kapoor, who shares her favourite street stalls, markets and must-try barbecue, curry and noodle dishes
popular
Heston, we have a problem... the top chef cooks for Tim Peake