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A peculiarly British beast: a recipe for handmade pork pieMeet the producer: Specialist pork pie-maker Sarah Pettegree says a real pork pie is a far cry from the factory pie of today. Made with fresh meat and hand-filled, they’re an utterly different animal -
Life, death and steak ’n’ kidney pie – a recipe for remembranceBook extract: In Adventures of a Terribly Greedy Girl, Kay Plunkett-Hogge recounts how she came to terms with the passing of her mother with the healing warmth of her favourite dish
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How to make the perfect vegetable biryaniThis Indian classic stands or falls on the quality of the rice. Once you’ve got that, there’s a wealth of options for your vegetables, spices, cooking method and even garnish. But can you really have a biryani without meat? -
Rachel Roddy’s take on a classic cheese and onion pie recipeRachel Roddy recipes: A childhood spent pulling pints in an Oldham pub while Granny and her sister baked food for the punters gave me a recurring hankering for a proper cheese and onion pie, favourite jukebox hits and a glass of old-fashioned bitter
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Nigel Slater’s broth, greens and barleyA hearty, meaty, grain and greens dish for a cold day, by Nigel Slater
regulars
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Yotam OttolenghiYotam OttolenghiYotam Ottolenghi’s recipes for Valentine’s DayDitch the candles and flowers this 14 February, and cook from the heart instead
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Yotam Ottolenghi’s recipes for Valentine’s DayDitch the candles and flowers this 14 February, and cook from the heart instead
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The weekend cook: Ken Yamada’s recipes for cod teriyaki and miso lambSpectacular Japanese main courses you can make at home
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Nigel Slater’s chicken and broccoli recipeSomething suitably sizzling to light up a gloomy winter evening, by Nigel Slater
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Yotam Ottolenghi’s slow-cooked chicken recipesThe longer you leave chicken to cook, the deeper and more intense its flavour will be
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Claire Ptak’s quick recipe for ice-cream sundaesQuick desserts: This week, we’re giving everyday vanilla ice-cream a makeover. Behold it transformed into a sundae with blood oranges and caramel, or – combined with another sweet staple, digestive biscuits – into the sandwich of dreams
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Claire Ptak’s recipe for Lady Baltimore cakeBaking: This southern belle hides a delicate, pale crumb and layers of figgy filling beneath a frilly bonnet of marshmallow-like icing
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Ride out the crisis with homegrown vegVeg crisis: Blighty’s supermarkets are in crisis. Heavy rains and frost in Spain and Italy mean courgettes and iceberg lettuce are running low. The lesson? To cook with the bountiful produce of Britain’s cold climate: brassicas, roots and alliums
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Anna Jones’s recipe for golden miso roast potato saladThe modern cook: Potatoes are magical in all their forms, but there’s nothing like a baked spud, full of flavour and comfort, to lift your spirits – here are my favourite ways to fill them
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Ruby Tandoh’s recipe for chocolate orange marble cakeA taste of home: The Tandoh family lunch was rounded off by shop-bought desserts – cherry bakewells, buttery madeira or soft chocolate marble cake, here given a zesty lift with added orange
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Food in books: icecream from Miss Pettigrew Lives for a DayTo celebrate female friendship, Kate Young reimagines a sweet treat enjoyed by Miss Pettigrew and a pal during a night out in Winifred Watson’s famous novel
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Nigel Slater’s dried fig and marsala tart, and clementine and ginger butter recipesFlip your baking over and make an impressive upside-down tart. Just be careful not to burn yourself…
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The weekend cook: Ken Yamada’s recipes for Japanese salads and side dishesThree easy staples of the Japanese table, from Tonkotsu’s executive chef
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The 20 best one-pot recipes: part 3Risotto, stews and steamed shellfish from chefs including Nigel Slater and Margot Henderson. Recipes selected by Observer Food Monthly
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Rachel Roddy’s recipe for fish poached in tomato and wineRachel Roddy recipes: Some recipes aren’t an exact science – such as pesce all’acqua pazza, or fish in crazy water – where whole bream is poached in a glistening sauce of extra virgin olive oil, garlic, chilli, and tomatoes and wine
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The weekend cook: Thomasina Miers’ recipes for plaice with potatoes, and chargrilled hispi cabbageThere’s a lot to be said for giving humble ingredients the respect they deserve
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Yotam Ottolenghi’s noodle recipes for post-Christmas comfortForget turkey sandwiches. The food I’ll be craving after the Christmas feast will feature noodles in a big way
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The weekend cook: Thomasina Miers’ recipes for the Christmas holidaysAn inexpensive Persian rice for Christmas Eve, and a light salad for the evening after the blowout lunch
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Yotam Ottolenghi’s winter soup recipesA warming, comforting soup ticks all the boxes for January eating
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Thomasina Miers’ festive starters and party food – recipesWhen it comes to Christmas cooking, stick to food that will excite people without making you frazzled
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The weekend cook: Thomasina Miers’ recipes for warming winter vegetable soupsA proper thick vegetable soup is just the thing to see you through the exhausting run-up to Christmas
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Yotam Ottolenghi’s grape recipesGrapes every which way: in a burrata and basil salad, with chicken and fennel, and in a boozy, pomegranate-scented granita
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The weekend cook: Thomasina Miers’ recipes for curried dal and winter drop sconesAfter the rigours of Christmas, now’s a time to feed both body and mind
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Nigel Slater’s breakfast chocolate recipesSunday is the perfect day for a lazy and indulgent breakfast – and that, says Nigel, means chocolate
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SymmetryBreakfast recipes: five hits from the Instagram favouriteA celebration of love and breakfast from Michael Zee’s book Cook Love Share plus five recipes from around the world
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Cocktail of the week: Yellow paint recipeWrap your tastebuds round this: sweet, floral flavour, with a tingle thrown in
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Mocktail of the week: spiced honey punch recipeA toddy doesn’t have to be alcoholic to beat the winter blues
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recipe of the day
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A recipe for handmade pork pieMeet the producer: Specialist pork pie-maker Sarah Pettegree says a real pork pie is a far cry from the factory pie of today. Made with fresh meat and hand-filled, they’re an utterly different animal
Cocktail of the week: the bartender’s breakfast recipe