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Artichokes, peas and soft cheeseA piquant, tender and tasty dish - and you can use shortcuts from the cupboard -
Elderflower sorbet and pistachio biscuitsKing of puddings: A few bags of elder blooms can quickly become a refreshing cordial. But far more enticing on a hot summer’s day is a cooling sorbet with a pistachio biscuit companion
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Andrew McConnell's prawn and chicken dumplings with spiced vinegar recipeThe chef shares some of the dishes that have made Melbourne’s Supernormal restaurant so popular -
Homemade fish fingers with mushy peas and tartare sauce, plus blueberry pancakesThere’s an art to mushy peas, starting with a proper portion size
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From golden lattes to wonder drug – is turmeric really such a super spice?In the first of a new series about en vogue ingredients and culinary trends, Felicity Cloake examines why the golden spice is being seen as a modern-day miracle food
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Rachel Roddy’s three summer antipasti recipesRachel Roddy recipes: Memories of a sultry Puglian summer evening inspire an irresistible spread of antipasti: grilled aubergine with slivers of garlic, courgette shaved and marinated in peppery olive oil, and borlotti beans doused in a tangy marinade
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Marina O'Loughlin on restaurantsMarina O'Loughlin on restaurantsArbequina, Oxford: ‘It sees me ordering a second bottle at lunch’ – restaurant reviewArbequina’s tortilla is perfect: blistered exterior, alluringly sloppy interior, the potatoes collapsing among properly caramelised onions
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Jay Rayner on restaurantsJay Rayner on restaurantsZobler’s Delicatessen, London: restaurant reviewCreating a New York-style Jewish deli in an old bank in London is a big ask, and Zobler’s pulls it off. But where’s the fat? By Jay Rayner
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regulars
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Felicity Cloake's perfect recipesFelicity Cloake's perfect recipesHow to cook the perfect risi e bisiCan this Venetian dish only be made with fresh peas, or will frozen do? What about tinned? And that’s before we get started on the fork or spoon debate …
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Nigel Slater recipesNigel Slater recipesNigel Slater’s sesame recipesTalk about snap chat: sesame seeds bring a deep, nutty tone to cheesecake and panna cotta, and you can even make your own brittle, says Nigel Slater
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drink
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Gin sales help fill Treasury coffers as spirits raise more money than beerSpirits duty overtakes beer for first time as British drinkers buy record amounts of gin
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Sparks from Marks: three top Bordeaux and Bordeaux-inspired wines at M&SShoppers may have been turning against their clothing ranges, but M&S wines are a high street standout, with some superb examples at around a tenner. By David Williams
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It’s a lovely morning, all’s well with the world… until a café manager erupts into unaccountable rageA tale of coffee shops, croissants and steaming confrontations
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Fancy a glass of … Britagne? England’s vineyards seek a snappy brand nameWith the market for English sparkling wines booming, top vintners explain how the next step is to find a memorable name for their product
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The nation's new nanny? Prue Leith on Bake Off, Jamie Oliver and clean eatingMary Berry’s replacement is ‘thrilled’ to be the new judge on The Great British Bake Off – but she is even happier to talk about parenting, sexism and ageism
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Sue Perkins: ‘I love live TV. It’s like water, it flows’After stepping away from Bake Off, Sue Perkins is heading down the Ganges for the BBC and hosting the TV Baftas. She talks to Jay Rayner about stepping into Graham Norton’s shoes, why she is in therapy and what she owes television
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BBC faces ITV cook-off as James Martin preps Saturday Kitchen rivalFormer star of BBC1’s brunch-time staple says ITV’s Saturday Morning with James Martin will take ‘unexpected turns’
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'The journey' has ruined nearly all reality TV – apart from MasterChefMasterChef still feels fresh where most reality shows have gone stale … because it focuses not on sob stories but on sheer talent (with a pea jus reduction)
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All in a roe: the secret of Sardinia’s bottargaCabras lagoon in the island’s south-west is home to prized bottarga, cured and air-dried grey mullet roe that’s perfect as a nibble or grated over pasta
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The crazy Calabrian celebration of stodgeTwo Italian brothers are bringing their home town’s tradition of cooking for the masses to London. Nell Frizzell reports
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Top 10 restaurants and bistros in ZagrebCroatia’s capital is bursting with good-value places to eat and drink. And new flights from the UK have made getting there cheaper too
Yotam Ottolenghi recipes Quick-pickled onions