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Cinnamon and pears give a lovely autumnal feel to this silky custard tart
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Dill and haddock and pea and prawn cakes accompanied by a herby and a chilli dip. By Nigel Slater
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How to make the New York version of this classic dessert – with a berry compote topping for a touch of panache
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The sweet spot An irresistable stack of sponge, spicy salted caramel, buttercream and crushed biscuits. The excuse? It’s autumn ...
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An East African feast, including berbere lentils and vegetables, cucumber, coconut and lime salsa – and teff flatbreads to scoop it all up with
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A creamy, comforting take on the curry-house staple
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A quick chickpea and carrot crepe makes a superb sandwich stand-in, and a potato, polenta and cheese pancake makes a moreishly crunchy light lunch
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Part Scottish, part Jamaican, James Cochran’s brilliant cooking just needs a little more order, says Jay Rayner
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The posterboy for British hospitality has another surefire hit on his hands
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Drink
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When it comes to tasting lesser-known wines, you have to rely on the good name of the importer. Here are three great wines from three reliable firms, says David Williams
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Bigger producers can cater to customers across the spectrum, with Sogrape offering Mateus on one end and Barca Velha on the other
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A kick of fresh ginger livens up the Sanderson Hotel’s gin and carrot creation
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There’s plenty to satisfy your food-based telly cravings in the week between Great British Bake Off episodes. Here’s our pick ...
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Core restaurant by Clare Smyth wins double accolade in guide for Great Britain and Ireland
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The rise and fall of the TV chef
Tim HaywardThere may never be another Jamie Oliver or Gordon Ramsay. Why would today’s young chefs be interested in working in food television? -
Tim Dowling is a quasi-competent cook. Can a week of online tutorials help take his straightfoward cuisine to restaurant standard?
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Sicily, so close to mainland Italy, has a rich vinicultural heritage all its own, says David Williams
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As Lonely Planet names the city’s pintxos the world’s best food experience, the renowned chef at Restaurant Arzak picks her culinary highlights – and the must-see sights
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Unusual flavours, such as lemongrass, poppy seeds, and peppered raspberry, are among the treats discovered by readers in search of a holiday scoop
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