Food and drink
-
find something to cook
-
From virtuous and wholesome to mega-rich cheese pulls, the bread might be stale, but these Italian recipes are anything but
-
How to transform commonplace vegetables into a bowl of extreme comfort and joy -
A classic winter’s evening veggie feast as warming as it looks. By Nigel Slater -
Cubes of pork fillet skewered with bay, spices and chunks of stale bread to soak up the juices -
Haddock tarragon pie, baked salmon with miso and lime, prawn cakes… fish and shellfish dishes with deep flavours
-
Long-lasting and versatile ingredients will see us through the winter – grains, pulses, warming spices – and remember to make good use of the freezer -
If you’ve ever cooked Asian food and had the result go horribly wrong, you can probably blame your choice of soy sauce. But a little knowledge goes a long way -
Regulars
-
Warm rotis filled with jackfruit curry, yoghurt and coriander, and a take on the classic Brazilian bar snack, prawn and cream cheese pasties
-
The delicate flavour of lamb offal is perfect for making faggots -
Cheaper cuts of meat are often the ones that give the most melt-in-the-mouth results -
Rejoice in these meatballs wrapped in cabbage and braised in white wine – not a flash as a tomato sauce, maybe, but these parcels pack some real flavour -
Dishes that take a long time but don’t require much of yours: lime-leaf-cured ‘gravadlax’, pulled lamb with orange and spices, and saffron and cardamom brioche cake
-
Crisp, chewy tahini cookies, a winning fudgy brownie recipe, and peanut butter and jam thumbprint bakes. It’s snack time! -
A sharp, zesty version of the elegant French dessert that will brighten any day -
-
A new way to stuff spuds, with creamy celeriac; and slowly cooked, richly flavoured carrots in butter, red wine, bay, star anise and cinnamon -
A rich, full-flavoured soup that combines perfumed vanilla pods with earthy mushrooms. It sounds quirky, but it works
-
-
Pancake day is upon us, but don’t feel restricted to sugar and lemon juice. Celebrated chefs, including Heston Blumenthal and Ravinder Bhogal, share their suggestions -
A three-course showpiece to prep in advance, so you can spend more time with your better half: burnt aubergine with feta and harissa oil, prawns in vanilla and rum butter, and a chocolatey coffee mousse to finish
-
Looking for a substitute for mash or pasta? Turn to cornmeal, an Italian store-cupboard essential. Here’s how ... -
This shellfish winter warmer from western France features plump mussels in a delicately spiced, creamy sauce. But whose version is best? -
Proof, if it were needed, that battered cod isn’t the preserve of the Brits
-
Cong you bing are coiled spring onion pancakes that are common across China – and irresistible dipped in sesame or sweet-and-sour sauce -
Bold North African spices warm the heart in a fragrant soup that’s perfect for a chilly winter evening -
Three old favourites reimagined: prawn cocktail crumpets, fish ‘sausage’ rolls and butter-filled kiev made with hake -
January is a fitting time to get inventive with those tins you have in the kitchen cupboard: knock together a tonnato dip or an umami-rich chickpea salad, and some fried apple dumplings for afters
-
A rich and reassuring layered dish of sausage ragu and silky cabbage leaves -
-
Have a lie-in, work up an appetite, then get creative in the kitchen -
There’s more to Seville oranges than marmalade. Make the most of their brief season by turning them into this toast-topping, cake-covering citrus spread -
-
A great Japanese twist on the whisky sour -
Asian flavours elevate the traditional gin and lime gimlet -
Most viewed
How to make the perfect keema – recipe