January comfort
Kitchen diary:Â broccoli, beans and sausage stew
Scarf ’n’ gloves weather demands something to warm us, soup or stew or both
Roast with lots of flavour but little faff
A good roast is hard to beat, but it’s also hard to juggle timings and trimmings. These versions make things a lot simpler
Late breakfasts for lazy days
Sprout pakoras and tahini pancakes – forget Christmas lunch, these brunch recipes are the best meals of the festivities
Recipes
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Midweek treat:Â rhubarb, orange and ginger crumbs
Lovely fresh flavours, sweet and slightly sour and spicy
Roasted pumpkin with cheddar and toasted pumpkin-seed oil
Winter vegetables have a wonderful power to warm us from the inside out
Cocktail of the week: The Learning Edge
Expand your horizons beyond the familiar with a drink for a brand new year
Best of 2025
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Our favourite reads from a year in Observer Food
How bubble tea took over the world
Why has a flavoured beverage from Taiwan become the fastest-growing drink in the world?
Stein and son: Cornwall’s leading double act
Rick and Jack Stein on £2.80 lobster thermidor, throwing customers out of restaurants, and why they don’t care about Michelin stars
Chefs on their signature dishes: ‘A blessing and a curse’
Five chefs talk about the one thing that never leaves their menu
