Food

Tomos Parry: Venison salad and leeks with laverbread

Our new chef at large adds French flare to his take on the Welsh coastline

‘Clean food’ brands stall but are in for the long haul

Even major brands in the plant-based food industry are finding that sustainability is not such an easy sell

Their dark materials: the chefs cooking with black food

Complex, rare and packed with flavour, leading chefs are using black foods to add drama – and mystery – to their cooking

‘I’ve fallen in love with school lunch leftovers’

A new initiative sees top chefs cook school meals from scratch

Chef Ben Lippett’s three recipes to make you a better home cook

A twist on schnitzel holstein, a nourishing beany soup and how to nail the perfect omelette

Fruit-flavoured choc is a matter of taste

Freeze-dried raspberries in dark chocolate can be complete heaven. Or hell…

The art of winter entertaining

Welcoming tables, candlelight and feasting… Chilly evenings are when your hosting skills are needed most

How gen Z saved afternoon tea

Why this old-fashioned occasion has gone from kitsch to cool

‘Dave and I knocked 50 Shades of Grey off the top of the charts’

The Hairy Biker, 58, on best mate Dave Myers and why pollock is a waste of time

Slow cooks, braises and a soothing broth

Shorter days and a nip in the air mean it’s time to head back to the kitchen and make cosy, comforting meals

Sugar and spice: autumn baking

Put the oven on for five seasonal treats, including ginger-cider cake, feta and cherry cookies and pumpkin buns

Nutella’s Big Bread Question

Nutella loves bread – but which pairs best with this classic chocolate-hazelnut spread?

There’s no business like dough business

Meet four independent bakers, all with a growing customer base and a passion for doing things right

Cook House, Newcastle: ‘Relaxed, exciting, intimate’

Situated in a former architects’ practice, Cook House in Newcastle is building a loyal and knowing following

Watch: the Great British honey scandal

Fireside pubs, cobbled streets and culture on tap

A weekend in Ireland’s lovably wild west

Cantaloupe in Stockport is so good

It’s a former laundrette with slippery tile floors. But when the cooking is this good, who’s complaining?

An outstanding gianduia bar and, remarkably, it’s vegan

But why does Aldi have to spell the word ‘gianduja’? It just isn’t the Italian way