Interviews

Rory O’Connell – The co-founder of Ballymaloe Cookery School whips up an effortless three-course lunch, defends the use of recipes, and recalls how his mother made the best plum pudding bar none

Shaul Ben-Aderet – The Blue Rooster chef cooks green shakshuka for lunch, recalls childhood visits to the market with his grandmother, and describes his very favourite meal of the day

Rosamund Young – The farmer and author makes roast beef and a mulberry flan for lunch, reflects on her desire for self-sufficiency and takes us to meet her famous herd of cows

Tom Jaine – The food writer and publisher assembles lunch at his Devon smallholding, recalls his upbringing at a revolutionary restaurant and admits to his 12-a-day instant coffee habit


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Recipes


Journal

Uncovering the Secrets of the Kitchen: Lunch with Samin Nosrat – Over an eventful meal at Anglo in London, the author of Salt, Fat, Acid, Heat – one of 2017's best cookbooks – talks hippy foods, TV stardom and her issues with Noma Mexico

The Natural Wine Explosion & Other News – In this week's round-up of the best online food writing: in search of lost flavour, the art of tinkering, and culinary nostalgia in the age of Trump

The Ultimate Peach & Other News – In this week's round-up of the best online food writing: a restaurant manifesto, meeting "Pakistan's Martha Stewart" and a reappraisal of MFK Fisher

Explore the world through food

Places

Rory O’Connell’s Cork Address Book – The Ballymaloe chef on a pioneering vegetarian restaurant, his local pub and the farmers' market that's "probably the best in the country"

Shaul Ben-Aderet’s Tel Aviv Address Book – The Blue Rooster chef on a "great" nose-to-tail restaurant, a Thai hotspot, and the market he used to visit with his grandmother

Rosamund Young’s West of England Address Book – The farmer and author of The Secret Life of Cows on a fabulous organic veg box, her local milk supplier and a massive natural grocery store

Tom Jaine’s Devon (And Beyond) Address Book – The food writer and publisher on "one of the great British chefs", a good place to find calf’s liver, and Totnes’ most toothsome loaves


Things

Inside Rory O’Connell’s Kitchen – The Ballymaloe cookery teacher on his favourite olive oil, the best way to grate Parmesan and a "really important" cookbook

Inside Shaul Ben-Aderet’s Kitchen – The Blue Rooster chef on fish from the Sea of Galilee, his grandmother's knife (which needs sharpening), and a British cookbook author he respects and admires

Inside Rosamund Young’s Kitchen – The farmer and author on the virtues of beef dripping, her beloved grain mill and a bread book that's been "read to pieces"