UK

Inside Anna Koska’s Kitchen – The food illustrator on three key ingredients for baked beans, a beautifully orchestrated knife and a “genius” cookbook that she’d have loved to illustrate

Muscovado Meringues with Burnt Honey & Thyme Ice Cream – “There’s really nothing very clever about this, you simply substitute half the caster sugar for muscovado sugar. The result is a deeply flavoured meringue the colour of vanilla fudge. The

Ruby Chard, Potato & Chorizo Frittata – “As our chickens seem pretty happy with their lot, they’re constantly providing us with eggs, and so frittata crops up at least once a month.” – Anna Koska, food illustrator,

Behind the Scenes at Le Champignon Sauvage – One of the most revered chefs in England, David Everitt-Matthias runs an extremely tight ship at his two-Michelin-star restaurant in Cheltenham – as we discover during an eye-opening visit to his kitchen

Margot & Fergus Henderson – The owners of Rochelle Canteen and St John barbecue quail for lunch in their garden, discuss the downsides of coriander and recall the first dishes they made for each other

Fergus Henderson’s Toasted Cheese Sandwich – “We love cheese on toast. Fergus has expressed himself in many ways with cheese on toast. We’re down to only two toasted sandwich makers now but we’ve been given a

Barbecued Quail with Lentils and Tomato Salad – “Fergus made the marinade, I’m doing the barbecuing. We cook quail a lot in this house – they’re nice and easy and the kids love them. If you don’t have

Inside Margot & Fergus Henderson’s Kitchen – The owners of Rochelle Canteen and St John pick out a book by Fergus’s favourite cookery writer, some beautiful Japanese napkins and an ingredient to win people over with

Margot & Fergus Henderson’s South London Address Book – The owners of Rochelle Canteen and St John recommend their favourite local pub, a spectacular restaurant in an antiques shop and Fergus's regular haunt for bacon sandwiches

Apricot Jam Cake – “This is like a bakewell tart without the crusty bottom. You can use almost any seasonal, soft-set jam with the fresh fruit to match: raspberry jam with whole fresh raspberries;

Kylee Newton – The founder of Newton & Pott makes a heavenly cake with one of her jams, talks about the challenges of starting a food business and recalls the meal that wooed her husband

Apricot and Almond Jam – “Summer is an exciting season for a preserver as all the fruits come to light and it’s time for making jam.” – Kylee Newton, Preserver, London Makes 2 or 3

Kylee Newton’s London Address Book – The founder of Newton and Pott on a great restaurant for birthday treats, a Turkish shop that’s got everything and a very helpful fishmongers

Inside Kylee Newton’s Kitchen – The founder of Newton and Pott on the best Italian mayo, her favourite Japanese knives and a cookery bible from her native New Zealand

Fuchsia Dunlop – The expert on Chinese food prepares a feast from her latest cookbook, shows us her prized kitchen objects (including a watchful food god) and reveals an unexpected food aversion

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