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'Some would argue an unbaked cheesecake isn’t a cheesecake at all. They're wrong': Gill Meller's blackcurrant and lemon cheesecake recipe
This unbaked cheesecake makes the most of mid-summer ingredients and features fennel seed and lemon zest.
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Tom Parker Bowles: This 90-year-old Italian restaurateur makes the world's best sorbet and granita
Descended from the thirst-slakers that cooled Arabian nights, sorbets are a beguiling way to embrace the colours and flavours of the season.
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Brat behaviour: The chef behind Shoreditch institution Brat and Soho favourite Mountain is running away to Wales
Disclaimer: For one weekend only.
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The last miracle of St Boswell? How a Scottish potato field became the world's least-likely producer of sparkling wine
The country has produced its first ‘champagne’ after its producers, Lorna and Trevor Jackson, planted 1,000 vines nine years ago on their farm in St Boswells.
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How to make The Connaught Bar's legendary martini — and a few others
It's the weekend which means it's time to kick back and make yourself an ice cold martini — courtesy of The Connaught Bar.
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Gill Meller's tomato, egg, bread and herb big-hearted summer salad
This summer salad is for people who enjoy proper seasonal produce.
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Sophia Money-Coutts: Why clinking glasses and saying ‘Cheers!’ is a tiny bit embarrassing
Sophia Money-Coutts is the new Debrett's and she's here every Wednesday to set some modern etiquette wrongs, right.
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What do an order of Catholic priests and actor Hugh Bonneville have in common? They helped this West Sussex sparkling wine triumph over multiple French Champagne houses
After being approached by a group of Catholic priests in 2006 to plant a vineyard, the power of the divine, and climate change, was on the winemaker Dermot Sugrue’s side.
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How to make Eton mess strawberry blondies
Our kitchen garden cook Melanie Johnson shares a mouthwatering recipe bringing together two of the greatest foodstuffs on the planet: strawberries and meringue.
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The era of the £50 burger and chips is here — and it's a revelation
The second coming of the high-low restaurant — where chefs pair martinis with burgers — is here. Will Hosie tells more.
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The imperfect science of the perfect martini and where you can get one in London
Dirty, dry, with fries, gin or vodka. There's a lot to think about for such a simple cocktail.
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All hail fish and chips: Our guide to the nation’s favourite dish, done right
Our writers share their top picks of where to go for the best of the best, this National Fish & Chip Day.
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Gill Meller's strawberry, lemon and elderflower meringue
Gill Meller's strawberry and elderflower meringue is basically summer on a plate.
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Gill Meller's recipe for a herb-filled tart that makes the most of Spring produce
Make the most of the last few days of May and Spring's bumper crop of ingredients with this herby spring tart recipe.
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'Here in the South West, we value our seafood. We celebrate it': Mitch Tonks on his new Salcombe restaurant and the state of our fishing industry
Oliver Berry catches up with the celebrated seafood chef to discuss the opening of his new restaurant in Salcombe, the challenges of converting an old boatshed, and why he thinks his online fishmonger and cannery business might be the future.
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The prawn identity: Tom Parker Bowles on his love of the classic prawn cocktail
It’s as retro as a pair of corduroy flares, but the classic dish is a lily that needs no gilding, says our columnist.
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Bye bye hamper, hello hot sauce: Fortnum & Mason return to their roots with a new collection of ingredients and cookware
With products sourced from around the world, the department store's new ingredients and cookware collection is making something of a splash.
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What to bake this weekend: Xanthe Ross's chocolate chip and almond butter cookies
The Bank Holiday weekend means ample time for cooking — and baking.
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'Monolithic, multi-layered and quite, quite magnificent. This was love at first bite': Tom Parker Bowles on his lifelong love affair with lasagne
An upwardly mobile spaghetti Bolognese, lasagne al forno, with oozing béchamel and layered meaty magnificence, is a bona fide comfort classic, declares Tom Parker Bowles.
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Spam: The tinned meaty treat that brought a taste of the ‘hot-dog life of Hollywood’ to war-weary Britain
Courtesy of our ‘special relationship’ with the US, Spam was a culinary phenomenon, says Mary Greene. So much so that in 1944, London’s Simpson’s, renowned for its roast beef, was offering creamed Spam casserole instead.
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Never leave a bun behind: What to do with leftover hot cross buns
Where did hot cross buns originate from — and what can do with any leftover ones?
