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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 industryOliver 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 cocktailIt’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 cookwareWith 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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Six authentic wartime recipes to celebrate VE Day, from Lord Woolton's pie to 'Surprise Potato Balls'Wartime recipes exhibited incredibly ingenuity with limited ingredients — here are six of the best.
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What to bake this weekend: Xanthe Ross's chocolate chip and almond butter cookiesThe 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 lasagneAn 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 BritainCourtesy 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 bunsWhere did hot cross buns originate from — and what can do with any leftover ones?
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Two quick and easy seasonal asparagus recipes to try this Easter WeekendAsparagus has royal roots — it was once a favourite of Madame de Pompadour.
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Gill Meller's recipe for a seasonal new potato omelette, with smoked garlic, onions and Cheddar cheese -
How to make a rhubarb and Swiss meringue cake that's almost too pretty to eatMake the most of the last few stems of forced rhubarb.
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The prettiest Easter eggs for 2025Warning: Don't read if hungry.
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An Italian-inspired recipe for lemon-butter pasta shells with spring greens, ricotta and pangrattatoSpring greens are just about to come into their own, so our Kitchen Garden columnist reveals exactly what to do with them.
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The BBC and the contender for the greatest April Fool's prank ever playedAs April 1 looms, Martin Fone tells the tale of one of the finest stunts ever pulled off.
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Tom Parker Bowles's Tour de Fromage, from creamy Camembert and spicy, pungent Époisses to the 'mighty, swaggering Roqueforts'The chef and food writer Tom Parker Bowles picks out his all-time favourite cheeses from across the Channel in France, from buxom, creamy Camembert to mighty, swaggering Roquefort.
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'For here is pure noodle nirvana': How to make Tom Parker Bowles's favourite Thai soupThe best bit about south-eat Asian-inspired soups is the fact that you can make them entirely your own, from mellow and comforting to blow-your-head-off hot.
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Gill Meller's recipe for wild garlic pestoThe appearance of wild garlic is a sure sign that spring is on the way. Make the most of it with this quick and easy recipe for 'intense' pesto.
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'We can grow in four acres what would require 800 to 1,000 acres in conventional farming'Vertical as opposed to horizontal cultivation of fruits and vegetables could be the future of food production — and the answer to Britain's food security problem. Jane Wheatley reports.
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Kendal Mint Cake: The happy accident that fuelled the first ascent of EverestWhat started out as a happy accident, went on to become the world’s best-travelled confectionery.
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How to make an ethereal-sounding seafood, spinach and asparagus puff-pastry cloudOur Kitchen Garden Cook's recipe for a stuffed puff-pastry cloud is easier to make than it is to say.
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How to make a bay and vanilla crème brûlée custard tartElevate your everyday vanilla crème brûlée by infusing it with delicate bay.
