In the first of a new weekly series of recipes for the Guardian, the Bake Off star presents biscuits that children will loveThese bear biscuits are very simple...
The trend for small-plate menus in restaurants has tested friendships and defied logic. They have to go – here’s whyThe news that Russell Norman’s Polpo restaurant group is in...
Spice up summer entertaining with a rich curry served with a traditional sambolThis dish is the product of Wendy’s patient, repeated attempts to get into a particularly popular...
A quick and tasty fish and ham supperThe recipeCut 300g of smoked pancetta into small dice, each piece measuring roughly 2cm. Warm 2...
Passionfruit liqueur and soju, the national drink of Korea, combine in this refreshingly unusual tippleSoju, the national drink of Korea, is said to be the most drunk spirit...
One of the trickiest fruits to shop for are bananas. Why? Well, they can take multiple days to ripen after you purchase them, especially when they’re still green and firm to touch. So much...
A creamy, parsnip-and-leek savoury crumble, and miso-roasted parsnips so flavourful, you might never again make them any other wayIgave my son a bite of parsnip the other day....
Stale beer adds oomph to stocks and cakes, while any lingering bubbles help make a beautiful batterIf I have a beer in hand, pouring some into my food...
A Swabian noodle that’s quicker and easier to make than pasta – this is quintessential winter food, and a recipe you’ll make for lifeEveryone loves a nice noodle,...
Hit that sweet spot on Valentine’s Day with these heart-shaped shortbread sandwiches with royal icing and a white chocolate fillingValentine’s Day was a bigger deal when I was...