Food and Drink

Little known today, Alexis Soyer was once hailed as the world’s greatest cook; feeding not just the rich but famine victims and soldiers too

These hot cross buns are far more interesting than regular ones, where the foremost flavour is raisins and cinnamon

This Basque dish is easy to prepare, delicious and an easy way to support British fishing

Good borscht cannot be cooked quickly - so if you don’t have time now, save this recipe until you have enough

Pour yourself a drink and learn how a Ukrainian cocktail maker is using his brand to fundraise for humanitarian work in his home country

Ukrainian cuisine has not been recognised enough in the UK. There is no better time than now

Shrove Tuesday has just flown past. Use the last of the batter mix cooking this

This is a brilliantly devised and executed vegan dish where aubergine is the star, says JOSH BARRIE

Loaded fries are divisive, uncool and unsophisticated, says JOSH BARRIE - but perfect for watching rugby with

Rabbit is sustainable, says JOSH BARRIE - we should all be eating more of it

Given we’re still in the depths of winter pie is the keenest way to mark the end of Veganuary, says JOSH BARRIE

As Gordon Ramsay recreates his ground-breaking Savoy Hotel restaurant, SOPHIA DEBOICK savours the life of Auguste Escoffier

Few other vegetarian dishes provide such comfort on a winter’s day as this one, says JOSH BARRIE

Potato bread acts as a gentle mattress for avocado, writes JOSH BARRIE

WILL SELF on an era when eating meat seemed as blameless as the means employed to obtain it

This recipe is a must for anyone who has some old, stale, sweet Italian bread lying around

Pile your plate high with tagliolini, tender pickled shrimps and chunks of lobster.

Food writer JOSH BARRIE brings readers a recipe to warm them this winter.

Food writer JOSH BARRIE brings readers a recipe from a chef who makes ingredients sing on a plate.

Food writer JOSH BARRIE brings readers a recipe from Cocotte, a health-focused rotisserie restaurant dreamt up by a young Frenchman.

Food writer JOSH BARRIE brings readers a recipe from Italy, rooted in tradition's from both the north and south of the country.

Food writer JOSH BARRIE brings readers a taste of Andalusia.

Food writer JOSH BARRIE takes readers to Greece via the a filo pastry recipe

Food writer JOSH BARRIE brings readers a recipe from French chef Gregory Marchand perfect as winter approaches

Food writer JOSH BARRIE brings readers a recipe from Turkey that spices up an old favourite

Food writer JOSH BARRIE brings readers a recipe from Irish chef Anna Haugh, and confesses it's one of his favourite dishes.

Food writer JOSH BARRIE brings readers a recipe from Roberta Hall-McCarron, offering them a taste of Edinburgh

Food writer JOSH BARRIE brings readers a recipe from Irish chef Richard Corrigan, known for his controversial humour but, more importantly, his soda bread

Keith Floyd’s charm turned him into a caricature. SOPHIA DEBOICK thinks that, instead, he should be remembered as the nation’s culinary pioneer “Pick young, small, un-flowering dandelion leaves. Wash and dry them carefully. Serve with olive oil, salt and sherry vinegar and cubes of hot fried bread.” This was the delicious simplicity of Floyd’s Food, […]

There has been a post-Brexit trend exhorting food shoppers to ‘buy British’. But just how feasible is it? And is it necessarily a good thing? It is not just food. On the ‘Buy British’ Facebook group, recent requests for advice on UK-sourced homemade goods include everything from ‘leisure batteries’ to Lancashire sofa cushions. No, I didn’t know […]

Jamie Oliver has joined fellow chefs and celebrities to warn the government about opening the floodgates to urge the government against diminished food standards after Brexit.  In a short video posted on social media they warn Boris Johnson over the impact of low-quality food imports under post-Brexit trade deals. Urging Johnson to make a “Brand Britain, […]

Tim Martin, boss of the Wetherspoon pub chain, is pestering drinkers with his pro-Brexit beer mats. ANTHONY CLAVANE wonders whether his customers might find it too much to swallow