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A deep, satisfying soup bursting with flavour -
The downside of the annual carving frenzy is the thousands of tonnes of flesh that go to waste. But there are many scrumptious ways to eat it
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Make the most of this season’s apples with this simple light lunch or supper -
In Rome, fish on Fridays is still a thing – and it’s often baccalà, fried, baked or simmered into a rich soup -
From a fondue-like soup to a bonfire pie, four ways to enjoy the festivities with pumpkin
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A dollop of spicy homemade ketchup will be a surefire hit
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In the heart of the Doncaster market, a friendly stall selling the finest fish dishes. By Jay Rayner -
Unpretentious but forward-reaching, which is a little scarce in Cumbria -
Drink
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It’s an underappreciated variety, but it forms the basis of many impressive red wines -
This distinctive grape emerged on the scene almost by stealth. By David Williams -
A gin martini suffused with the flavours of Earl Grey tea and blackcurrant jam -
Despite media reports that Generation Z are forgoing alcohol for a healthier lifestyle, students seem to be bucking that trend
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There’s plenty to satisfy your food-based telly cravings in the week between Great British Bake Off episodes. Here’s our pick ... -
Core restaurant by Clare Smyth wins double accolade in guide for Great Britain and Ireland -
There may never be another Jamie Oliver or Gordon Ramsay. Why would today’s young chefs be interested in working in food television? -
Tim Dowling is a quasi-competent cook. Can a week of online tutorials help take his straightfoward cuisine to restaurant standard?
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Sicily, so close to mainland Italy, has a rich vinicultural heritage all its own, says David Williams -
As Lonely Planet names the city’s pintxos the world’s best food experience, the renowned chef at Restaurant Arzak picks her culinary highlights – and the must-see sights -
Unusual flavours, such as lemongrass, poppy seeds, and peppered raspberry, are among the treats discovered by readers in search of a holiday scoop
Tamal Ray’s recipe for tahini and date brioche