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Two glorious dishes: a spicy sauce with ginger and coconut, and a tart with ricotta
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There’s so much to enjoy in this most beautiful city, but little to match this glorious slab of meat -
The brilliance of dahl rests in its simplicity, but it can also be a blank canvas for a gamut of intriguing flavours and textures -
Thought corn on the cob was great just with butter? Wait until you’ve tried it grilled in its husk with a creamy pecorino dressing, in tamales, or with roast peppers and a soy-cured egg yolk -
A simple sponge topped with that classic combination of meringue, berries and cream
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The summer courgette glut is here, but this spicy dal is a novel and simple way to use them
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The London skyline dazzles at this rooftop restaurant, but from there the only way is down, says Jay Rayner -
At these prices, this London restaurant takes the DIY fad a bit far in making us cook our food -
Drink
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This twist on a summer English spritz uses Earl Grey-infused gin - just add plenty of strawberries to garnish -
French, Spanish and Italian co-ops all offer great drinking if you know the names to look out for -
The best places to holiday include California and Alsace, where welcoming producers and well-developed wine routes offer something for everyone -
Cookery writer Gizzi Erskine tastes and rates high-street sparkling rosés, mojitos and gins in tins
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Cook and broadcaster will help ‘root and branch’ official review of NHS catering -
The latest lineup includes the youngest ever assortment of bakers. We remember some of the most experienced and entertaining contestants of all time – from Howard to Flo -
New series Dishmantled will task chefs with analysing food as it flies into their mouths. Where on earth can cookery TV go after this? -
Who is most passionate about sponge – and who preferred the minibus they rode in on? We rank the bakers about to enter the tent, and predict the winner!
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Faced with dwindling revenues from dairy farming, the monks at the Trappist monastery of Mount St Bernard Abbey in Leicestershire decided to swap milk for beer -
From Yasmin Khan’s noodles at a Thai beach hut to Ruby Tandoh’s ice-cream in Dublin, chefs, cooks and food writers share their favourite destinations -
No lesson in the complex art of Georgian cuisine is complete without a toast or two…
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One foot in the gravy Jay Rayner’s last supper