Features
Strawberries and Wimbledon: A match made in heaven
Strawberries and Wimbledon go together, but there are lots more ways to love the best of summer's fruit, says Skye Gyngell
Inside Features
Green party: samphire is the ideal ingredient for these summer recipes, says Mark Hix
Saturday, 19 June 2010
Samphire is a wonderfully versatile vegetable and although it is becoming more commonly seen in shops and supermarkets (I noticed that Waitrose were selling it a couple of months ago), most of us don't really know what to do with it.
John Walsh: A restaurant critic turns the tables
Saturday, 19 June 2010
My first time: What happened when we challenged four writers to explore their untapped alter egos?
Anthony Rose: Nouveau riches
Saturday, 19 June 2010
Beaujolais nouveau was a juicy red with no delusions, but by the 1990s the novelty had worn thin
Guy Adams: The carnivore's guide to veganism
Saturday, 19 June 2010
A first time for everything: We all know that variety is the spice of life. But what happened when we challenged four writers to explore their untapped potential?
Minor British Institutions: Strawberries & cream
Saturday, 19 June 2010
Strawberries and cream, these days taken for granted, must have come as a revolution in Tudor times. Combining the two was apparently the work of the most powerful man in England at the time, Cardinal Wolsey, who must have used his brilliant new dish to impress the (slightly less) rich and powerful who came to be entertained at his Hampton Court Palace.
Wine: Something for the weekend?
Saturday, 19 June 2010
The brand new House own-label has just been launched by Sainsbury's as 'a great introduction to the world of wine'. This is one of the better reds, a pleasing, non-vintage barbecue red that's spicy with cherryish sweetness.
Jam: Summer in a jar
Wednesday, 16 June 2010
If you think life's too short to make jam, then you'll be surprised how simple it is to turn the season's berries into tasty preserves. Alice-Azania Jarvis stirs it up
The real sweet and sour sauce
Wednesday, 16 June 2010
For centuries, it was Europe's favourite flavour enhancer. Now verjuice is back in all the most fashionable kitchens. But what is it – and how is it used? By Rob Sharp
Food fit for a king: A celebration of Jersey Royals
Sunday, 13 June 2010
New potatoes are coming into season and Jersey Royals are the sweetest of the lot – the perfect spud for everything from salads to game, says Skye Gyngell
Shellfish pleasures: Mark Hix creates three delicious summery dishes from just one crab
Saturday, 12 June 2010
I've had my crab pots in the water down near Charmouth beach since last summer, and I can think of few things that give me greater pleasure and satisfaction than catching and cooking these delicious crustaceans.
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