Apple galette
©Andy Sewell

Apple galette

‘Pudding at this time of year is not a lemon tart from a pâtisserie or a pile of fruit and tubs of ice cream’

Pork cheek vindaloo
©Andy Sewell

Pork cheek vindaloo

Unlike British ‘curries’, adapted from Indian originals, vindaloo is a true hybrid

Rowley Leigh's steamed beetroots and turnips with belugal lentils, pickled garlic and lemon
©Andy Sewell

Steamed beetroots and turnips with lentils

‘Espying the steamer among the usual detritus of a west London flea market, it was love at first sight’

Rowley Leigh's chestnut and spelt risotto
©Andy Sewell

Chestnut and spelt risotto

‘Spelt can be used to make an Italianate Irish stew; it works well in soups; and then there is spelt risotto’

Tom Kerridge and Nick Beardshaw
©Victoria Birkinshaw

Good grilling: New Year’s Eve menu from Tom Kerridge

Recipes from the chef’s new venture show his easy-going flair

Cocktails from the southern US

Raise a toast to the new year with spirits of the South

Shoulder of venison with bacon and celeriac
©Andy Sewell

Recipe: venison with bacon and celeriac

I have enrolled on my own Aga anger management course. It involves alcoholic self-medication

Salmon en croûte
©Andy Sewell

A fish called wonder: Salmon en croûte

‘I was playing with the idea of this dish and got a little carried away… and came up with a very festive affair‘

©James Ransom

Food 52 recipe: cinnamon scone bread

How two food obsessives brought America’s culinary knowledge alive online

Radicchio salad with Stilton
©Andy Sewell

Recipe: radicchio with Stilton, quince and walnuts

Nowadays pickles exist to make things taste more interesting – as good accompaniments to meat or cheese

Cocktails: winter drinks

It’s easier than you think to be your own bartender. These quick holiday drinks recipes show you how

Salsify and Parma ham rolls and oyster buns

A borrowing here, a tweak there . . . a little culinary plagiarism has gone into these Christmassy snacks

Best of 2014 - Gourmet pub recipes

Pub dining used to mean a begrudging bit of grub alongside your tipple. This season’s fare is polished and hearty

Best of 2014 - The hosts of Christmas past

Polly Russell toasts three centuries of Christmas food

Veal kidneys in mustard sauce

‘I saw myself as Leopold Bloom, padding the streets of Dublin with a precious kidney bought from the “ferreteyed pork butcher”’

Shopping and cooking in Hong Kong, part two

In his final report from Hong Kong, Rowley Leigh goes in search of some poultry

Shopping and cooking in Hong Kong, part one

In the first of two reports, Rowley Leigh hits the city’s bustling ‘wet’ markets

Fish pie

‘I like tomatoes in my fish pie. My mother put them in and I have never seen fit to contradict her’

Mexican recipes by Margarita Carrillo Arronte

A taste of the country’s explosively diverse cuisine, from rustic tacos to ‘Day of the Dead’ bread

Baked apples

‘Some apples stay firm when cooked, and some collapse, but only the Bramley positively explodes’

SHARE THIS QUOTE