Hot spice, cold comfort: Sichuan starters

These easily assembled cold appetisers show an unexpected side to familiar ingredients and use the twin hallmarks of Sichuan cuisine, chilli and the local pepper

Memories are made of molasses

When an anthropology professor recreated a favourite childhood recipe from his grandmother’s kitchen, he helped his six-year-old daughter to ‘remember’ someone she had never met

Riesling rising

‘The summer of 2015 was so warm and dry that vintners worried the vines would “shut down” and the ripening process stall’

Jancis Robinson