‘Chicken-heart chukka presents the adorable little organs grilled and bathed in sauce: a tour de force in red-hot offal’
Karam Sethi’s latest London venture promises an authentic Sri Lankan flavour with proper ‘hopper’ pancakes
For chefs, brains are a versatile ingredient. But can they persuade diners to try them too?
Hungry for change? Four of today’s most exciting chefs share their ideas for Christmas à la carte
‘There is plenty for game-lovers: a partridge pepper fry, vindaloo made with muntjac deer’
International Edition