Features
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Vegetarian food, whether you are veggie or not, is perfect in summer. |
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We're all looking after the pennies these days, but you don't need to break the bank to look after your health thanks to Britain's favourite vegetable: the carrot. |
Palm oil is an ingredient which most of us consume without even realising. |
Sophie Wright is definitely one to watch on the UK culinary scene. |
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The Scottish larder is rich and bountiful. |
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As Fairtrade Fortnight 2010 is upon us (Feb 22nd - March 7th 2010), one of the easiest Fairtrade products to identify on the high street is coffee. |
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Christmas is full of greats: great fun, great friends and family, with any luck great gifts. It’s also full of great feasts that require a lot of preparation. |
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Ever wondered about the leg work that goes into producing your pint of Magners? What kind of journey do those apples go on before they produce the end result of a fizzing glass of cider? |
Imported from France, L’atelier Des Chefs is a central London cookery school that aims to re-inspire busy urbanites to get back into the kitchen with an eclectic choice of one-off classes. |
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We all rely on the fridge to be a perfect sanctuary of hygiene for us to store away and preserve our foods. Yet how many of us actually take care of it? |
Leila Sarraf takes a look at the complex flavours of Persian cuisine, and probes Mrs Bahar from restaurant Galleria in London, for her deepest culinary secrets. |
Standing in the tiny kitchen at Restaurant Sauterelle in my over-sized chef whites and apron, I feel slightly foreign. |
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Whether it’s left-overs or excess ingredients that you know you won’t eat before they go off, the freezer has always been a reliable form of storage. |
Amidst the rolling Dorset hills, lies the idyllic Foxholes Farm where Ian and Denise Bell devotedly practice the conscientious methods of biodynamic farming, rearing their sheep, cattle, pi |
Honesty, passion and a general disillusionment with London's lunchtime offerings has spurred Dominic Kamara and Craig Wills, the founders of Farm Collective, to front an exciting food movem |
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These days, dinner parties are no longer about rustling something up with the remnants in your fridge. |
There’s something to be said for being in charge of your own fruit picking, unlike a visit to the supermarket, which often results in disappointment as you prize open your box of blackberries, only |
Bubbys
(120 Hudson Street, Tribeca, New York) |
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Sam Bompas and Harry Parr have carved themselves an unusual living from making jelly. |
Everyone adores the Hairy Bikers. They were mobbed at last year’s BBC Good Food Show and with good reason. |