Food and Drink
Christmas is always a blast at our house
Disasters are what make Christmas memorable, says Prue Leith
Enjoy the food, not the Twitter feed
Twitter and Instagram can ruin culinary pleasure, says Bee Wilson
How to raise and, perhaps, even kill your own Christmas turkey
Home-rearing is tastier, healthier and keeps us in touch with nature, says Louise Gray
How I made my own pear cider: it’s called Fred’s Perry
How Freddy Gray turned garden windfalls into drinkable fizz
A cure for Christmas: the pleasure (and perils) of preserves
My family knows that once the flaming pudding is on the table, late on Christmas Day, all meals will be…
I hate to admit it, but the best Japanese malts taste very much like . . . whisky
Andrew Marr hates to admit it, but a good Japanese single malt can rival the best Scotch
The perfect Christmas hamper
Savoury Rich olives salted à la Grecque with herbs Provence Waitrose family hamper: Not Provencal or Greek but Moroccan, these…
Talking ’bout milk and alcohol
A few years ago, I came across an interview with an illustrious French chef who had made his home in…
English Cooking: Discover the true value of pie
Let’s revive our traditional recipes says Sophia Waugh
The office party should not be hard work
Is anything worse than the office Christmas party? It is almost always a horror show. Colleagues who are cheerful all…
Join the preservation society... drink fortified wine
It’s a pity to leave sherry, port and the rest for the teetotallers, says Simon Berry. Let’s reclaim them
Cocktails: Talking ’bout milk and alcohol
A few years ago, I came across an interview with an illustrious French chef who had made his home in…
Social Media: Enjoy the food, not the Twitter feed
Sriracha, for the uninitiated, is a chilli sauce, thicker and sweeter than Tabasco, with a garlicky tang. They eat it…
Ethical Eating: How to raise and, perhaps, even kill your own Christmas turkey
Christmas is a time of celebration and giving thanks. In the old days we did this by feasting on meat.…
The office party should not be hard work
Is anything worse than the office Christmas party? It is almost always a horror show. Colleagues who are cheerful all…
Cider: How I made my own pear cider: it’s called Fred’s Perry
When we moved into the new house, we felt lucky to have a pear tree in our garden. How grown…
The perfect Christmas hamper
Savoury Rich olives salted à la Grecque with herbs Provence Waitrose family hamper: Not Provencal or Greek but Moroccan, these…
A cure for Christmas: the pleasure (and perils) of preserves
My family knows that once the flaming pudding is on the table, late on Christmas Day, all meals will be…
English Cooking: Discover the true value of pie
We all know what we think of as the great English Christmas lunch/dinner — turkey (originally from America) or goose (a…
Whisky: A new star in the East to rival Scotch whisky
There’s a dirty Scottish secret. Nothing to do with the price of Brent crude, or who votes for Nicola: it’s…
Join the preservation society… drink fortified wine
The sherry industry always used to admit that 75 per cent of its UK sales occurred in the weeks before Christmas.…
Cocktails: Talking ’bout milk and alcohol
A few years ago, I came across an interview with an illustrious French chef who had made his home in…
Social Media: Enjoy the food, not the Twitter feed
Sriracha, for the uninitiated, is a chilli sauce, thicker and sweeter than Tabasco, with a garlicky tang. They eat it…
Ethical Eating: How to raise and, perhaps, even kill your own Christmas turkey
Christmas is a time of celebration and giving thanks. In the old days we did this by feasting on meat.…
The office party should not be hard work
Is anything worse than the office Christmas party? It is almost always a horror show. Colleagues who are cheerful all…
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