Recipe
The simple elegance of fondant potatoes
In 1999, a relatively unknown American chef wrote an essay in the New Yorker uncovering the secrets of restaurants. ‘Don’t…
Sole meunière: simple one-pan sophistication
Picture the scene. The year is 2004. The setting, a British field or maybe a beach. There is a small…
In defence of red velvet cake
I will admit to having been dismissive of red velvet cake in the past, considering it to be bland in…
Mince, glorious mince
Sometimes, when it comes to culinary history, Britain is its own worst enemy. For a long time, British food has…
The secret to making great oysters Rockefeller
There’s nothing more intriguing than a closely guarded secret recipe. Coca-Cola and KFC are two famous examples, with the precise…
Letters: the joy of a male book club
The state of our defence Sir: Your article on the etiolated state of European, including Britain’s, defence, is spot on (‘The…
