‘You don’t need animals to make real meat’: the man who grows chicken in a lab
I’m looking at the future. I have to squint: it’s a slight opaqueness on the surface of a conical flask of clear liquid, being...
Have pastry-making methods changed? | Kitchen aide
The short answer is no. How you make pastry now is most likely similar to, if not exactly the same as how it was...
From kimchi to kombucha, it’s easy to ferment at home. Here’s all the kit you need
The theory is simple: fruit and vegetables (and grains and milk, but fermenting those is more complex) contain natural bacteria which, when deprived of...
Nigel Slater’s recipe for chilled rice pudding and late summer compote
Put 95g of round grain pudding rice into a saucepan, pour in 320ml of full cream milk and the same of water. Using a...
Thomasina Miers’ late-summer sausage and pea cassoulet with a butter leaf salad – recipes
I cooked at a festival near Bristol recently where another chef made pasta tossed with peas; whole peas that burst with each mouthful and...
‘The ultimate fakeaway’: posh pizzas take over UK supermarket shelves
If you were in the mood for pizza the supermarket choice used to be straightforward – fresh or frozen, thin or thick, margherita or...