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...
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...
Rachel Roddy’s recipe for baked chicken with tomatoes, and a green bean salad | A kitchen in Rome
The male wears silky, orange-red feathers, has deep-purple wings and a highly exaggerated wattle and comb, while the female has soft, rusty-brown plumage and...
Rukmini Iyer’s quick and easy recipe for crab and leek tarts with chicory salad | Quick and easy
These are smashing little tarts: packed with flavour, they take minutes to make and, if you use tinned crab, are economical, too (feel free...
Meera Sodha’s vegan recipe for creamy, spicy courgette and tomato pasta | The new vegan
The pasta salad is an unsung hero. It’s never seen on the menus of fancy restaurants, but variations on the theme appear steadfastly on...