We are currently trialling our new-look independent.co.uk website - please send any feedback to firstname.lastname@example.org
Spring or summer vegetables tend to be a bit more versatile than winter roots and brassicas, says our chef
Mark's dishes were inspired by David Smale, the Essex farmer who has revived the culinary spice, bringing some home-grown luxury back to farming
They have flavour, intensity, variety and versatility
Good British ham provides the foundation for our chef's simple and satisfying dishes
The great thing about pasta is that it works for veggies and non-veggies alike
Good-quality, tasty dishes don't always take an age to cook, says our man in the kitchen. Sometimes, fast is best...
Breakfast can be the best meal of the day - make the most of it with something better than your standard grab-and-go dish
Our chef's four simple and sumptuous recipes are perfect for sharing
One trusty old foul can go a clucking long way...
The result? Tasty-as-anything recipes for deer curry, keema and broth...
Fantastic British Fenland celery is as good raw as it is cooked, says our man in the kitchen
Don't just resort to the usual lemon-and-sugar crêpe this year
Inexpensive, quick, easily frozen – a meaty pasta is just the thing for lean January, says our chef
Don't despair if you have a vegan friend coming to dinner, says our resident chef
Get creative, from Pork Tonnato to ham, parsnip and mustard salad...
Canapés and snacks don't have to be fiddly and time-consuming: often the simplest ones end up being the best