Food and Drink

How udon noodles became the Next Big Thing

A bowl of stretchy udon is as popular in Japan as the ham sandwich is in Britain. But the dough is considerably trickier to make. As this tasty staple gets a foot in the door here, Samuel Muston heads to its homeland for a lesson in making them the traditional way

Why fresh potatoes are the perfect package

Spuds have fallen out of favour as low-carb diets and fancy grains have conquered our plates. But we're missing a trick, says agronomist and tuber fan Alan Wilson