A Veronese horse stew
Did the recent furore scupper sales of horse meat? Neigh, far from it! Will Coldwell hoofs it to the kitchen.
The bitter truth: flavours now include liquorice and celery
A few little drops pack a big punch in cocktails. No wonder we're learning to love them again, says Christopher Hirst

Only the finest flakes will do for the likes of Heston and Ferran – not to mention the makers of posh chocolate bars. Samuel Muston goes in search of the white stuff

Catherine Henderson in front of the board at Edinburgh vegetarian restaurant Henderson's
Meat-free meals were radical when Henderson’s opened. Today, the UK’s oldest vegetarian is an institution, says Alasdair Riley
Vine time: harvesting grapes in the Loire.
Anne Penketh was flattered to be asked to join the judging panel of a Wine Contest. But as a novice – and a Brit– would she make the grade?
Piccalilli made by Jason Freedman
Anthea Gerrie: Everything from fish to cocktails is getting the acid treatment – with deliciously tangy results.
A lot of bottle: Belgian diners can choose from a vast number of beers
Charlotte McDonald-Gibson travels to ale-loving Antwerp to learn what makes the perfect match.
Blast from the pasta: a traditional mac ’n’ cheese

Samuel Muston: The dish has annexed restaurant menus with the same speed and facility which Alexander the Great cleaved his way through Persia.

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