After a taste of Spanish ham in Madrid sent him into raptures, Ian Irvine was determined to learn more about this heavenly jamon – including how to carve his own.
Cavemen. Of course.
Neighbours fight for right to be named 'home of the chip'
The smell of the Christmas lunch itself, however, can be better than the consumption
The so-called “pasty tax” comes into force today amid warnings that it could tip struggling businesses “over the brink”.
It serves food that is the height of fashion, but will Tom Aikens pique interest – or anger?
'First class helps limit obstacles at the airport'
I came to cooking randomly My best friend entered chef school and as I didn't know what to do, I followed him. I'd never cooked in my life until then. But when the teacher asked us to cook a plate of food, rather than thinking about girls, I started thinking, what is food to me, why do I like to eat? It was my first adult thought and I fell in love with cooking.
Adrian Swinstead's showpiece table – a toughened glass disk resting on three gnarled and gleaming black oak pillars, broad as elephant legs – exemplifies the delight he takes in making ancient history part of contemporary furniture design. A delight that began 15 years ago when a sculptor friend introduced him to the jet dark bog oak, rarely used by other furniture makers, that has, since, become a "passion" and central focus in many of his cabinets, cupboards, benches and tables .
He came, he saw, he very nearly chundered. Joey "Jaws" Chestnut, a 26-year-old Californian with a famously-ferocious appetite, confirmed his standing as the world's greatest professional eater when he won America's most prestigious hot dog eating contest for the fourth consecutive time.
Actor Matt Smith had his first adventure in the Tardis last night. And Matthew Sweet believes he may be the best Time Lord yet
Sadly, the pie has a rather chequered history, due to the fact that there are so many shockingly cheap and nasty examples on our shop shelves. But a well-made pie using good ingredients is sublimely satisfying and guaranteed to make the family's eyes light up as you place it on the dinner table. Pie toppings can range from fluffy mashed potato to melt-in-the-mouth shortcrust pastry to puff pastry for a b'stilla, a Moroccan version of a pie.
In the final part of our festive series, Mark Hix cooks up easy trimmings and accompaniments to make the big day hassle-free