I usually struggle to comprehend pretty much everything Gove says, but this time, I think he might have a point

Minister backs £1bn plan to boost attainment through better nutrition

The QPR manager once confessed he 'couldn’t even fill a team sheet in'

As it gets taken over, Penguin is quitting the UK for the US, while talismanic publisher Gail Rebuck takes a back seat. But can the combine keep its top authors?

One of the fascinating truths about second homes is that owners always lie about how long it takes to reach them. This is obviously a defence mechanism to protect against criticism or self-doubt.

Our food culture was a laughing stock until 20 years ago When rationing ended back in 1954, British food had a lot to catch up on. As a teenager I used to save up loads of money to go to France and spend it all on good food there. It may have been only 21 miles from England, but Calais tomatoes were a completely different proposition from Dover ones. On one exchange visit, instead of buying cigarettes and alcohol, I spent my money on juicy steaks from a butcher and delicious potatoes at a grocer, and had a feast.

Lisa Markwell checks out Jamie Oliver’s reinvention of the classic diner.

The finalists talk food influences, embarrassing moments and future plans

Clare Balding will receive a special Bafta for outstanding achievement in factual presenting in recognition of her coverage of the Olympics.

Financial Times owner Pearson today admitted underlying sales fell 1% to  £1.2 billion in the first quarter, against a 3% rise a year ago, in a sign of the tough task facing new chief executive John Fallon.

He’s published books on Italian and American cooking; showed us his potting shed and pet gardener; tried to make school dinners nutritious and given us the confidence to attempt full-scale family meals in 15 minutes. Now Jamie Oliver has his sights set on teaching us how to cook well for less. This summer, Oliver will publish Save With Jamie: Shop Smart, Cook Clever, Waste Less with a tie-in television series on Channel 4.

Whether you're cooking up a storm or just blending a morning smoothie, we've got the right kit for the job.

No one does festive feasting quite like the goddess of cream, alcohol and panettone

Don't stuff your turkey Cook your stuffing separately, that way your turkey will cook much quicker – you can do it in less than two hours for eight people. Roast it breast down and all the fat deposits will make their way down, letting the turkey cook in its own juices. Then, half an hour before it's done, flip it over so you have crackling skin. Then add a pint-and-a-half of stock and that will become your gravy.