Chicken has become almost ubiquitous in our cuisine
Our chef keeps a good selection of pulses in his larder, from marrowfat peas to lentils...
If all you do with celery is use it to stir Bloody Marys, you are missing out on a fantastic ingredient
Every cuisine in the world has some version of dumpling, be it sweet or savoury, steamed, boiled or fried
Rice is a store cupboard essential but it must be treated with respect to keep its identity and texture in the dish
Cheap cuts may be a bit more challenging but there are benefits, says our chef
The trick to eating well when you are dining alone is to plan ahead, says our chef
Even though cod is plentiful, that's not to say you should be wasteful with the cuts you buy
Mark Hix has been keeping an eye on the mushroom section in his local Tesco
Members of the gourd and squash family don't really get used to their full potential
Good-quality, tasty dishes don’t always take an age to cook, says our man in the kitchen. Sometimes, fast is best...
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