Serves 8

Good things come to he who waits. He, in this case, being the most singular waiter one could hope to meet, says Amol Rajan.

Don’t tell granny but lace is for more than doilies and curtains. Try it on lamps, linens and even ceramics, says Trish Lorenz

An experiment in self-sufficiency will transform a previously derelict Manchester printworks according to so-called vertical urban farming techniques

'A teacher taught me that cooking is like yoga'

Lucy Kirkwood has taken her title from a coinage in Niall Ferguson’s The Ascent of Money and the mystery at the centre of her play from one of the most evocative photographs of the last century: that of the unidentified Tank Man in Tiananmen Square in 1989.

"A poem should not mean, but be," in Archibald MacLeish's famous words.

The Titan Arum is made up of hundreds of flowers and opens four times in its lifetime

Fans of Salley Vickers's appealing mix of psychological acuity and religious appreciation will have few complaints here, because this novel traces territory familiar to previous works such as Miss Garnet's Angel or Mr Golightly's Holiday.

Amateur cook’s blog about feeding her family on £10 a week attracted huge online audience

Serves 4

Ingredients to serve 4

Law targets business magnate’s near monopoly of country’s phone market

Korean cooking consists of a large number of braised dishes that require considerable culinary skill. Galbijjim is one such dish. In recent years it has grown in popularity among international diners who appreciate the fine taste and, indeed, the health advantages of the dish (the fat on the short ribs is removed before braising)