Spinach is the versatile superfood that will keep you strong and healthy throughout the winter months. After all, if it was good enough for Popeye...
Soggy sandwiches are so last term. Bid boring breaktimes farewell with these mouth-watering ideas from some of Britain's top chefs
Earlier this month, I hosted a pop-up shack in Parsons Green, west London, for the wine company Cloudy Bay, after they asked me to create some dishes to match their wines.
As a European Capital of Culture, the Estonian city's programme of artistic events hit its peak during the summer.
It's always refreshing to see fresh British green vegetables popping up in the shops and food markets at this time of year, although I confess that I wish that our short asparagus season lasted for another month or so.
It's good hot or cold, spiked with chilli, sweetened by tomatoes or saluted by Caesar
Fresh concerns were raised yesterday about radiation leaking out of Japan's damaged nuclear reactors, after the World Health Organisation said food contamination was more serious than previously thought and smoke or steam was seen coming out of two of the facilities.
Kippers have captured our hearts again and the smoky treats are far too good to eat only for breakfast, says Anthea Gerrie
Before the TV shows, the bestselling books, the school-food campaigns and the browbeating of obese Americans, Jamie Oliver's approach to cooking was that of an experienced brickie – grab this brick, mix this cement, trowel the cement on here, plonk the mixture down there and bish, bosh, zing, zing, hey presto it's done. He convinced the nation that simplicity, rather than complexity, could deliver big flavours. Through the unveiling of his 15 restaurant, and his immensely popular Jamie's Italian chain, he has kept faith with the basic, the tasty, the honest-to-God. Devotees will be relieved to hear that his newest incarnation mostly maintains the tradition, at least when it comes to food. If only everything else about it were so simple.