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A pioneer of nose-to-tale eating and a long-time advocate of the joys of offal, Henderson opened his Michelin-starred restaurant, St John, in London's Clerkenwell in 1994. Along with business partner Trevor Gulliver, he has since opened another restaurant, St John Bread and Wine in east London, and the St John Hotel in central London. He will be cooking a five-course banquet at the Wilderness Festival in Oxfordshire in August.
Don't get your fingers burnt by choosing the wrong model. Here are our top picks for grill-seekers
56-year-old released six months after Kenyan beach raid that left her husband dead – but will payment encourage kidnappers?
After training at Leiths School of Food and Wine and gaining experience at Bibendum, Vong and with chef Tom Kime, Angela Malik established The Angela Malik School of Food and Wine, which is acclaimed for its Asian cookery courses. She is also a panellist on BBC Radio 4's Kitchen Cabinet.
It's a social hub for parents and pupils, a place to enjoy family meals, and a way to draw a deprived community into school life, says Dorothy Lepkowska.
Atherton was the first British chef to complete a stint at El Bulli in Spain in 1998. He has worked under Pierre Koffmann and Marco Pierre White, eventually joining the Gordon Ramsay Group, for whom he opened Maze in 2001. Last year he opened Pollen Street Social, to great acclaim.
Food is wasted on the radio. If cooking on television is the equivalent of being invited to dine at the chef's table, only to watch with distress as the dishes are taken elsewhere, doing it on the radio is like being denied entry to the restaurant altogether and, deranged with hunger, listening to the sound of chewing through the door. This is why every time they bring out the mixing bowl on Woman's Hour, a little part of me dies. Do I want to hear Jane Garvey swooning over Yotam Ottolenghi's baba ganoush? Unless said chef is prepared to courier a sample to my house, I do not. Would I like Mary Berry's top tips on making the perfect roulade? I'd rather deep-fry my own eyeballs.
1. Poilâne bread
Around £10, from selected Waitrose branches
Chewy inside, crisp crust, this is the best bread for communal breakfast. A Poilâne loaf lasts for days and toasts brilliantly.
Elevate these toasted treats to an altogether higher level with a variety of luxury toppings.
The most British of meats is back on our tables. Forget your prejudices: cooked long and slow, it's a deliciously tender treat, says Samuel Muston
In the final part of our series on national parks, <b>Rhiannon Batten</b> explores the valleys of the North
Wales, with its damp green valleys, may not be famous for its food but bara brith is just the start.