Life and Style

With each passing year, the Wines from Spain Awards throw up more variety and better quality across the board. Chosen from nearly 1,000 wines, the top awards demonstrate that while rioja is still a vital part of what Spain does well, there is so much more to the country’s wine today in style, in quality and in value. Spain in many ways is Europe’s greatest hope for a challenge to the New World dominance of the past two decades.

Hit the sweet spot: Skye Gyngell's perfect puddings

After-dinner reward or teatime titillation? With treats this simple and tasty, it doesn't matter what time you choose to eat them, says Skye Gyngell

Clementine sorbet

Serves 4

I get a kick out of you: Skye Gyngell's winter recipes to chase away the cold

Chase away the cold with a big dose of vitamin C – that's chilli, capers and clementines, says Skye Gyngell

Roasted quinces with verjuice and plums

Serves 4

Damson ice-cream

Serves 10

Rise and shine: Skye Gyngell's delicious damson recipes

Damsons can be too tart when eaten raw – but use them in puddings, jams and ice-creams and they are a sweet and sour delight, says Skye Gyngell

Album: Gold Panda, Lucky Shiner (Notown)

Further evidence of the flourishing state of UK electronica comes in the form of this debut album from Essex minimal techno artist Gold Panda. Lucky Shiner - named after his grandmother - eschews thumping dance-floor fillers for more textured pieces, bearing out Panda's insistence that "I didn't want bangers, I wanted songs with structure".

Skye Gyngell autumnal prune recipes

Now that the weather is turning autumnal, it's time to celebrate food that's a little more hearty. So as we say goodbye to soft summer fruit, one replacement is the prune. This useful little fruit lends its soft jammy texture and intense flavour to all manner of dishes – both sweet and savoury (such as tagines).

Prunes with honey and cream

Serves 6-8

Prune and Armagnac tart

Serves 8 –10

Caroline Lucas: Give the voters real choice

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Welcome to the stone age: Skye Gyngell cooks with apricots

Apricots have come into season late this year – so don't waste another second before popping out those kernels and cooking with their sweet, dense flesh

Apricots with burrata

Serves 4

White port and strawberry trifle

Serves 4

Pastry chef who takes le biscuit

French macaroons have captured British hearts – and it's all thanks to one visionary baker. Pierre Hermé shows Sophie Morris the secret of perfect patisserie
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