The chef at the Tannery makes a brilliantly simple chowder at home and explains how he went from fine dining in London to cooking good, unfussy food in the Irish countryside
The expert on Chinese food prepares a feast from her latest cookbook, shows us her prized kitchen objects (including a watchful food god) and reveals an unexpected food aversion
The eminent Viennese restaurant critic talks about his years as a chef, makes a revelatory bánh mì with Austrian ingredients and picks his nine favourite restaurants in Vienna
Fermentation guru Sandor Katz on acquired tastes, his childhood love of sour pickles and why fermented foods are more widespread than we might imagine
The Irish food & drink writer on tasting sea urchin for the first time, the benefits of marrying a brewer and her favourite local restaurant
Illtud Llyr Dunsford of Charcutier Ltd on life as a Welsh pig expert, why beer is great for bacon and his ideal British charcuterie board
“This is a very simple recipe and you can add extra things to it if you want: plaice or mussels would work very nicely….
“I’m doing a really simple supper dish. This recipe uses a quite strong tasting, slightly pungent salted fish called xiang, though you can make…
“One thing I love about Chinese food is the vegetables. You really don’t have a Chinese meal without some kind of healthy, fresh green….