A look at Graham Garrett’s account of his unique journey from 1980s rock star to Michelin-starred chef-proprietor – Sex & Drugs & Sausage Rolls, plus Garrett shares some of his favourite recipes
Gumbo is a similar style of one-pot wonder to a good bouillabaisse. Created by the Creoles in South Louisiana at the turn of the 19th century, it remains just as popular today as it was then.
Adam Richman, US actor, food writer and star of TV shows Man v Food and BBQ Champ on ITV, has teamed up with Sky Business to create recipes inspired by its Sunday night broadcasts of the American National Football League (NFL).
Morbier is made in the Franche-Comté region of west France using cows’ milk. It has a soft, smooth texture and a fruity flavour with vegetable charcoal running dramatically through its centre.
Fresh produce supplier James Wellock explains why now is the most wonderful time of the year for fruit and vegetables, while chef Madalene Bonvini-Hamel shares some seasonal delights
Combining rainbow chard with butternut squash and Taleggio makes for a really compelling ensemble of warm, earthy flavours, but also results in a dish that wouldn’t be out of place in an art gallery.
Andrew Wong's debut cookbook aims to represent Chinese cooking in a way that exemplifies the complexities of this diverse cuisine while maintaining the traditional values and cultural idiosyncrasies of each recipe
This dish is my way of sharing an ancient recipe with all the other Chinese outside their homeland today who sometimes experience a lapse in remembering their culture
Deep-frying meat such as quail or chicken is popular throughout Asia. Marinating the meat for two days beforehand develops sweet-and-sour overtones that are out of this world.
Earlier this year, The Caterer and the Norwegian Seafood Council set out to educate the industry about the versatility of Norwegian fjord trout with the help of top chefs from the UK and Norway. Lisa Jenkins reports on the results
This tastebud-tickling cookbook is written by a food blogger rather than a chef. This seems to be a trend – just look at the popularity of Deliciously Ella by blogger Ella Woodward.
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