Why seaweed is a secret weapon in the kitchen

Try replacing pasta with sheets of boiled kelp in a lasagne; or make kombu dashi, a simple Japanese stock, to add an umami boost to soups and stews

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An adult guide to eating more greens – even if you hate them

One in 20 adults have eaten no green vegetables in the past month, according to a poll. Here are the most delicious ways to get even the most ardent veggie-phobes munching kale

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Get stuck in: four healing honey recipes

Maximise honey’s medicinal properties with these easy ideas, from breakfast to snacks and a bedtime drink

From coughs to cakes: why honey is the bee’s knees

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From coughs to cakes: why honey is the bee’s knees

Honey should be your first line of treatment for a cough – but don’t just reach for it when you have the sniffles. Sourced everywhere from Zambian forests to Irish meadows and London rooftops, there is a flavour to suit everyone

Get stuck in: four healing honey recipes

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Raymond Blanc: three books that taught me how to cook

Chef Raymond Blanc arrived in Britain 45 years ago with no English and no idea how to cook. But he quickly learned both – thanks to these three chefs …

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Meera Sodha’s recipe for vegan salted date caramel biscuit slices

An indulgent, gooey treat that’s leagues ahead of any normal biscuit

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From cocktails to cake: eight recipes for a Mediterranean summer feast

Marianna Leivaditaki of Morito Hackney Road treats friends to lamb and baked aubergines in a spread inspired by the food she ate as a child on Crete

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Shoppers being misled by labels that claim food is ‘artisanal’ or homemade

Manufacturers too often make false claims and use deceptive pictures on labels, and regulation should be toughened up, says EU consumer champion

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How to have a zero waste kitchen: tips from Jamie Oliver, Tom Kerridge, Skye Gyngell and more

Restaurants have a daily battle against wasting food. We asked top chefs for their home hacks that will save you money and give your cooking a flavour boost

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