Tom Hunt’s recipe for fridge-raid minestrone, UK-style | Waste not
A creative way to use up the bits you already have around, all while getting in a healthy mixture of vegetables and whole grains This hearty dish is inspired by the diets of the Blue Zones, or those regions of the world where people live the longest,…
Pasture lives: the rebel cheesemakers preserving an Alpine tradition
A story of storico ribelle, produced by a small group of mountain herders according to a traditional farming system based on seasonal and rotational grazingMy journey into the world of storico ribelle began with a shared passion for photography and the…
The best dishes to come out of a roasting tin
Baked pasta, gnocchi, chicken, meatballs and greens – all perfectly served straight from the oven• Sign up here for our weekly food newsletter, FeastAs I have mentioned before, we live directly above a takeaway pizzeria and tavola calda (a canteen-like…
‘You can taste the land’: the Somerset farmer bringing wildflowers back to cheddar
Tom Calver has sacrificed milk yields to give his cows a more varied diet of plants and believes the result is better cheese and richer farmlandIn the rolling hills of Somerset, hundreds of thousands of cows placidly munch lush green grass to produce…
Henry Harris’ vegetarian recipe for French onion and parsley soup
A thick and creamy, flavourful onion soup topped with grated cheese and herbsWhen I was a child, my mother often made onions in white sauce to serve with roast lamb. I loved their thick, velvety texture and how they brought richness, sweetness and even…