‘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…
Most of UK’s essential food supply grown in drought-risk areas, report warns
Keys crops such as cereals, potatoes, sugar and oils grown in areas with moderate to very high riskThe vast majority of the UK’s essential foods, including cereals, potatoes, sugar and oil, are grown in areas of England rated as having a moderate to very…
How to make cornbread – recipe | Felicity Cloake’s masterclass
While it’s ideal for mopping up chilli and soup, this Southern US staple can be made substantial enough for a main meal with a few simple additionsLike banana bread, a rather less ancient North American creation, cornbread isn’t a loaf in the…
The ‘elixir of long life’: how the elusive Chartreuse quietly became the trendiest drink around
With its garish ‘grellow’ colour, mythological origins, secret recipe and limited supplies, the herbal liqueur made by French monks is now the coolest thing to order at the bar It’s just after 9pm in drizzly Belleville, Paris. Too late for cocktails, too…
‘I may have turned into a sausage by the time you read this’: the best casserole dishes for stews and pasta sauces – tested
With autumnal comfort food in mind, it’s time to find the perfect pot for pies, gratins and roasting. Our chef put nine casserole dishes, from Le Creuset to John Lewis, to the test• The best frying pans for every kind of cookWe are now firmly in…
‘I cannot hear “stuffed vegetables” without flashbacks’
It has taken me decades to get over the vegetarian cookbooks of my pastIt would be unwise to overstate things, the world being as it is, but what happened in the UK with stuffed peppers is a tragedy. You know the ones I mean: traffic light bell peppers…
Sebb’s, Glasgow G1: ‘A delicious bombardment of continents, cuisines and cultural trickledowns’ – restaurant review
Little bits of loveliness from Sauchiehall Street to the Silk Road, from a chef who wants to deliver maximum joySebb’s is a basement restaurant on Miller Street in Glasgow with a door that’s perilously easy to miss, even though it’s bright red. The first…
‘Wonderful, full-fat indulgence’: the best (and worst) supermarket lemon cheesecake, tasted and rated
We sift through the sweet and the sour of the creamy citrus dessert, but which ones are overloaded with additives and which are more generous with the juice?• The best supermarket party cakesLemon cheesecake is traditionally made by whipping cream, cream…
Athens on a plate – a food-lover’s guide to the Greek capital
Athens-born chef Nick Molyviatis and Greek restaurant supremo David Carter share their top tips to the best cafes, bars and restaurants in the cityNormally we stay around Plaka, so Anana is the coffee shop I go to most often. There’s also Behold The Man…
How Athens discovered a new, confident Greek cuisine
Athens is now a food capital where you can enjoy bustling bars, traditional taverna fare or unearth a new-wave gem in its many restaurants – but it wasn’t always this waySee our recommendations for eating and drinking around AthensVisiting Athens for its…