Miers

There was a time when an invitation for Sunday lunch meant one thing: a large joint centre stage with a backdrop of…

Isn’t it time we looked at leftovers in a different light? They are tidy packages of beautifully seasoned…

The French have long been wise to the pleasures of prunes but in Britain we seem to overlook them. Growing up, my…

I love the indulgence of Christmas: special ingredients, time spent preparing them, and on dressing the tree and…

Enfrijoladas are enchiladas smothered in a bean sauce, and are typical of Mexico’s Oaxaca region; they are also one…

Ajillo oil is a delicate and delicious chilli condiment. It is made with garlic and guajillo, a mild dried chilli…

We are having a bumper year for apples. Whenever I’m driving outside London, I find myself in local farm shops…

It is little wonder to me that fortunes have been made trading spices. Some combinations, such as the classic…

Plums still abound. We seem to have had a bumper crop this year, and I can’t resist them with their most loyal…

Tomatoes are certainly one of the most versatile fruits: raw or roast, poached or pureed, you could make infinite…