I’m just going to say it: this is the best macaroni cheese I’ve ever eaten. I don’t feel it’s boastful to say as much, as the greatness lies not in any brilliance on my part, but in the simple tastes ...

My children love this. Actually, I don't know anyone who's eaten it and doesn't. While it's spicy (though you can reduce the heat to taste) and vibrant, it is also cosy and comforting, and blends the ...

I get many requests for this decidedly brown dip of silky savouriness, the first recipe in my chapter A Loving Defence of Brown Food in Cook, Eat, Repeat, so creamy that you would never guess it’s act...

This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat,...

This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its neces...

A review has revealed the 'life-or-death implications for patients' when nurses and doctors are quitting in huge numbers as NHS struggles with 150,000 staffing shortfall

Swedish Cinnamon Buns are not radically different from other cinnamon buns (and do see my Norwegian Cinnamon Buns), but they do diverge in one fundamental way: rather than having the fluffiness of, sa...

I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, an...

Some say, challenging more generally accepted ideas about the provenance, that tiramisu was invented in a casa chiusa (a house of ill repute) to give the working girls a pick-me-up, as the name (tira-...