There is always hummus in my refrigerator, and it is never homemade.
UK sales of non-dairy alternatives have risen by 40% in the last three years, but are they any competition for the real thing?
The Drake & Morgan portfolio of bars (The Refinery, Folly, Parlour, Anthologist and, most recently, Happenstance), have made the drinking and eating scene in our favourite city better.
Where did the idea for serving food on chopping boards come from? I first came across it back in the mid-noughties at Soho’s Boheme Bar and Grill and I’m pretty sure I didn’t like it.
Curry and mustard seeds spice up this lamb dish
Given their simplicity and spartan ingredients, it is unsurprising that pancakes are present in almost every food culture, from Russian blinis to Vietnamese banh xeo. So which are the best?
Behold the mighty mushroom.
About a few years ago there was a lack of good American-style restaurants here in London. Now they are all over the place!
Six years ago, I discovered Frontera salsa. Since then, I haven't been without at least four jars in my London, and now Toronto, kitchen.
Full of fruit and with only a little sugar, this tart should tell the story of the rich flavour of the peach