Nadiya Hussain’s Q&A: “Some of my happiest moments happened during lockdown”
The chef and television presenter on Alicia Keys, the joy of I'm a Celebrity... Get Me Out of Here! and…
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Food & Drink
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Food & Drink
Hunger in Britain is mainstream now
Gregg Wallace’s savage satire about the cost-saving benefits of human flesh consumption exposes a day-to-day reality.
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A brief history of “woke drinks”
In declaring a negroni the signature drink of the woke, GB News has forgotten about craft beers and natural wine.
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The black dessert-maker who helped bring ice cream to the masses
More than 170 years after his death, Augustus Jackson is remembered as an American confectionery pioneer.
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The ultra-processed food swindle
Engineered to trick our taste buds and appetites, artificially produced food is ruining our health and damaging our children. But…
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Why does everyone love coronation chicken?
The origins of the dish are clear, but its popularity is mysterious.
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The identity politics of the coronation quiche
To the likes of Nigel Farage, this celebratory recipe is “politically correct”, vegetarian and, worst of all, French. Why has…
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Henry Dimbleby: fake meat is a trade-off worth making
The author of the government’s National Food Strategy is “a big fan of using alternative proteins in processed food”.
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The dystopian rise of supermarket discount security barriers
Record grocery prices mean staff apply discount stickers from behind security barriers, to protect them from desperate customers.
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Turnips over tomatoes? My taste of Brexit Britain’s withering food culture
As supermarkets ration salad, the Environment Secretary suggests Britons turn to turnips. But even that is a distant dream.
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The surprising delights of monotonous meals
For an entire university term I lunched on jacket potatoes with beans and cheese, as why change a winning formula?
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The sad homogeneity of the “easy peeler”
This vague description suggests the fruit was selected for the thickness of its skin, rather than the juiciness or flavour…
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What our obsession with washing-up bowls says about the UK
Not rinsing is depraved, but the washing-up bowl is a symptom not of Brits' poor hygiene but our failing housing…
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Combat rising energy costs and become greener
We can save money in the kitchen without skimping on ingredients – just by changing our cooking habits
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The death of the £3 supermarket meal deal signals a grim new era
Where have all the discounts and cheap promotions gone?
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In praise of the honesty box
In Shetland and elsewhere, remote fridges and larders update a tradition of snacks dispensed in good faith.
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Fifty years of Richard Mabey’s Food for Free
How the author’s 1972 guide to foraging anticipated today’s appetite for local, seasonal and sustainable eating.
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In east London I find a freshly baked croissant worth rising early for
At 4:30am I cycle to the social enterprise Dusty Knuckle and find the sweet, buttery scent of warm patisserie waiting…
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Rebecca May Johnson’s Small Fires is a radical analysis of cooking
This lively, conversational book insists that following a recipe can be a creative process.
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I became a wine-lover aged ten, at my father’s side – and it connects us still
Security, for me, is the memory of a Monbazillac, tasted for the first time on that hot summer’s day in…
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