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From a perfect Greek goat’s cheese snack to a Caribbean-inspired roast pumpkin main – recipes to widen your meat-free repertoire
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Cooking the shiitake in cornflour gives a rich, meaty texture to a quick dish that packs a sweet and spicy finish
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A good glug of red vermouth brings sharp sweetness to this simple, timeless classic
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My first attempt at veganism left me living on chips. This time, Zoe Williams explores a whole new world of culinary possibilities, from vegan cheese to falafel koftes
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Toss them with balsamic and rocket for a refreshing salad or wow guests with an impressive strawberry-themed baked alaska
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The classic French childhood treat of sticky poached meringues in a pool of sweet custard
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This Malaysian laksa bar offers an all-hits menu full of unfathomably good food
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Any kitchen that has a crab chip butty and suckling pig on the menu is fine by Jay Rayner. This is what happens when a super-talented chef takes over a local boozer
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Regulars
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The chef and TV food critic sings the praises of the charismatic French cookery writer Richard Olney
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Their numbers are on the up and their offers are tempting – but is the price-to-value ratio worth it?
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Drink
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Whether you favour a lighter red wine for summer or stick to heavier, year-round favourites, there’s something here for every palate
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The good mixer The summery flavours of strawberry and rosewater take Campari to a new level
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What’s the point of wine scoring? How a wine tastes depends on all sorts of variables, like temperature, food, time of year. Picking the right wine for the occasion is more important
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After a triumphant first series together, Prue, Paul, Sandi and Noel are back to tell us about the pressures of the show, the Hollywood handshake and why they might be naughtier this year
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Series like Bake Off: The Professionals are testing their contestants to the limit, and turning off have-a-go home chefs in the process
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An unusual cooking competition show sees expert chefs make sumptuous meals with cannabis while a judging panel of weed enthusiasts get stoned
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Question Time is a tetchy show for a tetchy nation. For our sanity, I say we replace one benevolent ringmaster with another, says writer and broadcaster Sam Delaney
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Their menu changes weekly and no dish is repeated – our winner is Pidgin, a small east London restaurant that’s big on creativity
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Paul Foster won top awards as a young chef, now he’s got his own place in the Midlands. And Jay feels fully vindicated
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OFM readers vote for their favourite roasts – from well-hung beef in Wales to whole suckling pig in Nottingham
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20 best vegetarian and vegan recipes
20 best vegetarian and vegan recipes Part three
Part two
Part one