UNBELIEVABLE: Felicity cloake - The Untold Story

Rule of thumb: why don’t we use weight measures for fresh ginger?

When it comes to ginger, personal taste often trumps strict precision, say our experts as they get to the root of the issue

The Guardian - UK · Oct 27

More peas, please! 17 delicious ways to devour Britain’s most brilliant vegetable

They’re healthy, versatile, sustainable and available. Yet pea consumption in the UK is at a 50-year low. Here are the curries, dips, pasta dishes and even cakes that could turn all that around

The Guardian - UK · Oct 18

Jam season is here - bottle that sunshine now to brighten up the winter

September’s preserving season is a race to capture the heady flavours of summer fruit

The Guardian - UK · Sep 3

Fuelling up: the best foods to eat before a workout

From flavoured porridge to omelette pancakes, here’s the pre-workout meals that provide energy without weighing you down

The Guardian - UK · Jun 18

In praise of polpette, Italy’s infinitely adaptable little balls

From bread and ricotta to vegetables and fish, there’s no single recipe for these beloved ‘meatballs’ – just your own way of making them

The Guardian - UK · May 28

Farmers Weekly keeps The Archers well-informed

Letters: Andrew Meredith, the editor of Farmers Weekly, responds to Felicity Cloake’s celebration of the radio programme to mark its 75th year. Plus a letter from Toby Wood

The Guardian - UK · May 27

How to make Provençal fish stew – recipe

Fish stew in the south of France doesn’t have to mean a complicated bouillabaise: bourride is a simpler and equally perfect match for a summer’s evening

The Guardian - UK · May 24

How to make arancini – recipe

These fried rice balls are the Sicilian equivalent of a sandwich lunch, and can be batch-made in advance. Here is your step-by-step guide …

The Guardian - UK · May 10

How to make the perfect Spanish broad bean stew – recipe

This simple Spanish classic will convince even staunch fava-phobics to give beans a chance

The Guardian - UK · May 3

Why we care so much about preserving family recipes

What we inherit in the kitchen isn’t only a list of ingredients, but a living tradition – one that shifts with our lives, our fridges and the people we feed

The Guardian - UK · Apr 30