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REVEALED: 3 | Rare Historical Photos

How to make the perfect Dublin coddle – recipe

A thrifty but hearty traditional Irish sausage, bacon and potato stew – could there be a definitive version?

The Guardian - UK

How to make the perfect tres leches cake – recipe

This Latin American centrepiece has been claimed by numerous countries, but it remains delicious regardless of exact origin. Here’s how to make the very best version

The Guardian - UK

How to make the perfect Marmite spaghetti – recipe

Once you’ve tried Marmite pasta, you can never go back. Haters look away now …

The Guardian - UK

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Cracking! 17 deeply comforting fried egg recipes - from breakfast to a spaghetti surprise

One of the most simple, delicious, versatile ingredients of all, here fried egg takes pride of place in everything from nasi goreng to a gorgeous Thai salad

The Guardian - UK

How to make the perfect æblekage, or Danish apple cake – recipe

There’s no baking involved with this layered apple dessert, just toasted breadcrumbs and almonds

The Guardian - UK

How to make the perfect strawberry ice-cream – recipe

Strawberry ice-cream used to be nearly as common as vanilla, but now seems scarce. Luckily, Felicity may have found the definitive way to make it at home

The Guardian - UK

How to make the perfect vegan moussaka – recipe

Our in-house perfectionist scours Greece and the Levant for the best of the best vegan versions of this much-loved layer bake

The Guardian - UK

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How to make the perfect gigantes plaki – recipe

Baked beans done the Greek way, using the fattest butter beans you can find

The Guardian - UK

How to make patatas bravas – recipe

The tapas bar favourite gets our resident perfectionist’s treatment

The Guardian - UK

How to make the perfect raspberry panna cotta – recipe

The quest for the ultimate raspberry panna cotta may be over, with the proportions of dairy, fruit, and flavourings tested to the nth by our resident perfectionist

The Guardian - UK

Budget broccoli and low-price pears: Australia’s best-value fruit and veg for July

Soup season is well under way with affordable pumpkin, potatoes and celery – and is it time you make ‘meat fruit’?

The Guardian - AU

How to make the perfect pissaladière – recipe

The definitive guide to making this salty-sweet, deliciously oily yet crisp and fluffy Italian-French repast – think onion, olive and anchovy pizza

The Guardian - UK

How to make the perfect crab rarebit – recipe

This lavish twist on everyday cheese on toast is making a comeback, so let our resident perfectionist show you how to elevate a comfort-food favourite

The Guardian - UK

Turkish peppers, tomatoes and eggs: how to cook the perfect menemen – recipe

There are myriad ways to make Turkey’s traditional tomatoey scrambled eggs – our in-house perfectionist distils them all into one perfect brunch recipe

The Guardian - UK

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The Guardian - UK

The key to an unforgettable holiday? Just focus on the food

Discovering a great local place to eat is often the highlight of a trip and a way of understanding a culture

The Guardian - UK

How to cook the perfect chicken à la king – recipe

What could be more fitting for the coronation than a bowl (or vol-au-vent) you can eat with one hand while holding a glass of bubbly in the other?

The Guardian - UK

How to make the perfect pasta primavera – recipe

The ‘mad jumble of vegetables over pasta’, as made by our resident perfectionist

The Guardian - UK

Is it better to boil or steam vegetables?

It is better, nutritionally speaking, to steam vegetables, but that doesn’t mean you have to, says our panel of cooks

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The Guardian - UK

Coronation cuisine that we can all unite behind

Letters: You can’t beat curled-up fish-paste sandwiches washed down with Tizer, writes Andrew Shepherd, while David Dickson suggests a vegan dish. Plus letters from Sue Wallace and Dr Anthony Isaacs

The Guardian - UK

How to cook the perfect rhubarb and custard tart

These two foodstuffs go hand in hand, and this tart is an excellent choice for Easter. If you still get hold of some bright pink forced rhubarb, even better

Wales Online

English Breakfast Society calls for hash browns to be banished from fry-ups

“Somebody had to put their foot down, otherwise we’ll find kebab meat in our English breakfast before long"

Daily Mirror

Breakfast expert declares that hash browns are not part of traditional Full English

An English breakfast typically consists of sausages, bacon, eggs, beans, tomatoes and fried mushrooms and one group want to keep it that way with a ban on hash browns

The Guardian - UK

How to make the perfect nettle soup – recipe

Soup made with stinging nettles? You’d better believe it: this is a tried-and-tested spring classic – but make sure you have some rubber gloves to hand

The Guardian - UK

How to make the perfect pastel de nata – recipe

Crisp, slightly salty pastry with a molten spiced filling: these custard tarts are a Portuguese classic for a good reason

The Guardian - UK

How to make the perfect lentil soup – recipe

Simple and rustic is the way to go for this Scottish take on the much-loved winter warmer, says our resident perfectionist

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