Best Food & Cooking Articles

With an egg-cellent roster on offer, which chocolate treats are the most moreish and which aren’t worth shelling out on?• The best novelty hot cross bunsAt the age of 45, my Easter egg hunt is about seeking out quality, transparency and flavour, rather than just finding the most eggs. Then again, I haven’t been on one for about 35 years, and my tastes have since changed, as has the market. Beyond those foil-wrapped novelties of yesteryear, there’s now a genuinely impressive selection of thoughtf

The ever-changing menu is a paean to things that make me happyThe Wellington has been drawing crowds to Margate of late, due to a recent takeover by chef Billy Stock and front-of-house queen Ellie Topham. Stock is formerly of nearby Sète, which I loved very much, and also cooked at London’s The Marksman and St John, which is a pedigree that says: “I like feeding people proper food, not fancy, itsy-bitsy suggestions of food.” So with that, I set off to the south-east Riviera on a day when the wea

These fun, charming little treats are easy and quick to put together – and make for a great Easter activity with kidsMuch as I love Easter eggs – and I really do, despite being that irritating person still nibbling away at them at Christmas time – these charming, crunchy little nests full of colourful treasure are up there with hot cross buns as my favourite seasonal produce. Top tip: they’re even easier to make if you enlist a small sous chef or two to help stir the pan!Prep 20 min Cook 5 minCh

From the not-for-profit Jewish culinary collective comes a leek and mushroom matzo brei, one-pot roasted fish and a creamy charoset parfaitGet our weekend culture and lifestyle email(Pictured above) Continue reading...

A rich roasted carrot dish and a flavour-bursting side to serve together for a luscious Easter celebration The intense sweetness that comes from roasting carrots should not be underestimated. And, when that’s topped with a savoury, nutty crumble, it’s a great combination. Add the wonderfully seasonal purple sprouting broccoli on the side, and it’s a luscious Easter celebration. A few low-waste tips, too: always use the parsley stalks, and try pickling the shallots in leftover gherkin brine. Trus

A simple, moreish meat-free main that looks as wonderful as it tastesPithiviers look absolutely beautiful at the table. For the classic shape, you can buy circular all-butter puff pastry (Picard does an excellent one, with two sheets in one packet) or cut regular puff pastry into circles. That said, it’s just as delicious and there’s more bang for your buck with a big rectangle. Either way, it’s filled with moreish artichokes, olives and feta, with fresh lemon and parsley to lift the flavours. I

This Easter feast is steeped in the flavours and traditions of the Middle EastWhenever I’m asked about my favourite dish to serve to friends and family, in most cases I’d say slow-cooked lamb at the centre of the table. After a long, slow cook, the meat becomes tender and rich, and the spices melt into every bite. Served with flatbreads, tahini, fresh herbs and sharp pickles, it invites everyone to build their own perfect mouthful. Across the Middle East and Mediterranean, lamb symbolises genero

Our specialists weigh in on the sauce’s best uses, suggesting dressings, dips and moreMy wife adores roast lamb with mint sauce. However, after an online purchasing blunder, my larder now contains six jars. How can I make use of them apart from serving roast lamb every Sunday from now until the crack of doom?John, by emailAs is so often the case, it all starts with a shift in mindset. “When you see a jar of sauce, there’s a real tendency to think, ‘I must use this as a sauce,’” says Kate Young,

A moist bake with a deep carrot and cinnamon flavour, plus a showstopper of crisp meringue, strawberry and chocolate fudge sauceCarrot cake is heaven at any time of year, but especially around Easter. Thanks to a generous glug of olive oil and heaps of finely shredded carrots, this single-layer version stays moist for days. A supple crumb, deep carrot flavour, a halo of cinnamon: it’s as close to divinity as I’ll ever get. For something more unexpected, meanwhile, I love this Neapolitan-inspired

This hearty, slow-cooked soup is a celebration of all things Welsh, and its versatility makes it a year-round favouriteCawl is Wales’ gift to the world of thrifty, slow-cooked broths and, like all great peasant dishes, it’s seasonal, versatile and immensely practical. A few years ago, Food & Drink Wales invited me to create two food sustainability toolkits, one for hospitality and one for the public, with both celebrating Welsh produce and recipes. This led me to explore Wales’ national dishes a