Shelling out

With poisonous fungi hitting the headlines in recent weeks, John Wright introduces Britain’s most deadly species and advises on how best to avoid eating them in the first place

While they’ve long held a place in traditional cuisines across the globe, mushrooms are now gaining serious recognition for their versatility, sustainability, and their growing role in supporting heal

Blessed with perfect growing conditions and a proud culinary tradition, Croatia’s abundant north-western peninsula promises rich pickings for gastronomes, says Ben Olsen

By Claire Thomson Serves 4 | Prep 20 mins | Cook 15 mins FOR THE MUSHROOMS 6 large flat mushrooms, stemsremoved and skin peeled(to help with marinating)1 red onion, thinly sliced2 cloves of garlic,fin

Anne reveals rewarding ways to maximise the edible potential of the garden in August

Located in the beautiful, ancient town of Rye in East Sussex, the Mermaid Inn abounds with colourful stories of smugglers, ghosts, royalty and secret tunnels. The inn was probably built during the rei