Ac-cep-t no imitations

Once one of Britain’s most fashionable delicacies, the medlar fell from favour in the 20th century. Fabled and sweetly flavourful, it deserves to make a return to our gardens and kitchens, says Jane Steward

Keith recounts the cunning plot that Italy used to wipe the floor at the World Champs

Christbrot is very similar to a stollen, but lighter in texture, and is best eaten freshly baked without needing time to mature. It isn’t hard to make Christbrot, but the method involves a triple rise

The best of the season to inspire and admire

With expert broadcaster, author and long-standing AG columnist, Anne Swithinbank

Last year, after a trip to Ireland, I ...