Trish deseine writes to elisabeth scotto

In his latest cookbook – his first in 20 years – chef and co-founder of legendary French restaurant Racine, Henry Harris, shares the lessons he’s learned in life and the kitchen…

From weekly shops to smart shortcuts, food writer Laura Goodman explores how rising costs and busy lives are reshaping our family meals

Have yourself a homely, retro-inspired dinner party with chef Lisa Goodwin-Allen’s delicious menu

Roasting brings out the natural sweetness in the garlic for a rich and velvety finish. SERVES 6 PREP 15 MINS COOK 35 MINS ✱ 3 large bulbs fresh garlic, broken up, skins left on✱ 1 medium onion, finely

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

At the age of 90, our best-loved cook continues to tempt us with her delicious, fuss-free dishes – guaranteed crowd-pleasers and perfect for any occasion