Changing the world, one loaf at a time

Take the stress out of the proceedings and let your kitchen appliances do all the hard work

We eat around 2pm, starting with foie gras and sweet Monbazillac wine – a throwback to when we lived in Paris. Then, we move to the Sri Lankan part: biryani, chocolate biscuit pudding, before Sri Lank

To truly understand Irish food you need to cook with what’s around you in the hedgerows, gardens, fields and ocean. Irish cooking is rooted in simplicity, shaped by the land and sea, and passed down t

France may be synonymous with fromage, but the terroir of our green and pleasant land gives rise to all manner of magnificent varieties of our own, declares Tom Parker Bowles, who picks his favourites

LEISURE

For a while we collectively shunned carbs, then we rediscovered them via sourdough topped with smashed avocado. We’ve been on journeys through low-fat, keto and fasting over the years, immersed in a c