“an explosion of colour, taste and texture”

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

LEISURE

You can’t hurry these flavour-packed soups and stews for a hearty winter supper. This is calm cooking for a restorative start to the new year

Food writer and chef Dominique Woolf goes in search of her heritage and the tamarind sauce that inspired her journey as a cook

pasta canned fish peanut butter rice jarred beans Dried pasta is a stalwart of the storecupboard, and at this time of year, you’re likely to have some cabbage and sausages in the fridge as well. Here’

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