Adam byatt’s michelin-level cookery course

Boiling is where the ingredients are submerged in water and boiled at a fairly rapid heat (nearly 100°C). Due to the high temperature, the liquid is bubbling vigorously, turning to steam and reducing,

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of

Get dinner on the table in 30 minutes or less

Yes, you can eat well while enjoying the flavours you love, says Jamie Oliver – just try these quick and easy recipes

Q You grew up in Jharkhand in eastern India. What was the food like there? A The city I lived in, Jamshedpur, was home to Tata Steel, so people came from all over India to work there. That meant the f