Meat of the matter

David Downie explains why, for centuries, Paris has been a go-to destination for cuisine of all kinds

From food markets to monasteries, this area brims with special sights

Barbecue aficionado Anthony Murphy shows us the storecupboard staples and takeaway hacks he pops in his shopping basket

In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles

The timeless appeal of France’s bastides means they remain a popular choice with househunters – as Saskia Vlaskamp says, who doesn’t want a croissant with a view?

Back in 1979, David and Linda Williams felt ready to move to a spacious, light house with a good-sized garden. Ideally, it would be low maintenance so as not to encroach on David’s job as head of art