Keeping it in the family

Ask these three cooks and they’ll tell you ...

FRESH FROM

What we eat and drink is so much more than what we put in our mouths. Food is memory, identity, history and heritage. It is a cultural artefact: a piece of us, shaped by the ups, downs and roundabouts

If there’s anyone more obsessed with growing, cooking, eating and writing about food than Mark, we’re yet to find them. His books, such as Sour (2019), have won awards, so he knows a goodie when he se

Persian-influenced dishes infused with spices bring vibrant flavour in Sabrina Ghayour’s newest book – and she promises they’re easy to make, too

Chef Ben Tish shares his trolley triumphs, from umami flavours to storecupboard staples