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

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

Biryani is my favourite dish. I love rice. There’s a recipe in Monsoon – it’s a spicy beef pulao with green chilies, made with mustard oil – that I could eat at any time [p104]. Wake me up at midnight