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Open-fire cooking is one of the hardest but most rewarding ways to cook. The real craft is learning to manage your heat and starting by getting a good bed of embers. I always say, the bigger the barbe

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal

My mum and dad used to own a caravan in Devon. One of the highlights of our trips was visiting the local fishmonger, where we would buy a selection of fish, shellfish and crab to cook a seafood feast.

Prawns require minimal marinading because they take on flavour so readily, are quick to cook and taste incredible – especially when grilled in their shells. I’ve used canned pineapple here for ease an

Seasonal cooking and food news with Giovanna Ryan