Three ways with rhubarb

Crimson stalks of fresh rhubarb fill desserts with a tart sweetness to awaken the palate

Menu inspiration

Fermented foods needn’t get you in a pickle, thanks to James Cooper & Natalie Preston’s tasty recipes

Enjoy a relaxed weekend feast with these delicious dishes that can be prepared ahead of time, and simply warmed up when you’re ready to serve

Prima ’s homes and food editor, Bella Evennett-Watts, shares her top advice and insider tips for this month

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat