From chip-shop staple to artisanal ferment… how tangy vinegars have been livening up British mealtimes for generations

Across the country, small producers are rediscovering the ancient art of fermentation, with delicious results. Tom Howells samples British-made kefir, kombucha, kraut and more

Using up the forgotten condiments that are cluttering up his fridge is more than GH ’s Simon Swift can stomach

Always on a quest to add more jams, pickles and chutneys to my cupboard – and my meals – I couldn’t resist trying McNeill’s small-batch concoctions when their stylish, luxurious-looking labels caught

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

In an extract from her new book, The Productive Garden , Stephanie Hafferty explains how to save money and use traditional wisdom for homemade nasties-free loveliness