The magic ingredient

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

SATURDAYS were no fun when Mum was on shift. She’d made it clear that while she was at the hospital, whoever was left in the house was expected to get on with all the jobs that had to be done. Today t

Three irresistible Italian bakes from food writer Ursula Ferrigno

MUM?” Becky said. “When did you know Dad was the man for you?” “What? Pretty early, I think,” Frances replied, taken aback. “It’s so far in the past, I can’t remember.” “It’s important. Try and think

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

Paula had agreed to meet Alex on Monday after checking out. She was planning to see her mum when she returned, but another hour or two wouldn’t make much difference as long as she didn’t leave it too