Rotisserie chicken

A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a car

Persian-influenced dishes infused with spices bring vibrant flavour in Sabrina Ghayour’s newest book – and she promises they’re easy to make, too

Ask these three cooks and they’ll tell you ...

When we were growing up, it was the tender chicken breast that was held in high regard. Even when we were training to become chefs, wings were usually thrown into the stockpot. Now, though, it’s the w

Going back to ‘fire school’ to learn how to barbecue better might conjure images of scorched sausages cooked over a fast and furious heat. However, as Paula Minchin discovers, long and slow is best

Off on a day out? Pack these delicious alternatives to the usual sandwiches