Some don’t like it hot

Make hearty dishes for hungry Twixmas guests with Alison Roman’s smart storecupboard recipes

SERVES 4 | PREP 10 MINS | COOK 25 MINS | EASY 2 tbsp olive oil225g halloumi, coarsely grated150g brussels sprouts, thinly sliced1 tsp ras el hanout100g swiss chard, stems roughly chopped, leaves shred

To truly understand Irish food you need to cook with what’s around you in the hedgerows, gardens, fields and ocean. Irish cooking is rooted in simplicity, shaped by the land and sea, and passed down t

Food and recipes have always offered comfort to Diana Henry. As she brings out a book celebrating her life as a food writer, she reveals how festive cooking brings her the most joy of all

They say: new year, new you. Sounds easy peasy, doesn’t it? Like something you might read in a recipe from one of the many “easy” cookbooks that are out there. This month’s column is inspired by one o

Resident reviewer Fiona Forman tries the chocolate truffles from Marc Summers’ Bubala, and casts her eye over other top titles