Remembering the old ways

They all started out on different paths – from sales offices to science labs – but each of these professional bakers found purpose and joy in baking. Here, they tell Jill Foster why it has become a passion that continues to nourish their souls

As the days get shorter and the pace of life gently shifts, winter offers the perfect invitation to reset. Now’s the time to embrace a steadier rhythm — replacing unstructured weeks of juggling holida

Have lots of foodies on your gift list? Treat your friends and family to these thoughtful edible homemade gifts

Keep a level head in the kitchen with this easy, elegant menu from the unflappable North Yorkshire-based chef Ruth Hansom

INGREDIENTS 100g sourdough starter 380ml warm water 1 tbsp olive oil 2 tsp salt 500g strong white bread flour TOPPINGS 2-3 tbsp extra-virgin olive oil 3-4 ripe plums, stones removed and cut into quart

Happily planted in Yorkshire, Sabrina shares the food love