Re-create the bear sandwich!

Tuck into these marvellous morsels from Yorkshire

Q Congratulations on 20 years of the Hand & Flowers! How was the anniversary party? A Thank you! It’s been a crazy 20 years, but it’s been brilliant. It’s gone quickly but, when I look back, so much h

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

What we’re trying to demonstrate here is that lobster is one of those beautiful products where there’s very little waste. In the restaurant the only bits we throw away are the antennae and the dead ma

‘ABOMINATION’ PROCESSED CHEESE IS AN INTEGRAL MELTY GLUE 20% FAT BRITISH BEEF MINCE FOR A JUICY CENTRE AND CARAMELISED CRUST PIQUANT HOMEMADE BURGER SAUCE FOR SWEETNESS AND TANG SWEET BRIOCHE TO BALAN

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions