My most memorable meal

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

SERVES 4 | PREP 20 MINS COOK 45 MINS | EASY | GF 2 tbsp extra-virgin olive oil,plus extra for drizzling1 onion, chopped1 red pepper, chopped2 garlic cloves, crushed1 tbsp finely chopped oregano leaves

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

Christine Faughlin checks into an all-inclusive resort that offers guests as many reasons to venture beyond its gates as it does to stay put on a sun lounger

There are many highs to cruising around the Adriatic in high summer and getting paid for the pleasure but somehow it’s the shuddering lows that stick in the mind. Given that it is a very human trait t

1 Food that speaks of home When guests arrive I like to welcome them with something that evokes the comfort and welcome of a Sri Lankan home — roast paan still warm from the bakery, a punchy pol sambo