Food writer and chef Dominique Woolf goes in search of her heritage and the tamarind sauce that inspired her journey as a cook

We eat around 2pm, starting with foie gras and sweet Monbazillac wine – a throwback to when we lived in Paris. Then, we move to the Sri Lankan part: biryani, chocolate biscuit pudding, before Sri Lank

Our columnist fondly recalls her childhood Christmases – apart from the time the milk ran out!

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

These families’ festive feats turned into total turkeys…