The power of salt

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea

Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of

From lamb to llymru , at Gorse, the dedication to Welsh ingredients and recipes has earned the restaurant Cardiff’s first-ever Michelin star

Satisfying dishes are made all the more flavourful with the warmth of rich sauces and spices

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Flat whites, flavourful rubs, buzzy cocktails… our appetite for coffee is evolving into a full-blown national obsession. Could it be about to replace tea as the UK’s favourite beverage? Let’s find out