Always on a quest to add more jams, pickles and chutneys to my cupboard – and my meals – I couldn’t resist trying McNeill’s small-batch concoctions when their stylish, luxurious-looking labels caught

Prima ’s homes and food editor, Bella Evennett-Watts, shares her top advice and insider tips for this month

Our Food Writer Angela reveals what’s in store this month

LEISURE

■ Serves 2 ■ Prep 15 mins ■ Cook 20 mins 2 skin-on salmon fillets (about125g each)1 small red chilli, deseeded and finely chopped1 tbsp mirin1 tbsp soy sauce½ thumb-sized piece of ginger, peeled and g

Using the right oil for the right job doesn’t just improve flavour, it can save you money too. Different oils perform best at different temperatures, meaning less waste, better results and no more bin