Hero of the honeypot

Less is more when it comes to eating honey, says Rachel de Thample, whose River Cottage recipes celebrate and elevate nature’s “liquid gold”

Bayrūt, a city that keeps regenerating. Well acquainted with tragedy, Lebanon has suffered through years of turmoil, leaving many parts of its capital severely damaged or left in ruins. But there is a

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

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

Bursting with juicy sweetness, these tray bakes bring a taste of summer with their jewelled fruit enveloped in gold

Born in Greece, Carolina moved to the UK in 1997 to study at university. Since 2005 she’s worked as a chef and restaurant consultant and has written about food for various journals and websites. She w