Food

Plums and greengages are here – bring on jam season

Softly set jams are just the thing for spooning on to yoghurt or a slice of golden toast

Desiree Burch: ‘Comedy runs on crisps’

The comedian and actor on the power of lemons, baking for friends and what she eats at the Edinburgh Fringe

‘I have a lot of time for Ugandan cocoa beans’

News of the creamiest 80% a friend of mine has ever tasted

Taste test: no and low alcohol summer drinks

Cocktail queen Portia Freeman tastes and rates mocktails, 0% spritzes and G&T dupes

Gauthier Soho makes vegan food an event

Brave the funereal atmosphere for 10 curious courses – and try not to giggle

‘I nibble then bite the nut praline: pure joy’

Reflections on brazil nuts and the path to happiness

The Highland Laddie, a place of thrilling finesse

The handsome Victorian redbrick was the setting for a spectacularly enjoyable three-hour meal

‘We said we’d never be so stupid as to open our own restaurant’

Not only have Junior Bake Off’s Ravneet Gill and her husband, chef Mattie Taiano decided to open a restaurant in the middle of a hospitality crisis, they've been documenting the process in eye-popping detail

A table for… Phil Rosenthal

The food TV globetrotter says yes to celeriac shawarma, no to ‘putrefied shark’

‘Receiving a Michelin star felt like an out-of-body experience’

Nigel Slater’s summer fish and seafood recipes

Sunny seaside flavours: herby crab cakes, sea bass with Mediterranean vibes, mackerel with a mustardy dressing

Nigel Slater’s midweek dinner: cod, pea and tarragon

Nigel Slater’s kitchen diary: strawberries in the spotlight

Around the UK in 19 local dishes

From Bedfordshire’s chocolate toothpaste to Lancashire’s pie barm, join us on a tour of UK food traditions

Growing your own veg can make you a bit self-satisfied

Luckily, I’ve found the antidote in a corner of Reddit called Mighty Harvest

SlowBurn: ‘A restaurant that begs to be savoured’

A denim factory by day, SlowBurn offers a riveting menu by night

A table for… Tom Kerridge

Consistent soup, controlled chaos – Tom Kerridge explains how to build the perfect restaurant

‘The respect of being good’: meet hospitality’s gurus

They’re the industry leaders revered by their peers. First up, the chef who only ever wanted ‘to cook posh food’