Anna Jones: ‘Giving up meat and fish was the opposite of hard. You can be more creative’
The cook and author recalls the huge family gatherings at her nan’s and the meals for her own family that informed her own recipes and cooking
Rachel Cooke on food
The Habitat chicken brick is back – but what’s the best way to roast a bird?
Rachel Cooke
When even free-range, organic chicken doesn’t taste as good as it used to, Simon Hopkinson has the answer
Who ate all the falafels? The changing face of football’s match-day menus
From Brentford’s butter chicken to Hull City’s katsu curry and Forest Green Rovers’ all-vegan offerings, football food in England is now in a different league from the pies of old
Don’t give me precision in recipe quantities – I like a glug, a splash or a bunch
Jay Rayner
One cook’s fistful of parsley is different from another’s. But now I’ve written a cookbook, I appreciate readers need a balance between vagueness and detail
