A new vegetarian contribution from the gastronomic powerhouse. Perfect for those who would sell their well-fed souls for an aubergine dumpling parmigiana.
What to do with all that extra starter? The queen of sourdough baking extends her realm - brioche, millefeuille, morello cherry shortbread... Her first book, The Sourdough School (£25), has... read more
The Provencal almond paste ovals that defy description and lead otherwise sensible bankers and historians to barter their wives and children. Here we have their history and - oh - joy - how ... read more
More Nordic extravagance, a worthy successor to Faviken (anybody remember the recipe for vinegar flavoured in a burnt spruce log?). This time you need to have a huge fire pit and a lot of bi... read more