Food and drink
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Capture the season’s flavours with luxurious asparagus and glorious spicy chicken. By Nigel Slater
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Spam is a shining beacon of culinary innovation through hardship, and represents a complex history across many cultures
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Regulars
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Brief letters: Museum piece MPs | Not so sharp | Just the recipe | Backhanded praise | Adieu to audio
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Persimmons are slowly making their way into Australian grocers. A perfect autumn pick-me-up, the sweet variety can be eaten firm – in everything from salad to tarte tatin
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A show-stopper of a fruity pudding, with smoky notes alongside the sweetness. By Nigel Slater
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A little stewed fruit brings sweet and sour notes to two courses at supper, says Nigel Slater
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Bright and fresh flavours for a delicious spring supper
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An anything goes mix of shellfish and fish, this fragrant, spicy stew is a great way to make the best of your local fishmonger
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The chef and owner of Lankan Filling Station shares her recipe for the intricate dish that made her famous, served with a big mixed plate of prawn curry, simple dal and sambols
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Most viewed
Thomasina Miers’ recipe for quick-roast cauliflower with pink pickled onions