Food, Wine & Beverages

What is it about tripe that has people who have never even tried it turning up their noses? Tripe is up there with snails, frogs' legs and edible insects as a food which is adored by some but which disgusts others.

We were enjoying dinner with friends a few weekends ago when the conversation turned, as it nearly always does with me, to food and someone asked me what my top ten cookbooks were

Surely there can be no more versatile fruit (or vegetable) than the golden-fleshed pumpkin. This jewel of autumn can be prepared, cooked and served in so many ways but my favourite remains… pumpkin soup.

Autumn has always been my favourite season. It is a soft and sophisticated season, golden and mature, with none of the brashness of summer; it has a richness no other season can boast.

Neville stirred weird ingredients like xanthum gum, jam setting mix, no egg replacer and tapioca flour into a large mixer. Could this concoction really be transformed into a tasty gluten free focaccia bread as promised?

In 1840 Anna, wife of the seventh Duke of Bedford established the practice of afternoon tea to fill the gap between light luncheon and late dinner, a practice which soon became an English tradition, now celebrated all over the world.

I think I am becoming a Grumpy Old Man… Donna says I have been one for years… but I am reduced to speechless Mr Meldrew-like disbelief at the thoughtless way some people behave in large supermarkets. I was debating either to abandon my wheels and shoppin

I really enjoy facing the challenge of creating every day, original, interesting and healthy dishes on a very limited budget. I get so much satisfaction from spending as little as possible, not wasting anything and still turning out meals that people enjo

The first vegetarian I ever met was Sid Pearson. We were Boy Scouts together and one day, as we tramped to an autumn campsite, Sid suddenly dropped his pack and darted into the woods to reappear moments later with a fungus called dead badger's finger.

really enjoy the informality that creeps into mealtimes about now. Now is the time I like to get down my oldest kitchen implement and in a very relaxed way, start cooking.