Breakfast fads come and go, but at heart, is Britain a nation of cereal eaters?
There are times when a bowl of cornflakes is more enticing than dragging ourselves out for dinner. And avocados? Forget it
Dame Denise Lewis: ‘I love an apple crumble – just don’t talk to me while I enjoy myself’
The broadcaster and Olympic gold medallist on her favourite dessert, batch cooking with her mum and how to make the perfect gin and tonic
Margo, Glasgow: ‘Something very special’ – restaurant review
Named after the chef’s mother, glorious Margo would make any mum proud, writes Kirsty Wark
Sharmilee, Leicester: ‘It really is worth your time’ – restaurant review
Our hugely influential restaurant critic, leaving the Observer after 26 years, finishes up with an Indian feast
Seven restaurants to sample Spain’s hottest new chefs – without blowing the budget
The country is home to some of the world’s best modern cuisine, and these trailblazers serve inventive dishes at affordable prices
Nord, Liverpool: ‘It’s very much a win’ – restaurant review
If chefs were footballers, Nord’s Daniel Heffy would be in a league of his own
Jeremy Chan’s secret ingredient: dried porcini
With their depth and complexity of flavour, these mushrooms add oomph to almost any savoury dish
Black pudding in the hole and buttery chicken curry – Gill Meller’s recipes for next level traybakes
Dishes that are easy, all in one and soon to be your new favourite midweek meals
Caroline Lucas: ‘I can’t imagine my parents ever voted Green, but they became less antagonistic’
The former Green MP on patriotism, protest and and why Labour is much less ambitious than its voters
30 things we love in the world of food, 2025
From a taste of Brazil in Manchester to the rise of the choc ice
Gilgamesh, London: ‘It’s a weird trip’ – restaurant review
We’re here for a ‘culinary journey’ apparently, but where on earth to?
My boiler has broken and I’m finding solace in a slice (or several) of toast
There are whole chapters in cookbooks dedicated to it and now an endless variety of new things to spread on top, including butters with a waiting list
Ludovico Einaudi: ‘The way you blend the elements you eat is similar to composing a piece of music’
The pianist and composer talks about his passion for chillies, teas and saucepans, and cooking for his dad’s remarkable literary dinner parties
This is my final OFM column. Here’s what I’ve learned about buffets, ‘clean eating’ and what not to serve food on
Much has changed in the food world but there are a few truths that still hold
Putting Mumbai on the menu: Dishoom’s founders in the city that inspired them
The team behind the much-loved restaurants explore the places that inspired their ‘Bombay comfort food’ dishes. By Mina Holland