Chetna Makan’s secret ingredient: hazelnuts

The cookery writer’s go-to nut for a filling for home-made profiteroles and a crunchy topping for barbecued vegetables

The best Christmas chocolate and cheese – tested by Anna Haugh

The MasterChef the Professionals judge samples vintage cheddar, fruity chutney and more

The Junior Bake Off judge rates mince pies, stollen and panettone

The Great British Menu judge’s verdict on crisps, bites and booze

There’s nothing new about this wonderful Greek restaurant in west London, writes Jay Rayner, but that’s exactly the point

The St John restaurant co-founder on childhood steamed syrup sponge and the iniquity of food trends

You know how it goes – someone, somewhere, buys the Italian cake, from where it embarks on a long circumnavigation of various friends and family

A small, neighbourhood restaurant with a heart that is bursting with ambition

There’s no seasonal cheer in the supermarkets’ annual serving of dreadful edible trinkets

With sizzling good food at affordable prices, this neighbourhood joint in Kensington is full of welcome surprises, says Jay Rayner

It may be a classic Cumbrian pub, but the Black Bull knows how to please a far more diverse crowd

All they care about is that you bumble back out of the door wholly sated and with your top trouser button loosened

Classic dishes served with poise and elegance. There are so many reasons to linger at this bistro

Fine dining where no one even attempts to tell you the provenance of any ingredient, which is absolutely blissful

The Session Arts Club chef’s recipes ring the changes on the traditional Christmas lunch