Tom Kitchin’s Scottish venison recipe for Hogmanay
A Hogmanay special of venison with celeriac, turnip and beetroot gratin and a rosehip and crab apple jelly from the Scottish chef
Downton, Parade’s End and British food between the wars
The grandeur of the 1920s continues to fascinate us on TV this autumn. But just imagine the bother of cooking dinner for 56, writes Rachel Cooke
How to cook the perfect steak
'Meat is my forte' Hawksmoor's Richard Turner tells Killian Fox
How Britain fell in love with breakfast
Breakfasts in the 70s were silent, tasteless and compulsory. And then we discovered good coffee, writes Grace Dent
Buttermilk chicken, mallard and chestnut mousse recipes
You'll need a trip to the local park as well as the supermarket for these recipes from the stars of London's pop-up scene
Observer Food Monthly Awards 2011 Best ethical eats: The Ethicurean
Somerset's Walled Garden Cafe is no longer a hidden gem – OFM readers love it
Observer Food Monthly Awards 2011 best Sunday lunch: The Bull and Last, London
The Highgate gastropub's roasties win the day. Plus full list of runners-up
Observer Food Monthly Awards 2011 best producer: Johnny Pusztai
What's the magic ingredient of the best butcher in Britain's belly pork? Smoky bacon crisps
Why pheasant is the only game in town
Thanks to Roald Dahl and my dad, this is one bird I find hard to beat, says Rachel Cooke
Swansea’s top 10 budget eats
Swansea City may be newly promoted to the Premiership but how does the city shape up for food? Tony Naylor picks Swansea's 10 best budget eating options
Positive inking
Front of house staff used to hide their tattoos. Now, even at some of London's most fashionable restaurants, no one's covering up any more, writes Gareth Grundy
The new breed of young farmer: Richard Thomas, Herefordshire
From cider-making to green burial sites, the modern British farmer has to diversify to survive. Interview by Tim Lewis
The new breed of young farmer: Ed Hamer, Dartmoor
Ed Hamer's radical vision of farming involves a commitment to making the land work for the people. And it helps to have a big horse. Interview by Carole Cadwalladr
There’s a right way – and many wrong ones – to do hotel breakfasts
It's not about taste: undercooked bacon and slippery eggs just won't do, says Jay Rayner
Riverford Farm recipes: pork with fennel and chocolate cake
Jane Baxter, head chef of the Riverford's Field Kitchen, with some of her favourite recipes from their books: Asian coleslaw, pork with braised fennel, chicken chermoulah and chocolate cake with raspberries