Pamela Brunton’s secret ingredient: pumpkin seeds
Squeeze them for milk, toast them, pop them … they’re delicious and versatile, says the chef-owner of Inver
30 things we love in the world of food, 2024
Celebration doughnuts and an elite cheese snack, tiny drinks and hyper-regional Malaysian food, decision-free dining and dessert trolleys – these are the Observer Food Monthly’s favourite people, places and things for the year
Angela Hartnett: ‘One of life’s great things is a crisps sandwich: white bread, butter, crisps’
The acclaimed chef on some simple pleasures – kitchen discos, Come Dine With Me, campari and soda – and long, long lunches with friends
Erchen Chang’s secret ingredient – fermented mustard greens
Common in Chinese and Taiwanese cooking, this pickle will add a tasty crunch to fried rice, noodle soup and grilled fish
Blueberry pastries in Warsaw, 80p samosas in Blackburn – the best things we ate in 2023
From Andi Oliver’s fire-roasted vegetables in Stratford-upon-Avon to Tomos Parry’s cheese on toast in Puglia, cooks and food writers remember this year’s highlights
Samosas made by aunties, salmon caught by Dad – the childhood dishes that inspired chefs
Ravinder Bhogal, Stephen Harris and others share their memories of food they loved that set them on their career paths
The new kitchen gardens: meet the UK chefs and restaurants growing their own
From rooftops in the middle of cities to the grounds of top-class restaurants, chefs are taking back control of their ingredients
‘He does it with love’: the 32-year-old chef rejoining Raymond Blanc at Le Manoir
Nearly 40 years ago, the French chef helped pioneer garden-to-table cooking at his Oxfordshire restaurant. Now he is welcoming the return of Luke Selby
Paul Ainsworth’s secret ingredient: feta
A supermarket staple that has many more uses than you may first imagine, from breaded and fried to whipping it up as a dip
Michel Roux: ‘It’s hard to avoid the ‘B-word’ – Brexit – when you look at the situation today’
In his daughter’s Notting Hill restaurant, the chef reflects on his food dynasty and the most gifted cook he’s worked with
Why no choice is a good choice: the return of the tasting menu
Tasting menus got a bad name when they became too serious and expensive. Now they’re shorter, cheaper, more inviting – and could help restaurants through tougher times
Save our pudding! Why restaurant desserts are disappearing
They were once a high spot of eating out. Now you’re lucky if the pudding menu stretches to a couple of choices. Is the UK losing its sweet tooth?
Family memories, dishes from key moments in life – the meals chefs cherish
From grandma’s potted shrimps to spaghetti with a lifelong partner, top names from restaurants and food writing look back on the meals that made them who they are
‘It was ridiculous’: does food TV show fame still matter for chefs?
They’ve been a screen staple for years and, as another series of Great British Menu nears its climax, chefs tell how their lives and careers have been changed
Making dinner means dicing with danger, but it’s a risk I’m willing to take
I am fond of my all cooking scars – they are my life in the kitchen, written on the body