Nigel Slater autumn special
Exclusive to OFM, delicious spicy ribs, baked mushrooms, juicy plum crumble.
And what’s the big catch? You have to go to Iceland for it
Hugh Fearnley-Whittingstall: Iceland is justifiably proud of its well-managed fishing industry - why can't we be like that?
Nigel Slater’s taste of summer
Exclusive to OFM, this month Nigel rustles up easy and delicious dishes to eat outdoors.
Dining al fresco
Hugh Fearnley-Whittingstall presents his recipes for the best in outdoor eating.
Nigel Slater’s summer recipes
Exclusive to OFM, Nigel rustles up a bundle of delicious new dishes to eat outdoors.
Nigel’s taste of summer
Nigel Slater rustles up a bundle of delicious new recipes for the best in outdoor eating
Simply Nigel
This month, Nigel Slater shows you how to pep up a summer salad, make quick and easy banana fritters, and add a zing to the simplest pasta dish.
Simply Nigel
Exclusive to OFM, Nigel Slater's new recipes are quick, easy and delicious. This month he shows you how to make the perfect spring supper - from a classic skate dish for two to a smoky bean stew for four.
Simply Nigel
Exclusive to Observer Food Monthly, Nigel Slater's brilliant new recipes are quick, easy and delicious. He shares his expert tips and shows you how to make the most of fresh, simple ingredients.
This month…
Game is disappearing, sticky puddings are few and the resolution to buy British is waning after months of root vegetables and apples. Instead Nigel Slater salivates over halibut, chicory and fruits from foreign places.
This month…
Christmas is over - thank goodness - and we're now in winter proper. Time to fall back on those dried beans, and - if you're Nigel Slater - pop out to the market for fresh rhubarb, pineapple and a sea bass.
Christmas lunch a la south-west France
When Observer writer Sam Taylor moved his family to south-west France this year, he worried about all the things he'd miss, but watery turkey and smelly sprouts in drizzly, cold England were not on the list
Aldo Zilli’s desert island dishes
Each month we ask a chef to choose five ingredients they'd want if they were stranded on a remote island, and what they'd cook with them. Luckily the island has a wonderful herb garden and its own olive grove. The rest is up to them...
Recipes for success
Eating out in a selection of Britain's restaurants that have stood the test of time. By Matthew Fort.
This month…
A light rabbit casserole steeped in thyme takes the place of heavier red meat for Nigel Slater this summer, along with fresh sardines and odd-named berries; tayberry, boysenberry and sunberry.