Cooking with mother
Raised in the tight-knit Pakistani community of Luton, writer and film maker Sarfraz Manzoor now cooks his mother's secret recipes - all from memory.
The easiest seafood recipes
A selection of simple and delicious seafood recipes.
Slater’s salads
Britain's top cookery writer tosses five of the best salads.
Going out with a banger
There's little that refreshes the soul like that first alfresco supper of spring. Nigel Slater warms up for these longer evenings with pork sausages, Jerusalem artichokes... and a woolly jumper.
The future of food
Forget the traditional Sunday roast. This is a beef dish with a difference, specially created by Daniel Clifford, one of the brilliant and innovative young chefs featured in Audi's exclusive recipe book and series of short films.
Nigel Slater’s easy suppers
This month Britain's best cookery writer uses contrasting flavours to create five simple and quick dishes.
The future of food
Food cooked in liquid gas? Wild herbs used in 'virtual mousses'? 42-course meals? The future of food is here, and Audi is celebrating it with an exclusive recipe book and a series of short films featuring the country's most innovative chefs.
Nigel Slater’s meaty suppers
Why stick to expensive cuts of meat, says Britain's top cookery writer Nigel Slater. No part of the animal need go to waste.
Nigel Slater’s autumn comfort food
Britain's top cookery writer dishes up creamy mash, hallowe'en pumpkins, mussel soup and slow-cooked guinea fowl on a cold night.
Nigel Slater’s vegetarian autumn special
Golden squash, lavender-coloured aubergines: turn the seasonal harvest into delicious supper dishes.
Made in Italy
Ten exclusive recipes from Giorgio Locatelli's fantastic new book.
The best ever curries
The world's top curry chefs have got together for a great new book of recipes to whet your appetite.
Ursula Ferrigno’s last dishes of summer
The summer may be on the wane but that means ripe, full-flavoured fruits and vegetables. The acclaimed Italian cook and food writer has recipes to make the most of the fading season's fresh ingredients.
So what do Michelin kids like to eat?
Chicken nuggets or coq au vin? Spaghetti hoops or penne pomodoro? We asked some of Britain's most talented chefs to simplify their recipes for young palates. Then we invited their off spring to sample the results - back at the restaurants. The food was great but it all got a bit messy ...
Nigel Slater goes green
Britain's top cookery writer puts the season's vegetables and herbs to good use.