Why terrines are perfect on hot days
Nothing says summer on a plate quite like a terrine, writes Fergus Henderson, as he presses the flesh.
Fowl play
Fergus Henderson takes a look at our changing relationship to chicken, from Charles V to KFC and his very own chicken and ox-tongue pie.
Fergus Henderson’s heavenly tastes of Mexico City
Fergus Henderson uncovers a whirl of top-notch tequila, tortillas and more in Mexico City.
Fergus Henderson on the magic of pies
A bit of mystery and a magical marriage of filling and crust make pies a source of joy.
Fergus Henderson on looking forward to spring
July it may be, writes Fergus Henderson, but look ahead to spring – the light at the end of the winter tunnel.
Fergus Henderson at the Four Seasons, New York
Fergus Henderson toasts the legendary Four Seasons, favoured lunch spot of Manhattan’s elite.
Fergus Henderson on his forays into hospitality
Fergus Henderson reflects on a brace of shaky forays in hospitality – grand designs but sadly short and sweet.
Fergus Henderson on gentlemen’s clubs
Gentlemen’s clubs offer a rare pleasure for those in the club, but the food’s not flash, writes Fergus Henderson.
Fergus Henderson’s search for white truffles
After a fruitless search for the white truffle the hunting party takes a different tack...
Fergus Henderson on fast food
The difference between fast food and food you can whip up in a jiffy is vast, writes Fergus Henderson.
Fergus Henderson’s breakfast rules
The ritual of breaking one’s fast has its place but should never be done at brunch...
Fergus Henderson on French cuisine
Culinary sins may be committed in France, but it’s still the touchstone for kitchen bliss, writes Fergus Henderson.
Fergus Henderson’s tribute to his father
Recalling moments that shaped his career, Fergus Henderson pays tribute to his late food-loving father.
Fergus Henderson on festivals and feasting
After a battery of festivals and feasting, even the élite troops are wounded, writes Fergus Henderson.
Fergus Henderson on lunchtime entertaining
The true magic of a meal shared with friends is at its most potent at lunch...
Fair game
For Fergus Henderson the winter of his content is made glorious by the onset of grouse-shooting season.
Fergus Henderson on 20 years of St. John
As his restaurant comes of age, Fergus Henderson salutes fickle fortune and roast bone marrow.
Fergus Henderson on chocolate
Sentenced to life without chocolate, Fergus Henderson savours the memories and foresees his undoing.
Fergus Henderson on Italian food
Defender of the British culinary faith as he may be, Fergus Henderson outs himself as a closet Italianist.
The parent trap
Fergus Henderson finds that when catering for the kids, it’s best to resist the temptation to reach for the bottle.
Playing with fire
Fergus Henderson is happy to battle the elements for his idea of a sizzling barbie. It’s a primal theme.
Proof in the pud
Liberal doses of fruit and booze, and a good chunk of time go into Christmas pudding chez Fergus Henderson.
Fergus Henderson’s food milestones
Fergus Henderson sifts through the cigars and crèmes brûlées of years gone by for his career turning points.
Beans supreme
When well acquainted with a slab of bacon and other piggy bits, baked beans become the perfect soothing antidote to dark winter months.
The offal truth
You may think you don’t like offal, but what’s that chicken skin on your plate?
Sunny side up
You can’t beat an egg, each one’s fragile-yet-firm shell packed with culinary potential.
Pride of place
Whatever the region, Italy’s embarrassment of culinary riches is a joy, writes Fergus Henderson.
Water torture
Fergus Henderson eschews the detox-retox approach to indulgence and instead maintains a steady rhythm.
Fergus Henderson’s cures for overindulgence
Desperate remedies to overindulgence should be readily at hand, writes Fergus Henderson.
Dr Henderson
Recipe for the Dr Henderson cocktail by Fergus Henderson.
Hash
Fergus Henderson shares his recipe for the most forgiving of breakfast dishes: hash. It's British comfort food at its best.
Boiled beef and dumplings
Fergus Henderson brings a little magic to a British dish that deserves a place in the culinary pantheon.
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