How To

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

It’s big. It’s bold. It’s an occasion in itself – the classic plateau de fruits de mer is a thing of joy. Here's what's needed to do it justice.

One of the great salads of the world, larb is quick to prepare, but makes a lasting impression.

Good shortcrust is an invaluable asset to any cook's armory of skills. Soft, buttery, flaky pastry awaits… if you keep your cool.