A trip to the Andalusian producer shows how sustainable farming practices and curing techniques combine to create some of the most revered pork in Spain.
Smoked salmon blinis and pigs in blankets are so done. This Christmas, treat your guests to these easy but impressive Syrian-inspired canapés – or as Hampstead Kitchen likes to call them: mezzapes
The farm-to-table movement is taking off, and London chef Tom Adams' and April Bloomfield's new food-forward farm and B&B shows how food and nature can work in harmony
There's now even more reason to love Wahaca's market-style Mexican food – it's become the first restaurant group in the UK to be certified carbon-neutral
As founder of Smoking Goat and Kiln, Ben Chapman has pioneered a style of Thai-inspired cooking that makes the most of great British ingredients. He talks Mike Gibson through five dishes that sum it up
