In this dessert recipe from nose-to-tail eating don Fergus Henderson, apples get a festive twist.
According to Fergus Henderson, you just need two ingredients and some ice. It's magic.
British summertime eating doesn’t have to mean sausages burnt to charcoal by someone’s novelty apron-wearing dad. We asked our favourite chefs for their go-to barbecue dishes.
Despite growing up with Irish home cooking, chef Ruairidh Summers never thought he’d open an Irish restaurant—least of all one that serves crubbeens (deep-fried pig trotters.)
Chef Farokh Talati’s day job is at legendary nose-to-tail restaurant St. John, but every month or so he takes over a Soho patisserie to cook the food of his Parsi heritage.
This might be a 146-year-old pastry shop, but the goods inside certainly aren't.
This dish was actually conceived by one of England’s most respected chefs, Lee Tiernan of St. John and St. John Bread & Wine fame—possibly during a notably wretched hangover.
Amid the rugged and icy mountains of Norway, one couple's mission to create an Arctic farm for the future is growing.