porridge, pinhead oats, oats, recipes

How to make pinhead porridge with plum compote

A porridge to convert people who hate the stuff

Where tomatoes really come from

The origins of the tomato are not as Mediterranean as you might think

Lloyd’s of London should be ashamed of itself for banning lunchtime drinking

Sack the drinkers who can’t behave themselves and leave the rest of the City’s thirsty workers to it

How to make cheesy leek and sausage bread

A heavenly bread that’s guaranteed to melt your heart

Staying in with some quality booze is the best option for Valentine’s Day

Henry Jeffreys recommends wines and spirits to fall in love with on February 14

The sweetest craving of all

Through the ages, sugar has inched its way to global dominance

Whisky: the drink that sorts the women from the girls

Women are increasingly getting a taste for whisky

Pasta is the solution to the vegetable crisis

The veg crisis is the perfect opportunity to ditch the courgetti and fall back in love with proper pasta

The cultivated grain

From Asian goddesses to boarding school puddings, rice has a remarkable history behind it

The perfect white wines for winter

When it’s really cold, there is nothing better than a glass (or two) of white

Let office workers eat cake!

Don’t listen to the joyless meddlers who think sweet treats should no longer be a part of office life

Dry January is finally over. Let’s ditch it for good next year

The winter months are the time to be compensating for the weather with red wine and spirits

How quiche got its own hashtag

The much-derided dish has enjoyed an unlikely renaissance in recent times

How to make cranachan shortbread sandwiches for Burns Night

A sure-fire way to make this undervalued pudding star of the show on January 25

Pomegranate: the fruit that myths are made of

The pomegranate features prominently in folklore from all over the world

How to make rhubarb and custard jam

A sumptuous treat that takes almost no time at all

The fruit with a colourful past

Why oranges are one of the most exquisite fruits of all

Keep self-pouring beer pumps out of our pubs

If bar staff are replaced with automatic beer pumps, it would be a tragedy for the Great British pub

London’s best new restaurant openings in 2017

A selection of the most hotly anticipated new restaurants coming to the capital this year

The hallucinatory history of nutmeg

Nutmeg has been used as a spice, and occasionally an intoxicant, for centuries

Avoid a hangover with a half of mild

It’s high time mild ale made a comeback

The unheralded glory of Georgia’s gastronomy

Wendell Steavenson visits Mimino, a restaurant bringing Georgian delicacies to London