Recipe: Whisky-soaked fruit teacakes

A recipe that defies Paul Hollywood’s Great British Bake Off decree

The Amateur Drinker: An eye-watering introduction to vodka

After a lifetime of abstinence, Paul Burke has decided to hit the bottle and find out what he’s been missing

Ignore the killjoys waging war on sugar

Scoffing cake and sweets is now talked about in the way that glue-sniffing was when I was a kid

The best Rioja has lost the right to its name – thankfully

Like many other drink lovers, I haven’t really taken this Spanish wine seriously. Until now

It’s all the Raj: the rise of posh curry

Cheap-as-chips beer and vindaloo at your local curry house is becoming a thing of the past

Let them eat game

Should surplus pheasants go to food banks? It’s a nice idea, but guns should always take their birds home

Recipe: Honey challah bread

Homemade challah bread is a treat that deserves to be savoured by Jews and gentiles alike

How to make a perfect martini

Should you go for shaken or stirred?

Recipe: Hazelnut, raspberry and lemon curd roulade

Our Vintage Chef whips up her take on a retro classic

Recipe: Goat’s cheese and onion tart

A classic dish that’s a doddle to rustle up

The Amateur Drinker: Will Guinness be good for me?

After a lifetime of non-drinking, Paul Burke has decided to hit the bottle – and he’s starting with a return to his Irish roots

An ancient history of heavy drinking

From competitive boozing to stomach-churning hangover cures, the Greeks and Romans knew how to get stuck in

Recipe: Lemon curd

A zingy treat that’s the perfect partner for your toast

Low-alcohol drinks: the good, the bad and the bubbly

Drinks to savour (and what to avoid) when on the hunt for a softer option

London’s best new bars

Where to go for cocktails, craft beer and top-notch pub grub

Recipe: The perfect Swiss roll

Add homemade jam for the ultimate sponge pudding

Recipe: Gazpacho

Refreshing and reviving – the perfect summer soup

An ode to the oyster

The humble mollusc has been a poets’ favourite for a long time

Recipe: Blackberry and bay leaf jam

Blackberry season is early so let’s make the most of it

Five unfashionable fish we should all be eating

Help support British fishing by trying alternatives to cod, salmon and tuna

How to make perfect pissaladière

Olives, anchovies and onion combine in this classic dish from the south of France

Jewish food: the most comforting trend of 2017

Despite a rise in anti-Semitism, matzo ball soup and salt beef are all the rage