Recipe: Toffee apples

The classic Bonfire Night treat

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

We all need to eat less meat – and veg out more

Greens are good for our health, great for the environment and – the best bit – delicious

Naff? Coronation chicken is a right royal treat

It’s time to rescue ‘Poulet Reine Elizabeth’ from downmarket sandwich counters

Ice bucket, £140 - tomdixon.net

Even tea drinking is cultural appropriation now. Oh mea cuppa…

But pop, art, literature and food are all better when they borrow from other cultures

The British chefs conquering Paris

While traditional Parisian restaurants still stew in a century-old jus, young British chefs are showing the way ahead

How quiche got its own hashtag

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

Restaurant review: Eneko at One Aldwych

Eneko strives to give the hearty cuisine of the Basque Country a refined edge

How to make the ultimate leftovers pie

Turn your leftover turkey and ham into a spectacular pie on Boxing Day

Boozing, flirting and a little brawling is the best way to enjoy the festive season

Julie Burchill and Helen Lederer offer tips on how to survive the party circuit this Christmas

How to bake Bonfire Night toffee apple cake

A surefire way of turning the perennially disappointing ‘treat’ into a thing of beauty

Four of the best Christmas hampers

Spectator Life runs the gamut from Waitrose to Harrods

The rise of macaron mania

Have you noticed that you can’t move for macarons? Those little almond cakes are everywhere. Once ignored in favour of…

Don’t put jelly in my trifle — I may throw a wobbly

My recipe harks back to the one by Hannah Glasse in 1747

Have a very Happy Excessmas

Eat, drink and be merry just to spite the health puritans

The Pumpkin Spice Latte is an insult to a noble fruit

Starbucks’ seasonal special is a Halloween horror

A virtual trip to Sicily with Antonio Carluccio

The great Italian chef has the final word on the spag bol furore

Jam: a beautifully preserved history

Joan of Arc, Nostradamus and Louis XIV were all partial to jam

How to bake creme brûlée cupcakes

Making cupcakes sophisticated involves light sponge and lashings of silky custard

2015 is the only vintage wine-lovers need to remember

If your mind goes blank when picking out a bottle, just go for one very good year

5 of Britain’s new Michelin-starred restaurants

The Ritz, Wild Rabbit and Veeraswamy have all been awarded a coveted star in the Michelin Guide 2017