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The Brexit butchers making British charcuterie great again

With uncertainty over how much Bayonne ham and bresaola we’re going to be able to find in our shops after 29 March, Jo Lamiri says it’s the perfect time to get to know the wonderful British charcuterie produced in the UK

Veganuary 2019: BOSH! recipes from jackfruit tacos to mac and greens

Henry Firth and Ian Theasby make plant-based cooking easy and accessible with their bestselling cookbook. These three recipes are great for Veganuary or any other time of year

Vegan penne bolognese with pine nuts, recipe

Jassy Davis shares a dish where whole wheat pasta cosies up to a rich bolognese sauce of bouncing button mushrooms, garlic, thyme and soya mince, topped with crunchy pine nuts

Christmas 2018: Five seasonal chestnut recipes for December

The classic festive song, 'roasting chestnuts on an open fire', suggests these nuts are just for Christmas, but they're certainly not. Try them in salads, stews and pasta dishes 

Why sherry is no longer just a Christmas drink for your grandma

The sherry-producing world is hoping it’s shaken off its fusty image, with young aficionados in the UK and Spain set to boost the industry’s growth after some lacklustre years, says Philip Sweeney

Best spirits for making cocktails, according to world class bartender

But you may not have them in your liquor cabinet 

Alternative Christmas dinners: Roast venison to sundried skipjack tuna

Whether taking inspiration from Japan, Peru, or the Caribbean, chefs in 2018 are sacking off the traditional Christmas turkey in favour of something new. Julia Platt Leonard speaks to them about what they're planning on serving instead