What René Redzepi did nextThe Noma chef on changing the world, innovating relentlessly and learning to stop being angryWhy jam is worth preservingBee Wilson on a new generation of jam-makers producing ever-lovelier flavoursThe right way to order a Chinese meal: it’s all in the balanceLook kindly on broths and simple greens, says Fuchsia Dunlop – and don’t order more than one sweet-and-sour dishGame changer: a radical approach to farming deerStalking has long seemed an exercise in posh machismo. Tim Hayward investigates a new approachAutumn glories: four indulgent recipes from Honey & CoFrom slow-cooked rabbit to a zingy pear cocktail, there’s plenty to savour as the nights draw inChampagne: tickled pinkHow rosé became respectableMore from this SeriesThe Olive Branch Pub, Clipsham: ‘too adorable’ – restaurant reviewThe excellent food and endearingly undesigned decor fill Tim Hayward with joyMy Addresses: Chef Alice Staple on the best places to eat in Maremma, southern TuscanyWhere to go for bomboloni alla crema doughnuts, oven-baked ombrina and the best Maremma beefChef Naved Nasir: ‘You need to be an artist but also a taskmaster’Q&A with the executive chef at Dishoom on why he loves garlic and hates Marmite
What René Redzepi did nextThe Noma chef on changing the world, innovating relentlessly and learning to stop being angryWhy jam is worth preservingBee Wilson on a new generation of jam-makers producing ever-lovelier flavoursThe right way to order a Chinese meal: it’s all in the balanceLook kindly on broths and simple greens, says Fuchsia Dunlop – and don’t order more than one sweet-and-sour dishGame changer: a radical approach to farming deerStalking has long seemed an exercise in posh machismo. Tim Hayward investigates a new approachAutumn glories: four indulgent recipes from Honey & CoFrom slow-cooked rabbit to a zingy pear cocktail, there’s plenty to savour as the nights draw inChampagne: tickled pinkHow rosé became respectableMore from this SeriesThe Olive Branch Pub, Clipsham: ‘too adorable’ – restaurant reviewThe excellent food and endearingly undesigned decor fill Tim Hayward with joyMy Addresses: Chef Alice Staple on the best places to eat in Maremma, southern TuscanyWhere to go for bomboloni alla crema doughnuts, oven-baked ombrina and the best Maremma beefChef Naved Nasir: ‘You need to be an artist but also a taskmaster’Q&A with the executive chef at Dishoom on why he loves garlic and hates Marmite
