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Autumn feast — a Food & Drink special

As the nights draw in, drink pink champagne with Jancis Robinson, cook rabbit with Honey Co and delight in jam with Bee Wilson. Plus: the great René Redzepi’s mission to change the world and a game-changing approach to farming deer

What René Redzepi did next
The Noma chef on changing the world, innovating relentlessly and learning to stop being angry
Why jam is worth preserving
Bee Wilson on a new generation of jam-makers producing ever-lovelier flavours
The right way to order a Chinese meal: it’s all in the balance
Look kindly on broths and simple greens, says Fuchsia Dunlop – and don’t order more than one sweet-and-sour dish
Game changer: a radical approach to farming deer
Stalking has long seemed an exercise in posh machismo. Tim Hayward investigates a new approach
Autumn glories: four indulgent recipes from Honey & Co
From slow-cooked rabbit to a zingy pear cocktail, there’s plenty to savour as the nights draw in
Champagne: tickled pink
How rosé became respectable

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