Flame academy: top chefs’ recipes for cooking over open fireFrom lamb ribs to apple fool and Bombay sweet potatoes, few pleasures are as primalHow to start a restaurant during a pandemicFrancie — due to open in May, then July, then August, now November — shows the ups and downs in beginning a business right nowHugh Fearnley-Whittingstall: ‘There have been a few carbonised sausages’Q&A with the chef and broadcaster on garlic, knives and forgetting when something is in the ovenCourtney Weaver’s fantasy dinner party: Tina Turner and Marcus AureliusThe FT’s US political correspondent heads to Moscow for a vodka-fuelled blowout Jancis Robinson: winemakers take a lead in sustainability'Vignerons are generally ahead of most other agricultural sectors – at least as far as the environment goes'Why eating insects is about to become big businessEdible bugs, now taking off in the west, offer environmental and nutritional benefitsMore from this SeriesCovid-19 has exposed the world’s fragile, complex food supply chainsDisrupted distribution has amplified concerns about the ethics and ecology of what we eatSweet drams: bartenders reveal the secrets of the perfect nightcapFrom Brandy Alexander to Midnight in Italy . . . we raise a glass to the most important drink of the dayChefs to cut back and go localHow British restaurateurs must adapt to deal with the twin challenges of the pandemic and Brexit
Flame academy: top chefs’ recipes for cooking over open fireFrom lamb ribs to apple fool and Bombay sweet potatoes, few pleasures are as primalHow to start a restaurant during a pandemicFrancie — due to open in May, then July, then August, now November — shows the ups and downs in beginning a business right nowHugh Fearnley-Whittingstall: ‘There have been a few carbonised sausages’Q&A with the chef and broadcaster on garlic, knives and forgetting when something is in the ovenCourtney Weaver’s fantasy dinner party: Tina Turner and Marcus AureliusThe FT’s US political correspondent heads to Moscow for a vodka-fuelled blowout Jancis Robinson: winemakers take a lead in sustainability'Vignerons are generally ahead of most other agricultural sectors – at least as far as the environment goes'Why eating insects is about to become big businessEdible bugs, now taking off in the west, offer environmental and nutritional benefitsMore from this SeriesCovid-19 has exposed the world’s fragile, complex food supply chainsDisrupted distribution has amplified concerns about the ethics and ecology of what we eatSweet drams: bartenders reveal the secrets of the perfect nightcapFrom Brandy Alexander to Midnight in Italy . . . we raise a glass to the most important drink of the dayChefs to cut back and go localHow British restaurateurs must adapt to deal with the twin challenges of the pandemic and Brexit