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You’re sitting in a restaurant contemplating the starters. Gravadlax of salmon? Charcuterie and cornichons? Parma ham, blushed tomatoes and black olive tapenade?
Autumn is the time of year to get out and investigate the Berkshire hedgerows.
You can make a delicious vegetarian terrine using fresh pasata, grilled aubergines, peppers, basil and parmesan, topped with breadcrumbs and roasted in a water bath for a fabulous, crispy topping.
Wendy Hobson raises the key culinary problem for those who live by themselves.
If you’ve been in Waitrose in the past few weeks and been looking for a nice winter warming soup you might have spotted some interesting flavours on the shelves.
I can almost smell the aroma of a beautiful, steaming bowl of stew – my favourite of all comfort foods.
I’m a man with many guilty pleasures – so many, in fact, that I’m not sure I really feel guilty about them any more.
I love winter. Big steaming bowls of slow-cooked meat and vegetables.
Up until the Victorian era, the mainstays of the English yuletide feast included boar, peacock and roasted goose.
Food – or rather “wittles” – plays an important role in the opening passages of Great Expectations as Pip is accosted by the convict Abel Magwitch in the graveyard.