A squidgy slice of fruit, frangipane and pastry
Jenny Chandler gives us a preview of her demo kitchen residency on economical cooking
The owners of Mimo on Basque food culture, markets and Londoners’ love of ‘experiences’
Jenny Chandler expounds on the benefits of batch cooking. This time: chickpeas.
Creamy, ‘clean’ tasting unpasteurised milk from a small herd of friesian-holstein cows