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Sense check: Max Rocha
The Blend London-based chef and Café Cecilia cookbook author on brown bread, David Bowie and checking the football scores first thing
The Blend -
How caviar went mainstream
The Week Recommends From elite delicacy to viral trend, fish eggs are becoming more accessible
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Bucatini alla zozzona recipe
The Week Recommends Classic Roman dish is 'slurpy, fun and absolutely heavenly'
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Food nostalgia: a feast down memory lane
In the Spotlight Why Britons have an increasing taste for favourite old dishes
In the Spotlight -
Organic wines that won't cost the Earth
The Week Recommends From a 'zippy' muscadet to a 'dangerously drinkable' malbec
The Week Recommends -
Brodet (fish stew) recipe
The Week Recommends This hearty dish is best accompanied by a bowl of polenta
The Week Recommends -
Beyond butter: quirky spreads to jazz up your toast
The Week Recommends From coffee paste to black sesame praliné, these tasty toppings are shaking up the spreads market
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Spicy air-fried peking duck recipe
The Week Recommends This delicious recipe is ideal to serve at Lunar New Year celebrations
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Puntarelle with anchovy recipe
The Week Recommends Unique dish bursts with fishy and acidic flavours
The Week Recommends -
Why trout is the new salmon
The Week Recommends Oven-roasted, hot-smoked or topping a jacket potato, trout is winning favour over salmon for its sustainability and delicate flavour
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Smoked haddock soufflé recipe
The Week Recommends Velvety soft soufflé has a delicate and enticing flavour
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The revival of absinthe
The Week Recommends The once-banned 'green fairy' is back in demand in cocktail bars around the UK
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Pistachio and cardamom cake recipe
The Week Recommends Perfect for afternoon tea, this cake is moist and flavoursome
The Week Recommends -
A guide to winter foraging in the UK
The Week Recommends From oyster mushrooms to sea beet, keep an eye out for these tasty edible plants
The Week Recommends
