-
Mulled gin punch recipe
The Week Recommends This punch is perfect to warm the soul this winter
The Week Recommends -
Eggnog recipe
Recipe Enjoy a cup of Christmas cheer with this warming recipe
Recipe -
Christopher Hannon's 'nice and easy' spiced brandy sauce recipe
Recipe An elegantly boozy pouring sauce to pair with your Christmas pudding
Recipe -
Sprout bhaji recipe
The Week Recommends Give your festive Brussels sprouts a vibrantly spicy Indian twist this Christmas
The Week Recommends -
The holidays need an array of dishes. These 7 recipes to the delicious rescue.
The Week Recommends New Year's Eve, post-gathering brunch and a healthy vegetable contrast are all present.
The Week Recommends -
One great cookbook: 'The Zuni Café Cookbook' by Judy Rodgers
The Week Recommends A tome that teaches you to both recreate recipes and think like a cook
The Week Recommends -
Niklas Ekstedt's grilled lamb saddle
The Week Recommends This juicy lamb is complemented by cabbage, black garlic mayonnaise and fried nettles
The Week Recommends -
Stay sharp with the country's best knife shops
The Week Recommends A dull knife is a kitchen's worst nightmare
The Week Recommends -
5 online spice shops that will breathe life into your cooking and baking
The Week Recommends Accessing fresh spices does not have to be a grind
The Week Recommends -
Gary Townsend's slow braised Moroccan spiced lamb shoulder
Recipe This melt-in-the-mouth lamb is bursting with vibrant flavours
Recipe -
One great cookbook: 'Every Grain of Rice' by Fuchsia Dunlop
The Week Recommends The alchemy of Chinese home cooking made accessible
The Week Recommends -
Martin Blake's cod with mussel and chorizo broth
Recipe Succulent cod is paired with a rich, briny broth in this sumptuous bowlful
Recipe -
7 recipes for every kind of fall cooking occasion
The Week Recommends Marinated feta; go-to chocolate cake; a fresh way with Brussels: Autumn is not going to know what hit it
The Week Recommends -
One great cookbook: 'Truly Mexican'
The Week Recommends A cookbook that will teach you the bones of one of the world's great cuisines
The Week Recommends
