A visually striking and delicious dish which celebrates the harmony of some stunning flavours; sweet crispy meringue, tangy lemon with a crunchy almond tart base and sharp blackcurrant with refreshing mint
Food Editor and local vegan Ellie Gibbs whips up this healthy version of a pub food classic
In collaboration with PETA (People for the Ethical Treatment of Animals), Matthew Perry gives advice on the best vegan food in town
Calling all chocolate lovers—this easy and dangerously delicious fridge cake is a winter comfort that you’ll want to make again and again
Try out Jose Harrington’s recipe for a healing and healthy fresher’s flu dinner
Helena Maxwell-Jackson creates a brunch that means no worries for the rest of your days
Moving into a flat full of strangers can be daunting, especially in the first few days of settling in. Speed past this awkward phase by getting to know each other through the wonderful medium of food.
Wouldn’t that be a great name for a Spanish granola/cereal company?! You saw it here first.
If you’re going to BYOB to Phetpailin, why not make the same cocktail as Tom Bruce?
Food Editor Ellie Gibbs addresses the political power of food and the real difference it can make to lives, something we may take for granted when tucking into our luxury restaurant dinner courses
‘The sun in Manchester is very slowly rising in the east’, says our reviewer of new Asian eatery, Cottonopolis
Food Editor Elena Gibbs cooks up a vegetarian Ottolenghi-inspired middle eastern feast
“The golden nugget of the superfoods: the sweet potato” Here’s how to get this gem into your diet in a cheap, easy and tasty way
Inspired by M&S’s cranberry & toasted pecan baton, I aimed to produce something similar, but on a larger and more-affordable scale.
Katie Green shows us how to make these eggsellent chocolate treats in time for Easter
Try this vegan alternative to cheesecake using coconut cream and a nutty oat base
Ellie Gibbs concocts a recipe for Chana Dal whilst exploring the range of ingredients to be found on Curry Mile
The idea of cutting carbohydrates to promote weight-loss is no stranger to the diet scene, but it definitely gets a bad rep due to the inevitable heavy regain as the price for its betrayal
