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Ainsley Harriott jerk chicken

Ainsley Harriott’s ultimate jerk chicken recipe

‘Jerking’ is all about maximising flavour. The great thing about jerk cooking is that you can use either a dry rub or a wet marinade,...
Pret free iced coffee

PSA: Pret is giving away free iced coffee this Friday

As the temperatures continue to soar, more and more of us are turning to iced coffee to keep us cool and caffeinated. And whether...

CHEF CRUSH: Alex Hely-Hutchinson shares her recipe for mushroom walnut pappardelle

Alex Hely-Hutchinson turned a passion for flavour-packed porridge into the perfect pop-up, and now serves deliciously healthy breakfast, lunch and dinner in her Covent Garden...
Queen Elizabeth II drinking

This is why the Queen never reveals her favourite meal

The nation is understandably fascinated by what goes on behind the closed doors of our royal palaces, but few subjects have generated quite as...

You can now go for afternoon tea with your dog and it looks incredible

As recent research has proved that Brits prefer their pets to their partners, why not do some of the things you thought you needed...

The best British sparkling wine to serve this summer

The Mail on Sunday’s drinks expert Olly Smith picks the home-grown fizz that pops his cork. Balfour 1503 Foxwood Cuvée NV (11.5%), £17.50, coop.co.uk Cracking value...

Bakewell slices

These crumbly bakewell slices are layered of sponge and shortbread full of sweet raspberry jam - a classic bake reinvented. MAKES 1 TRAY FOR SLICING (ABOUT...

Flourless chocolate layer cake

You can leave this flourless chocolate layer cake plain or scatter over decorations. We used finely sliced Turkish delight. MAKES 1 x 20CM CAKE  FOR THE...

Best-ever cream tea scones

These cream tea scones are best eaten on the day of making, split and spread with jam and clotted cream. You can also refresh...

Wizard lemon cheesecake

Accompany this quick and simple baked lemon cheesecake with a dollop of crème fraîche or soured cream and sliced strawberries tossed with a squeeze...

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