Britain's food bill drops for first time as supermarkets wage price wars and consumers fail to feel effects of economic recovery
Cob harvest soars along with demand while surge in all kinds of home-grown produce brings melons and figs into supermarkets
Cheap lunchbox ideas for the week before payday that won’t bore you to tears
Last week the lovely Enwezor was sent home, with Richard’s biscuits bagging him the star baker prize. But who’ll rise to the challenge of bread week? Heidi Stephens followed the action
Consumer watchdog closes four Moscow branches following inspections, in move seen by critics as part of sanctions war
From the Restaurant at the End of the Universe to the cabman's shelter in Ulysses, chef and author Michael Gibney reviews the best eating and drinking in books
Felicity Cloake: Do you have a soft spot for this retro classic? What kind of prawns do you use, is iceberg essential, and can any fancy sauces beat mayonnaise mixed with tomato ketchup?
Brewer's share price drops as eastern European distributors cut orders and Russia battles alcohol-related social problems
Long for life on the farm? Value animal welfare? Happy to earn about £30,000 a year? Micro-dairy farming could be for you
Innovative small producers and retailers are using the internet to compete with mega-stores. Cutting out the middleman is making local food cheaper and more accessible in communities
To some an eco-capitalist, to others a die-hard hippy, farmer Patrick Holden reflects on shunning an ‘us’ and ‘them’ approach to organic farming for something altogether more holistic
Where’s the Grange, the De Bortoli Noble One – did Labor drink all the good stuff at their last night party?
Tropical fruit salad is a good starting point, but this exotic fruit can be used in much more, from spicy stir fries to retro cream tarts
Tender fettuccine tossed with bacon in a parmesan cream makes for a sumptuous midweek meal
Amy Fleming: A guide from 1948 still contains the best advice about cocktail-making – but modern mixologists use plenty of 21st-century science, too. Is all that effort worth it?