10 Tib Lane, Manchester: ‘There’s a lot to be stimulated by’ – restaurant review

The Roman orgy murals are long gone, but the cooking at 10 Tib Lane is full of voluptuous pleasure, writes Jay Rayner

Kino, Leeds: ‘Expect dramatic bursts of harissa and tahini’ – restaurant review

The brasserie at Opera North features a rotating cast of pop-up stars, and Levantine-inspired MorMor is a fine example. By Jay Rayner

Selin Kiazim’s secret ingredient: baharat spice mix

The chef’s go-to, as used by her grandmother, to add warmth to bread, sweet and savoury dishes

As Catherine Cawood well knows, sometimes a cup of tea is all that’s needed to say ‘I love you’

In my family, a Sunday roast is a happier alternative to mushy verbal outpourings. And, goodness knows, we all need a bit of kindness on a plate these days

Making dinner means dicing with danger, but it’s a risk I’m willing to take

I am fond of my all cooking scars – they are my life in the kitchen, written on the body

Koloman, New York City: ‘The food is so damn good’ – restaurant review

Austrian-influenced Koloman is in demand for a reason – but the city is full of other great dining out options. By Jay Rayner

Samphire, Lymington, Hampshire: ‘An eruption in a Cath Kidston outlet’ – restaurant review

Bold, unpretentious and one of the poshest restaurants in the New Forest. But can you handle the wallpaper?

The Woolpack, Slad, Gloucestershire: ‘Fancy but hearty food’ – restaurant review

‘This is confident, swaggering cooking. You’ll get fed until you can barely walk’

‘Around here, people want top-end food’: how Lancashire’s Ribble Valley became Britain’s gastropub capital

With villages around the town of Clitheroe now home to three of the UK’s top 50 gastropubs, we celebrate this unique north-western take on excellent pub dining

The 20 best budget wines in the UK

OFM’s drinks expert picks high street wines where quality comes at a surprisingly low price

River Cafe’s Ruth Rogers: ‘There’s no right way to deal with grief. Mine is to just keep going’

At a place run by one of her many proteges, the chef and restaurateur talks about loss, family and Nancy Pelosi’s tablecloth

Helen Graham’s secret ingredient: sumac

Bubala’s executive chef on the powdered sour berry that works with sweet and savoury dishes

Buy a good knife and never say sorry: top chefs share the best cooking advice they ever had

Jeremy Lee, Angela Hartnett and many more pass on the tips that have saved them in the kitchen

Some dishes stay with you forever. But should I go looking for that perfect moment again?

Revisiting things we love often leads to disappointment. But there was this mousse with mussels, and I can’t resist…

Mark Gatiss: ‘I’m genuinely terrified that we are losing the caff for ever’

The actor and director on his fears for a British institution, the day he stopped being vegetarian and why he’s a fast eater