Breakfast fads come and go, but at heart, is Britain a nation of cereal eaters?

There are times when a bowl of cornflakes is more enticing than dragging ourselves out for dinner. And avocados? Forget it

Dame Denise Lewis: ‘I love an apple crumble – just don’t talk to me while I enjoy myself’

The broadcaster and Olympic gold medallist on her favourite dessert, batch cooking with her mum and how to make the perfect gin and tonic

Margo, Glasgow: ‘Something very special’ – restaurant review

Named after the chef’s mother, glorious Margo would make any mum proud, writes Kirsty Wark

Sharmilee, Leicester: ‘It really is worth your time’ – restaurant review

Our hugely influential restaurant critic, leaving the Observer after 26 years, finishes up with an Indian feast

Seven restaurants to sample Spain’s hottest new chefs – without blowing the budget

The country is home to some of the world’s best modern cuisine, and these trailblazers serve inventive dishes at affordable prices

Nord, Liverpool: ‘It’s very much a win’ – restaurant review

If chefs were footballers, Nord’s Daniel Heffy would be in a league of his own

Jeremy Chan’s secret ingredient: dried porcini

With their depth and complexity of flavour, these mushrooms add oomph to almost any savoury dish

Black pudding in the hole and buttery chicken curry – Gill Meller’s recipes for next level traybakes

Dishes that are easy, all in one and soon to be your new favourite midweek meals

Caroline Lucas: ‘I can’t imagine my parents ever voted Green, but they became less antagonistic’

The former Green MP on patriotism, protest and and why Labour is much less ambitious than its voters

30 things we love in the world of food, 2025

From a taste of Brazil in Manchester to the rise of the choc ice

Gilgamesh, London: ‘It’s a weird trip’ – restaurant review

We’re here for a ‘culinary journey’ apparently, but where on earth to?

My boiler has broken and I’m finding solace in a slice (or several) of toast

There are whole chapters in cookbooks dedicated to it and now an endless variety of new things to spread on top, including butters with a waiting list

Ludovico Einaudi: ‘The way you blend the elements you eat is similar to composing a piece of music’

The pianist and composer talks about his passion for chillies, teas and saucepans, and cooking for his dad’s remarkable literary dinner parties

This is my final OFM column. Here’s what I’ve learned about buffets, ‘clean eating’ and what not to serve food on

Much has changed in the food world but there are a few truths that still hold

Putting Mumbai on the menu: Dishoom’s founders in the city that inspired them

The team behind the much-loved restaurants explore the places that inspired their ‘Bombay comfort food’ dishes. By Mina Holland