Thanks for all the dietary advice. Don’t expect me to pay attention to any of it

So I’ve damaged my hip. But I don’t need your plant diets, vitamin secrets and wellness gurus. Nor do people who really are ill…

Free money: where to get your dining and travel vouchers from Australian states and territories

Queensland has just announced a $200 travel voucher program, while other states and territories are continuing to offer vouchers and rebates. Here’s what’s available and how to get it

Cooking recipes from Real Fast Food is like having Nigel Slater by your side

Warm, generous, unshowy… No wonder the cookbook became an instant classic, says Jay Rayner

How Marco Pierre White’s White Heat launched a culinary revolution

MPW was the first of the rock ’n’ roll chefs, and many followed in his flaming footsteps

I go to the baker’s at peak time just to see faces and hear chatter

‘There is a strong case that 2020 should not count on the Gregorian calendar and should therefore be knocked off our ages’

Fergus Henderson’s ‘whole animal’ recipes inspired chefs on both sides of the Atlantic

From a white-walled restaurant in Clerkenwell, his roast bone marrow dish has gone on to conquer the world. By Jay Rayner

Doesn’t everyone chase boiled eggs down a hill to pay tribute to the resurrection?

‘It wasn’t until I lived in an inter-faith household that I realised just how weird my side could sound’

How Cuba’s artists took to the kitchen to earn their crust in lockdown

As Covid pushed the island’s economy to the brink of collapse, musicians and film-makers found another way to be creative – cooking, baking and selling

How to become a wine expert without leaving home

There are great books and online classes – and here’s a few bottles you could order to help you on your way

From the docks to the eBay – will online marketplaces save the fishing industry?

Britain’s inshore fleet has been pummelled by Brexit and Covid. One firm hopes to help make it a sustainable success

How Ottolenghi’s bright colours and vivid tastes changed the way we eat

The sheer vibrancy and joy of Yotam Ottolenghi’s Mediterranean-inspired dishes caught everyone’s imagination, says Jay Rayner

Fay Maschler: ‘A lot of male chefs found it hard to take my reviews’

The doyenne of restaurant critics on working incognito, cooking as seduction and being vegetarian in Surrey in 1955

Sick of cooking for yourself? Have a crumpet

It’s easy to go into a culinary slump when you live alone. So go ahead and indulge yourself

British grief centres mainly around the making of sandwiches

‘I’ve deliberated many times about discussing grief in a food column – you’re possibly here to read about new ways with couscous – yet the two topics are more linked than one might imagine’

Cook, eat, gym, repeat… has left me in need of major repairs

I burned off the calories, took all the pain – but all that working out has damaged my hip