©Dan Burn-Forti
Rowley Leigh
Nov 30, 2012
Never mind tomorrow’s lunch, the best celebrations start here. Rowley Leigh’s chef friends Fergus and Margot Henderson, Alastair Little, Thomasina Miers and Jeremy Lee bring their good food and good cheer to his party
©Joss McKinley
Nov 30, 2012
Festive favourites from Rose Carrarini’s famous bakery to make at home – and a traditional bûche de Noël from her pâtissier neighbour
©Andy Sewell
Rowley Leigh
Nov 23, 2012
Long before sea bass was popular on British menus, it was the fish of choice in most Chinese restaurants
Nov 16, 2012
Karam Sethi, chef-proprietor at Trishna, shares three recipes from his new book ‘Capital Spice’
©Andy Sewell
Rowley Leigh
Nov 16, 2012
‘Those who live in the country with freezers full of cheap game are probably already well-accustomed to pheasant curry’
©Andy Sewell
Rowley Leigh
Nov 9, 2012
‘A tarte fine should come bursting out of an oven, glistening with sugar’
©Nina Mangalanayagam
Nov 2, 2012
A delicious morning bread roll that can be enjoyed at any time – or served warm or toasted the next day
©Andy Sewell
Nov 2, 2012
Use a good, firm pumpkin and don’t do this dish unless you know your guests well
©Andy Sewell
Rowley Leigh
Nov 2, 2012
‘Use a good, firm pumpkin and don’t do this dish unless you know your guests well’
©Corbis
Nov 2, 2012
As America’s political wives campaigned from their kitchens, an ideological battle simmered
Oct 26, 2012
A soft, layered pastry pie – a perfect treat as winter draws in
Rowley Leigh
Oct 26, 2012
‘It is good to approach the idea of a fish stew from a slightly different tack from that of bouillabaisse, much as I have come to like that dish’
Rowley Leigh
Oct 19, 2012
‘Like cheese or pasta, there is at least one type of dumpling or gnocchi for most regions of Italy’
Oct 12, 2012
An Italian renaissance is under way, as old-fashioned bitters such as Campari come back into fashion
Rowley Leigh
Oct 12, 2012
‘Most Britons had as little idea what a Waldorf salad consisted of as Basil Fawlty himself’
Rowley Leigh
Oct 5, 2012
From Naples to Sicily, in two tasty red pepper recipes
Sep 28, 2012
Inspired by the glorious Austrian linzertorte, this moist cake is encased in crisp pastry
Rowley Leigh
Sep 28, 2012
‘A sauce, pasta or risotto made with ink is a startling and richly flavoured experience
Sep 28, 2012
Tarte aux noix, tarte aux cèpes and crépinettes de joue et queue de boeuf all feature in the French chef’s new cookbook
Rowley Leigh
Sep 21, 2012
A dessert for the true chocoloholic ...
*FT has grown in every major readership survey in 2010 
Recipe: steamed sea bass with ginger and spring onions
Long before sea bass was popular on British menus, it was the fish of choice in most Chinese restaurants