Notable absence
Celia Brooks takes us on a guided tour of Borough’s best gluten-free offerings
Articles: Expert guidance
Taking stock
Tim Maddams on why we should get back to making traditional stocks and broths from scratch
Batch of the day: onions
Jenny Chandler expounds on the benefits of batch cooking. This time: onions
Cut and dried: Italian salumi
Ed Smith explores the history and tradition behind Europe’s regional cured meats
Fish tales: part two
Luke Mackay on his fascination with the anchovy, its many forms and myriad culinary uses