Reader response to last week's column about my Polish grandmother's beet soup underscores the maxim that old recipes for ethnic foods are unique to families. The barszcz (Polish for borscht) I first ...

It started one January, during that post-holiday period when you need to nourish the soul but at the same time whittle off the residue of holiday truffles still riding on your hips. I wandered into my ...

3 tbsp olive oil sea salt and black pepper about 1.5 litres • 2½ pt chicken or vegetable stock or to taste sour cream and snipped chives to serve Preheat the oven to 210C/190C fan/gas 6½. Trim and ...

crème fraîche finely chopped parsley pomegranate seeds for scattering (optional) Melt the butter in a large saucepan over a medium heat and fry the onion for 4-5 minutes until glossy and softened, ...