A to Z

If you want to know what goes into your sausages, try making these patties yourself in this great recipe by Merilees Parker

US Food and Drug Administration is discussing tighter regulations on the use of salt in processed foods.

Danny Boome's fresh take on barbecued lamb uses lavender flowers in both marinade and sauce to add a subtle lift to punchier flavours

For a tempting cocktail brimming with festive flavours, Wayne Collins adds his own seasonal twist to the classic Cosmopolitan

Alessandro Palazzi shakes up what is reputed to be the first ever cocktail (at least in the US)

Paul Rankin's warming chowder can be enriched with a generous helping of cream, if you crave a little indulgence

Spice up your salmon by stuffing it with herby spinach and topping it with a fabulous cream sauce. From Ashbell McElveen

Silvena Rowe combines succulent strips of fried sesame-coated chicken with the original Caesar dressing to make a delicious big-flavoured salad

Master Rachel Allen’s basic pastry and you’ll have the makings of endless delicious pies and tarts

Be flung back into the roaring twenties with a sip of this brandy-Cointreau tipple made by Charles Metcalfe