In the kitchen · 6 Oct 2026
Roast squash and sage soup, an October supper
Squash is at its cheapest and best right now. Roasting it first rather than boiling is the whole trick, and the difference is not subtle.
Read story →The journal
Stories from the larder.
Industry news in plain English, buyer’s guides for everyday shopping, long reads from the people behind the food, and pairings worth getting up early for.
AllNews & policyFarmingFood pricesSupermarket watchWorld foodLocal eventsBuyer’s guideProducer storyMerchant experienceFood reviewsIn the kitchenVillage life & community
Pairings, pantry recipes, and what to do with the loaf, the truckle or the salami when it lands.
In the kitchen · 16 Sept 2026
The autumn glut: what to do with a mountain of apples, plums and courgettes
A tree that gives you more apples than a family can eat is a good problem — but it is still a problem. Here’s how to keep, cook and share an autumn surplus without wasting a scrap.
Read story →
In the kitchen · 29 Jul 2026
Courgette and broad bean fritters: the recipe for the height of the glut
Late July hands you courgettes faster than you can face them and the last of the broad beans. This is the fritter that uses both — crisp, green, done in twenty minutes, good hot or cold.
Read story →
In the kitchen · 2 Apr 2026
The cheeseboard, simplified
Three cheeses, one bread, one preserve, one pickle. That’s a cheeseboard. Anything more is decoration.
Read story →In the kitchen · 12 Mar 2026
Sourdough toast pairings worth getting up early for
Six toppings that turn a slice of toast into a meal. Each works on the same loaf — a properly aged sourdough — and each takes under five minutes.
Read story →In the kitchen · 15 Feb 2026
What to do with a whole salami
A 250g salami is a week of meals if you treat it like an ingredient instead of a snack. Here’s the plan.
Read story →