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Herbs have a long history in this country: after the Romans conquered Britain in the 1st century AD, they introduced formal, elaborate herb gardens as part of villa complexes. Later, during the medieval period, herbs were grown in church grounds across Britain and used for medicinal, healing purposes. Over time, they developed into a crucial flavourer of food in Britain (they’re celebrated in the traditional ballad Scarborough Fair, “Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme”), but after artificial flavourings came along in the 20th century, interest waned. Even when I was a kid, we were brought up to cook with dried herbs, other than occasionally finishing a dish with a little fresh curly parsley. …Read More

Goodbye, plates. Hello, bowls. If you want a little prediction for the year ahead prepare for small bowl takeover in 2016. It may not sound like much of a trend — goodbye, plates has more of a ring to it — but bowl food is where we are all heading.

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January is coming and soon it will be time for the annual diet. You know you will give it a try because you do it every year. The coming month of self-denial casts a shadow over festive celebrations as dank and gloomy as the hardy perennials of bad weather, travel chaos and unbearably crowded shops.

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Ross Shonhan didn't just make noodles cool. With Bone Daddies, Shackfuyu and Flesh & Buns, he has masterminded a new style of cuisine

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