Our appetite for sweet and savoury has never been so adventurous, thanks to chefs such as Yotam Ottolenghi leading the way with global flavours. Summer is the perfect time to contrast the zesty, sharpness of fruits with succulent meats.
Yowk, an egg which simply needs hot water poured over it before its ready to eat with your toast, has arrived. How on earth did it make it to market and are there any convenience supermarket foods that are really worth the money?
Watson, IBMs supercomputer, has written a cookbook. Do the unusual ingredient combinations work, or is plum pancetta cider really as disgusting as it sounds?