Hate hotel food? Here’s how to iron up a toastie and make kettle pasta
When you spend half your life on the road, cooking for yourself can stave off madness
Why Irish charcuterie is on the rise
Enthusiasts across the country are experimenting with pork, beef and even buffalo meat
How to make Tim Hayward’s duck ham
Use aromatic herbs such as thyme, rosemary and juniper when curing duck
Firing up dads’ barbecue ambitions
A new book helps you take food out of the cellophane-clad chill cabinet and straight into your garden – and onto your barbecue
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