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Two decades ago, beetroot was more likely to be found in a pickle jar and cauliflower under a mornay sauce. Here are five foods that had a ‘moment’ in the past twenty years -
We celebrate two decades of OFM with food stars past, present and future
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From MasterChef to Noma, and street food to the rise of female chefs -
So what of the next two decades? We introduce four up-and-coming chefs
and their brilliant recipes -
For OFM’s 20th anniversary, the first couple of British food recall favourite meals and being ‘mother hens’ to a generation of cooks -
In an exchange of emails, the broadcaster and writer explains how Twitter helped her through lockdown and what she eats on a night off
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‘Restaurants are back, back, back, so I booked breakfast to see off the misery of the past year’ -
Swapping missing ingredients and spare custard tarts over the garden wall made difficult times a little easier to live with -
Drink
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A bittersweet version of the popular Italian aperitif -
Portable and refreshing, these drinks all taste better outside. By David Williams -
What Italian whites lack in terms of pizzazz, they make up for in versatility – just look for more obscure grape varieties to get the most bang for your buck -
Think spicy rum and coke, add complexity with a classic Caribbean honey ginger syrup, and top off with tea and lime
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Warm rotis filled with jackfruit curry, yoghurt and coriander, and a take on the classic Brazilian bar snack, prawn and cream cheese pasties -
Five years after winning Bake Off, she’d love to just talk about baking and cookbooks. But then there’s diversity in TV, mental health, the pandemic… -
From the inimitable Anthony Bourdain to classic Madhur Jaffrey, food programmes offer much more than a chance to catch up on recipes. But which ones should you stream now?
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He won GBBO with a reputation for being calm, tidy and methodical. But the star baker says in reality he’s an extrovert hippy who hasn’t washed his hair in 15 years – and another contestant tested one of his bakes
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From a white-walled restaurant in Clerkenwell, his roast bone marrow dish has gone on to conquer the world. By Jay Rayner -
Homesick Australians are sending each other lamingtons by the thousand in London – and feeding frontline NHS workers too -
The writer uprooted his young family to France so he could train to be a proper chef. How did it work out?
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Thomasina Miers’ recipe for poached eggs with tamarind and coconut sauce