Sophie Hahn: I have to follow a food formula – but Mum’s cooking is best
The 100m world record holder in the T38 class shouldn’t have Mum’s Sunday roast – but sometimes she does. And the curry. And the crumbleRecently, a group of us athletes have been getting together for...
View ArticleMark Cavendish: ‘I’d eat one multi-bag of crisps. And then another’
The cyclist on his fondness for junk food and what he’s learned about nutritionMy mother told me that whenever she’d try to breastfeed me as a baby I’d push her away. Me and my brother had...
View ArticleThe Brownlee brothers: ‘We have a craving for cakes but we must control it’
Triathlon medal winners Alistair and Jonny Brownlee on the role of food in sport (porridge good, Skittles – not so much)Jonathan For four years after leaving home, we lived together, sharing a kitchen,...
View ArticleNadiya Hussain: ‘I have a senseless love affair with cheese’
The Bake Off winner recalls childhood curries and explains why she didn’t get into baking until she was a teenagerGrowing up in Luton, we’d always eat on a cloth, placed on the floor of the living...
View Article5 Nigel Slater recipes for early summer
The best of early-season fruits and herbs, from a mango and ginger salad with roast chicken to pistachio and lemon thyme biscuitsThe summer brings with it a change of step in the kitchen. Suddenly our...
View ArticleThe 20 best wines for summer
What’s the perfect white or rosé to go with grilled fish? Where can you get a bargain red or fizz for the barbecue? Observer Food Monthly guides you through the seasonAldi The Exquisite Collection...
View ArticleOFM’s classic cookbooks: Lulu’s Provençal Table by Richard Olney
In 1994, revered food writer Richard Olney gathered recipes from his favourite cook. The result, Lulu’s Provençal Table, is timeless, says Simon HopkinsonHaving driven Richard Olney and our friend Jill...
View ArticleThe original master chefs
In postwar London, stylish gentleman amateurs could try their hand at being restaurateurs. Nowadays, they’d have to resort to going on TV cookery competitionsIn the only photograph I have ever seen of...
View ArticleWhy do so many people choose dull ‘death row’ meals?
Timothy McVeigh asked for ice cream, others want a can of Coke. And it’s not only killers who are so unimaginative in their choice of a last meal on earthWhere death is concerned I am with Woody Allen:...
View ArticleChina’s best-kept food secret, revealed by Fuchsia Dunlop
Fuchsia Dunlop on her passion for the Jiangnan cuisine, plus recipes from her new book, including oil-exploded prawns and clear-steamed sea bassIn the fourth century, a Chinese official, Zhang Han, is...
View ArticleWelcome to July’s OFM
The return of Bake Off, with recipes from every series, plus Fuchsia Dunlop’s new book and Norman Cook’s Life on a PlateBake Off is back. The hour each week when we can put our feet up, forget the...
View ArticleTaste test: peanut butter, strawberry jam, seeded breads and sourdough
Food writer Felicity Cloake tests the best breads and spreads (with help from Wilf the dog)Continue reading...
View ArticleFrozen in Time: Elton John, Caribou studios, Colorado, June 1975
A frugal breakfast for the star – and friend – during the recording of Rock of the Westies, photographed by Terry O’NeillAt his 1970s peak, with seven US No 1 albums in four years, Elton John was a...
View ArticleThe secrets of The Great British Bake Off’s success
Outside the Bake Off tent, Paul Hollywood and Mary Berry reflect on Britain’s most popular TV show – plus six of their favourite recipesIf, for some bizarre reason, you’ve never seen the BBC’s...
View ArticleNorman Cook: I texted Jamie Oliver to ask how much a glug of oil is
The chart-topping DJ on Oscar parties, cooking in rehab – and why he never snacks while workingThe whole family was strictly vegetarian until I was seven, so I consumed a huge amount of cheese, milk...
View ArticleNigel Slater’s perfect high-summer recipes
Keep cool in the kitchen and on the plate with Nigel Slater’s white peach jelly, roast chicken salad with sweet cherries and asparagus and prawn tartHigh summer, and the point in the cook’s year when...
View ArticleClean eating and dirty burgers: how food became a matter of morals
The British have long associated delicious food with depraved indulgence, and now we have virtuous meals that are good for the soul. Is either attitude really healthy?The way these cream cakes flaunt...
View ArticleCabernet and kimchi? Or syrah and sashimi?
The rise of new cuisines, whether Asian or Scandinavian, has led to a search for wines to match themSometimes a wine and food match is so harmonious it makes you wonder which part of the combination...
View ArticleDown by the Kent seaside: ‘People don’t know what fish is, unless it’s got...
Thanet boasts the biggest fishing industry in the south-east. So why do most of its chip shops only serve frozen fish?On a clear day, you can see as far as France; the coast of Pas-de-Calais glimpsed...
View ArticleEurope made foodies of us all
Brexit brings back memories of runny Ski yogurt and thin jam. The European Union changed our food for the better – so will we now go back to the bad old days?I was eight when I went abroad for the...
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