Angus Irvine

Seared scallops on silky cauliflower purée with curry butter looks like it came from a Michelin kitchen. In reality it takes about 30 minutes and very little skill.

From the local pub to a tasting menu, here is how to dress for eating out so you look like you made an effort without looking like you’re off to a wedding.

Homemade ravioli takes flour, eggs, a rolling pin and an unhurried Sunday afternoon. Here’s the dough, three fillings, the sauce and the wine, with UK shopping notes.

Seven proper British comfort dinners for when the rain is coming in sideways, from Lancashire hotpot to cullen skink, plus the wine, beer and cider to pour with them.

Tagliata is seared steak, sliced and piled on rocket with parmesan and balsamic. Here’s which cut to buy, how to cook it and what to pour alongside.

Five dinners for people who care about their health but won’t give up flavour, with quantities, oven temperatures and the NHS guidance that counts.

Three fast weeknight dinners built on vegetables and beans: a harissa traybake, a buttery bean pan and a green curry. Proper flavour, real fullness, no lecture.

Most home stir-fries come out soggy and grey. Here’s how to get proper heat, crunch and flavour from a wok on a British hob: the kit, the prep and the timings.

Booked somewhere smart and quietly dreading the cutlery? Here’s how to handle fine-dining etiquette in a British restaurant with good manners, no stiffness and no faff.

Want to try fermenting at home? Start with a small batch of sauerkraut, learn what safe fermentation looks like, then decide whether kimchi, kombucha or sourdough deserves your time.

Glasgow’s gift to the nation, made properly at home: charred chicken, a silky sauce, a fraction of the takeaway price and a freezer full of weekday lunches.

Yamazaki, Hakushu, Hibiki and Toki: what each Suntory whisky tastes like, what to look for on the label, and how to drink it in the highball the Japanese way.