How to cook with a wok at home like you mean it
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.
Homemade ravioli: easier than you think, better than shop-bought
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.
Food & drink for men 45+
Cooking, recipes, wine, beer and spirits, and eating well without giving anything up. Food worth making on a weeknight, and drink worth the money.
Angus Irvine cooks and pours for men 45+ — recipes, wine, beer and eating well without the fuss.
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The scallop starter that makes guests think you trained
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.
How to dine somewhere posh without looking stiff
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.
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Tagliata: the 20-minute Italian steak you should be making
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.
Beef stew worth clearing your Saturday for
The best beef stew starts with the right cut and a properly browned pan. Here’s a practical recipe for tender beef, rich gravy and no last-minute fuss.
What wine goes with dinner? Forget the colour rules
Red with meat and white with fish? Not necessarily. Here’s a practical guide to choosing wine for the food you actually cook, without turning dinner into an exam.
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Three quick green dinners that actually fill you up
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.
About Food & Drink
Angus Irvine writes about food and drink for men 45 and over who like to eat well but don't want a performance. Recipes that work on a weeknight, dinners worth the effort at the weekend, what to pour with them – wine, beer and the good alternatives – and the restaurants and pubs worth the trip. Without the fuss.