#dinner

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.

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.

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.

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.