An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
I often find myself turning to lemon-filled recipes in January. I think it’s something my baking subconscious realises before I do – that cold, dark days require the antithesis, something bright and bold, something cheering. You know what they say: when life gives you lemons, make lemon meringue pie. Unlike its austere, pared back French
The Burns Supper is not so much a dinner as it is a celebration of Scotland’s great contributions to poetry, distilling, and sausage making. Even though this year’s celebrations are set to be smaller scale than usual, the 25th of January still represents an opportunity to defy the winter gloom and raise a few glasses
23 min listen
Alison Roman is an American food writer, cook, and author of New York Times bestseller Nothing Fancy. On the podcast, she tells Lara and Livvy about the recipes she learnt from her mum, how she plans a dinner party, and craving pizza in lockdown. This episode is sponsored by Berry Brothers and Rudd.
Beef Stroganoff has had its heyday: terribly popular with both restaurant chefs and dinner party hostesses of the 1950’s to 70’s, I can’t remember the last time I saw it on a menu or dinner table. It’s been relegated to buffet dishes and ready meals, beige and bland, insipid and gloopy. It sits in canteen
You would be forgiven for not wanting to go full veganuary in early 2021 despite what all those healthy eating gurus suggest. A period of gentle moderation is far more realistic, especially in lockdown. Fortunately there’s an array of healthy delivery options to help you on your way, none of which compromise on taste. Gone are the
January 2021 looks set to be a little duller than your average. And that’s before many of us take on the traditional new year’s detox. Luckily, the drinks world has upped its game significantly on the low-and-no alcohol front of late, so cutting back doesn’t mean giving up on fun. Here are some of the best options
Veganuary is not normally something I’d go in for. I’m sceptical of food fads at the best of times and these are sadly not the best of times. If I’m going to be stuck in lockdown I want a steak dinner to cheer me up after a hard day’s Zooming, and maybe just a rasher
29 min listen
Leroy Logan is a former superintendent at the Metropolitan Police, former chair of the Black Police Association, and author of Closing Ranks: My Life as a Cop. On the podcast, he tells Lara and Livvy about his love of apple crumble, his wife’s lunchboxes, and why police officers should always stay dry.
Christmas is probably the only time I bother with appetisers or canapés proper; usually I am quite content to stick a bowl of fancy crisps on the dining table, and let my husband make sure everyone’s drinks are topped up. But Christmas is different. Christmas demands canapés. And, given the Vintage Chef moniker, I tend
30 min listen
Tom Kerridge is a Michelin-starred chef. He opened The Hand & Flowers in 2005, and now has another restaurant and a butchers in Marlow, Buckinghamshire, alongside spots in London and Manchester. On the podcast, he tells Lara and Liv about growing up on free school meals, falling in love with hospitality, and catering for NHS
The traditional Christmas meal takes on different guises around the globe. Our festive table groaning under turkey and all the trimmings would look quite unrecognisable to many. For Jewish people living in the US the tradition at Christmas is to eat Chinese food. And in Japan come Christmas you’ll find everyone eating KFC. Seriously—you have
‘What’s that earthy flavour in the sauce?’ ‘It’s a black Himalayan moss which monkeys find an aphrodisiac.’ If 2020 has been the weirdest year the modern world has known, that was well and truly reflected in Masterchef, The Professionals. Because this year’s series, the 13th annual, dispensed with its own unwritten rules. For years the
21 min listen
Jeffrey Archer is a novelist, former politician, and peer of the realm. He has sold 275 million copies of his books – in 97 countries and more than 30 languages. On the podcast, he tells Lara and Liv about food in prison, his wife’s jacket potato, and why he loves shepherd’s pie.
26 min listen
Henry Jeffreys is features editor of Masters of Malt, and author of The Cocktail Dictionary. On the podcast, he tells Lara and Livvy about living like the Goodfellas in Leeds, being ‘portly’ at university, and enjoying his mum’s apple and bramble pie.
The name ‘toad-in-the-hole’ suggests something a little more whimsical (or saucy) than its reality. The origins of the name are spurious and, to be honest, a little tenuous: I’ve seen theories that the hole is a hungry stomach and the toad a ‘substantial meal’, another that suggests the dish resembles the way toads peep their
25 min listen
Pen Vogler is the author of Scoff, which describes the history of food in the British class system. On the podcast, she tells Lara and Liv about being vegetarian for a year, eating at Oxford colleges in the 1980s, and why avocados are so popular.
Braising isn’t a terribly glamorous way of cooking: you’re not flipping steaks over an open fire, flambéeing alcohol, or shucking oysters. No one is going to gasp at your cheffy technique if you plump for braising. And when you pull the dish from the oven, it may not look any more exciting: no soaring soufflés,
36 min listen
Marcus Wareing is a celebrated, Michelin-starred chef, a judge on Masterchef: The Professionals and Chef Patron at Marcus in Knightsbridge. On the podcast, he tells Lara and Livvy about eating in school canteens, working with Gordon Ramsay, and catering during coronavirus.
Diwali, which falls this year on November 14th, is a festival of family, fireworks and food. Here are the dishes to try to keep the Diwali flame alive in a Covid winter. Covid has already put paid to regular Diwali celebrations. It was inevitable: eight people around the table to tuck into a Christmas turkey
I have always been a bit of a stew-pusher; it tends to be my answer to any of life’s dilemmas, culinary or otherwise. Friends coming round? Stew. Cold and dark outside? Stew. Feeling sad? Stew. To be honest, it doesn’t matter whether or not the weather demands it, I am always in the mood for
20 min listen
Olia Hercules is a chef and food writer. On the podcast, she tells Lara and Livvy about growing up in Cyprus; being disappointed by British ingredients; and teaching her son to love Ukrainian cooking.
20 min listen
Ian Rankin is a bestselling crime writer, most known for his Inspector Rebus novels. On the podcast, he tells Lara and Livvy about living in a motel during his first year at university; how eating curry for the first time was ‘a revelation’; and the snacks that keep him going while he writes. Tell us
17 min listen
On this week’s episode of Spectator Out Loud, comedian Griff Rhys Jones complains about London’s war on motorists (00:45); Toby Young on how he’s become an English nationalist (08:55); and Cosmo Landesman on the joys of drinking alone (13:30).
44 min listen
Dolly Alderton is an author, journalist and podcaster who hosts ‘The High Low’ podcast. On the episode, she talks to Lara and Livvy about campaigning for gender equality (and cooked breakfasts) at her boarding school; how taste in food can make or break the attractiveness of a man; and the importance of planning a desert
Oh the avo. The fruit that launched a thousand tweets. This millennial Holy Grail has done more to divide generations than anything save perhaps Brexit. It has been three years since Australian property developer Tim Gurner became a hate figure for suggesting in a TV interview that it was not economic difficulty that was keeping
Foodies traditionally flock to London to check out the best new chefs and restaurateurs. But by doing so they’re missing a trick. The number of Michelin-starred establishments outside the capital has been growing rapidly and there are now 97 restaurants holding the coveted accolade dotted around the country – two of which have been awarded
Long before we pick up the tongs and crack open the first of seventeen-or-so stubby beers we have to ask the big question; charcoal or gas? The debate over which fuel is best can take on almost tribal dimensions, fraught with foodie orthodoxy. In truth, both camps have their good points and choosing between them
The legacy of Greek antiquity extends to the country’s cuisine. One eats there as the Ancients would have done—Greek yoghurt and honey for breakfast, simply-cooked fish and cold wine for lunch and supper—as one reclines languidly on the klinai couch, grapes dangling from the mouth, like Dionysius and Adephagia. Greek food can sometimes be disparaged
If you’re a coffee lover and can’t comprehend mornings without a strong cup, now might be the perfect time to invest in a machine that will stand the test of time. After all, it’s going to be a while before we can rely on a barista to whip us up a cup on the way
