The Edit

Cutting it: beef

From cheek to heel, beef’s less popular cuts are tasty and versatile. Just forget ‘stewing steak’

Meet the maker: olive oil

Producing this liquid gold is a family affair — at least in the case of Pietro D’Amico, whose olive business in southern Italy has been passed down through the generations

Fish tales: sole

Now is the perfect time for Dover’s finest — and its adopted cousin, the lemon sole


This all-rounder can be transformed into virtually anything, from steaks to smoothies

My life in food: George Ezra

The Hertford-born singer-songwriter discusses eating on tour, childhood meals and how he’s mastering the art of the roast potato

Experience: Knife skills

Confident in the kitchen but lacking finesse in the knife department? You’re just one lesson away from chopping, slicing and dicing like a pro. Words: Nicola Trup

Interview: Yasmin Newman

Australia-based food and travel writer Yasmin Newman spent three months sampling the best desserts New York had to offer. More than 370 dishes later, she had all the ingredients for her latest book, The Desserts of New York

5 of the best sparkling wines

Prosecco has become a predictable choice of sparkling wine — but the alternatives are worth another glance. Words: Fiona Beckett

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