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  • Felicity Cloake's bara brith.

    How to cook the perfect ...
    How to make the perfect bara brith – recipe

    This Welsh fruit loaf is tricky to get right, and even trickier to perfect, but it’s squidgy heaven if you do
  • Breakfast at Pavyllon, London.

    Grace Dent on restaurants
    Breakfast at Pavyllon, London W1: ‘Does fine dining strictly have to wait until lunchtime?’ – restaurant review

  • Seven large triangles of brie cheese against a pink/red background.

    The Filter
    ‘Melts into an oozy blob’: the best supermarket brie, tasted and rated

  • Meera Sodha’s quinoa and chickpea salad with red cabbage.

    Meera Sodha recipes
    Meera Sodha’s vegetarian recipe for quinoa and chickpea salad with red cabbage, pomegranate and pistachios

  • Nora's baklava old fashioned.

    The good mixer
    Cocktail of the week: Nora’s baklava old fashioned – recipe

  • Benjamina Ebuehi's coffee and walnut cookies.

    The sweet spot
    Benjamina Ebuehi’s recipe for coffee and walnut cookies

  • Man's hands pouring vermouth into the glass from a pitcher. Bar from a bar.

    Bittersweet symphony
    Vermouth is more than just another cocktail ingredient

The Feast app: your most useful kitchen utensil

Packed with more than 7,000 recipes from our Guardian cooks, themed recipe collections and intuitive features, Feast helps you cook with confidence. Whether you’re craving comfort, looking for vegan ideas or following the seasons, there’s always a new recipe waiting.

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  • Song Que Pho Bar, London, interior shot.

    Grace Dent on restaurants
    Sông Quê Phở Bar, London E1: ‘The best phở in town’ – restaurant review

  • Koba, London: ‘providing moments of joy for a solid 20 years.’

    Grace Dent on restaurants
    Koba, London W1: ‘I admire their chutzpah’ – restaurant review

More restaurants

  • Cylla, Birmingham.

    Grace Dent on restaurants
    Cylla, Birmingham: ‘Maybe the best potato side dish being served in the UK today’ – restaurant review

  • Guinness Open Gate Brewery, WC2 - Interiors

    Grace Dent on restaurants
    Guinness Open Gate Brewery, London WC2: ‘Absolute “will-this-do?” nonsense’ – restaurant review

Join Grace Dent and celebrity guests for a new season of Comfort Eating, as she throws the cupboard doors open and chats life through food.

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Scotland. For The Head, Heart And The Spirit

  • Mossgiel Organic Farm, Mauchline, East Ayrshire. Bryce Cunningham, farmer and owner of Mossgiel Organic Farm near Mauchline is pictured in a field with some of his herd of Ayrshire cows.

    ‘It was go bankrupt or try something different’ – how one Scottish farmer is rewriting the rules of dairy farming

  • Paddy Fletcher and Ian Stirling from the The Port Of Leith Distillery

    ‘Scotland is an exciting place to do business’ – meet the whisky makers shaking up a traditional industry

Paid for by
This content was paid for by Brand Scotland and produced by the Guardian Labs team.
  • Tamal Ray’s recipe for Sichuan-style lasagne

    The bubbling beauty of baked pasta

    Newsletter
  • Tamal Ray's freezer biscuits.

    Do you really need to chill cookie dough?

  • José Pizarro's roast carrot, saffron and chickpea stew with spinach.

    José Pizarro’s recipe for roast carrot, saffron and chickpea stew with spinach

  • Georgina Hayden's roast butternut squash, halloumi and avocado tacos.

    Georgina Hayden’s quick and easy recipe for roast butternut squash, halloumi and avocado tacos

Meat free recipes

  • soy sauce, sake and sesame oil-braised aubergines

    Meera Sodha recipes
    Meera Sodha’s vegan recipe for soy, sake and sesame oil-braised aubergines

  • Meera Sodha's black bean burgers.

    The new vegan
    Meera Sodha’s vegan recipe for crispy black bean burgers

  • Felicity Cloake's potato salad.

    Felicity Cloake's masterclass
    How to make potato salad – recipe

  • squash and fennel agrodolce

    Meera Sodha recipes
    Meera Sodha’s vegan recipe for squash and fennel agrodolce

Easy midweek meals

  • Rukmini Iyer's crispy baked gnocchi puttanesca.

    Italian food and drink
    Rukmini Iyer’s quick and easy recipe for crispy baked gnocchi puttanesca

  • Rukmini Iyer's ginger sesame meatballs with rice and greens.

    Quick and easy
    Rukmini Iyer’s quick and easy recipe for ginger sesame meatballs with rice and greens

  • Georgina Hayden's Creamy chicken, purple sprouting broccoli

    Food
    Georgina Hayden’s quick and easy recipe for creamy chicken and mustard fricassee

  • Rukmini Iyer's mushroom and artichoke puff pastry quiche.

    Quick and easy
    Rukmini Iyer’s quick and easy recipe for mushroom and artichoke puff-pastry quiche

Sweet

  • Meera Sodha's rhubarb and custard trifle.

    Meera Sodha’s recipe for rhubarb and custard trifle

  • Max Coen's pork chop with citrus butter.

    Pork chops with citrus butter, and curd with amaretti and pear: Max Coen’s recipes for cooking with citrus

  • Benjamina Ebuehi 's almond frangipane crepes.

    Benjamina Ebuehi’s recipe for almond frangipane crepes

  • product images of ice cream, bottles of oil, a charcuterie board, and illustrations of gifts

    The 16 best Valentine’s Day US food gifts - with last-minute ideas that still feel thoughtful

Drinks

  • Glass of Doom Bar beer.

    Doom Bar maker Sharp’s Brewery in Cornwall to be closed by US owner

  • Three women toasting and drinking cocktails

    Rise of the ‘daycap’: is this the end of late-night drinking?

  • Traditional qvevri, in which wine would be fermented underground.

    The story of Georgian wine has been 8,000 years in the making

  • Huo's Szechuan sizzle.

    Cocktail of the week: Huŏ’s Szechuan sizzle – recipe

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