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A spoonable, salty-sweet, squidgy treat, to serve with or without banana ice-cream, and ready in all of 20 minutes

The Hario V60 Buono is a gooseneck kettle with the looks and the feel of a premium product, but doesn’t have precise temperature settings.

Paczki Day falls on Feb. 16 this year. Here’s where to find the Polish treat.

Slow-braised in a fragrant milk and honey broth, Omar Foster’s pork belly is tender, full of spice and finished under the grill for that perfect crispy bite

"I am a casserole fan because I grew up on good ones so I make good ones. They are well-crafted and tasty"

A dish steeped in history and packed with flavour, Amy Poon’s take on Chinese claypot rice is simple, comforting and ready in under 30 minutes – crispy rice base included

In chocolate, martinis and croissant, they may be tasty, but let’s not kid ourselves about the health benefits, says Guardian columnist Emma Brockes

The ultimate cheesy indulgence in nine simple steps

The Swedish chef is known for cooking with open flames, but his grilled asparagus with leek purée, peas and St George’s mushrooms works just as well at home

The Swedish chef is reviving ancient techniques, ditching modern kitchens and embracing the raw power of open flames. At his London restaurant, that means flambadou-fired oysters, juniper-smoked beef and a history lesson in every bite, writes Lauren Taylor

A cep soufflé might not sound like a natural fit for pudding, but the Swedish chef’s delicate, earthy take balances rich umami with sweet berries and milk ice cream