Jane Grigson News Today

A little sweet, a little sour, rather sticky – and irresistible!

Celebration doughnuts and an elite cheese snack, tiny drinks and hyper-regional Malaysian food, decision-free dining and dessert trolleys – these are the Observer Food Monthly’s favourite people, places and things for the year

Beloved of British chefs and increasingly popular to cook at home, this once-prized delicacy is enjoying a resurgence

While EU passports open doors and usher in opportunities, British passports bring only red tape and uncertainty

Even at its most old-fashioned, Jane Grigson’s English Food is still bulging with exciting recipes. The perfect antidote to these jaded times

Make the London chefs chard, potato and celeriac gratin, duck, pea and cabbage hash and mushroom jalousie

Make the London chefs chard, potato and celeriac gratin, duck, pea and cabbage hash and mushroom jalousie

Make the London chefs chard, potato and celeriac gratin, duck, pea and cabbage hash and mushroom jalousie

Make the London chefs chard, potato and celeriac gratin, duck, pea and cabbage hash and mushroom jalousie

Make the London chefs chard, potato and celeriac gratin, duck, pea and cabbage hash and mushroom jalousie