The cost of meat has rocketed in recent months, but there are still some cuts that provide genuine value for money. Some of our favourite chefs offer a few tips …
Two elegant but unfussy autumnal dishes of braised rabbit, mustard and bacon; and a deep-red salad of beetroot, red onion and cabbage, creme fraiche and chervil
California cuisine is having a moment across the Atlantic, where every month brings a new restaurant, chef or menu imported from Los Angeles or San Francisco.