National Geographic Traveller Food

Some of the world’s best fish and seafood is hauled out of the chilly waters on Norway’s fjord-lined southern shores. Chefs are making this produce sing in menus that nod to nature, pepped up with foraged finds and imaginative flair. And the small pr

One of my oldest friends married a Swede. On their big day, they eschewed a conventional wedding cake and instead treated guests to a smörgåstårta — layer upon layer of crustless white bread, laid out on a tray and covered in tuna mayo, prawns, creme

The amount of fibre provided by a mediumsized apple. The skin accounts for the majority of an apple’s fibre content, while the flesh is a valuable source of vitamin C THE WEIGHT OF THE HEAVIEST APPLE EVER RECORDED. CHISATO IWASAKI PICKED THE PRIZE FR

Berkok Yüksel: For an affordable and hearty breakfast, Lades (ladesbeyoglu.com) in Beyoğlu district is a haven for golden, buttery menemen — barely scrambled eggs with tomato and green pepper. Along with a spread of Turkish breakfast staples (tomatoe

When it comes to wine, finding a grape, region or style you really like can be a bit of a doubleedged sword. Sure, establishing a preference does take some of the risk out of buying wine. But on the other hand, it’s easy to fall into a bit of a rut.

Growing up, we never had any other takeout than the chippy near our house [in Oldham] — it was called Tony’s. My mum would cook the rest of the time, so my dad saw it as his job to do the ritualistic, Friday-night chippy pilgrimage. I actually don’t

SERVES: 6-8 TAKES: 1 HR 15 MINS 400g diced onions (around 4 small onions) 400g leeks, white and light green parts only, cleaned and cut into 1.25cm pieces 30g butter 1 tsp salt, plus extra to taste 1½ litres good beer (nice and malty, like a pilsner

Hailing from Haute-Savoie, this sweet and savoury dish was traditionally served on Sundays. This recipe ideally requires a farcement tin — aspecial highsided tin with a tube in the middle. However, it can also be cooked in a normal cake tin. SERVES:

Riaz Phillips The third cookbook from award-winning food writer Riaz Phillips is an extraordinary exploration of what unites and differentiates the cuisines of Trinidad and Tobago, Guyana and Suriname. Phillips details the culinary vernacular of the