Head chef Ian Coogan shares three bright, comforting dishes from The Barbary – chermoula sea bass, zhug-butter scallops and a rice pudding brûlée – perfect for early sunsets and colder evenings
© Studio Paskin
They’re overpriced, structurally unsound and weirder by the year, yet we buy them anyway. Hannah Twiggs investigates the runaway Christmas-sandwich economy, the cold-roast physics behind them and why your pick reveals more about you than it should
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Batch cooking is back on the menu – but forget the boring stuff. Hannah Twiggs rounds up big-flavour, budget-friendly recipes designed to stretch across the week without stretching your wallet
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