Save blue cheese rind for this unbeatable dressing – recipe | Waste not

Head’s up: 12 main-course cauliflower recipes from easy to ambitious

How do I get texture and that umami hit without meat? | Kitchen aide

Georgina Hayden’s quick and easy recipe for smoky prawn, new potato and spinach stew | Quick and easy

How to make creme caramel – recipe | Felicity Cloake's Masterclass

Making a splash: demand for raw and ‘brewed’ milk growing in UK

Holy Carrot, London E1: ‘As good as plant-based dining gets’ – restaurant review | Grace Dent on restaurants

Helen Goh’s recipe for Anzac sandwich biscuits with dark chocolate filling | The sweet spot

Just the tonic: why it’s more than a mixer

Move over matcha: how ube cocktails and coffees are hitting the UK’s sweet spot

Rachel Roddy’s ‘high-ranking’ penne with potatoes, cabbage, butter and cheese – recipe

How to turn old bread into a brilliant Italian cake – recipe | Waste not

Roast chicken, cheesy scones and a genius cocktail: Ravinder Bhogal’s recipes for cooking with lime pickle

Vegemite is recognised globally – but how many people know Milo was invented in Australia?

What can I do with leftover rice? | Kitchen aide

José Pizarro’s recipe for nettle (or wild garlic) and goat’s cheese tortilla

Gone from shop shelves, but not forgotten | Letters

Cornichon shortage leaves British sandwich shops in a pickle

Rukmini Iyer’s quick and easy recipe for chilli eggs with miso beans and spinach | Quick and easy

The US small town coffee shop that created a viral drink: ‘I still don’t understand how it went so far’

How to make Southern fried chicken – recipe | Felicity Cloake's Masterclass

Simpson’s-in-the-Strand, London WC2: ‘A rollicking list of cosy British joys’ – restaurant review | Grace Dent on restaurants

Benjamina Ebuehi’s sweet and salty chocolate chip cookies recipe | The sweet spot

Gentleman’s Relish is toast after its maker axes the pungent anchovy spread

Cream sherry: a forgotten taste that’s worth rediscovering