Is foraging really feasible to feed myself?

When I called Robin Greenfield, an environmental activist and author, his assistant answered. “We’re stopped really quick,” Marielle said, adding “he is harvesting a ton of wild onions right now. He’ll be on in just a minute.”I waited, curious to see his haul and bemused by his willingness to delay an interview for wild vegetables. I had called Greenfield, who wrote Food Freedom about the year he grew and foraged 100% of his food, to talk about how possible, or hard, it is to do just that

Benjamina Ebuehi’s recipe for lemon lamington cake | The sweet spot

I think lamingtons should be much more popular than they are on this side of the world. One of my go-to coffee shops is Aussie-run and they always have a proud display of chunky, jam-filled, chocolate- and coconut-coated lamingtons. Making them isn’t complicated, just a little messy with all the filling and dipping of multiple cubes of cake in different bowls. In an attempt to streamline the process, and because giant versions of anything are always fun, I’ve made one extra-large lamington. It’s a wonderfully soft sponge, covered in lemon curd ganache and filled with plenty of cream, making for a very pretty Easter centrepiece

Aperitivo or dinner? Portuguese whites are always right

Portuguese wines have been making steady advances on British drinkers in recent years, and for good reason. The country is home to many delightful indigenous grapes (bom dia baga, encantado encruzado), as well as the sort of varied maritime, mountainous terrain that encourages personality. Its winemakers tend to be forward-thinking and climate-conscious, too, and there are lots of bottles of interest at the “midweek” price point – that is, £8-£13. Case in point: the “yellow tram wine”, AKA Porta 6 Lisboa, is now a ubiquitous presence on our high streets.The Guardian’s journalism is independent

From basil to pistachio and peas – in praise of pesto, whichever way you make it

It was not without satisfaction that I found my 14-year-old son making pesto the other week – for the first 13 years of his life he referred to it as either “pesto-the-bogey-man”, or “gross”. To avoid interfering and sabotaging the moment, I didn’t look too closely, so I didn’t clock the shallow bowl and immersion blender combination. I did hear the noise – a blunt churn – as the blade hit the leaves and nuts. Acting more like a leaf blower than cutter, it sent green and white oily fragments up the cupboards and over pretty much every pot, utensil and tool nearby. Impressively unfazed, he managed to scrape a good proportion of the elements into the food processor and make an extremely tasty pesto, which was mixed with linguine, green beans and potatoes

Anything but eggs – the best chocolate for Easter

If you like chocolate and nut butter, Radek’s Chocolate is doing wonderful things with both, and its dairy free Silky Almond Chocolate Rabbit is magically creamy. Looking more like subservient mice than bunnies, NearyNógs’ dark chocolate bunnies, stuffed with salted caramel, were my favourite. A superb, successful marriage of very good Ecuadorian chocolate and caramel: worthy of a royal telegram.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

Four knockout bakes and tips from the master: Edd Kimber’s recipes for cooking with chocolate

From a white chocolate cheesecake tart and flourless chocolate cake to double chocolate olive oil and marbled matcha cookies, explore chocolate’s endless versatilityChocolate is a truly magical ingredient. Not only is it a powerhouse of flavour, it also pairs beautifully with other ingredients to make something incredible. Chocolate isn’t one note, mind; from the heady richness of an intense dark chocolate to the nostalgic creaminess of milk chocolate and the often maligned simplicity of white chocolate, it can be the star of the show or simply the supporting act. Chocolate can do it all.This is my go-to dinner party dessert