Laura Martin

“Free turkey dinner & a pint on Christmas day for anyone who is on their own. No strings, catches or nonsense.”

After revolutionising vegetarian cooking with A Modern Way To Eat, Anna Jones wants us to consider “mindful drinking,” a more thoughtful approach to alcohol consumption.

The Made In Hackney cooking course brings residents from across the London borough together to learn how to cook dishes from different global cuisines.

Numa Roda-Gil began his career as a photographer in the French punk scene, taking pictures of bands like The Cramps. Now he paints using a mix of extra virgin olive oil and watercolour paint.

“Although we drink the milk in the countryside, no one would ever think to make cheese from it,” says Abderrazzak Khoubbane, whose restaurant and dairy near the Morroccan coastal town of Essaouira specialises in camel milk cheese.

Whole smoked chicken and barbecued sides of beef are key, but so is foraged wild garlic salad, charred leeks, and nettle mojo verde.

For as long as the people in the Norwegian coastal village of Ballstad can remember, children have been responsible for processing the tongues of skrei cod—a local seafood delicacy that can sell for as much as 60 krone a kilo.

London's Jidori restaurant serves the ancient Japanese cuisine of yakitori, chicken poked onto wooden sticks and set over hot coals. “We use every part of the chicken. The liver, the heart, the bum,” says owner Brett Redman.

The H Forman & Son salmon smokehouse, established in London’s East End in 1905, has found a way to infuse salmon with juniper and citrus.

London sommelier Frederic Marti’s mulled wine is decadent to the point of being OTT and galaxies away from the tepid plonk served at Winter Wonderland funfairs.

Chef Lee Tiernan of London’s Black Axe Mangal is in Brazil to cook for one night at a mystery restaurant. In his place, another chef will take over his kitchen—and in that chef's restaurant, yet another secret cook will man service.

“This way of cooking comes from the Italian fisherman,” says Italian-born London chef Mauro Palomba. “They would just scoop up some seawater and use that in place of normal water. There's something so simple and natural about it.”