Inside the Travel Lab

The older I get, the more I enjoy cooking classes. With an opening statement like that, I’m in danger of whirling around in a cartoon swirl and remerging as an immaculately groomed housewife from the 1950s: hair set, rosy-cheeked smile, skirt that sticks out like a snipped triangle and the scent of freshly baked cookies following me around like a caricature cloud…

Growing up in England, I heard plenty about French food. And Italian food.

Yet for some reason, even though Portugal’s so close, I’d have struggled to name a single Portuguese dish.

For shame.

“This is the classic ragù that my grandmother taught me: a delicious, versatile sauce that can be used in many ways. Added to lasagne, any type of pasta, served with meatballs…” Lella from Cuoche in Vacanza

Life sometimes reinforces our inadequacies in a brutal, confrontational way. Soon, I’ll be introducing you to Norbert Niederkofler, an imaginative, creative chef who began life in the Dolomites, travelled the world, then returned to his homeland to bring his vision of art to the table. He’s…

No, this isn’t about literature, philosophy or trying to justify playing computer games. Brain food is actually about, well, brain as food.

They may look as though they’re just potatoes with more wrinkles than Mick Jagger and a crusting of salt on the top but

I struggled to explain Christmas Pudding to my Spanish friends

Crema catalana is often described as a Catalan crème brûlée, a dessert with a rugged, citrus twist on the delicate French classic. But don’t be fooled by the apparent resilience of this custard dish. The…

France does not claim steak tartare as its own…

Andalucia has embraced the tomato and created a dish that’s perfect for its parched plains.

Gazpacho, like pizza, had humble beginnings