The walnut sauce here is based on a Georgian recipe called satsivi. The authentic sauce is thinner (diluted with chicken stock), but I prefer the chunkiness of this version.
Hero Hirsh, manager of artisan cheesemonger Paxton & Whitfield’s, on the artisan cheese revolution and her five favourite springtime British cheeses.
Fancy making your own cheese and yoghurt? Or pork pies and piccalilli? Hartingtons School of Food in Bakewell is offering a place on one of their one-day courses to a lucky lovefood reader.
Cheesemonger of The Year Andy Swinscoe shares ten tips for designing your own cheese wedding cake – perfect for savoury-minded brides and grooms
March 8 is International Women's Day - the perfect excuse to look at how females have shaped our palates over the years.
Michael Smith is passionate about sourcing locally produced food, and has built his seaside business in strict accordance with that ethos. Here he tells us why locality is so important.