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A luxurious nut and pear lolly, plus a rhubarb sorbet packed with sweet-sour flavour

A star line-up of chefs will come together to mark 50 years of the InterContinental Park Lane, with proceeds going to the Felix Project

Soups and stews are what the rice-shaped pasta was made for, but it also works in salads and even some sweet dishes

Load the table with a barrage of indulgent treats in four stages: a cocktail, confectionery, nuts and and cheese, a choice of liqueurs, and a finale of affogato

Three dishes for a late autumn spread from Bocca di Lupo, which opened 15 years ago – they’ll work just as well on your table at home, too

Our expert culinary panel guides you through the often bewildering array of tomato products

An uncomplicated, comforting pleasure that harks back to childhood – post-Covid, it’s no surprise that ice-cream parlours are coming in from the cold

This dish is made with humble ingredients but gives maximum satisfaction

Elia Sebregondi’s citrussy pistachio pesto, Nigella’s no-cook garlicky thyme mushrooms, Rukmini Iyer’s crispy baked gnocchi and two recipes each from Nigel Slater and Anna Del Conte. Buon appetito!