Hannah Twiggs

As the nights draw in and the chill sets deep, turn to these recipes for ultimate autumn comfort. From slow-cooked beef brisket to spiced quince crumble, these dishes are here to warm you through, one hearty mouthful at a time, says Hannah Twiggs

Ah, the tomato – the epitome of summer. Its sun-kissed sweetness, that ruby-hued flesh bursting with flavour, makes it the darling of seasonal cooking.

Why settle for watery winter tomatoes when tinned can deliver that sun-soaked flavour all year long? From convenience to quality, these humble cans are the secret weapon in every cook’s cupboard – and they’re here to make your life easier, one delicious dish at a time

The government’s betting on lab-grown meat as the future of food, but will meat harvested in a vat from active cells ever win over the public? With promises of sustainability, Hannah Twiggs wonders if sci-fi steak is really the answer or just a high-tech fix to a much bigger problem in our food chain

After a mini-stroke forced gut health expert Tim Spector to rethink his own habits, he’s now on a mission to help others do the same. Hannah Twiggs talks to the ZOE co-founder about his new cookbook ‘Food for Life’ and why it’s not about always cutting out things, but adding more of the good stuff

Can wine really ever be part of a healthy lifestyle? From the heart-healthy antioxidants in a pinot noir to the anti-inflammatory compounds of orange wine, Hannah Twiggs delves into the science

Every Halloween, thousands of perfectly edible pumpkins are sacrificed to the carving gods, only to be dumped and forgotten once the trick-or-treaters leave. Chef Mike Davies thinks it’s a waste – and he’s right, says Hannah Twiggs. With 18,000 tonnes of the stuff rotting in the UK each year, his new cookbook, ‘Cooking for People’, makes a strong case for pumpkins as a winter staple

From buttery chorizo decadence to an autumnal twist with pears and fennel, these delicious roast chicken recipes take the humble bird to glorious new heights. Expect juicy, crispy-skinned perfection – and prepare for second helpings, says Hannah Twiggs

Ten years ago, OPSO crashed into London’s dining scene and ripped up the Greek rulebook. Now, with a celebratory menu and a debut cookbook to boot, founders Nikos Roussos and Andreas Labridis look back at a decade of redefining Greek cuisine – where smoked eel meets carbonara, brunch gets a Mediterranean twist and every ingredient serves a purpose. By Hannah Twiggs

If you thought honey was the last pure thing left in your cupboard, think again. That sweet spoonful on your overnight oats might be hiding a sticky lie.