10 Sep 2014: Felicity Cloake: Would you splash out on mincing and sous-vide machines in pursuit of the perfect pâté de campagne? Order pig fat and offal from the butcher? Or just pop to the supermarket for some Shippam’s meat paste?
It is easier than you may think to cure pork, churn cream into butter, bake rolls and make ketchup – and it is a great way to teach kids about where food comes from, says Kathie Auton
Lard is being smeared on sourdough, draped over scallops and boiled up for triple-cooked chips – and it might even be good for us. Are you a fan of pig fat?
There's no law that says you have to pull out all the stops when you have friends over for dinner. A few simple, stress-free dishes can make just as memorable a meal as more fancy fare
Felicity Cloake: Are you a purist, opting for a traditional veal escalope, or do you prefer rustic pork? And is there anything better than schnitzel fried in lashings of butter?
We look back at Apple's tech products, including game-changers such as the iMac and iPhone, curiosities like Lisa – and duds, like the 20th Anniversary Macintosh