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How to make blackberry and star anise cordial – recipe

Claire Thomson: Been blackberry-picking? Crumbles and pies are great, but to use up a real glut, try this tasty cordial
Would you eat lab grown meat to save the environment? - poll

Guardian Professional Poll
Are hi-tech hamburgers a solution to meeting the growing demand for meat, or is money and time better invested elsewhere for food sustainability?
How to produce your own community beer

Palace Pint in south London is one of several Grow Beer groups who grow hops for brewing in community gardens. How can you set up your own?
Hops are the herbs of beer: the growth of local harvest groups

Palace Pint (our eighth in the series) collectively grows hops to brew their own beer. Erica Buist gets a handle on the sticky harvest
Trouble-free tips for adding anchovies to your lunch box

The lunch box: The Marmite of the fish world: a little goes a long way
Burger King launches black burger in Japan – and no, it's not just burnt

The chain’s goth-like burger, with black buns, black cheese and black sauce, is a bizarre addition to the menu. But it’s not the only food to go back to black, writes Homa Khaleeli

Gourmet baked beans: a ‘gastronomisation’ too far?

You can get posh versions of everything from scotch eggs to marshmallow – and now you can buy a fancy version of the Heinz classic at Fortnum & Mason, for almost a fiver. Does gourmet always taste better?
- Poutine: the posh chips and gravy taking over the world
- Are the British too hooked on comfort food?
Poutine: the posh chips and gravy taking over the world

The thick pile of chips, gravy and cheese curd is proving a big hit in London – so is it time to bid farewell to the doner kebab?
- Fortnum & Mason gourmet baked beans: a 'gastronomisation' too far?
- Are the British too hooked on comfort food?
Restaurants: how to complain... without losing your cool

Tony Naylor: Far from being too meek, we often lose it disastrously when trying to point out bad food or service. So how do you complain effectively?
Who will babysit my sourdough starter?

Paula Cocozza: This may sound ridiculous if you’ve never kept one, but the starter for the UK’s most fashionable dough needs a lot of looking after. Luckily, if you go away, there are people willing to care for it
Word of Mouth

Let them eat hake! A classic Basque recipe – video

Michelin-starred chef Dani López, of Restaurante Kokotxa in the gastronomical capital of Spain, San Sebastián, shows food writer Danny Tapper a delicious Basque hake recipe

Book review: The Kitchen Orchard

Cookworm: The fairy tale pink and gold cover sets the tone for a very readable celebration of foraging in the fridge
A trio of wines from Alsace

Floral and flavoursome, few wines divide opinion as much as those from Alsace. Here are three to tempt your tastebuds, says David Williams
Quattro Passi: restaurant review

Mayfair’s Quattro Passi thinks it’s gilded. But, says Jay Rayner, there are some things you just can’t polish…
Gino's Italian Escape review – handsome beefsteak lightly seasoned with innuendo

Travelogue cookery shows are nothing new, and charming chef Gino D'Acampo brings few fresh ingredients, writes Sam Wollaston
Book of the week: Chilli Notes

Cookworm: An exhilarating compendium of ways to use chilli in your cooking
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