Zoe Adjonyoh’s London Address Book – The founder of Zoe's Ghana Kitchen recommends a "chaotic and homely" Georgian restaurant, an unpretentious tapas bar and her favourite Ghanaian market store
Inside Zoe Adjonyoh’s Kitchen – The chef and food writer on Ghanaian hot sauce, gaudy fridge magnets and the inspirations for her cookbook
The Gannet Q&A: Ruby Tandoh – The baker & food writer on her filmmaking food hero, a life-affirming ice cream, and the cookbook she's engaged with more than any other
Roger Phillips – The horticulturalist and food writer takes us around his secret London garden, discusses his deep-rooted love of mushrooms and explains why he sleeps in his kitchen
Inside Roger Phillips’ Kitchen – The master of mushrooms on his favourite vegetable, a divisive kitchen gadget and his two most prized food books
Roger Phillips’ London Address Book – The mushroom expert recommends his favourite bistro, two great London institutions and his local farmers' market
Ryan Chetiyawardana’s London Address Book – The bar owner on a classic restaurant and its various offshoots, a kebab joint that plays heavy metal and (probably) his favourite food shop in London
Inside Ryan Chetiyawardana’s Kitchen – The pioneering bar owner on an amazing green tea with toasted rice, some crazy-looking champagne glasses and two cocktail books that inspire him
Fruit & Flowers – “This dessert is inspired by old-style Laphroaig whiskey. Particularly in the 60s, it was identified by this massive tropical fruit note, with florals and a bit of a honey texture.
Pig Cheeks, Fennel & Broad Beans With A Sherry Cocktail – “Pig cheeks, some braised fennel, broad beans, kefir with the garden herbs. The fermentation stuff is something we had quite a lot of fun playing around with – it’s quite
Cheese & Tomato With Bubbles – “The blanc de blanc has enough acidity to match with the tomatoes, and it cuts through the fattiness of the pancetta and the cheese. But it’s also got enough sweetness
Anna Koska – The acclaimed food illustrator recalls a riotous bird-filled childhood, takes us around her extraordinary gardens and creates a feast using ingredients she picks up along the way
Anna Koska’s Southeast England Address Book – The food illustrator on an eccentric local inn, two of her favourite dining haunts in London and an East Sussex farm with the best sausage rolls in the country
Inside Anna Koska’s Kitchen – The food illustrator on three key ingredients for baked beans, a beautifully orchestrated knife and a “genius” cookbook that she’d have loved to illustrate
Muscovado Meringues with Burnt Honey & Thyme Ice Cream – “There’s really nothing very clever about this, you simply substitute half the caster sugar for muscovado sugar. The result is a deeply flavoured meringue the colour of vanilla fudge. The