Hannah Twiggs

A seven-hour flight is a long way to travel only to find out that the restaurant you've been dying to go to is actually closed. And has been for six months.

The potatoes destined for goose fat have spent the summer trying to become respectable roasties in some of the driest soil England has seen in years.

As the temperature drops and Sundays move firmly indoors, it's time to get the oven on. From Jessie Ware’s meltingly tender lamb and Atul Kochhar’s chermoula cauliflower, Hannah Twiggs rounds up nine recipes from some of our best chefs that are worth clearing your afternoon for

By October, a Sunday roast starts to sound like a very good idea again . The temperature has dropped, the evenings are drawing in , and suddenly

Britain’s first precision-bred foods are edging closer to supermarket shelves. But will shoppers buy into what this new ultra-ultra ‘processed’ diet could offer them. Hannah Twiggs finds out

With the government urging Britons to prepare for emergencies and supplies of bottled water and tinned beans running low, food editor Hannah Twiggs put her appetite on the line to find out whether a week of tinned food and no cooking could be remotely bearable

The government reckons cheaper gherkins, marmalade and boiled sweets could help ease the cost of living. But with food prices soaring and British farmers under pressure, is this really the answer?

Hannah Twiggs Impending doom is doing wonders for tinned food sales. Since the government urged Britons to stock up on emergency supplies, Iceland

P rotein has had a terrific few years. It has been stuffed into yoghurts, stirred into coffee and slapped across supermarket packaging in letters large enough to be read from the next aisle.

We’ve become so obsessed with protein that we’ve forgotten the nutrient most of us aren’t getting enough of. Hannah Twiggs shares three recipes from Bettina Campolucci Bordi that put fibre back on the menu – without skimping on protein or pleasure