Save the balti! Can Birmingham’s best dish come back from the brink?
In the 1990s, there were hundreds of authentic balti restaurants in the English city. Now, there are about 20. Will a big campaign bring back the boom times?
May 2026
Grace Dent on restaurants
Skof, Manchester M4: ‘Proof that fine dining can be magical’ – restaurant review
Bubble trouble: the hunt for a good low-ABV sparkling wine
Forget limoncello! How Lillet became the fruity, floral drink of the summer
Waste not
How to turn squishy strawberries into a classic British dessert – recipe
Sliders and slaw, and cheesy, nutty wedges: Simon Rogan’s spring cabbage recipes
Grace Dent on restaurants
Willy’s, Margate, Kent: ‘It chortles in the face of small plates’ – restaurant review
April 2026
Kitchen aide
The perfect birthday cake: tips for the best blow-out
How to cook the perfect ...
How to make the perfect custard creams – recipe
‘As intense as perfume’: which eaux de vie are worth trying?
Fish suppers: fritters, fried and poached – Nathan Outlaw’s haddock recipes
Grace Dent on restaurants
Simpson’s-in-the-Strand, London WC2: ‘A rollicking list of cosy British joys’ – restaurant review
Feast
From soups and greens to roots, how to survive the ‘hungry gap’
Waste not
How to turn a leftover roast lamb bone into Wales’ national dish – recipe
March 2026
Grace Dent on restaurants
The Wellington, Margate, Kent: ‘Worth risking a werewolf attack to get to’ – restaurant review
Waste not
How to turn old sourdough into a classic pudding – recipe
Hobside reading
Kurdish kitchens, baked bean alaska and Mexican soul: the best spring cookbooks for 2026 – review
‘Truly vile’: the UK’s 25 best (and worst) novelty hot cross buns – tested!
Grace Dent on restaurants
Trillium, Birmingham B4: ‘There’s a general feeling of people – gasp! – actually enjoying life’ – restaurant review
