As we focus our attention on special diets, Sweden’s Way Out West festival is the perfect fit: it’s a major public event that has ditched meat entirely.
This lasagne is made with fresh pasta, griddled courgette, ham, mushrooms and white sauce – you’ll definitely find this a comfort as we slide into autumn.
The illustrious Steve Lamb of River Cottage takes us through the food of Barga in Tuscany – a beautiful medieval town truly full of surprises.
Cold, iced coffee is often associated with whipped cream and artificial syrups, but try this cold brew coffee recipe and they’ll fall into distant memory.
All I can suggest when eating alfresco is to try to keep things as easy as possible focusing instead on high quality ingredients and a beautiful setting.
This gorgeous side-dish, typically served during the summer in Poland, is called ‘Mizeria’, and is made with cucumbers, salt, sour cream and fresh dill.
How do you improve an already lovely restaurant and hotel? Well, schlap a brewery and a smokehouse onto the side of it, of course.
The final that asks the most important question of the tournament, and possibly one of the most important questions ever asked – sausage or steak?
When Luis Suarez isn’t taking chunks out of footballers’ shoulders, it’s pretty likely he’s getting his chops around a chivito, Uruguay’s ultimate steak sandwich.
To be fair, Ecuador does boast varied and delicious sounding food, but the squeamish should turn back now because things are about to get a bit weird.