Jess Murphy

“Milk is a magical liquid,” says John McKenna, quoting the French sociologist Pierre Boisard, from his book about the history of Camembert. “It was on(...)

In the past weeks, with my restaurant closed, I have been getting even more involved with the local food community. I have been helping out my friend (...)

With birthdays, anniversaries and other special occasions being celebrated at home, and baking the new national pastime, a good cake recipe is a very (...)

Okay, let’s be honest, chipper chips cannot be replicated at home, not even if you have access to that vat of cheap vinegar that there’s never enough (...)

Chicken wings, whether you like them hot and spicy or sweet and sticky, are a perennial favourite. But you don’t need to visit a famous fried-chi(...)

I’ve mentioned before that I have been getting Instagram lessons from my 14-year-old, but I still can’t crack it. The visual nature of it is instant a(...)

Where did it all go wrong? How did Brussels sprouts become the butt of so many jokes? Could it be the sulphuric smell that often trails in their wake,(...)

Vegetables as a fine dining dish; the importance of gender balance in the kitchen - and one chef’s mother’s superhero role in his success -&(...)

The future of kitchens looked like a straight trajectory back at Sunday dinner in the 1980s. We were the generation who stepped over the cable for the(...)

Here comes the rain again. The darker nights are rolling in, and nothing is more comforting than a kale and chickpea saag aloo around this time. I ser(...)