Hold The Anchovies Please

Nespresso recently invited me to a lunch to ‘find out what was missing’ from a meal at Texture restaurant, the Michelin-starred, modern European restaurant and champagne bar in the heart of Mayfair.  The chef – Agnar Sverrisson – takes British produce, alongside ingredients from his native Iceland, and…

Succulent white meat, game-sweet brown legs, our bronze Copas turkey satisfied even the toughest critic at the dinner table.  A box was delivered on Christmas Eve, packed with ice, the bird and cooking instructions.  For fail-safe perfection a pop-up disposable poultry timer can be  stabbed into the thickest…