Deborah Wastie has a background in graphic design, working mainly in the charity sector before leaving full-time work to pursue photography. She now designs still life images.
Recent contributions
01
Features The Collection
The story behind your steak
From the plains of the US Midwest to the pampas of Argentina, the rearing of beef varies wildly – and every farmer thinks their way is the best way. Fiona Beckett looks at steak's transatlantic differences
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02
Features
Beyond Stilton: the best blues for the Christmas cheese board
Blue cheese comes into its own at Christmas, and for most of us, that means Stilton. But which are the other great blues, and which wines should we pair with them?
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03
Features
Lamb – the perfect Easter dish. Or is it?
Lamb is the central ingredient in cuisines across the world, but it represents only a tiny percentage of meat consumed in the UK. And we don't even consume it at the right time of year, says Fiona Beckett
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04
Features
Is this the way to a more ethical caviar?
Once the epitome of conspicuous consumption by a wealthy elite, caviar is now harnessing more sustainable methods of production that are broadening the delicacy's reach, suggests Essi Avellan MW
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All contributions
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Gallery
Caviar
It has long been the rarest of luxuries. Now, says Essi Avellan MW, a more sustainable approach is broadening caviar's reach
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Columns
Super-ingredient: onions – and three imaginative ways to cook with them
They've been cultivated for 5,000 years, they're a stable ingredient of every major world cuisine, and they ward off disease. Fiona Beckett salutes the wondrous, ubiquitous onion
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Gallery
Super-ingredients
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Columns
Super-ingredient: butter – and three ways to use it
Butter has been around for millennia, and it has dozens of forms and thousands of uses. Just don’t keep it in the fridge
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Columns
Super-ingredient: salt – and three new ways to cook with it
Who really understands the myriad complexities of sodium chloride?
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31
Gallery
Bittersweet dreams
Its name means "wormwood", it's been in and out of fashion for over 200 years, and now it's everywhere: vermouth
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Features
The rise of vermouth
It's been in and out of fashion for at least 200 years and it's now on every bartender's A List. Alice Lascelles hymns the glories of vermouth
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