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.
Features The Collection
The story behind your steak
Beyond Stilton: the best blues for the Christmas cheese board
Lamb – the perfect Easter dish. Or is it?
Is this the way to a more ethical caviar?
It has long been the rarest of luxuries. Now, says Essi Avellan MW, a more sustainable approach is broadening caviar's reach
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
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
Super-ingredient: salt – and three new ways to cook with it
Who really understands the myriad complexities of sodium chloride?
Its name means "wormwood", it's been in and out of fashion for over 200 years, and now it's everywhere: vermouth
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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