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
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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02
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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03
18
Gastronomy
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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04
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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All contributions
30
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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