The strengths of these dishes and the other tempting combinations in the’Simply Italian’ range is the deviation from the usual dry paste found in similar fresh pastas. Ingredients such as the cheese found in the Selected Italian Cheeses Ravioli are predominately products of designated origin.

A bowl of meatballs is a classic winter warmer, especially when eaten cuddled up on the sofa in front of a movie!

Alan Kingsbury tries some medal winning Languedoc wines and discovers that, whatever the grape variety, southern sunshine certainly packs the flavour in.

Le Comptoir Libanais restaurants are a joyous celebration of Lebanese style home cooking. With the launch of the Comptoir cookbook, Nick Harman goes to meet Tony Kittous the man behind the mezze.

TV presenter, chef and tutor Tim Maddams, packs loads into his Wild Cookery day. We learned to forage and identify around seven fruit and herbs, fillet a mackerel, skin, joint a rabbit and pluck and debone a partridge. He also gave us a whistle stop tour of hot-smoking and meat-curing.

One for all the pasty-loving people – West Cornwall Pasty Co. Launches A Limited-Edition Sunday Lunch special.

Alan Kingsbury waxes lyrical about his favourite publication,The World Atlas of Wine, which has just been published in a new 7th edition and, for the first time, is available as an iBook.

It’s close to midnight, and something tasty’s lurking in the dark. This Halloween try something ghoulishly gastronomic and gorge like a zombie at a Mensa meeting with our round up what’s dead and loving it this All Hallows Eve.

Lara Cory visits King’s Copice Farm, home of the Copas Turkeys, for a day of feather spittingly good fun and turkey talk.

Isle of Plenty: Nadia Alkahzrajie goes in search of what’s right on her doorstep at the Isle of Man Food Festival.