After all the cooking over the Christmas break, many of us will be looking for something a little more fuss free to kick-start the year. Tray bakes are simple yet delicious and are an easy way to pack loads of veg into your diet. From mushroom and cod parcels to Korean-style sticky aubergines, here are nine tasty recipes to try…

Everyone knows one of the best things about Christmas is the leftovers. Whether you’re flying solo on a furtive fridge forage or have been put in charge of Boxing Day lunch, there are some techniques and fillings that will take your sandwich from good to great. From a festive twist on a reuben to a deep-filled cheese toastie, eight chefs share their favourite recipes…

Left it a bit late to go Christmas wine shopping this year? SLMan asked expert Will Sandbach to recommend a dozen wines – including some sparklers – for under £30. Here’s what he went for…

Dating back to the 1800s, the Old Fashioned is a classic cocktail. Calling on whisky, bitters, sugar and water, it balances sweet and smoky, and comes into its own at this time of year. We asked four top bartenders what makes it so good and how to make the ultimate Old Fashioned at home.

Whether you’re a turkey novice or seasoned Christmas cook, it always helps to have some expert advice to hand ahead of the big day. With that in mind, we asked the head chefs at some of the UK’s best restaurants to shares their tips for tackling the turkey, sorting out the sides and – most importantly – creating the best roast potatoes…

Eating healthily doesn’t have to mean salad at every meal. Whether your cold-weather go-to is a cheesy bowl of pasta or a homemade pie, nutritionists believe it’s possible to put a healthy spin on your comfort food favourites. From clever ingredient swaps to store cupboard essentials, here are their top tips.

Whether you unveil it as the final flourish of Christmas Day lunch or bring it out to graze on through Boxing Day, a cheeseboard is a festive essential. But how many different cheeses do you actually need? Are they all best at room temperature? And what do you serve them with? For anyone who’s been put in charge of the cheese this year, here’s how to make it your best spread yet…

Gary Lee has worked at the original Ivy since 2007. As executive chef since 2011, he’s brought a bold approach that still respects the classic British style of cooking the restaurant is loved for (his shepherd’s pie is famous for a reason). As his kitchen launches a new post-lockdown winter menu, Gary took a quick break to share his restaurant recommendations, his travel tips and what he likes to eat after a long, late shift…

From a supremely festive condiment to a handful of cool new spirits to fill your drinks cabinet with, these are the best food and drink launches you need to know about…

Once the reserve of Michelin-starred restaurants, these days you’ll find truffle in everything from shop-bought soup to small-batch popcorn. From appreciating the different varieties, to using it in home cooking, here’s what you need to know about the one of the world’s most luxurious ingredients…

As founder of both the Chik’n and Chick ‘n’ Sours mini chains, Carl Clarke has built a reputation as an authority on cooking ethically reared chicken. The former DJ’s new book, The Whole Chicken, is not just an homage to the world's most-eaten meat, but also a demonstration of its versatility. From soy spatchcocked chicken to Asian-style fajitas, he shared three of his top recipes with SLMan…

Whether you’re looking to improve or just expand your repertoire of speedy weeknight meals, SLMan is here to help. From ten-minute mushroom gnocchi to a flavoursome winter warmer of chicken and prawn laksa, seven chefs gave us their favourite foolproof recipes for two…