Star contributors this issue
The broadcaster and adventurer tells us all about his favourite food memories and what he ate on expeditions across the Atlantic (p84).
The BBC chef champions Scottish produce in his grouse sausage rolls (p13). ‘I don’t know anyone who doesn’t enjoy a sausage roll,’ says Tom. Adding grouse to the filling is a great way to make it even better.’
Thought chilling red wine was a sin? Our wine editor recommends you try it this summer (p65).