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5 articles
Mulled cider has become a spice-rack competition, and the apple is losing. This is a quiet argument for warming good cider gently, keeping the garnish cupboard shut and serving it with a plain cheese board instead.
The November bar is less a cocktail cabinet and more a working pantry: jars, crocks, cheese boards and the last apples of the orchard. Here are twelve things we keep within arm's reach, and how they shape a winter menu that wastes less and supports small producers.
Once the first proper frosts land, the hedge gives up its best ingredients of the year. A practical November guide to sloes, rosehips, crab apples and the last of the mushrooms — with three simple plates to put them on and a cider for each.
A solo diner is not a gap to be filled or a table to be turned; they are a guest with the good sense to travel light. A case for the fireside corner, the bar stool and the unhurried small plate — and a few practical ways a cider house can make eating alone feel like the most generous seat in the house.
A mug of mulled cider is a fine start, but it is only the beginning. Here are six practical ways to cook with British cider this winter, from braised leeks to doughnuts, plus a buying guide for bottles that shine in the pan rather than the glass.