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The Guardian - Back to homeThe Guardian

Food for Fort

2 October 2016

  • RESO CATALOGUE IMAGE<br>Mandatory Credit: Photo By RESO / REX FEATURES GREEN FIELD AND YELLOW RAPE FIELD IN THE COUNTRYSIDE WITH TRACTOR PLOUGHING RESO CATALOGUE IMAGE SCENIC CROP SPRING OILSEED FIELDS MEADOW COUNTRY AGRICULTURE FARMING GRASS CROPS ONE TREE

    Agrichemicals and ever more intensive farming will not feed the world

    Felicity Lawrence
    Our food production system is broken, with steep losses in biodiversity. The answer is not more chemicals from a few increasingly dominant companies

30 December 2011

  • Toast and marmalade

    Food for Fort: On marmalade and bolognese

    Is there an alternative to chopping orange peel for marmalade by hand? Plus why doesn't my bolognese sauce taste right? Matthew Fort has the answers

23 December 2011

  • Christmas pudding

    Food for Fort: white Christmas pudding and edible gift storage

    How do you make a white Christmas pudding? Plus what's the best way to keep baked gifts fresh? Matthew Fort has the answers

16 December 2011

  • Garden week: Pumpkins

    Food for Fort: on candied pumpkin and freezing wine

    Matthew Fort's culinary Q&A – how to make candied pumpkin, plus why does frozen wine have so much sediment?

9 December 2011

  • Hanging sausages

    Food for Fort: on sausages and noodles, palinka and chicken skin

    Sausages and noodles, the food of the gods. Plus where to buy Hungary's answer to eau de vie, and the pros and cons of chicken skin. Matthew Fort's culinary Q&A

25 November 2011

  • £50 notes

    Food for Fort: on gifts for cooks and making spuds shine

    Matthew Fort's culinary Q&A: what does a £50 budget buy the cook of the house these days? Plus how to liven up potato side dishes

18 November 2011

  • Duck confit

    Food for Fort: duck fat, disposable pudding basins and olive oil

    How long does duck fat keep? Where can I get aluminium pudding basin moulds? And what's the best value-for-money olive oil? Questions, questions, for Matthew Fort

11 November 2011

  • mozzarella

    Food for Fort: Mozzarella whey, fish sausages and making wine vinegar

    We're making mozzarella, but what do we do with the whey? Plus where to find fish sausages and a vinegar mother. Matthew Fort's culinary Q&A

4 November 2011

  • Food for Fort: Cooking game birds and verjuice

    Food for Fort: on cooking game birds and verjuice

    What's the best way to cook game birds? Plus where on earth does one buy verjuice? Matthew Fort's culinary Q&A

28 October 2011

  • Food for Fort: Decaff tea

    Food for Fort: decaff tea and Michelin-starred restaurants

    Where can I find proper decaffeinated tea (not horrible bags)? Plus where to go for a 40th birthday treat. Matthew Fort's culinary Q&A

21 October 2011

  • ageing pensioner older

    Food for Fort: how taste changes with age, plus potato ricers

    My mother's sense of taste has declined with age – what should I cook her? Plus the hunt for a decent potato ricer. Matthew Fort's culinary Q&A

14 October 2011

  • Toast and marmalade

    Food for Fort: marmalade and baguette flour

    Why didn't my last batch of marmalade set, and is there anything I can do about it now? Plus where to buy French type 55 flour. Matthew Fort's culinary Q&A

7 October 2011

  • Salmon sushi

    Food for Fort: on salmon sushi and dulce de leche

    What sort of salmon is needed to make sushi that's safe to eat? Plus how to make dulce de leche at home without blowing up the kitchen. Matthew Fort answers readers' culinary queries

30 September 2011

  • Chillies

    Food for Fort: what's the point of chillies?

    Other than heat, do chillies really add anything to cooking? Plus the hunt for old-fashioned long spaghetti. Matthew Fort answers readers' culinary queries

23 September 2011

  • Salted capers

    Food for Fort: on Spanish cured pork fillet and salted capers

    What recipes can you use cured lomo in? Plus any tips on making salted capers less salty? Matthew Fort answers readers' queries in his culinary Q&A

16 September 2011

  • Olive oil

    Food for Fort: aged olive oil and vegetarian parmesan

    Does olive oil improve with age? And is there a decent veggie alternative to parmesan and rocquefort? Matthew Fort answers readers' queries in his culinary Q&A

9 September 2011

  • New potato

    Food for Fort: new potatoes and a foodie birthday treat

    When best to eat new potatoes? Plus how to spend a gastronomic birthday with family and friends. Matthew Fort's culinary Q&A

2 September 2011

  • Soapy hands

    Food for Fort: on washing hands and Ebly revisited

    Why don't TV chefs scrub up? Plus a fresh search for French wheat grain delight. By Matthew Fort

26 August 2011

  • Cast iron skillet

    Food for Fort: On omelette pans and bean sprouts

    What can I use on induction hob and under grill? Plus is sprouting dangerous? Matthew Fort has the answers

19 August 2011

  • Salted capers

    Food for Fort: On salted capers and cooking fresh-dug potatoes

    Matthew Fort's culinary Q&A: salted capers are way better than ones in vinegar – but where to buy them? Plus the perils of cooking a just dug potato
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