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Controlling the paiche plague in Bolivia's Amazon

This air-breathing aquatic monster has become far too comfortable in Bolivian waters. But, one chef is helping curb the problem by serving it on her native Bolivian menu, making it a useful ingredient and helping to rebalance the biodiversity too, finds Sorrel Moseley-Williams

How Cumbria's food scene champions all things local

Forget Kendal Mint Cake – Cumbrian cuisine is about much more, which has made it a top food destination. Emma Henderson takes a bite of the places putting the locally grown first

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Julia Platt Leonard Christmas 2018: how to make celeriac and bay dauphinoise

Julia Platt Leonard offers a fresh take on an indulgent French classic using a frequently overlooked root vegetable

Ethiopian recipes from flatbread pastries to grilled Nile perch

After working as a chef around the world, Yohanis Gebreyesus decided it was time to go home and put his skills to showing off his home country has to offer. Now, he's dedicating his work to opening the world's eyes to Ethiopian cuisine

Teff: The ancient Ethiopian grain that's essential to the cuisine

It's the country's most widely farmed crop, grown by an estimated 6.5 million Ethiopian farmers and, especially in the highlands, retains an incomparable importance

Why sherry is no longer just a Christmas drink for your grandma

The sherry-producing world is hoping it’s shaken off its fusty image, with young aficionados in the UK and Spain set to boost the industry’s growth after some lacklustre years, says Philip Sweeney