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Lockdown lunches

The coronavirus pandemic forced cities around the world into lockdown, closing restaurants, cafes and pubs, while panic buyers emptied supermarket shelves. For some, the extra time at home was a chance to rummage through the kitchen cupboards and try to get back to proper home-cooking. Food writer Tim Hayward shows the FT’s Daniel Garrahan how to make some of his favourite lunches, from the best home-baked loaf of bread, to getting a sourdough starter ready and using it to bake pizza and a cheese soufflé fit for a 1970s dinner party.

International Edition