FT SeriesBring on spring: a Food & Drink specialWe celebrate the return of sunshine with a spring feast from Honey & Co, mouthwatering alcohol-free cocktails and open-fire cookingWhy chefs have started playing with fire againForget induction stoves and water baths. From Temper in Soho to Sabor in Mayfair and Brat in Shoreditch, top London kitchens are cooking with an open flameThere’s money in moderation: the rise of alcohol-free drinksAlice Lascelles on how bars, mixologists and supermarkets have embraced the no-alcohol trendParty-giving is an extreme sport. Here’s how to do it wellSusie Boyt, herself a devotee of extreme entertaining, shares her tips: from lavish food to fragrant flowers and the vital importance of “a bit of theatre”Recipe: Honey & Co’s roasted prawns, artichokes and fennel salad‘It may be too soon for a spring feast — but let’s do it anyway’Recipe: Honey & Co’s milk chocolate molten cakes with a tahini centre‘The addition of sesame paste will give this familiar dessert a new lease of life’Superfood to superhero: how eating seaweed could help the planetIs there an ethical imperative to eat this fashionable food?More from this SeriesQ&A with chef Simon Rogan‘I don’t think there’s anything I wouldn’t eat without some degree of satisfaction’Drink up: the real reason wine glasses keep getting bigger Polly Russell on what the evolving history of glassware reveals about our changing attitudes to alcoholJancis Robinson on the wines to serve at a party‘Many of us have a Pavlovian reaction to the pop of a cork but guests do not have to be welcomed with fizz’When is an egg not an egg? In Silicon ValleyHow start-up ‘Just’ wants to disrupt food productionChef Henry Harris on Dordogne, FranceThe best spots in a region blessed with great markets, butchers, bakers and wine shopsRestaurant insider: Kettner’s Townhouse, London – ‘A room full of happy and loquacious diners’Nicholas Lander wallows in nostalgia as this Soho staple reopens
