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As the country reopens, Nicola Sturgeon is riding high — but Covid has complicated her party’s push for self-governance
‘Inside the classroom, we tidied up our diction. But outside, I spoke guid braid Fife, ken’
‘Wall Streeters sending their kids to Mandarin-speaking preschools may be hilarious, but it’s the most efficient route’
In 50 years, the industry has transformed the country’s politics and economy. Can renewable energy replace it?
‘The American occupation has failed. What is more surprising is that anyone ever thought it might end differently’
‘Restaurant agents act as matchmakers, looking for a particular alchemy of neighbourhood, space and product’
English clubs’ about-turn on plans for a European Super League was more clash of cartels than David vs Goliath victory
Even when it’s done badly, garlic bread can be delicious. Made with a bit of care and the result can be sublime
‘Nationalist bloggers resemble militias arguing with one another as much as they do with external enemies’
Alibaba founder’s dramatic rise and fall illustrates China’s wary embrace of tycoons who power economic growth
A generation of Jamaican musicians galvanised British music, so why did they not get what they were owed?
The FT’s Africa editor invites David Sedaris and Chimamanda Ngozi Adichie to Siena for an Italian cornucopia
‘The beauty of cupboard cocktails is you can use whatever ingredients you have available’
Sub-zero temperatures across Europe have ruined winemakers’ hopes for the 2021 vintage
Our ‘Round on the Links’ quiz tests your ability to draw connections. Thinking caps on!
‘Ubers, e-bikes and electric scooters all seem more appealing — even more freeing’
Brands that speed up the ageing process with heat, light and reactors have upset traditional barrel-agers
Computers can drive our cars and beat us at chess. What they lack is our ability to know when we don’t know
‘Yes, I’ll reiterate — langoustine brain and brown-butter hollandaise. Possibly one of the greatest mic-drop moments in my gastronomic experience’
Government spending is the new battlefield for climate change and US racial justice
‘Perhaps they mark the moment when the state begins to be seen not just as a problem, but as a solution too’
Meltingly tender meat, drizzled with pul biber butter and sprinkled with herbs
‘If the line between snark and cruelty was always blurry, it is now starting to feel nonexistent’
‘Vines from about 35 years old produce increasingly flavourful and intense wines’
‘Keep it simple, in particular the balance of sweet and sour’
From mask-wearing and handwashing to ordering Deliveroo for breakfast, will any stick around when life goes back to normal?
From fried halloumi to a pear and rosewater trifle, the island’s food is a celebration of migration, says Yasmin Khan
Audre Lord, Toni Morrison and James Baldwin have a magical feast on an imaginary archipelago
From owners to DJs, the UK industry is concerned hygiene rules and changing tastes will silence dance floors
‘Don’t get me wrong. I love everyone we saw. But did we have to cram them all into one weekend?’
‘In late January, Macron’s scientific advisers recommended another lockdown. But he didn’t dare upset people’
The Archbishop of Canterbury on grief, Goldman Sachs and the Church’s battle to remain relevant