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Every year, before Easter, readers send me notes asking if I have a recipe for hot cross buns. I do, and I published it years ago. For those who missed it then or lost the clipping, here鈥檚 an updated version.

When time is tight and I need a simple way to make a satisfying meal, I鈥檒l head to my pantry and pull out some pasta.

If celery were in a band, it would be a backup singer, capable of providing beautiful harmony, but rarely taking centre stage.

One of my favourite Sunday suppers is roast chicken.

I鈥檓 an avid walker and try to聽go for a brisk, seaside walk almost every day. But the recent spate of wintry weather has curtailed that routine of late. Truth is, the last while I鈥檝e felt like hunkering down in my cosy home.

If you routinely buy the style of pita you can stuff, you may have wondered how this pocketed bread is made. One way to find out is to make your own. Today, I鈥檒l show you how.

I don鈥檛 usually recommend snacky foods for Sunday dinner, but the Oscars are on today and that鈥檚 exactly what my wife and I聽will be enjoying while watching the show.

With my surname being Akis, some readers over the years have assumed my heritage is Greek. Understandable, as聽Akis is a suffix for several Greek surnames. But I鈥檓 not Greek. As I鈥檝e noted in past columns, my father was Latvian.

More than 60 restaurants and 14 hotels have rejigged their menus and cut their prices for the next two weeks, as the annual Dine Around and Stay in Town event takes hold of the city鈥檚 hospitality sector.

When researching recent stories on muesli and granola, I was not surprised to learn the people who invented these filled-with-good-things foods were healthy eating advocates.