This week we’re appreciating the effects that time has on some of our favourite dishes and ingredients. We sit down with Ryan Walker, head of fermentation at zero-waste restaurant Silo, in London. Then: Angelica Jopson leaves things to simmer and explores the timeless appeal of soup. Plus: our in-house wine expert, Chloé Lake, picks her well-aged wine of the month.

<p>This week we&rsquo;re appreciating the effects that time has on some of our favourite dishes and ingredients. We sit down with Ryan Walker, head of fermentation at zero-waste restaurant Silo, in London. Then: Angelica Jopson leaves things to simmer and explores the timeless appeal of soup. Plus: our in-house wine expert, Chlo&eacute; Lake, picks her well-aged wine of the month.</p>

Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.

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