Food | The Guardian
Articles about Food | The Guardian
Cook once, eat twice: Rukmini Iyer’s recipe for miso chilli chicken with roasted squash and leeks | Cook once, eat twice
Roast chicken thighs with roast squash, leeks and two punchy dressings I’m delighted that it’s roasting tin season once again, and what better way to kick it off than with this chuck-it-in-the-oven sticky miso chilli chicken with squash and leeks? The sesame, miso, garlic and ginger marinade can go on the chicken ahead of time if you like (in which case, I’d include a squeeze of lime juice), but if you’re short on time, five minutes before cooking will do the trick.
Gurdeep Loyal’s quick and easy recipe for Turkish lamb and hot pepper paccheri | Quick and easy
A spicy Turkish dish with big flavours and big pasta, all topped with garlicky yoghurt sauce Biber salçası is a Turkish paste made from concentrated cooked red peppers and salt. It comes in two varieties: acı (spicy) and tatlı (sweet). The hotter version adds a deep, umami heat to cumin-spiced lamb in this pasta recipe, which in Turkey is known as markana. Traditionally, markana is served with garlicky yoghurt and a generous drizzle of chilli butter enlivened with pul biber and sumac.
Calum Franklin’s recipes for balti paratha pie with spicy green chutney
A pleasingly proper curry-filled pie with a zingy chutney to go with it This is one of my all-time favourite pies, pie born out of the Midlands. While studying at University College Birmingham, the now head of department at the college of food there, Lewis Walker, and I were in digs together and regularly ended up in very late-night balti houses after big nights out. These pies remind me of that really special time.
How to make pumpkin soup – recipe | Felicity Cloake’s Masterclass
A smooth and satisfying soup in nine easy steps Pumpkin soup, so delicious in theory – sweet, velvety, lightly autumnal – is so often disappointing in reality. Thin in flavour and consistency, thanks to squash’s high water content, it’s likely to make even the most conscientious cook regret not chucking those Halloween offcuts on the compost heap when they had the chance. This, I hope it goes without saying, is not that sort of pumpkin soup. Prep 20 min Cook 1 hr Serves 4-6 Continue reading
Indian Cafe Racer, Birmingham B5: ‘A good news tale for the local food scene’ – restaurant review
The cooking is sometimes bang on, sometimes a little slapdash, but then piques your interest all over again
Henry Harris’ recipe for tarte Vaudoise à la creme
This fantastic tart is a minor miracle invented by a legendary chef, yet it has very few ingredients and an intriguing technique for baking it
Cocktail of the week: All Roads’ daiquiri – recipe | The good mixer
A touch of homemade scotch bonnet jam turns up the heat in this classic concoction Our daiquiri sums up what All Roads is all about: familiar flavours with a little twist. Pineapple, rum and lime are a classic combination, and the addition of scotch bonnet jam brings a subtle warmth that makes this just as good for those first crisp autumn evenings as it is on a sunny day. Malika Green and Paschelle Brown, All Roads, London SW9 Continue reading
Rachel Roddy’s recipe for cheese and bread balls | A kitchen in Rome
These highly crunchable cheesy bread balls are a great way to use up odds and ends Sadly, I’m never going to be able to recreate the cheese and bread balls I made a few weeks ago, because, of the four cheeses used, I recognised only two of them: a bit of gorgonzola and a slice of precious Montgomery cheddar, bought from Da Corrado, a stall on Testaccio market. The other two lumps of cheese, both wrapped in white waxed paper and both quite dry, were, I think, a piece of grana padano and the end of the pecorino we brought back from Umbria.
Tom Hunt’s recipe for fridge-raid minestrone, UK-style | Waste not
A creative way to use up the bits you already have around, all while getting in a healthy mixture of vegetables and whole grains
Roast chicken, congee and cookies: Ravinder Bhogal’s autumn squash recipes
Nutty in flavour and creamy in texture, autumn’s bounty of squash and pumpkin has many uses, both sweet and savoury
How to maximise the umami in mushrooms | Kitchen aide
Whether you sizzle, sweat, wet-fry or oven-cook, enhancing the savoury flavour of your mushrooms will depend on the variety, says our panel of fun guys
Dante Mayfair, Claridge’s, London W1: ‘Are chips ever worth £11? Probably not’ – restaurant review
The whole point of going to Claridge’s in the first place is to sweep in through the grand main hotel entrance
Cocktail of the. week: Palé Hall’s Have your cake and drink it – recipe | The good mixer
A warming, comforting, spiced drink that’s ideal for autumn, and pairs brilliantly with a slice of carrot cake The move into autumn proper leads our taste buds to crave warmth and comfort in equal measure. And what could be more warming and comforting than a spiced vodka and citrus cocktail spiced with nut liqueur? Slice of carrot cake optional. Bruce Dorfling, bar manager, Palé Hall, Bala, Gwynedd, Wales Continue reading
Helen Goh’s recipe for flourless walnut, date and espresso cake | The sweet spot
With a deep, caramel richness and a bitter undertone, this cake is an excellent addition to your home baking roster
From breakfast pancakes to dinner sides and pudding: Alissa Timoshkina’s apple recipes
Fried in pancakes, braised with duck, pickled with a roast chicken or baked for pudding, apples are one of autumn’s star ingredients
Thomasina Miers’ recipes for turmeric chicken and cardamom apple tart
A rich and sweet chicken main and a punchy tart to round off the meal Despite the back-to-school, back-to-work vibes of September, I also think it’s a time of celebration. There’s the feeling of new things, with apples, corn, walnuts, squash and mushrooms appearing at the markets, and my garden has finally emerged from its drought-induced slumber, as if coming out of a trance – it is greener, more alive, reawakening.
Sanjana Modha’s quick and easy recipe for baked beans butter masala | Quick and easy
Transform two tins of baked beans into this creamy curry Masala baked beans, tadka baked beans, curried baked beans, spicy baked beans; all avatars of spice-laced baked beans are a mainstay of British Asian kitchens. We were raised on this stuff – use as a toastie filler, to smother jacket potatoes, or scoop them up with roti. Enter baked beans butter masala. With a sharp sweetness, a versatile tin of baked beans already has all the foundations required to build a brilliant butter masala, so all we’re doing is dressing them up.
Sebb’s, Glasgow G1: ‘A delicious bombardment of continents, cuisines and cultural trickledowns’ – restaurant review
Little bits of loveliness from Sauchiehall Street to the Silk Road, from a chef who wants to deliver maximum joy
‘Wonderful, full-fat indulgence’: the best (and worst) supermarket lemon cheesecake, tasted and rated
We sift through the sweet and the sour of the creamy citrus dessert, but which ones are overloaded with additives and which are more generous with the juice?
Cocktail of the week: Eleanore’s apple highball – recipe
A classy autumnal aperitif with a pleasingly bitter zing I adore calvados, and this highball was built off the back of a love for calvados and tonic. This refreshing aperitif expands on that idea andfeels really quite sophisticated in comparison. Johanna Cole, general manager, Eleanore, Edinburgh Continue reading
Do any coffee-flavoured drinks come close to the real thing?
In which a UK coffee lover, long devoted to her moka pot, tiptoes gingerly into the world of coffee-derived drink products
Jamie Oliver’s recipes for fish pie pasta bake and tomato and feta lentils
Sometimes cooking is about celebration or indulgence, but there are other times when you just need a speedy but delicious midweek meal Of course, the act of cooking can be many things – joy, ritual, nourishment, comfort, celebration, indulgence – but this fish pie pasta bake and tomato and feta lentils are strictly about speed. Because, in reality, these are exactly the kind of recipes we all need in our repertoire, ready to whip out on a Wednesday night. Continue reading
Kid, London W1: ‘Fat, richness, sharpness, all in perfect balance’ – restaurant review
Our main course arrived heavy and somewhat intimidating, and left picked completely clean Earlier this month, a kind-of Turkish ocakbaşı opened on a corner in London’s Soho. The brains behind Kid are chef Sertaç Dirik and restaurateur David Carter, and I say “kind-of” because, yes, while it has a Turkish-influenced menu – sucuk with grilled peach, pide, börek, hummus, içli köfte with aged beef – and the whiff of live fire, nothing either of them does is ever remotely straightforward, hence the buzz around their new place.
Rosie Mackean’s quick and easy recipe for lamb chops with courgettes, walnuts and yoghurt | Quick and easy
Intimidated by the thought of midweek entertaining? Three simple rules make it simple… Entertaining midweek can feel daunting, but if you employ a couple of tricks, things can very quickly go from mayhem to magic. First, choose a dish that goes perfectly with good bread, so your carb is covered. Second, choose a protein that is quick to cook and great for sharing – little lamb chops are perfect for this, while also being a treat. And, finally, use other ingredients that don’t need much help.
Rosina, London SW17: ‘Bella Italia in Bolton this is not’ – restaurant review
The weekly linen laundry bills alone must make the accountants weep Rosina is a serene, heavenly-white neighbourhood Italian restaurant just off Wandsworth Common, on the same stretch as the much-celebrated Chez Bruce.