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Your body goes through many changes after giving birth, find out more about this one from Goodto RSS Feed https://ift.tt/WNlA92v via IFTTT

As ITV release a documentary about the tragic murder of Logan Mwangi, many are asking what happened to his mum Angharad Williamson who was involved in her child's death. from Goodto RSS Feed https://ift.tt/JT0Zcm4 via IFTTT

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Colin Howell and Hazel Stewart were convicted of killing their spouses. But where are they now? from Goodto RSS Feed https://ift.tt/ybxULCn via IFTTT

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A source has revealed that Prince Charles had a ‘very emotional’ first meeting with his granddaughter Lilibet over the Jubilee weekend from Goodto RSS Feed https://ift.tt/6T84u7U via IFTTT

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Upcycle leftover cooked chicken and a bit of old bread into a spicy, rillette-style spread Today’s Turkish dish is a great way to transform leftover cooked chicken and day-old bread into an incredibly moreish meze. It’s easy, too, because it essentially involves just shredding chicken leg or breast meat (or pick a whole roast carcass) and mixing it with stale bread soaked in chicken stock or milk, crushed walnuts, garlic and spicy paprika. Serve at room temperature, or chill and dress later. It will keep in the fridge for up to five days from when the chicken was cooked and is delicious cold, spread on toast or as part of a larger meze with flatbread, muhammara , hummus and grilled vegetables. Some versions of this recipe suggest blending everything in a food processor, but to my mind that gives it too paste-like a texture; you’ll get a much better texture and flavour if you shred the chicken by hand and crush the walnuts in a mortar, before adding the other ingredients and kneading i

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Vegetables, summer leaves and tumbled salads will lighten a Sunday roast when the weather’s warm – and who knew that a chicken gravy dressing goes so well with little gems? • Do you have a culinary dilemma? Email feast@theguardian.com It’s summer, but I still want a Sunday roast. How can I make it lighter? Jenny, Cambridge The first port of call, Jenny, is to reassess your roast’s entourage. “Bringing in lighter sides is the answer,” says Tom Harris, chef and co-owner, alongside Jon Rotheram, of the Marksman pub in east London. “Maybe lose the sauces and gravies; we tend to move more towards condiments, too, which means lots of herb aïolis and the like.” That’s not to say you have to do away with gravy altogether. Rotheram suggests adding chicken gravy to dressings (with vinegar or creme fraiche): “That works really well with little gems, as does beef gravy with a vegetable tumbled salad.” Got a culinary dilemma? Email feast@theguardian.com Continue reading... from Recipes | Th

We share why Roger Federer isn't playing Wimbledon this year and when we can next expect to see him on screen. from Goodto RSS Feed https://ift.tt/HNvPdqg via IFTTT

Kate Middleton made a sweet baby confession during a royal day at work from Goodto RSS Feed https://ift.tt/IZVgkN3 via IFTTT

Our easy-to-use ovulation calculator will help work out when you're most fertile. from Goodto RSS Feed https://ift.tt/FNKjrIs via IFTTT

A crispy herby midweek treat with a touch of eastern warmth Cook 500g of peas for 4-5 minutes in boiling, lightly salted water. Drain in a colander and leave to cool under cold running water. Tip the peas into a food processor, add 40g of butter and process to a thick, smooth paste. Do not overprocess. Transfer to a mixing bowl and chill. Once the mixture is cold, beat 2 egg yolks lightly and stir in thoroughly, then mix in 5 tbsp of fine, dry breadcrumbs and 1 small tsp of wasabi paste . Continue reading... from Recipes | The Guardian https://ift.tt/yYunGqW via IFTTT

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Kate Middleton donned military uniform in a special tribute to the British Armed Forces from Goodto RSS Feed https://ift.tt/o1LTQDx via IFTTT

This gnocchi dish from Sorrento leans heavily on the local sweet tomatoes and abundant mozzarella Looking at a map, the Sorrentine peninsula juts into the Thyrrhenian sea as if it’s thumbing a ride. It provides the bottom curve of the Gulf of Naples and the top curve of the Gulf of Salerno, while its tip is a few miles from the island of Capri. The bone of the thumb is the rising and remarkable Lattari mountain range, while towns punctuate the coast, which dips steeply towards the sea. One of those towns is Sorrento, known by the Romans as Surrentum (but a village long before). Now it is a land of wine; before, though, it was a land of lemons and, myth-wise, where sirens (beautiful or monstrous, depending on whom you ask) used bewitching songs (rather than thumbs) to lure unwary mariners. There are other alluring reasons, too, and confidence around food; there are a good number of dishes alla Sorrentina – Sorrento-style. Saltimbocca (veal, prosciutto and sage), merluzzo (cod), po

These classic, satisfying steak and ale individual pies are topped with handmade pastry and packed with slow-cooked chunk steak for a perfect tender texture. from Goodto RSS Feed https://ift.tt/EfVzmnc via IFTTT

A warming, comforting steak and kidney pie, perfect for chilly evenings and family suppers. Serve with mash for a really classic meal. from Goodto RSS Feed https://ift.tt/m6IxTOV via IFTTT

This deep-filled steak and Guinness pie is filled with generous chunks of lean meat in a rich sauce, and topped with a flakey, golden puff pastry from Goodto RSS Feed https://ift.tt/ve6MJWC via IFTTT

These classic, satisfying steak and ale individual pies are topped with handmade pastry and packed with slow-cooked chunk steak for a perfect tender texture. from Goodto RSS Feed https://ift.tt/EfVzmnc via IFTTT

A warming, comforting steak and kidney pie, perfect for chilly evenings and family suppers. Serve with mash for a really classic meal. from Goodto RSS Feed https://ift.tt/m6IxTOV via IFTTT

This deep-filled steak and Guinness pie is filled with generous chunks of lean meat in a rich sauce, and topped with a flakey, golden puff pastry from Goodto RSS Feed https://ift.tt/ve6MJWC via IFTTT

Salute the season with light puddings and zingy fruit ices Summer puddings are a doddle: ripe peaches torn apart and dropped into glasses of chilled muscat; strawberries, halved and tossed with passionfruit juice; melon sprinkled with mint-infused sugar. But the cook in me wants to slice and stir and bake, to feel the rhythm of a calm but busy kitchen even on a warm summer day, which is why there was both cake and a homemade fruit ice on the table this week: a sticky, lightly spiced cake with summer fruits – apricots sautéed with butter and honey; and a frozen dessert of yoghurt and summer berries. The cake was a classic gingerbread without the treacle notes of dark muscovado and molasses, brought to the table with vanilla custard. For those whose interest runs to something tart and refreshing, there is a frozen yoghurt the colour of a traditional summer pudding. Continue reading... from Recipes | The Guardian https://ift.tt/Zmt9dVj via IFTTT

A crispy veggie treat with a piquant saucy twist Put a medium-sized pan of water on to boil and find a steamer basket, sieve or colander that will sit neatly in the top. Cut six medium-to-large courgettes in half lengthways, then into diagonal slices about 4cm in length. Place them in the steamer basket or colander, cover with a lid and let them steam for 8-10 minutes, until they are tender and translucent. Continue reading... from Recipes | The Guardian https://ift.tt/GBHu284 via IFTTT

This curry loses none of the richness of the traditional dish thanks to a rich cashew paste instead of paneer and blistered tomatoes and mangetouts Matar paneer , the classic curry on which this veganised version is based, is one of India’s darlings. It’s what my aunties cook whenever I visit. It’s what is served by the pool to guests at Gujarati weddings. And it’s on every menu in every (OK, most) Indian restaurant in the UK for a reason: everyone loves it. I was, therefore, a bit fearful to replace the beloved paneer with tofu for fear of losing some of the richness, but I’m here to tell you that it works brilliantly, in part because the cashews blended into the sauce bring a velvet creaminess to which paneer would happily tip its hat. UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/m9DcSU8 via IFTTT

A trio of dishes for an Iberian-themed summer gathering: salt cod with grated tomatoes and dill oil, vermicelli cooked paella-style with charred peppers and aubergines, and goat’s cheese croquetas with a tangy dip At this time of year, with the longest day of the year earlier this week, thoughts of long evenings eating tapas are rarely far from my culinary thoughts. Making tapas often requires a good chunk of time in the kitchen – salt cod, croquetas and allioli do take a fair while to make. But, to my mind, that’s all part of the occasion: potter about the kitchen, slip off for a siesta, and possibly bring the sundowner forward an hour or so to enjoy while you prep … ¡Salud ! Continue reading... from Recipes | The Guardian https://ift.tt/V8H7X4k via IFTTT

The chicken, golden with turmeric, is delicious, but the crisp potatoes are the real stars in this dish that’s just made to be eaten alfresco I love to eat this dish outside, when the smell of the spices flood the air with their fragrance. Turmeric-stained roast chicken pieces are a bewitching sight, but it is the texture of the popping mustard seeds and the crisp, oil-soaked potatoes, with their lip-tingling heat, that I really love. Serve with cooling bowls of raita and warm flatbreads to scoop up every last mouthful. UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/exP4OBy via IFTTT

Should beans really be in a British cooked breakfast? Can you cook a meal for 30p? And what does she always keep handy for a quick dinner? What is the logic behind the foods deemed suitable for the British breakfast? Traditionally, we eat bacon but not ham, kidneys but not liver, haddock but not cod, kedgeree but not curry . I know there are individual and regional variations, but the taboos still seem eccentric. Matthew , Aberystwyth There is no logic, because it isn’t actually a very old tradition – look back at Victorian or Edwardian breakfast menus, and everything was fair game, from pasta to pickled herrings, mutton chops and onion soup. I suspect the modern “rules” about what is and isn’t breakfast food arise from the fact that these days a cooked breakfast is often consumed outside the home, in busy cafes with cramped kitchens, which restrict them to a certain, much smaller selection of dishes – favouring fairly cheap, easy to prepare foods with a long shelf life and wide

We reveal the tips and tactics you can use to ensure you and your family know how to sit together on a flight for free this summer. from Goodto RSS Feed https://ift.tt/mgP9e2C via IFTTT

A painting of the Duke and Duchess of Cambridge has been unveiled and Prince William just couldn’t resist making this observation from Goodto RSS Feed https://ift.tt/mO6K3Ix via IFTTT

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You don't need a traditional clay oven to make naan. Learn how to make naan bread in a frying pan - for wonderfully light, fluffy bread every time... from Goodto RSS Feed https://ift.tt/jU8HeIO via IFTTT

It's the new Sci-fi series causing a stir amongst audiences. Here's where you can watch The Midwich Cuckoos starring Keeley Hawes from Goodto RSS Feed https://ift.tt/PIS8DR7 via IFTTT

You don't need a traditional clay oven to make naan. Learn how to make naan bread in a frying pan - for wonderfully light, fluffy bread every time... from Goodto RSS Feed https://ift.tt/jU8HeIO via IFTTT

The Queen's family trip to Scotland could be at risk due to her ongoing health issues from Goodto RSS Feed https://ift.tt/3EGbl8z via IFTTT

Mollie King is pregnant, confirming the news that she and her fiance Stuart are expecting with a gorgeous photo from Goodto RSS Feed https://ift.tt/yA7SVou via IFTTT

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Kate Middleton and Prince William undertook several important engagements including the unveiling of the National Windrush Memorial from Goodto RSS Feed https://ift.tt/fTRmD43 via IFTTT

Artificial grass has started smelling in gardens across the UK during the summer heatwave so here's how to give it a quick refresh. from Goodto RSS Feed https://ift.tt/zs7821O via IFTTT

The Duke of Cambridge is said to feel like there’s ‘nothing more he can do’ amid rumours of distance between him and his brother… from Goodto RSS Feed https://ift.tt/qOv4eDw via IFTTT

Your questions answered about the gamers behind the Swatting crime as explored in Netflix's Web of Make Believe docu-series. from Goodto RSS Feed https://ift.tt/2eKmnRa via IFTTT

Prince George has made a heartfelt gesture to a charity close to his heart by holding a cake sale from Goodto RSS Feed https://ift.tt/xigYH3t via IFTTT

It dates back hundreds of years, but carrot cake as we know it today is an altogether more luxurious treat. Here’s a step-by-step guide to making it A medieval idea given a new lease of life by wartime rationing, carrots in desserts disappeared as soon as sugar became widely available again, only to pop up in the 1980s as a glamorous American import. It’s fair to say that, these days, carrot cake is a little more decadent than it was under the Ministry of Food, and all the nicer for it. Prep 45 min Cook 30 min Serves 6-8 Continue reading... from Recipes | The Guardian https://ift.tt/uT0wpgE via IFTTT

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With travel disruption affecting thousands of Brits so far this year, it’s essential to understand how to get your money back for holiday cancellations. from Goodto RSS Feed https://ift.tt/Ja5SA7d via IFTTT

Extra-virgin olive, sunflower, rapeseed or groundnut? It all depends what you’re making. Here’s how top chefs use them • Got a culinary dilemma? Email feast@theguardian.com I never know which oil to us e for what. Laura, Cheshire As is so often the case, the answer can be found in Samin Nosrat’s Salt, Fat, Acid, Heat : “The first step in choosing a fat is to identify the primary role it will play in a dish.” That’s to say, are you using it to add flavour or texture (crisp breadcrumbs, say), or to season your food (sesame oil drizzled over cooked noodles)? If you’re applying heat, the other consideration is, of course, the oil’s “smoke point”. As Nik Sharma writes in The Flavor Equation : “Knowing the temperature at which a fat or oil will start to smoke indicates how much heat you can subject it to without affecting the flavour of the oil, and whether it will work for a high-heat application such as frying.” Got a culinary dilemma? Email feast@theguardian.com Continue reading..

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A crispy veggie treat with a piquant saucy twist Put a medium-sized pan of water on to boil and find a steamer basket, sieve or colander that will sit neatly in the top. Cut six medium-to-large courgettes in half lengthways, then into diagonal slices about 4cm in length. Place them in the steamer basket or colander, cover with a lid and let them steam for 8-10 minutes, until they are tender and translucent. Continue reading... from Recipes | The Guardian https://ift.tt/1wy9vbZ via IFTTT

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Nothing says summer like ripe red strawberries – but they have so much more to offer than a brief hit of sweetness. Make the most of the crop with these ideas from leading chefs The arrival of summer signals strawberry season in the UK, but there’s much more to this bright and juicy fruit than sickly jams and traditional tarts . Naturally sweet, strawberries can be used to balance out otherwise savoury dishes, giving a berry boost to everything from gazpacho to salsa. Here are 10 satisfyingly savoury ways that top chefs put a punnet to use – hold the sugar and cream. Continue reading... from Recipes | The Guardian https://ift.tt/myxE7KJ via IFTTT

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Fill a glass with something long and cool, draw up a chair and snack on summery fried anchovies and courgettes I often pass La Torricella at about 11am, as they are setting up for lunch. Under a long, narrow awning, there are 18 or so tables for two, which get pushed together in different ways depending on the bookings. Each table gets swamped by two tablecloths. It’s a good sound, the heavy cutlery meeting the table. Each place also gets a thick napkin and two glasses, one a bit larger than the other, but of the same tulip-shape with a short stem. I like these glasses; they are solid and reliable to hold. According to the restaurant supply website, they are called Bormioli Rocco 28.7cl or 20.7cl for a tavern or trattoria, a classic glass che non tramonta mai (that never goes out of fashion). Like many trattorie and restaurants in Rome, and especially in Testaccio, the family that runs La Torricella has roots in the neighbouring region of Abruzzo – a reminder of the surging migra

The chicken, golden with turmeric, is delicious, but the crisp potatoes are the real stars in this dish that’s just made to be eaten alfresco I love to eat this dish outside, when the smell of the spices flood the air with their fragrance. Turmeric-stained roast chicken pieces are a bewitching sight, but it is the texture of the popping mustard seeds and the crisp, oil-soaked potatoes, with their lip-tingling heat, that I really love. Serve with cooling bowls of raita and warm flatbreads to scoop up every last mouthful. UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/JeNajAF via IFTTT

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Spiced couscous, herb frittata and crab with melon – we’re spoiled for choice with seasonal flavours Almost everything on the table this month is some sort of salad: steamed grains tossed with ripe fruit and herbs; roast peppers with a salty dressing of olives and anchovy; slices of ripe melon and sweet shellfish; or a recipe to use the last of the year’s asparagus. As the summer proceeds there might be a potato salad too, tossed while still warm and steaming with olive oil, lemon and chopped fennel fronds or dill, smoked mackerel and jagged pieces of peeled cucumber. There may be a little meat – a plate of thinly sliced cold roast pork with plenty of snow-white fat and chewy crackling, or perhaps some soft folds of air-dried ham. And though there will be just one luxurious lunch of fresh crab, there will also be smoked trout or occasionally prawns marinated in olive oil and lemon, with basil and thin slices of garlic. Continue reading... from Recipes | The Guardian https://ift.tt

A celebration of the island nation’s food with dishes from Rambutan, the new cookbook by economist turned restaurateur Cynthia Shanmugalingam Growing up in Coventry in the 1980s and 90s, Cynthia Shanmugalingam recalls being faintly embarrassed by Sri Lankan food. She has a vivid memory of her friend Amy coming over to her house when they were 15. As usual, Shanmugalingam’s mum set up Amy and Cynthia in one room, eating fish and chips, while in another room the rest of the family had a selection of curries and rice. “I don’t know why we did that,” Shanmugalingam says. “It’s not like somebody said our food was disgusting or anything, but maybe it was an inherited perception. Anyway, Amy said, ‘Can I have what you’re having in there?’ And I was like, ‘Don’t ruin the chips! It’s the only time I’m allowed to eat them.’ I remember my parents saying to Amy, ‘I don’t think you’ll like it.’ But she said, ‘Can I just try it?’ She thought it was delicious. That was a turning point for me.” Co

Sumptuous artichoke and cherry dishes with orange shortbreads for summer’s long lazy lunches I am loving these midsummer days in the kitchen. Cooking feels suddenly easier and more relaxed; lunches are often longer, dinner less urgent. I make food that can be eaten hot or warm, that fits in with the slower pace of life. No one will be demanding that you come to the table “now”. The bowls of preserved artichokes at the deli counter are a wonderful thing to have in the fridge. (You can make your own if you have artichokes in the garden and all day to fiddle with them.) In our house they may find themselves dipped in tempura batter and then dunked in deep, bubbling oil or else browned on the grill; they are sometimes mashed with lemon and torn basil leaves to give an effortless pasta sauce, or whizzed to a purée to spread on crisp, thick toast. This week I grilled some from the deli and ate them with waxy potatoes I had baked in oil and the faintest hint of garlic. Continue reading...

Children know raisins are a treat, and it’s about time they were embraced by adults, too. This Italian-inspired dish does just that Now that I’m a parent, I’m never without raisins. The weekly shop always involves topping up the raisin jar, which is used in many negotiations. Meanwhile, raisins in adult life have long been underappreciated. In the early 90s, they had a moment in couscous salads (and, more locally, in my mum’s raita), but I think it’s about time they were liberated. The southern Italians know they’re wonderful in cooking and use them liberally in pasta con le sarde with fennel and in a fried spinach dish with pine nuts, both of which I have borrowed from to create today’s recipe. UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/NEkBVw8 via IFTTT

This Italian hunter’s stew pairs chicken with Mediterranean flavours to get the best out of familiar ingredients you may already have to hand This Italian hunter’s stew puts a handful of Mediterranean ingredients to work alongside chicken or, sometimes, rabbit. Slow-braising the vegetables and chicken in a wine- and tomato-enriched sauce is a beautifully simple way to get the best out of familiar ingredients that you might already have in the fridge. It makes for a very comforting dinner. UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/G8Z7otJ via IFTTT

As the temperature rises, no one wants to spend hours at the stove, and these no-cook recipes tick all the right summer boxes At this stage of the year, three days from its longest day, “cooking” is often more about shopping and assembly than time standing at the stove. I like to spend a moment making interesting and punchy dressings and infused oils, then using them in near-instant meals. Fruit- and veg-wise, the bounty of colour, flavour, shapes and sizes around in summer means that much of the work has, joyfully, been done for us already. UK readers: click to buy these ingredients from Ocado UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/zK92HNQ via IFTTT

Britney Spears appears to have deleted her Instagram after tying the knot with Sam Asghari. from Goodto RSS Feed https://ift.tt/pevmP1U via IFTTT

A light and refreshing cocktail that packs an unexpected punch, making it a great choice for the warmer months ahead A refreshing and floral cocktail that’s perfect for the coming warmer months. Mariella Francisoi, bar manager, Aquavit , London SW1 UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/6kofxcp via IFTTT

The British summer-time classic gets an Italian-style makeover with the addition of mascarpone and marsala Fantastic Max, my colleague, once asked if I’d ever eaten an Italian summer pudding. He was vague about it but swore it was one of the best desserts he’d ever had, and that it had some sort of cream in it along with the fruit. After some research, I have concluded that the result is a more subtle version of a British summer pudding, with contrasting textures inside, and with sharp, slightly sweet berries, soft, soaked brioche and creamy mascarpone to cut through it all. UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/3Xw791z via IFTTT

We explore the stunning scenery spotted in the hit show. from Goodto RSS Feed https://ift.tt/CFHu6Xt via IFTTT

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Harder to find than chocolate ice-cream, chocolate sorbet has an elegance other flavours cannot match and is surprisingly easy to make at home Chocolate sorbet may seem a contradiction in terms; chocolate is such a classic pairing with dairy that divorcing them feels like cruelty. In fact, much as I love ice-cream of all varieties, in this case, the absence of extra fat allows the chocolate to take centre stage, making for a purer, more intense cocoa hit. If chocolate ice-cream is best licked from the bottom of a leaky cone on a sunny seaside afternoon, chocolate sorbet belongs in an elegant quenelle at the end of dinner – two different, but equally lovely pleasures. Not often seen in the shops (fortunately), it’s happily very easy to make, assuming you have an ice-cream machine (sorry). Continue reading... from Recipes | The Guardian https://ift.tt/D0iIq61 via IFTTT

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This plant-based tiramisu is a fantastic way to make your ground coffee go even further I’m a bit of a coffee snob who insists on freshly ground coffee brewed in a cafetiere for exactly four minutes. If steeped for any less than that, coffee resembles dishwater, while any longer, it becomes overly caffeinated and viscous – the kind of coffee that some might say puts hairs on your chest. To prevent risking an over-thick cup of joe, dispense all the coffee at the four-minute mark; then, if it isn’t all consumed immediately, keep it warm in a flask or let it go cold to turn into iced coffee or dishes such as my vegan tiramisu using tofu, coconut butter and aquafaba instead of the traditional mascarpone and eggs. Aquafaba removes any health-and-safety concerns about consuming raw egg, too, while still creating a light and delicious, textured tiramisu. Continue reading... from Recipes | The Guardian https://ift.tt/gkwx8oU via IFTTT

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Italian food is popular around the world, but what are the go-to guides for cooking authentic dishes at home? Got a culinary dilemma? Email feast@theguardian.com What are the must-have Italian cookbooks? Hannah, Newcastle “This is quite easy, actually,” says the Guardian’s Italian food correspondent, Rachel Roddy . “Everyone will say The Essentials of Classic Italian Cooking by Marcella Hazan, mainly because it is just that – essential.” Roddy got herself a copy when she first arrived in Italy: “It’s foundation cooking, but very satisfying whatever level you meet it at.” That’s because Hazan covers everything, from techniques that build flavour “up from the bottom” (eg, soffritto ) to essential ingredients, before taking an extensive romp through the country via, among others, appetisers, pasta, fish, meats and vegetable soups, which, Hazan writes, can “tell you where you are in Italy almost as precisely as a map”. As Ruth Rogers, chef-owner of The River Cafe in west London, pu

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A sweet treat with the best of the season’s soft fruits Make the pastry: put 180g of plain flour in the bowl of a food processor, add 90g butter cut into chunks and process for a few seconds until they resemble fine, fresh breadcrumbs. Add 1 heaped tablespoon of icing sugar . Pour in enough cold water (about 2 tbsp) to bring the dough together, then roll into a ball. Wrap in greaseproof paper and chill in the fridge for 20 minutes while you make the filling. Stone 500g of cherries . It’s a 10-minute job by hand, but much quicker with a cherry or olive stoner if you are lucky enough to have such a thing. Put them in a bowl with 250g of blueberries , the juice of a lemon and 65g of caster sugar , and leave over a moderate heat until the sugar has melted and the fruit is starting to give out its juices. Stir in 2 lightly heaped tbsp of cornflour and continue cooking for a minute or so until the filling starts to thicken. Remove immediately from the heat and set aside. Continue readi

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Warm weather calls for something a bit lighter and more celebratory than your standard sponge. Here are some suggestions … • Got a culinary dilemma? Email feast@theguardian.com What’s a good, summer party cake? Jess, London SE19 A good party hinges on good cake, and who better to advise on such matters than the king of desserts himself, Jeremy Lee? “My absolute go-to is hazelnut meringue with a heap of raspberries and cream,” says the chef-proprietor of Quo Vadis in London. “For fun, pour on raspberry puree and load it with ice-cream.” To achieve meringue greatness, Lee beats egg whites thoroughly in a “scrupulously clean bowl” and ensures that the first addition of sugar is beaten in well: “Do that, and you’ll get safely into harbour.” Got a culinary dilemma? Email feast@theguardian.com Continue reading... from Recipes | The Guardian https://ift.tt/XiuwhL8 via IFTTT

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Easy, tasty soups for carefree lunches in the garden Lunch was in the garden, with jam-jar flowers on the table and an odd assortment of chairs. A laid-back affair with a thick bean soup, bowls of salad – tomato and basil, potato and rocket, soft lettuce with heart leaves the colour of primroses – and a wicker tray of young goat’s milk cheeses. The bean soup was made with skinny leeks I had initially taken for spring onions, flageolet and broad beans and a cheap bunch of asparagus. I brightened things up with lemon zest, parsley and parmesan, and wrung a lemon into the hot, green stock. Continue reading... from Recipes | The Guardian https://ift.tt/nI8COAQ via IFTTT

A classic flourless chocolate cake and a fruity twist on tiramisu will bring the Italian sun to your table Surrounded by lemon groves, almond and walnut trees, and with the Arab influence of the middle ages, the Amalfi coast boasts some of the best cakes and tarts in Italy – and that’s not even counting the ice-cream and granita sold on every street corner. Today’s dense, indulgent chocolate tart, for instance, which hails from Capri, is packed with little nuggets of almonds, while the lighter take on the classic tiramisu features a strawberry sauce that’s a wonderfully versatile thing to have in the fridge: it will add a burst of flavour to a bowl of thick yoghurt with sliced banana or to vanilla ice-cream, and also looks fantastic swirled into a glass of prosecco. UK readers: click to buy these ingredients from Ocado UK readers: click to buy these ingredients from Ocado Recipes extracted from The Amalfi Coast, by Katie and Giancarlo Caldesi, published by Hardie Grant at £16.99

There’s more to lasagne sheets than layering them, covering in sauce and baking. Here, they’re snapped into shards and served with a seasonal pesto We need to talk about lasagne sheets. I always have a box in the cupboard, even though I rarely commit the time and effort to making a lasagne (a twice-yearly event at most). Unlike with most other pasta, where the shape dictates what you do with it, lasagne are the most flexible of all in that you can break them up as you wish. Here, I’ve used them to mimic fazzoletti, or handkerchief pasta, which are usually served with pesto. Here, I’ve used broad beans and rocket as the base for a pesto of sorts and cut them with toasted almonds, nutritional yeast and lemon. UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/gtFDA8h via IFTTT

Taste the rough with the smooth with this nutty base, velvety, smooth topping and tangy compote Cheesecake is a popular pudding in Mexico. The subtle scent of vanilla, a spice native to the country, is the classic way to flavour the cream filling, and I often add lime zest for a bit of zing. I like to bake it until puffed up, golden and quivering. Alongside, a seasonal fruit compote is just the thing – in this case, gooseberries and elderflower to hail the arrival of June. UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/EaV3g8k via IFTTT

These dishes – a sweet-sour grilled courgette salad, linguine with crab, saffron and tomato, and a nonna-pleasing custard tart – offer a taste of the good life, even if you’re not on the Amalfi coast La dolce vita , or the good life, can be experienced through some of Italy’s finest ingredients: pasta, ricotta and all of the lemons. And while sitting somewhere on the Amalfi coast with a plate of pasta is up there among life’s great pleasures, you can experience something a little similar in the comfort of your own kitchen, with ingredients from the Italian pantry. Today’s dishes are inspired by my time spent in Italy over the years, greedily licking plates clean many times as a child, and even still now, as an adult. UK readers: click to buy these ingredients from Ocado UK readers: click to buy these ingredients from Ocado Continue reading... from Recipes | The Guardian https://ift.tt/iLETok4 via IFTTT

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