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Slimming World's spaghetti Bolognese is a delicious, meaty meal that you can serve up to the whole family, but it won't wreck your diet. from Goodto RSS Feed https://ift.tt/j6b1y4S via IFTTT

This Bolognese pasta bake makes a cheap and delicious family meal - and it's also a handy recipe for unexpected guests. from Goodto RSS Feed https://ift.tt/ulgJaTK via IFTTT

This rich and creamy celery soup with blue cheese is easy to make in nice big batches, plus it's gluten-free and easy to adapt. from Goodto RSS Feed https://ift.tt/WU6VL1H via IFTTT

This cheese, onion and parsley soup is delicious onion soup with a luxurious dose of creamy camembert to really up the flavour factor. from Goodto RSS Feed https://ift.tt/629VOg3 via IFTTT

As the Lionesses warm up to play the Women's Euro 2022 final, we meet the players and discuss who they are from Goodto RSS Feed https://ift.tt/DEsnb0L via IFTTT

The versatility of in-season mangoes is showcased in an indulgent kulfi ice-cream treat, and fragrant Keralan pulissery curry In Indian kitchens, mangoes are sacred. We wait all year for the ripest fruit, relishing it from seed to peel. You’ll find high praise for mangoes in the Vedas and Valmiki’s Ramayana, two early Hindu scriptures, but the most delightful story is that of Kamdev, the Indian cupid who shot arrows of mango blossom at gods and humans. Mythological stories aside, the most celebratory part of this golden fruit is how it moves from a sour pickle to a spicy sabzi and a sweet dessert, all with the grace of a kathak dancer’s wrists. Continue reading... from Recipes | The Guardian https://ift.tt/PUygk4K via IFTTT

According to a royal expert, The Palace is worried about the Duke of Sussex's new book from Goodto RSS Feed https://ift.tt/Ojc8eL4 via IFTTT

The season for plums is short and sweet, so make the most of it with desserts and savoury dishes There was no sign of dessert. (I’m going back a bit now.) We looked anxiously at one another, wondering if our hosts had forgotten, or were about to bring out a plate of cheese. Suddenly our host stood up, slipped out into the garden and returned with a tree branch that he flopped, almost matter-of-factly on the dining table. Hidden among the leaves were plums, each one barely bigger than a blackbird’s egg, gold, freckled with rust and as sweet as honey. I cannot remember a more appealing pudding. I couldn’t bear to ask if the branch was a bit of unseasonal pruning or a spur of the moment thing. Whatever, it was a moment of genius. The season for plums is short and precious, the out-of-season variety being almost inedible unless you cook them. The plum, like the fig, is a fruit on which to gorge. But unlike figs, they are relatively cheap, probably because the shops need to get them sold.

Seasonal courgettes as they do it in Bulgaria: stuffed into dolma with smoky bulgur wheat and tomato, fried with feta and onion into golden patties, or as a base of a lighter lamb moussaka You say zucchini; I say courgettes (or tikvichka in Bulgarian). In the Balkans, at the height of summer, we cherish this often-understated vegetable for its lightness. They are the gift that keeps on giving, growing abundantly. I am particularly keen on its ability to both pack serious flavour on its own and to allow other ingredients to shine. As a rule, courgettes are good friends with yoghurt, garlic and dill, which complement them beautifully. These two recipes both bring fond memories of family. Nostalgia aside, they are also extremely quick and easy. Continue reading... from Recipes | The Guardian https://ift.tt/R8a4kiD via IFTTT

She may be the middle child, but Princess Charlotte is more than happy to boss her siblings around from Goodto RSS Feed https://ift.tt/TU6jf2I via IFTTT

Break out this low-hassle trio in front of the campfire: a Moroccan carrot salad, a moreish sweetcorn and tomato salsa, and a blue cheese, kidney bean and shredded cabbage dish These recipes are really easy to pull together, even in a field with a tree stump as a countertop. Once the tent is up, I start on the food. It’s a good idea to have a small box of dedicated camping essentials: salt, vinegar, mustard, pepper mill, small knife, corkscrew, plastic bowls and boxes. I keep mine in the boot of the car. I’d happily have this trio as the meal with some crusty bread, although they accompany a barbecue well. I always hope there will be some left to make a flavourful breakfast the next day, with a fried egg or grilled halloumi – always the antidote to a deflated mattress or leaky tent. Joe Woodhouse is the author of Your Daily Veg : Modern, Fuss-Free Vegetarian Food, published by Octopus at £22. To order a copy for £19.14, go to guardianbookshop.com Continue reading... from Recipes

Easy summer coolers for picnics and barbecues When the sun is high and the temperature rising, these are the perfect, refreshing, booze-free drinks to keep you the right side of cool. Mark Diacono’s latest book, Ferment: Slow Down, Make Food to Last, is published by Quadrille at £12.99. To order a copy for £11.30, go to guardianbookshop.com Continue reading... from Recipes | The Guardian https://ift.tt/D10ytEN via IFTTT

A rich and satisfying sweet potato and chickpea coconut curry, and Jamaica meets China in a vegan take on peppered steak in a sticky, sweet and sour tofu stir-fry There’s lots I crave about Jamaican food, beyond jerk and curried meat. At cook shops, tucked away in shopping plazas, on highway roadsides and up in the hills, the Rastafari and Seventh-Day Adventists alike serve a rotating daily feast of plant-based dishes that celebrate the island’s fresh produce, from leafy greens to starchy roots and bright fruits, combined with local herbs and spices. Taken from West Winds: Recipes, History and Tales from Jamaica by Riaz Phillips, published by (Dorling Kindersley) at £25. To buy a copy for 21.75, go to guardianbookshop.com Continue reading... from Recipes | The Guardian https://ift.tt/aWJVwy8 via IFTTT

While the island and the town where Death in Paradise takes place, are both fictional, the gorgeous locations you see on screen do exist. from Goodto RSS Feed https://ift.tt/p8ki9jA via IFTTT

Green beans and cannellini beans in a garlicky tomato sauce, with a basil mayonnaise-style sauce Once upon a time, I ate a fish soup dolloped handsomely with aioli, and boy was that a day. It was less about how good the soup or the aioli were, and more the pleasure of stirring a little (or the whole lot) of something rich, potent and creamy into the warm, light soup. The more I stirred, the more decadent the soup became. I think both greens and beans take well to creaminess, so I’ve used them as conduits here in this light summer stew, to re-create a similar experience for you. Continue reading... from Recipes | The Guardian https://ift.tt/noN62fQ via IFTTT

Sea bream in an Indian-style marinade with a zingy ribbon salad, a spicy beetroot and tahini dip with salsa macha, and pork chops in a coffee marinade with a creamy white bean mash and kiwi salsa Summer cooking, for me, means one of two things: either not cooking – who needs to, when you can eat Greek salad three times a day? – or else, when you do, really going for it. It’s about transporting yourself to the seaside with a special plate of fish, conjuring up an atmosphere with tropical fruit, and generally packing in as much colour as you can. Continue reading... from Recipes | The Guardian https://ift.tt/Lw0xVJF via IFTTT

Watermelon rind is used across the globe to make preserves – delicious on toast, pancakes or yoghurt for breakfast, or used as a condiment for spiced vegetables, meat and fish Watermelon rind preserves are made across the world, from south America’s sweet watermelon rind jam to Serbia’s slatko od lubenice preserve. In Ukraine, especially in the Kherson region, which is renowned for its carbon-rich soil and prized fruit and veg, it is typical to use the whole watermelon, with the rind often turned into a tasty preserve by cubing and soaking it in lime or vinegar, then boiling it up with sugar syrup and aromatics. My version is a fusion of these very different recipes, adding lime for acidity and ginger for depth of flavour. It’s delicious on toast, pancakes or yoghurt for breakfast, and also works well as a condiment for spiced vegetables, chicken, pork and oily fish. In most watermelon rind jam recipes, the tiger-striped green exterior is peeled off and discarded, but I enjoy the ext

Prince Charles stepped in to represent the Queen at the Commonwealth Games and made a grand entrance from Goodto RSS Feed https://ift.tt/6V1Obzo via IFTTT

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We've hunted out some of the best bargains and biggest deals in the Boots Baby Event - now on! from Goodto RSS Feed https://ift.tt/vzlxiyj via IFTTT

The £400 energy rebate will be made from October 2022 and will be knocked off your energy bill. You do not have to apply for it. The rebate will be paid automatically. from Goodto RSS Feed https://ift.tt/Ou8U7Hg via IFTTT

Kate Ferdinand has taken to Instagram to announce that she has suffered a ‘devasting’ miscarriage from Goodto RSS Feed https://ift.tt/GPyl0kw via IFTTT

Seasonal courgettes as they do it in Bulgaria: stuffed into dolma with smoky bulgur wheat and tomato, fried with feta and onion into golden patties, or as a base of a lighter lamb moussaka You say zucchini; I say courgettes (or tikvichka in Bulgarian). In the Balkans, at the height of summer, we cherish this often-understated vegetable for its lightness. They are the gift that keeps on giving, growing abundantly. I am particularly keen on its ability to both pack serious flavour on its own and to allow other ingredients to shine. As a rule, courgettes are good friends with yoghurt, garlic and dill, which complement them beautifully. These two recipes both bring fond memories of family. Nostalgia aside, they are also extremely quick and easy. Continue reading... from Recipes | The Guardian https://ift.tt/Tblmcrf via IFTTT

This delicious and easy steamed chocolate pudding takes a but of time to prepare but the results are worth it. You can do all the prep in advance and set it cooking on Sunday morning, ready for lunch. from Goodto RSS Feed https://ift.tt/Fqv02AL via IFTTT

This Terry’s Chocolate Orange fondant cake is a seriously decadent way to bake with one of our favourite festive treats. It serves ten and makes a great Christmas pudding alternative. from Goodto RSS Feed https://ift.tt/6GWH0Ez via IFTTT

This delicious and easy steamed chocolate pudding takes a but of time to prepare but the results are worth it. You can do all the prep in advance and set it cooking on Sunday morning, ready for lunch. from Goodto RSS Feed https://ift.tt/Fqv02AL via IFTTT

This Terry’s Chocolate Orange fondant cake is a seriously decadent way to bake with one of our favourite festive treats. It serves ten and makes a great Christmas pudding alternative. from Goodto RSS Feed https://ift.tt/6GWH0Ez via IFTTT

After dessert in a hurry? These rich chocolate and coffee fondant puddings, with a melt-in-the-middle chocolate centre, are ready in less than 30 mins from Goodto RSS Feed https://ift.tt/fTg2MuW via IFTTT

After dessert in a hurry? These rich chocolate and coffee fondant puddings, with a melt-in-the-middle chocolate centre, are ready in less than 30 mins from Goodto RSS Feed https://ift.tt/fTg2MuW via IFTTT

This beef and beetroot salad matches juicy succulent stead with chargrilled vegetables and inky dark beetroot to make one of the tastiest salads around. from Goodto RSS Feed https://ift.tt/j2dgVND via IFTTT

This rosemary roast beef with cranberry glaze is an aromatically roasted joint with a sweet and tangy glaze. The flavour is amazing. from Goodto RSS Feed https://ift.tt/LCqR8JG via IFTTT

This rosemary roast beef with cranberry glaze is an aromatically roasted joint with a sweet and tangy glaze. The flavour is amazing. from Goodto RSS Feed https://ift.tt/LCqR8JG via IFTTT

Gordon Ramsay's chilli beef lettuce wraps are such a tasty little snack or starter - spicy beef wrapped in crisp lettuce leaves and topped with a fragrance sauce. from Goodto RSS Feed https://ift.tt/GtyYp05 via IFTTT

Gordon Ramsay's chilli beef lettuce wraps are such a tasty little snack or starter - spicy beef wrapped in crisp lettuce leaves and topped with a fragrance sauce. from Goodto RSS Feed https://ift.tt/GtyYp05 via IFTTT

Producers are predicting there will be 22 avocados grown for every person in Australia this year. Here’s how to try something new with each one The avocado is no longer a signifier of brunching profligacy – Australia is harvesting a bumper crop. According to the agribusiness bank Rabobank , production is up by 26% from last year as trees, primarily in Western Australia and Queensland, mature. The resulting abundance – 22 avocados are forecast to be grown for every Australian this year – has led to a drop in prices to $1 each at the supermarket and farmers are appealing to consumers to increase their avo intake. Continue reading... from Recipes | The Guardian https://ift.tt/WVPKBCJ via IFTTT

This lamb burger wellington features juicy minced lamb cut through with spicy feta and encased in golden, flakey puff pastry. Serve with chips and salad or dress it up with all the trappings of a roast. from Goodto RSS Feed https://ift.tt/NSeLuDO via IFTTT

A traditional summer dish in Syria, this recipe is simple, fresh and packed with lemony, buttery flavours The 20 best easy Mediterranean recipes – in full A beloved traditional dish in Syria, very popular in the summer, this recipe is particularly appreciated on the Mediterranean seaside. It is a real crowd-pleaser because of its simplicity; the buttery sauce is used to enhance the flavour of the halibut, the lemon brings acidity and freshness, without overpowering it. Daka – also famous in Palestine – is a traditional salad in Syria. It can be served as a side salad to the fish. Refreshing and zesty. Serves 4 butter 50g salt 1 tsp black pepper ½ tsp cumin 1 tsp garlic 2 cloves, crushed halibut 4 x 200g fillets lemon 1, sliced dried thyme a pinch chilli flakes a pinch Continue reading... from Recipes | The Guardian https://ift.tt/8wZxhmd via IFTTT

This lamb burger wellington features juicy minced lamb cut through with spicy feta and encased in golden, flakey puff pastry. Serve with chips and salad or dress it up with all the trappings of a roast. from Goodto RSS Feed https://ift.tt/NSeLuDO via IFTTT

With its smashed tomato and olive oil, this sandwich is a taste of every Maltese person’s childhood The 20 best easy Mediterranean recipes – in full If I could write anything that reflects an understanding of Malta and all its flavours, it would be tuna ftira with smashed tomato, olive oil, salt and pepper. This version is made using tomato puree, but smashed tomato and bread with olive oil, salt and pepper is quintessentially every Maltese person’s childhood – no more, no less. Serves 2 Maltese ftira 1 (or a large ciabatta) extra virgin olive oil for drizzling good-quality tomato puree 1 tbsp tinned tuna 150g, drained shallot 1, finely chopped chopped parsley 1 tbsp capers a handful pitted olives 10, chopped sea salt and freshly ground pepper pickled vegetables kimchi, sauerkraut or dill pickles, to serve Continue reading... from Recipes | The Guardian https://ift.tt/8dPE97B via IFTTT

These bite-size morsels of beef wellington canapés are decadent and so delicious - guaranteed to wow your guests. from Goodto RSS Feed https://ift.tt/9bxpE1I via IFTTT

A lamb Wellington is an easy twist on the famous beef cut wrapped in pastry. Just as impressive and a brilliant summer Sunday lunch option. from Goodto RSS Feed https://ift.tt/EvyeLiJ via IFTTT

Low-cost, shape-shifting ingredient is always a treat – whether it’s baked into a cake or fried until crisp Get our weekend culture and lifestyle email Polenta is one of the food world’s most successful social climbers. Once a staple in the diet of Italian peasants, today it is found in top-shelf pantries and first-class restaurants. Most commonly made from cornmeal, polenta, known as puls by the ancient Romans, was originally made from any kind of hulled and crushed grain. Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning Continue reading... from Recipes | The Guardian https://ift.tt/yTFLQgZ via IFTTT

Back to basics this week with the afternoon tea stalwart that is the humble scone – clotted cream and jam optional I was lucky enough to be invited to afternoon tea recently – a rare treat indeed – and was surprised to realise that, while the exquisite patisserie caught my eye, the scones had my heart. With no gaudy icing to hide behind, the simple scone stands and falls on its absolute freshness, which is why you can’t beat a homemade one. Prep 5 min Mix 10 min Cook 15-20 min Makes 12 Continue reading... from Recipes | The Guardian https://ift.tt/2YkrCqP via IFTTT

The Cambridges will attend the Commonwealth Games in the Queen's place from Goodto RSS Feed https://ift.tt/D91ik27 via IFTTT

The Queen has reportedly left for Balmoral to spend the summer in her favourite residence and a royal reunion is set to take place from Goodto RSS Feed https://ift.tt/R2D4mZH via IFTTT

A royal expert claims Princesses Eugenie and Beatrice 'are seemingly struggling to remain cordial' with senior figures of the Royal Family from Goodto RSS Feed https://ift.tt/GJucHp8 via IFTTT

The fans and cast of BBC One and HBO's Gentlemen Jack were vocal about the show's cancellation, but what will happen next? from Goodto RSS Feed https://ift.tt/FjNeA0V via IFTTT

Scorched peppers in herby olive oil for summer days, followed by refreshing lemon curd The scorching red days of high summer mean plates of roasted scarlet peppers and basil, vermilion salads of tomatoes or watermelon and bowl after bowl of arterial red cherries. There is the summer pudding too, with its pink-purple dome of juice-soaked bread, crushed redcurrants and raspberries. The colours suit the temperature and shake us from our late-summer laziness. (It has been seven days of salads in this kitchen.) I did make a dazzling pissaladière too, throwing strips of scorched red peppers among the caramelised onions and olives. We ate it outside, burning our backsides on the hot stone of the kitchen steps. To refresh us in the summer heat, I dug out an age-old recipe from a handwritten notebook of mine (penned in the 80s, I think, inspired by a recipe from the late Katie Stewart ) for lemon curd slice. In many ways it is the predecessor of the lemon tart but less fragile and more useful

Three Indonesian snacking favourites you could find on any street stall (and that just happen to be vegan): aubergine in spicy sambal, sweetcorn fritters, and marinated mushroom skewers This West Sumatran classic is a home-cooking favourite, and no wonder – there’s just something about the dark aubergine skin against the thick, red sambal; it also gives me flashbacks of devouring this at the local warteg , or food stall. The sambal doubles up as a condiment or dip for any fritter; if you prefer, swap the aubergine for your fried protein of choice, from chicken or beef to tempeh, tofu or seitan. Rahel Stephanie is a cook, food writer and founder of Spoons , an Indonesian supper club in London Continue reading... from Recipes | The Guardian https://ift.tt/kYtBNgn via IFTTT

Get the juices flowing with the warming flavours of grilled fruit, spicy lamb, creamy yoghurt sauce and herbed couscous With its haze of toasted spice , this fragrant and colourful dish is the perfect centrepiece for a summer party. Sweet grilled apricots sprinkled with toasted almonds make a mouthwatering addition to a warm pile of herb-flecked couscous with the spiced meat. I can’t get enough of it – especially with some grilled flatbreads to scoop up all those juices. Continue reading... from Recipes | The Guardian https://ift.tt/tuYPnJc via IFTTT

A decadent creamed corn topped with cherry tomatoes, chard, watercress and peas I’ve been thinking about the Green Giant recently and how much he’s done to inform people’s relationship with sweetcorn. I’m not suggesting that tinned sweetcorn is bad at all, just that most of us in Britain grew up eating it rather than fresh – and there aren’t many vegetables for which that is the case. Fresh corn is a different beast: it is milkier, starchier, silkier and more savoury (or modestly sweet) when cooked. When pureed like this, it turns into a rich, decadent base and a perfect partner for some seasonal pals, such as peas, chard and tomatoes dressed with a little vinegar and oil. Continue reading... from Recipes | The Guardian https://ift.tt/6Asjclx via IFTTT

Three ways with seasonal tomatoes: a dip with layers of jammy tomatoes and yoghurt with caramelised figs, bulgur wheat tomato fritters, and a hunter’s chicken-style stew made lighter for summer The problem with tomatoes, at this time of the year, is that they can make me lazy. They’re just too good as they are: sliced, drizzled with olive oil and paired with cheese. Caprese, Greek salad: I could (and pretty much do!) eat them every day in the summer. It’s brilliant to be reminded, then, of how wonderfully versatile they are, happily baked, cooked, squished, braised and fried in all sorts of suitably summery dishes. Continue reading... from Recipes | The Guardian https://ift.tt/k9Vrs5H via IFTTT

How to cook stubbornly firm peaches into a luscious Levantine salad with feta or gently spiced pilaf with cashews If you luck out with a peach that is rosy, unblemished and ripe, sink your teeth into it and enjoy its sublime sweetness immediately, without any adornment. There is little you can add to a perfect peach to improve its unrestrained juiciness, fragrant perfume and luscious flesh, but peachy perfection in the UK is a rarity, because imported fruit is generally picked before it’s ripe, to prevent bruising. For those pesky peaches that refuse to soften, apply heat: griddling, poaching or roasting will help eke out their natural honeyed sweetness and aroma. Continue reading... from Recipes | The Guardian https://ift.tt/HCdpN3u via IFTTT

Fish scraps can be used as stock, or meat from the head and skeleton can be made into a “mince” for these croquettes There are many benefits to buying whole fish, not least because it’s easier to identify freshness by the clarity of its eyes and scales and the colour of its gills. If you have a fishmonger near you, ask them to fillet the fish, to save you the work, and make sure you take the head and skeleton home; buying fish like this also ensures it’s fresher and tastier than fillets, which may well have been cut several days earlier. Make broth or today’s simple fish scrap croquettes from the meat on the head and skeleton; there tends to be a lot near the base of the tail and the top and bottom of the head. Simply scrape off all the flesh with a spoon. Continue reading... from Recipes | The Guardian https://ift.tt/AKlpVzN via IFTTT

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'When will my child start school?' is a thought many parents will have... from Goodto RSS Feed https://ift.tt/1fwkcEu via IFTTT

The former Geordie Shore reality star speaks candidly about her motherhood fears in new Channel 4 documentary from Goodto RSS Feed https://ift.tt/4Rm5zyl via IFTTT

Marvel fans are asking when Thor Love and Thunder will be on Disney Plus. We've done the research and have suggested this possible release date from Goodto RSS Feed https://ift.tt/BCOgdK4 via IFTTT

Mum, Kate Middleton has debuted her photography talents yet again with a lovely portrait of Prince George to mark his 9th birthday. from Goodto RSS Feed https://ift.tt/Xgy6pZ2 via IFTTT

Mac 'n' cheese with a light, smoky twist courtesy of Joe Wicks and Gousto recipes. This recipe serves two... from Goodto RSS Feed https://ift.tt/JkdzMqn via IFTTT

As part of Joe Wicks' Feel Good Fuel range at Gousto, this healthy chicken grain bowl with cashews is a real winner... from Goodto RSS Feed https://ift.tt/LEF5fIK via IFTTT

As part of Joe Wicks' Feel Good Fuel range at Gousto, this healthy chicken grain bowl with cashews is a real winner... from Goodto RSS Feed https://ift.tt/LEF5fIK via IFTTT

This filling meat-free sausage, mustard, and broccoli salad recipe is part of Joe Wicks' Feel Good Fuel range from Gousto... from Goodto RSS Feed https://ift.tt/rmQvoua via IFTTT

This filling meat-free sausage, mustard, and broccoli salad recipe is part of Joe Wicks' Feel Good Fuel range from Gousto... from Goodto RSS Feed https://ift.tt/rmQvoua via IFTTT

A baby teeth chart can give you a heads up as to what your baby is about to go through from Goodto RSS Feed https://ift.tt/9bwlMzv via IFTTT

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A body language expert claims Prince Harry was 'anxious' and performing 'barrier rituals' throughout his UN appearance from Goodto RSS Feed https://ift.tt/MNwzWI9 via IFTTT

Busted's Charlie Simpson has spoken out to alert others to the dangers after his son was taken to hospital on holiday. from Goodto RSS Feed https://ift.tt/hlTU3ue via IFTTT

Mel is pregnant at the end of Virgin River season 3 and here's everything we know about the possible father in a season 3 recap from Goodto RSS Feed https://ift.tt/jkc0OtS via IFTTT

Back to basics this week with the afternoon tea stalwart that is the humble scone – clotted cream and jam optional I was lucky enough to be invited to afternoon tea recently – a rare treat indeed – and was surprised to realise that, while the exquisite patisserie caught my eye, the scones had my heart. With no gaudy icing to hide behind, the simple scone stands and falls on its absolute freshness, which is why you can’t beat a homemade one. Prep 5 min Mix 10 min Cook 15-20 min Makes 12 Continue reading... from Recipes | The Guardian https://ift.tt/bH8GwsE via IFTTT

Emily Ratajkowski 'ends marriage' with her husband. from Goodto RSS Feed https://ift.tt/Rxdmn5y via IFTTT

We've spoken to the experts to find out what you should do when it's too hot to walk your dog. Plus tips to help cool them down. from Goodto RSS Feed https://ift.tt/isM4PlE via IFTTT

Who is on Loose Women today? This is who to expect on the panel... from Goodto RSS Feed https://ift.tt/Z3AtCYv via IFTTT

Juicy herby vegetables roasted for a succulent midweek treat Cut 350g of tomatoes in half and put them in a roasting tin. Season with salt, pepper, several sprigs of thyme and a crushed clove of garlic . Set the oven at 200C/gas mark 6. Continue reading... from Recipes | The Guardian https://ift.tt/bKHSrtY via IFTTT

Meghan Markle fans have noticed something different about the Duchess as during her UN appearance. from Goodto RSS Feed https://ift.tt/k4AF8Jd via IFTTT

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Prince Harry recounted the moment he knew wife Meghan was his ‘soulmate’ in a powerful United Nations address from Goodto RSS Feed https://ift.tt/T4SFZ5Y via IFTTT

It might be tempting to let in some fresh air when it's hot outside, but here's why keeping your windows closed is key to staying cool. from Goodto RSS Feed https://ift.tt/XAEKgUI via IFTTT

The Queen's special honour for Kate Middleton signifies the close relationship they have from Goodto RSS Feed https://ift.tt/kuztbM4 via IFTTT

Get the juices flowing with the warming flavours of grilled fruit, spicy lamb, creamy yoghurt sauce and herbed couscous With its haze of toasted spice , this fragrant and colourful dish is the perfect centrepiece for a summer party. Sweet grilled apricots sprinkled with toasted almonds make a mouthwatering addition to a warm pile of herb-flecked couscous with the spiced meat. I can’t get enough of it – especially with some grilled flatbreads to scoop up all those juices. Continue reading... from Recipes | The Guardian https://ift.tt/DkjLg2Y via IFTTT

Roast pork loin stuffed with a minty herb mix to serve with these beans or enjoy cold in sandwiches Eight wooden spoons, a spider sieve, a rubber spatula, a small wooden fork, a skewer, a strand of spaghetti (raw, for testing cakes), salad servers, a pair of tongs that aren’t as helpful as they look, and a friend’s ladle that I don’t want to give back: these things live in a wide pot, with handles like sticky-out ears, by the stove. An ordinary set-up that, despite the constant in-and-out, is extraordinarily constant. While the rest of the kitchen is a game of moving and missing, the pot contents are so reliable that it’s almost as if there is sorcery involved. For this, I love the pot and its contents even more, especially the wooden spoons, which know better than me about keeping everything together. Not that you would know this by looking at them: with their scorched necks and skinny, dry handles, they seem abused rather than loved. Someone once suggested I scrub them with baking

Jennifer Lopez and Ben Affleck tie the knot in a classic Las Vegas wedding, 20 years on from their original engagement from Goodto RSS Feed https://ift.tt/GmMqKx3 via IFTTT

Of all the homegrown seasonal fruit and veg we get in Britain, the tomato is summer’s finest. Here are five dishes that celebrate its versatility I sometimes think I grow tomatoes for their scent alone. Passing the straggly plants on the steps, it is almost impossible not to rub a leaf or two between finger and thumb. They offer a smell that is herbal, a little spicy at the stalk, with – to my nose at least – notes of thyme and marjoram. Unlike sweet peas or narcissi, other favourite “homegrown” smells, your nose doesn’t become numb to it if you sniff too often. There are plenty of good fruits if you look around. The best are often those with a flash of orange or green rather than a perfect, monotone scarlet. Give them a sniff. Not an infallible trick to detecting a tomato worth eating, but more reliable than going on looks alone. Those fruit with a snap of sharpness, a hint of piquancy and bite are the ones I eat unadulterated, maybe with a little olive oil or a timeless dressing of

Inspired by the dishes her mother used to make, the cookery writer shares these classic recipes that are delicious, simple and affordable My family were refugees to the UK. My mum spoke no English and had only a small income from sewing blouses. My little brother and I relied on school lunches but came home to simple but gloriously delicious meals. The sweet smell of rice steaming alongside fried shallots and garlic can turn your appetite into a ferocious monster. My mum has the Vietnamese way of never forgetting to balance sweetness, savoury, tanginess and freshness. These meals have always been happy and I still eat like this. Having simple ingredients at home – garlic, ginger, soy sauce, fish sauce, cider vinegar and a spoonful of sugar – can turn a tin of tuna or a few eggs into economical and joyful meals. Throw in a crop of perky herbs and refreshing vegetables for goodness and balance to every meal. By adding sweet, sour, savoury flavours to dishes you cook means most of the w

A slow and easy focaccia for summer, and a dreamy vegan filling to complement it It has been a week of blazing sun, with bees on the clumps of thyme coming through the cracks in the stone paving, of lunches outdoors, our olive-oily fingers tearing at thick sheets of focaccia being passed around the table. The focaccia was spiked with chopped rosemary and green olives. The whole loaf smelled of deepest summer and we ate it with roast peppers and marinated anchovies that shone silver in the sun. I have baked this loaf the day the dough is made and it rises well, with a good airy texture, but better (if you have time) is to make the dough the day before and let it prove overnight in the fridge. The slow rise seems to give the finished bread a better flavour. Continue reading... from Recipes | The Guardian https://ift.tt/XYkBltS via IFTTT

You don’t need a barbecue to conjure these smoky, sun-ripened dishes of chilled aubergine soup, fish in vine leaves and a zippy bulgur wheat salad Prep 10 min Cook 35 min Chill 2 hr+ Serves 2 Continue reading... from Recipes | The Guardian https://ift.tt/35CKF6P via IFTTT

With a vibrant salsa and creamy vegan crema, these meaty mushroom tacos will barge their way into your repertoire – whether you’re vegan or not The oyster mushroom is a gift to all cooks, especially those who like a meaty texture. Crisp them in a pan or roast them in the oven, and they’ll develop a satisfying chewiness. They are subtle and earthy but, like all well- behaved ingredients, are also a great conduit of bigger, shoutier flavours. Here, I’ve loosely based the marinade on that used for birria tacos: a hot and gently sour chilli paste, using my favourite mild, smoky and chocolate-y ancho chillies. Continue reading... from Recipes | The Guardian https://ift.tt/M0tTV8N via IFTTT

Three excuses to eat more summer fruit desserts: a peach and grape clafoutis-style bake, a nut and cherry meringue cake and a creamy, crumbly blackberry yoghurt fool Summer always feels a bit like playtime, which is why summer desserts – essentially an excuse to consume fruit and berries, booze and cream – always seem so very right. The warm weather demands that they are light by nature – thank you, whisked egg whites! – which also makes them impossible to resist. Keep the playtime theme going with the ingredients, too, swapping out the fruit suggested with whatever you have to hand. Continue reading... from Recipes | The Guardian https://ift.tt/zsa43ye via IFTTT

Tamal’s go-to hassle-free meals are sesame scrambled eggs on toast, and butter beans topped with garlicky, lemony, and raw tomato sauce Cooking may be a pleasure, but sometimes it needs to be quick. These are two of my go-to, low-effort meals. The eggs are what I have for dinner if my boyfriend is out, or for breakfast after a night shift at the hospital. The beans need a little more time, but it’s a very hands-off recipe. Both fit the requirement of needing minimal effort but yielding a nourishing meal. Continue reading... from Recipes | The Guardian https://ift.tt/l7cyNw1 via IFTTT

Radish leaves have the freshest flavour and can be blended into a garlicky pesto to top this lively, rosy-pink summer soup made from the bulbs Pistou is a Provençal basil pesto that’s made without pine nuts, and my zero-waste version replaces the basil with radish leaves. It makes an aromatic, brilliant-green sauce for grilled vegetables, fish and meat, or as a topping for stews and soups, as I’ve done here. For today’s recipe, I wanted to cook from root to fruit, using both the radishes and the leaves in the same dish, but both also stand alone. Radishes, and especially their leaves, are often sandy, so soak the whole bunch in a large bowl or sink of cold water for five minutes, and shake the bunch under water to loosen any dirt and ensure the water gets into the middle. Scrub off any visible soil, then run under the tap and leave to drain for five minutes before preparing. Continue reading... from Recipes | The Guardian https://ift.tt/IHEQxRs via IFTTT

Show off alfresco with this charred barbecue chicken in a honey and five-spice glaze with a cooling salad, and an Indonesian salty-sour centrepiece with homemade chilli paste and pickled pineapple These two dishes are perfect summer meals, whether cooked low and slow on a barbecue or in the oven. The spatchcocked chicken is very simple, with beautifully charred skin and a lip-smacking marinade; served with chilled, crunchy, smacked cucumbers, it’s the ideal lazy dish for a warm day. The Balinese chicken, meanwhile, requires a bit more work, but it’s well worth the extra time and effort. It creates an incredible flavour bomb of charred, rich coconut, fragrant, barbecued chicken, spice and sweetness. Served with sour tamarind pineapple and a spicy sambal, it’s a real summertime showstopper. Carl Clarke is chef/owner of Chicken Shop and Chick’N’Sours in London Continue reading... from Recipes | The Guardian https://ift.tt/B8SgskA via IFTTT

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With record temperatures expected in the UK this weekend, it’s time to get serious about staying cool. If slushies are too lurid, here are some delicious frozen drinks to try This weekend is poised to be deeply unpleasant for everyone in the UK. The heat will be blistering and relentless, and we will all be looking to cool down in any way we can. Room temperature drinks will no longer cut it. We need to get serious, and that means cracking out the frozen variety. However, shop-bought slushies are often fluorescent, full of chemicals and wildly unpalatable. Instead, let’s make our own. Below you’ll find 10 grown-up, sophisticated and refreshing non-alcoholic frozen drinks to get you through the next few days. May God have mercy on our souls. Continue reading... from Recipes | The Guardian https://ift.tt/mVAPWwz via IFTTT

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How to recreate the salty, chewy pork bits of a carbonara? How do you sub egg and cheese? Luckily, our resident perfectionist has tested all the options to melty perfection … I must confess that recreating the very particular and porky pleasure of spaghetti carbonara without said pork was not a puzzle that had been keeping me up at night until a reader wrote in to ask for advice on the subject. Given that the principal actors in the classic carbonara are cured pork and cheese, it seemed to me that they’d be better off sticking with cacio e pepe , or one of the many vegan pasta dishes in the Italian repertoire – agilo e olio , say, or pasta con pangratto . After a moment’s thought, however, it struck me (rather guiltily, I must admit) that, delicious as those dishes are, they are delicious in an entirely different way from spaghetti carbonara and that, frankly, if someone has been big enough to give up meat, the least I could do is offer a recipe that does measure up in that departmen

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Turn a glut of courgettes into a summer showstopper by stuffing them with red rice, green olives and feta, and serving with a buttery tomato sauce If you know anyone with an allotment, or any growing patch, there’s a high chance they’ll have planted some courgettes. From just one seed, a bounteous plant emerges, triffid-like, sending out shoots to find ever more space to grow its delicious fruit and flowers. There are many ways to cook a courgette, but I often put them at the centre of the plate. Filled with piquant rice and a butter-rich tomato sauce, they make a stunning, vegetable-led main course. Continue reading... from Recipes | The Guardian https://ift.tt/5UsYBLg via IFTTT

Just your proudly plain British-style custard tart with a rich shortcrust pastry, ready to soak up ice-cream and summer berry compote on the side Not a crisp Portuguese pastéis de nata nor a solid French flan, but a rich and subtly sweet British custard tart of the kind that used to be found in high-street bakers, before most of them went the way of the candlestick makers. Defiantly plain, and dusted only with a little nutmeg, it’s the perfect escort for ripe summer fruit. Prep 40 min Chill 1 hr 45 min+ Cook 1 hr 5 min Serves 6-8 Continue reading... from Recipes | The Guardian https://ift.tt/3DfwmnA via IFTTT

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