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Croissants cooked in the style of pain perdu, stuffed with dark curls of speck and pools of melted fontina The 20 best easy comfort food recipes – in full Late one Sunday morning, I brought to the table a batch of croissants cooked in the style of pain perdu, but stuffed with dark curls of speck and pools of melted fontina. Deliciously crisp and brown, the cheese formed pizza-style strings and they disappeared in minutes. Other cheeses will work here, but a semi-hard, easy-to-grate cheese is best. Makes 4 eggs 6 grain mustard 1 tbsp milk 100ml croissants 4 large fontina 150g speck or other air-dried ham 8 thin slices Continue reading... from Recipes | The Guardian https://ift.tt/CZvqyT8 via IFTTT

A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy... from Goodto RSS Feed https://ift.tt/PJMLnml via IFTTT

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A wholesome, herby, quick and easy midweek treat for two Preheat the oven to 200C/gas mark 6. Scrub 650g of large, floury potatoes , then thinly slice them. Put them in a mixing bowl, pour in 4 tbsp of olive oil and season with salt and ground black pepper. Peel and thinly slice a medium-sized onion and mix with the potatoes. Pull the leaves from 2 bushy sprigs of rosemary , roughly chop and add to the potatoes and onion, then toss everything together to coat the slices evenly. Place the potatoes on a baking sheet in a single layer (don’t worry if they slightly overlap), then pour over the oil and seasonings from the bowl. Continue reading... from Recipes | The Guardian https://ift.tt/3EL5Dis via IFTTT

A flavour-packed bruschetta loaded with beetroot, butternut squash, pumpkin seeds, garlic and more... from Goodto RSS Feed https://ift.tt/bTAVG32 via IFTTT

If you're hoping to bag tickets to The Who UK tour 2023 then we've got everything you need to know, including dates, prices and venues. from Goodto RSS Feed https://ift.tt/H2cw7Gy via IFTTT

We tell all about the Married at First Sight Australia 2023 cast, as the tenth season gets underway. from Goodto RSS Feed https://ift.tt/MzfSWZl via IFTTT

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Soft and creamy when boiled and blended, meaty when charred and crumbled, thrifty cauliflower comes out tops for pushing meat off the menu When creating dishes for £1, I have to be super-aware of just how much I’m getting for my money, and whether an ingredient is main dish-worthy or if it will only ever be a side dish. Cauliflower always comes out on top, and is increasingly becoming one of my go-to ingredients. I love the way it can caramelise to give you those meaty notes, and is one reason the humble cauliflower has the power to push meat from my menu. Recipes adapted from Vegan One Pound Meals and Meat-Free One Pound Meals , by Miguel Barclay, both published by Headline at £16.99. To order a copy of either for £14.78, go to guardianbookshop.com Continue reading... from Recipes | The Guardian https://ift.tt/pWi5d6n via IFTTT

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How the tomato sauce that defined a nation came to be, plus a variation on the theme that’s perfect for making in a big batch While a pan burps and occasionally spits from the back of the stove, a story. The first description of tomato sauce arrived in Italy in 1628. It was from Mexico, of course, by way of Spain and the pen of naturalist and physician to Philip II, Francisco Hernández , whose detailed documentation of plants and Mexican food customs filled 16 volumes. Translated first into Latin, then Italian, one of the volumes includes a description of an intinctus (dip or sauce) “prepared from sliced tomatoes and chilli pepper, which enriches the flavour of almost all dishes, and reawakens the appetite”. Not that anyone was eating tomatoes in Italy yet. They’d arrived several decades earlier, in the form of a few plants and seeds, again from Mexico, where they grew wild and were revered. In his recent and detailed investigation into spaghetti with tomato sauce , the Italian food...

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Bake these apples until the skins burst, the flesh is fluffy and the ricotta is caramelised on top The 20 best easy comfort food recipes – in full I have a very specific memory connected to this recipe, when I must have been five years old (1989!). It is still the Soviet Union, but something exciting is happening on TV at 6pm. It was the first foreign-language series shown in the USSR, the Brazilian drama called Escrava Esaura (aka Isaura: Slave Girl . Read the Wiki page on it, it’s fascinating). An hour before each episode began, my granny Vera would mix some curd cheese with sugar, vanilla and raisins. She would hollow out some apples, stuff them with this mixture and bake them until the skins burst, the flesh was fluffy and the cheese caramelised on top. I miss the ritual, I miss the excitement of early television, I miss her baked apples. I miss her. Continue reading... from Recipes | The Guardian https://ift.tt/wS0cmRj via IFTTT

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As auditions for the show's 15th season begin, we share everything we know about Britain's Got Talent 2023 and answer the question 'When does Britain's Got Talent start 2023?' from Goodto RSS Feed https://ift.tt/wIsH8cm via IFTTT

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Nourishing mushrooms and a rich, dark cake for these cold days I am deep in the thick of winter cooking, where every meal owes its heart and soul to the grains and pulses in the cupboard and where sweet treats tend to come in the form of tobacco-brown cakes packed with dried fruit. I love this sort of cooking: brown rice pilaf and risotto, earthy, ochre-hued bean soups, and cakes spiced with black treacle, dried apricots and dates. Winter food for the coldest days of the year. The store cupboard is working hard right now. The lentils and bulgur wheat, couscous and beans that sit quietly on the shelf all summer are getting their moment in the low winter sun. This week has seen a couple of bean soups on the table, a pilaf of brown rice and mushrooms. In the cake tin is an old-fashioned fruit loaf, heavy with brown sugar and sticky with dates. I kept it tightly wrapped, somewhat teasingly, for 24 hours before slicing, as you might a ginger or Dundee cake. It was worth the wait. Continu...

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A vegan take on the classic Greek dessert I ate this cake many years ago when I dated a teacher who was passionate about Greek food. I didn’t fall in love with him, but I thoroughly enjoyed the cake. It had about it a taste of home, and of gulab jamun , because of the syrup that soaks deep into the batter. It’s dense, like pudding, but also very bright with the flavour of January oranges. In fact, it tasted of what one might hope for in a beautiful partnership: brightness and a feeling of home. My liaison with this cake outlasted the teacher, and for that I’m not sorry. Continue reading... from Recipes | The Guardian https://ift.tt/k2J7dMx via IFTTT

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A soothing, mild curry served with a swirl of yoghurt and a sprinkling of crisp fried onions The excesses of December are a fading memory, but the wind and the cold and the dark remain. Without the twinkle of fairy lights to assuage winter’s grimness, I turn to comfort foods, and few things nourish like a bowl of fragrant lentils inspired by dhansak, one of my favourite Indian curry dishes that’s defined by its gentle spicing and a sauce thickened with red lentils. My favourite squash varieties are crown prince and kabocha, but you could use butternut instead. Continue reading... from Recipes | The Guardian https://ift.tt/DztmdhL via IFTTT

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Rice three ways: a savoury ‘porridge’ topped with spicy oil and stir-fried Chinese leaves, a layered dish of tamarind-infused grains, chana dal and aromatic oil, and pumpkin rice fritters with chilli soured cream I’m often asked what my most comforting meal is, of which there are many, and rice always makes it into the top five. Yes, I find comfort in the way it tastes, but it’s also the aroma of rice cooking – that distinct smell of home, which is equal parts sweet and savoury – that warms me up from the inside out. If I’m hungry but short on time, I often make a steaming pot of rice, stir through some butter and cheese and not much else, and still relish every bite. When time is on my side, however, I’ll give rice a more superstar treatment: from porridge to pilaf to fritter, here are just three of the many ways to cook with one of my favourite ingredients. Continue reading... from Recipes | The Guardian https://ift.tt/N0x6Qgf via IFTTT

Avocado fries can turn an under-ripe avocado into an unexpectedly delicious party piece The avocado has a large carbon footprint and extremely seductive texture, so no wonder it has become such an infamous commodity, especially considering it’s often wasted due to a short shelf life. If you’re a climavore who wants to eat for the planet, but avocados are still a must, eat them less often, as a special treat, and use European-grown and organic ones whenever possible. Most importantly, though, don’t waste them. Avocados labelled as “ready to eat” cost more and are often overripe. That said, it can be tricky to ripen them yourself at home, but if you ever find yourself landed with an inedible, rock-hard avocado, it can still be saved – try ripening it alongside a banana, say –the ethene released by the banana will help ripen any fruit by converting its starches to sugars – or turn it into avocado fries, which are an unexpectedly delicious surprise that can convert an underripe avocado i...

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From a gluten-free egg wrap to pot-sticking parcels of pork, these celebratory dumpling recipes invite good fortune and flavour My family celebrates the lunar new year in the Singaporean-Chinese tradition. And like many cultures that celebrate, the focus is on the dining table. On the menu: whole steamed fish, yee sang 魚生 (prosperity toss salad), longevity noodles, braised pork belly, abalone and pan-fried new year cake, along with more regional delicacies. Each dish symbolises health, prosperity or good fortune. In Chinese celebrations, dumplings feature prominently, as they look like money bags, and eating them is said to bring wealth. Making dumplings is a wonderful way to bring family together, and the communal rolling, filling and pleating – and eating – is a delicious way to welcome the new year. Continue reading... from Recipes | The Guardian https://ift.tt/vapcSYW via IFTTT

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A sharp, zesty winter pudding with a saucy surprise that appears as if by magic Judging by the comments when I posted a picture of my recipe-testing efforts for this column , I seem to be the one of the few people who didn’t grow up with some version of this dessert, which Arabella Boxer describes as “a good hot pudding, quick and simple to make, which has been all but forgotten”. Known variously as lemon surprise, lemon delight and even magic lemon pudding, it’s a winter dessert of the sharp and zesty kind, rather than comfortingly solid type, with a “charming little surprise”, to quote Margaret Costa , in the form of the sauce that appears, as if by magic, in the bottom of the dish after baking. A proper pudding, with the royal seal of approval from Mary Berry , Delia Smith and Nigel Slater , but without the stodge. Continue reading... from Recipes | The Guardian https://ift.tt/BN2MPx0 via IFTTT

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The reality star has shocked fans with her baby news as she reveals her newborn son on Instagram. from Goodto RSS Feed https://ift.tt/bXjdKxm via IFTTT

Princess Eugenie is pregnant with her and Jack Brooksbank's second child! from Goodto RSS Feed https://ift.tt/eaOdCcL via IFTTT

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Here are some of the best foods to cook in your air fryer, from roast chicken to potatoes, from muffins to brownies... from Goodto RSS Feed https://ift.tt/EjRlrsS via IFTTT

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A luxurious nutty, creamy, crunchy, fruity delight Make the shortbread first. Set the oven at 160C/gas mark 4. You will need a 20cm shallow tart tin or sponge tin that is nonstick or one that is lined with baking parchment. Toast 75g of skinned hazelnuts in a dry, shallow pan, moving them regularly around the pan so they colour evenly, reserve a handful of them, then grind the rest to a fine powder in a food processor. Continue reading... from Recipes | The Guardian https://ift.tt/LmGEwK4 via IFTTT

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Roasted cauliflower and tahini, baked squash and haricot beans, creamy rice and berries – vegetarian, yes, and more importantly, delicious My shopping begins with the fruit and vegetables. It always has done. Thoughts about what is in season, what is at its best at this moment, have always come before anything else. Rummaging through market stalls or surveying the long table at the greengrocer’s is the part of food shopping I enjoy most. It always seems like a good place to start. But often that is where it finishes too. This month’s recipes are suitable for vegetarians and three of them are – with a tweak here and there – good for vegans too. I have roasted cauliflower and made a chickpea sauce to go with it; baked slices of golden-fleshed pumpkin to eat with a bean and winter tomato sauce, and marinated and grilled aubergines. There is a crisp pancake of grated root vegetables to eat with a winter salad or stuff into a soft roll, and dessert too, a refreshing take on a traditional ...

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A couscous ‘paella’ made mostly from store-cupboard staples, and a warm salad of caramelised vegetables with feta Couscous is a much overlooked store-cupboard ingredient that should definitely feature in your midweek meals. It’s a great way to bulk out a meal and is super-fast to cook, too.I don’t like to do that “boiling water in a bowl with a tea towel over the top” thing, though; I prefer to cook my couscous in a warm pan, which gives it a slightly drier and firmer texture that works well when mixed with other ingredients. Recipes adapted from Meat-Free One Pound Meals and Super-Easy One Pound Meals, both by Miguel Barclay and published by Headline at £16.99. Continue reading... from Recipes | The Guardian https://ift.tt/J4CeT87 via IFTTT

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This wholesome Sicilian pasta may not be much of a looker, but it sure makes up for that on the tastebuds Driving on the outskirts of Gela in Sicily last summer, we passed a truck, its open back full of pea-green, electric-purple and white cauliflowers. Such trucks are a familiar but always striking sight in Italy. Especially this one, with its particularly high wall of tricolour heads, a few of which had toppled off and rolled into the road, where they had met with a messy end. We stopped for petrol and lemonade at a garage on the opposite side of the road. I think I tried to take a picture, but it was someone else in the car who summed up the scene: “Joker truck,” they said . I didn’t understand what they meant immediately, but when I did, all previous descriptions – cumulus clouds, cream-coloured curds – disappeared, and all I could see were green shirts, purple suits and white faces: a pile of Jokers from Batman. Months later, and it is still the first thing that comes to mind w...

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A golden onion soup and a luxurious couscous dish to warm the soul in the bleak midwinter I usually take my time cooking onions, leaving them to do their thing in oil or butter until they are soft and golden. Not a task to hurry if you want them truly sweet and amber-hued. This week I needed to cook them differently – soft enough to crush between finger and thumb, but not browned – for a pale and calming soup to enjoy on a cold day. I sliced the onions and added them to the pan with celery and leafy twigs of thyme and bay. The heat was kept at a moderate level and the onions and aromatics puttered away quietly, cooking at a whisper rather than a sizzle. They were stirred every 5 minutes or so, their edges taking on the palest yellow colour without a hint of brown. The strong onion notes were softened further with a little cream, then given a smoky note with speck, torn into thick ribbons to dunk into the ivory depths of the soup. Continue reading... from Recipes | The Guardian htt...

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Cut through the gloom with a roast chicken with ’nduja, fennel and winter citrus, a marmalade toast pudding with caramel clementines, and a bug-busting citrus juice packed with vitamins and other goodies The current bounty of bright citrus brings delight to even the darkest of winter days. Use every precious part – skin, flesh and juice – to add sharp, sweet and bitter flavours to savoury dishes and puddings alike. Continue reading... from Recipes | The Guardian https://ift.tt/RcNzlBP via IFTTT

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Black beans in a warming Basque stew of cabbage and ham hock: happy January I love British winters, and being outside on crisp, cold days, as well as steaming up at indoor parties. Although people say January is the deepest, darkest month, we have incredible winter produce, such as iron-rich brassicas and sweet leeks, all of which are begging to be part of warming soups and stews. Dried beans are another winter essential, being both hearty and affordable, so I always have some in the store-cupboard, ready for action. Continue reading... from Recipes | The Guardian https://ift.tt/PY7eQ2z via IFTTT

A vegan take on the traditional sour Sours are traditionally made with egg white, but this vegan version, which lends itself to being made for a crowd, gets round that by using soy milk instead. Make up a batch of the clarified whiskey sour mix, depending on how many people you want to serve, and proceed as below. Max Heale, Naifs , London SE15 Continue reading... from Recipes | The Guardian https://ift.tt/eQMLpU7 via IFTTT

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A comforting and refreshing, vanilla-infused sweet dish for all pudding lovers Rice pudding often gets a bad rap. I blame school dinners, with their slimy, claggy iterations, which were always covered by an unappealing skin. But I was the child at primary school who would skip the mains and head straight for dessert, and if there was rice pudding, even better! At the gurdwara , I’d skip the roti and go straight to a plate of kheer (rice pudding) with a jalebi (syrupy, deep-fried batter); I just love it. Today’s cold rice pudding with apple is comforting and refreshing after a meal. Continue reading... from Recipes | The Guardian https://ift.tt/eNicaum via IFTTT

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Fishcakes are the other best way to enjoy spuds and fish, and here’s a step-by-step guide to making them Fishcakes have fallen off the menu in recent years, which is a shame, because they’re a delicious way to make what is, rightly, a pricey ingredient go a lot further. Based on one of the greatest of culinary love stories, fish and potatoes, they’re almost infinitely adaptable to suit both your audience and what you have available, so feel free to play around. Prep 25 min Cook 25 min Serves 2 Continue reading... from Recipes | The Guardian https://ift.tt/is2kj9S via IFTTT

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The Family Pile on ITV sees four grieving sisters navigate selling their family home after the death of their parents. Hilarity ensues in this new sitcom. from Goodto RSS Feed https://ift.tt/q68diYO via IFTTT

Pressure cookers can steam-cook anything from vegetables and pulses to fish and stews in a fraction of the time, and our panel of chefs agrees they preserve flavour, too Got a culinary dilemma? Email feast@theguardian.com What are the advantages of pressure cookers? Charlie, Lincoln What really sets pressure cookers apart from other bits of kitchen kit, notes food writer Catherine Phipps , is their versatility. “I don’t see them as a gadget, but just as a saucepan with a specially adapted lid,” says the author of Modern Pressure Cooking . “You can use them for everything you would a normal saucepan, and much more besides, plus you’re also cutting down 70-75% of the cooking time.” Stefano Arturi , of the Italian Home Cooking blog, adds: “I can make dishes that would otherwise take hours [stews, chickpeas] in a fraction of the time, and with no loss of flavour – in fact, pressure cooking intensifies how things taste.” And all for a fraction of the cost, too: “It’s a great ally in r...

Did Def Leppard play for Bank of Dave, is the question everyone wants to know as the heartwarming film airs. We reveal the truth behind their appearance. from Goodto RSS Feed https://ift.tt/0vLR1he via IFTTT

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Anna Makievska’s The Bakehouse was one of the first to spearhead sourdough in Ukraine. Here, she shares the importance of kneading and baking – and the recipe for her signature loaf Bread baking has always been an act of creation for me. And I hadn’t considered myself a creator before I baked my first sourdough bread. The bakery I co-founded and named The Bakehouse is an artisan bakery in Kyiv, Ukraine. We have baked sourdough bread and made delicious pastries since 2015. We were pioneers of sourdough long-fermented bread in Ukraine, and in October 2021 we finally opened our very new bakery – Bakehouse Garage – in the Podil district of Kyiv. This is the bakery of my dreams, and we spent three years and US$1.5m building it. But during the first days of the war, we had attacks and explosions just a few kilometres away, so we had to close it on 24 February. Instead we baked in the basement of the old bakery. From day three of the war, my team has baked bread and given it for free to our...

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A meat-free but substantial meal with a crisp crumb topping a soft inside served with a heap of spaghetti, and marinated aubergine with sticky rice A comparatively bulky veg that can hold its own, the aubergine can definitely be the star of the show. That’s the trick behind cooking for £1: what can I buy that is cheap, but substantial enough to fill up a plate? Aubergine has a luxuriant quality that gives it a premium status among vegetables, making it a perfect meat substitute without the disappointment. Recipes adapted from Meat-Free One Pound Meals and Super-Easy One Pound Meals, both by Miguel Barclay and published by Headline at £16.99. Continue reading... from Recipes | The Guardian https://ift.tt/2Wmzt0O via IFTTT

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Our cooks say you can get much of the effect that meat brings to a dish by using seitan, tempeh, tofu and TVP. Or move away from meat substitutes entirely and explore the natural proteins in pulses and legumes Got a culinary dilemma? Email feast@theguardian.com What are the best vegan proteins, and how should I use them ? Rachel, Sheffield Protein remains the part of the plant-based diet that non-vegans seem most sceptical about, despite there being multiple good sources, from pulses, quinoa, chia seeds and nuts to tempeh, and even some veg, such as broccoli and sprouts. As Richard Makin, AKA the School Night Vegan , puts it, there are “three tiers” to consider: “You’ve got plants [legumes, beans, lentils], minorly processed things such as tofu and seitan, then really processed things such as plant-based meat substitutes.” I’m sure you’ve got the first tier covered, Rachel, and you need only visit the frozen aisle at the supermarket for tier three, so let’s look at the tofus, sei...

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Brilliantly hued stalks of chard and rhubarb to brighten up meals I have arrived back from the shops with a tangle of stalks in my bag. Thick ribs of rhubarb the colour of seaside rock; crisp green puntarelle for a salad and a bunch of rainbow chard the colour of wine gums. The puntarelle will be trimmed and the long, pale stems tossed with mashed anchovies and olive oil, but the others need a bit more thought. The chard was bought on a whim – I am a pushover for their long ruby and apricot stems. I think of chard as two vegetables in one, the leaves that are like tough spinach and the white and multicoloured stalks that are delicious enough if you toss them in melted butter and lemon juice after steaming. This time, I dressed the stalks with the sort of ingredients I might use to sauce fried prawns or make into a marinade for roasted chicken thighs: piercingly hot little chillies, lime juice, fish sauce and honey. We licked our plates clean. Continue reading... from Recipes | The...

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Cut through the gloom with a roast chicken with ’nduja, fennel and winter citrus, a marmalade toast pudding with caramel clementines, and a bug-busting citrus juice packed with vitamins and other goodies The current bounty of bright citrus brings delight to even the darkest of winter days. Use every precious part – skin, flesh and juice – to add sharp, sweet and bitter flavours to savoury dishes and puddings alike. Continue reading... from Recipes | The Guardian https://ift.tt/p4k5VIe via IFTTT

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Homespun comfort food in the form of chickpea and potato curry with quick paratha Potato curry was the defining dish of my youth and, if I’m honest, I didn’t love it back then (sorry, Mum). But, as sometimes happens with things you disliked as a child (antiques, Neil Diamond and my sister, for example), they come full circle and in later life you find a certain intense sort of love for them. Today’s recipe isn’t my family’s potato curry, though; rather, it’s one I made with an urge in my belly to feel at home again, and I was so pleased with the results that it might become a defining dish of my adult years. Continue reading... from Recipes | The Guardian https://ift.tt/3jwkBFy via IFTTT

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Black beans in a warming Basque stew of cabbage and ham hock: happy January I love British winters, and being outside on crisp, cold days, as well as steaming up at indoor parties. Although people say January is the deepest, darkest month, we have incredible winter produce, such as iron-rich brassicas and sweet leeks, all of which are begging to be part of warming soups and stews. Dried beans are another winter essential, being both hearty and affordable, so I always have some in the store-cupboard, ready for action. Continue reading... from Recipes | The Guardian https://ift.tt/AKNIvti via IFTTT

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Not an egg in sight in these orangey cakes with chewy shells and soft, syrupy insides It’s taken me a while to come round to aquafaba , the liquid leftover in a tin of chickpeas, as an egg replacement. I was convinced that everything I made with it would have the faint taste of pulses, but I was wrong! Now I appreciate how useful an ingredient it can be when baking for those who don’t eat eggs. Here, the aquafaba gets whipped until frothy and is then mixed into an almondy batter, producing sweet little cakes with a chewy exterior and soft, syrup-laden insides. Continue reading... from Recipes | The Guardian https://ift.tt/ec8HqET via IFTTT

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Anna Makievska’s The Bakehouse was one of the first to spearhead sourdough in Ukraine. Here, she shares the importance of kneading and baking – and the recipe for her signature loaf Bread baking has always been an act of creation for me. And I hadn’t considered myself a creator before I baked my first sourdough bread. The bakery I co-founded and named The Bakehouse is an artisan bakery in Kyiv, Ukraine. We have baked sourdough bread and made delicious pastries since 2015. We were pioneers of sourdough long-fermented bread in Ukraine, and in October 2021 we finally opened our very new bakery – Bakehouse Garage – in the Podil district of Kyiv. This is the bakery of my dreams, and we spent three years and US$1.5m building it. But during the first days of the war, we had attacks and explosions just a few kilometres away, so we had to close it on 24 February. Instead we baked in the basement of the old bakery. From day three of the war, my team has baked bread and given it for free to our...

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Many have tried, and failed, to recreate the meaty flavours of a traditional ragu in a meat-free alternative, but our in-house perfectionist has come up with the ultimate interpretation There are many great plant-based Italian recipes – pasta alla norma , mushroom risotto , pasta e fagioli (sometimes) – but none, it must be said, packs quite the savoury punch of a classic ragù alla bolognese . If you believe vegans deserve as much pleasure in this brief and brutish life as everyone else, then attempting to reverse engineer this one for them (and for everyone else who is trying to cut down on their meat consumption) feels very much like a mission worth annoying a few purists for. The challenge, it turned out, was less in recreating the experience without using animal products – there are plenty of umami-packed ingredients out there that fit the bill – than working out what to call it. “Vegan ragu” feels oxymoronic, given the word literally means “meat sauce”, yet “bolognese”, implyi...

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