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It’s about texture and flavour, says our panel of cooks: don’t be shy with the herbs and spices, and get busy with toppings to add pizazz to any run-of-the-mill traybake Got a culinary dilemma? Email feast@theguardian.com I make a lot of traybake dinners from leftover veg, but they often turn out boring. Any easy ideas for jazzing them up? Ellen, Chichester There’s a fine line between a boring and brilliant traybake, and it all comes down to three things – “texture, flavour and colour,” according to Rukmini Iyer, author of the Roasting Tin series , India Express , and one-tin recipe website Dinner with Rukmini . Take roast aubergine: it can be completely “transformed with a punchy lemon and olive oil dressing, a handful of flat-leaf parsley and chopped chilli for flavour and colour, and mozzarella or flaked almonds for texture and crunch”. Got a culinary dilemma? Email feast@theguardian.com Continue reading... from Recipes | The Guardian https://ift.tt/jeiq6r3 via IFTTT

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A thrilling, fluffy little sweet treat with a caffeine kick A classic mocha mousse. Make a strong espresso and in it dissolve 2 tsp of caster sugar . Place a saucepan of water over a moderate heat and place over it a heatproof glass or china bowl, which will fit snugly in the pan without its base touching the water. Continue reading... from Recipes | The Guardian https://ift.tt/b7pIUWg via IFTTT

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Not just pancakes, but particularly luxurious, rich and flavoursome pancakes Make the filling: in a mixing bowl, gently stir together 250g of ricotta , 250g of mascarpone , the grated zest of 1 small orange , 2 tbsp of icing sugar and 1 tbsp of finely chopped pistachios . Melt 30g of unsalted butter in a pan, remove from the heat and allow to cool. Put 100g of plain flour into a blender. Mix together 1 large egg and an egg yolk , pour in 350ml of milk and add to the flour. Add the butter and process briefly to a thin batter. If there’s time, let the batter rest for half an hour. Finely grate the zest from 1 small lemon , then stir into the batter. Continue reading... from Recipes | The Guardian https://ift.tt/dVAiD04 via IFTTT

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Dried broad beans soften into a miracle ingredient with a smooth and comforting texture that’s perfect for a winter soup About 14 miles west of Leicester there is a hamlet called Barton in the Beans. I have visited only by Google Street View but it is mentioned in the Doomsday Book as Bartone, which signified a barley enclosure or farm owned by the lord of a manor. It is noted as having a population of three households in 1086, putting it in the smallest 20% of settlements recorded (although, rest assured, the lord of the manor, Hugh of Grandmesnil, and his family had oodles of other land). Bartone became Barton in Fabis, fabis being the latin for beans, in this case vicia faba – broad, fava or faba beans – and then later Barton in the Beans: production perpetuated in a name. Importantly, though, bean cultivation in the area – and the consumption of broad and field beans by humans and animals – predates the name, going back to the iron age, and possibly even the bronze age. 170 mi

A duo of delicious and thrifty homemade breads: caramelised onion and rosemary skillet bread, and mini thyme and tomato rolls to dunk in a luscious baked camembert I have a confession: conventional, loaf-style bread-making is not my forte, but let me loose with a bottle of olive oil and some other store-cupboard ingredients, and it’s a different story. Today’s onion and rosemary skillet bread is so moreish that you’ll be hard pressed not to eat several slices while standing at the counter. Ambitiously, I tested the thyme and tomato rolls on Niki Segnit , the genius author of The Flavour Thesaurus : thankfully, they got a thumbs up and an empty plate, which isn’t bad for a bread dough that uses tinned tomatoes instead of the liquid. Rukmini Iyer is the author of the Roasting Tin series. Her latest book is India Express: Fresh and Delicious Recipes for Every Day, published by Square Peg at £22. To order a copy for £19.14, go to guardianbookshop.com Continue reading... from Recipes |

A duo of delicious and thrifty homemade breads: caramelised onion and rosemary skillet bread, and mini thyme and tomato rolls to dunk in a luscious baked camembert I have a confession: conventional, loaf-style bread-making is not my forte, but let me loose with a bottle of olive oil and some other store-cupboard ingredients, and it’s a different story. Today’s onion and rosemary skillet bread is so moreish that you’ll be hard pressed not to eat several slices while standing at the counter. Ambitiously, I tested the thyme and tomato rolls on Niki Segnit , the genius author of The Flavour Thesaurus : thankfully, they got a thumbs up and an empty plate, which isn’t bad for a bread dough that uses tinned tomatoes instead of the liquid. Rukmini Iyer is the author of the Roasting Tin series. Her latest book is India Express: Fresh and Delicious Recipes for Every Day, published by Square Peg at £22. To order a copy for £19.14, go to guardianbookshop.com Continue reading... from Recipes |

A duo of delicious and thrifty homemade breads: caramelised onion and rosemary skillet bread, and mini thyme and tomato rolls to dunk in a luscious baked camembert I have a confession: conventional, loaf-style bread-making is not my forte, but let me loose with a bottle of olive oil and some other store-cupboard ingredients, and it’s a different story. Today’s onion and rosemary skillet bread is so moreish that you’ll be hard pressed not to eat several slices while standing at the counter. Ambitiously, I tested the thyme and tomato rolls on Niki Segnit , the genius author of The Flavour Thesaurus : thankfully, they got a thumbs up and an empty plate, which isn’t bad for a bread dough that uses tinned tomatoes instead of the liquid. Rukmini Iyer is the author of the Roasting Tin series. Her latest book is India Express: Fresh and Delicious Recipes for Every Day, published by Square Peg at £22. To order a copy for £19.14, go to guardianbookshop.com Continue reading... from Recipes |

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Yoghurt is the magic ingredient, bringing harmony to a hearty soup and crisp zingy salad I have started my day with yoghurt, the sharper the better, for as long as I can remember. It may be a tiny dish of pure white curds eaten with a teaspoon or, as it is now at the tail end of winter – in a deep bowl with sliced blood oranges, clusters of jewel-like pomegranate, passionfruit, chia seeds and toasted oats. More often than not, I end it that way, too, with a spoon or two before I climb the stairs to bed. In this house, a day without yoghurt is pretty much unthinkable. In the kitchen, I prefer the thinner, unstrained version rather than those that are thick and creamy, which can sometimes lack the necessary refreshing snap of acidity. Here, yoghurt may find itself used as a salad dressing; tipped into a sieve, salted and drained to produce homemade labne; or stirred into a lentil soup or chicken casserole. A last-minute fizz of acidity to liven up a recipe or simply to introduce a littl

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A classic braised pork belly dish, a lip-smackingly hot-and-sour fish stew and a mustard green duck stew make up this trio of warming south-east Asian dishes Malaysia isn’t known for its cold weather, but, when the rainy season arrives in November and December, the temperature does tend to drop – to 25C. During the colder months in Britain, meanwhile, I eat lots of peppery broths spiked with chilli and ginger, and often serve them with “cooling” vegetables to balance the heat, as well as hot-and-sour curries and slow-braised meats. These are dishes to warm the soul and keep you going until the sun returns. Abby Lee is chef/owner of Mambow , London SE15 Continue reading... from Recipes | The Guardian https://ift.tt/3oNc4e7 via IFTTT

An easy, one-pot rice dish for a quick, inexpensive family meal A percentage of my bones are made up of vegetable pulao. It’s a daily part of Gujarati life that I’d overlooked until a recent trip to see my parents. My mum now has arthritis in her hands and her cooking has had to adapt. She can’t, for example, make chapatis any more, with all the kneading and rolling they require, and even the ginger, garlic and chillies that she uses for today’s recipe are processed in a blender in bulk then frozen until needed. Pulao, however, for all its ingredients, is actually a very simple recipe that remains at the heart of her family cooking. Continue reading... from Recipes | The Guardian https://ift.tt/kVUvhW9 via IFTTT

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Po’ boys, rice ‘n’ beans and shrimp stew: three barnstorming cajun-creole dishes that will bring the flavours of Louisiana’s world-famous celebration to your home The food of New Orleans is a real melting pot, with an array of cultures contributing to its cooking. Its inner-city food is often described as Creole, having been heavily influenced by west African communities, but it combines that with those of the Spanish, French and Native Americans. Out in the countryside, meanwhile, you’ll find Cajun, which is more rustic, less spiced and features more shellfish and game due to its rurality and proximity to the waters that surround Louisiana. Keshia Sakarah is chef/founder of Baruru Supper Club in London Continue reading... from Recipes | The Guardian https://ift.tt/3zHWREb via IFTTT

A gin sour made fragrant with strong elderberry and cherry notes I use Funkin’s morello cherry puree to make this, because it has just the right amount of sweetness to balance the fruit, but by all means use another brand or even make your own by defrosting and blitzing frozen cherries and adding sugar to taste. Daniel Icinschi, mixologist, 30 Euston Square , London NW1 Continue reading... from Recipes | The Guardian https://ift.tt/rAEmNVh via IFTTT

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This fragrant dish is rooted in Jamaican stewed pork, while the green seasoning, common all over the Caribbean, adds even more flavour This dish is rooted in Jamaican stewed pork, but I’ve ratcheted up the pimento (or allspice) so it really sings. Fragrant and multi-layered, the spicing pairs brilliantly with pork belly, while the green seasoning – a paste made with herbs, aromatics and alliums that’s common across the Caribbean – adds great flavour. The rice is tasty and convenient; frozen mixed veg work well in it, too, as do other vegetables such as pumpkin or squash, green beans and peppers. Continue reading... from Recipes | The Guardian https://ift.tt/QgW0wln via IFTTT

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Ken Bruce is stepping down after 31 years as we look at who is rumoured to be replacing him from Goodto RSS Feed https://ift.tt/qXavuzx via IFTTT

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The Shotgun Wedding actress has surprised fans with rare snap as she marks her twins turning 15. from Goodto RSS Feed https://ift.tt/R5KAjiT via IFTTT

The Strays ending explained, as the Netflix mystery thriller has audiences on the edge of their seats. Here is what that finale meant for Neve and her future. from Goodto RSS Feed https://ift.tt/XxFOPsm via IFTTT

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The Princess of Wales apologized for failing to make the perfect pancake during a visit to a Slough nursing home earlier today from Goodto RSS Feed https://ift.tt/vC5VZOe via IFTTT

Hitting that sweet spot between a pudding and a juice is a numbers game, our panel of smoothie experts agree Got a culinary dilemma? Email feast@theguardian.com What’s the best way to make a smoothie? I find it hard to get the right texture. Emily, Gateshead Smoothies are a great way to get more fruit and veg into your diet, but success hinges on getting the consistency right. As Lily Simpson, founder of Detox Kitchen , says: “Too thick and you’ll need to grab a spoon; too thin and you’ll miss the indulgent creaminess.” But while you don’t necessarily need to follow a recipe, Emily, hitting that texture sweet spot is a numbers game. Continue reading... from Recipes | The Guardian https://ift.tt/LfrxPCT via IFTTT

Survivor UK is returning to the BBC, 20 years after it was scrapped by ITV. from Goodto RSS Feed https://ift.tt/eWlX6Nk via IFTTT

For this recipe, I’ve adapted a technique from Sophie Gordon’s wonderful book The Whole Vegetable to create an elegant dinner with zero waste A silky-smooth celeriac, chestnut and tahini puree is folded into this risotto just before serving, creating an unbelievably creamy texture without the use of cheese, butter, cream or any ultra-processed plant-based alternatives. I’ve simplified Sophie Gordon’s original by cutting the number of cooking steps and using the celeriac cooking water as the stock. I’ve also used short-grain brown rice instead of traditional polished arborio because I’m a staunch wholefood chef. Short-grain brown rice is an absolute joy: it’s hyper-nutritious and has a marvellous taste, texture and sweetness. Unfortunately, supermarkets don’t stock it, so you’ll have to shop online or get it from a wholefood store. I’m delighted to report that, with Sophie’s incredible celeriac and chestnut puree, it works perfectly here, becoming creamy and unctuous with the perfect

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Celebrate Pancake Day by making pancakes in an air fryer. Cheaper and healthier, our handy guide explains exactly how to do it. from Goodto RSS Feed https://ift.tt/1WQHNwx via IFTTT

A Korean national favourite and an enterprising way to spice up Shrove Tuesday (or plain old ‘pancake day’ in the UK). You can even make your own kimchi here Crepes , okonomiyaki , blini , dosa … much as I love a classic pancake doused in sharp lemon juice and crunchy sugar, they’re certainly not the only option for those celebrating Shrove Tuesday. Every culinary culture has its own take, but the Koreans are particularly rich in recipes, the most famous of which is probably kimchijeon , or buchimgae , which are flavoured with spicy fermented vegetables – YouTube sensation Maangchi describes it as “one of Koreans’ all time favourite dishes … On a rainy day on the weekend, when a Korean family wants something special and cozy to eat, this is something anyone can make using the ingredients we have at home. Then mom will ask: ‘You want me to make kimchijeon?’ and everybody will say: ‘Yayyy!!’” Which is, of course, the appropriate response when someone offers you a hot, crunchy, salty,

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While peaches, plums and nectarines are at their peak, it pays to turn them into these sweet creations Get our weekend culture and lifestyle email (pictured top) Continue reading... from Recipes | The Guardian https://ift.tt/jFiJQZK via IFTTT

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Super-high temperatures are the key to professional-quality pizzas, but there are ways to achieve good results with everyday equipment Got a culinary dilemma? Email feast@theguardian.com Can you make good pizza at home without a pizza oven? Joe, Preston, Lancashire Yes, but it’s more a question of which style of pizza you’re going to have the most success with. “The biggest thing is the temperature of the oven,” says Rich Baker, co-owner of Flat Earth Pizzas in east London, “because domestic ovens simply aren’t hot enough to achieve what a pizzeria does.” Joe might, he suggests, fare better with a grandma pizza, which is cooked in an oiled baking tray for about 15 minutes – “It’s ideal for the oven,” he says. But if you’re hankering for a floppy Neapolitan or crisper, New York-style slice, construct it in a hot cast-iron frying pan, then, once it has some colour on the base, pop it under a high grill until bubbling. “That’s the method I use if I don’t have access to a pizza oven,”

A warming, herby, meaty pasta treat Peel and finely chop 2 medium-sized onions . Warm 3 tbsp of olive oil in a pan over a moderate heat – I use a nonstick frying pan 24cm in diameter – then stir in the onions and cook for 10-12 minutes stirring regularly, until soft and pale gold. Peel 2 cloves of garlic , mash to a paste and stir into the onions. Using a pestle and mortar or spice mill, roughly crush 8 juniper berries , 1 tbsp of thyme leaves , 1 tsp of sea salt and 6 black peppercorns and stir into the onions. Finely chop 2 sage leaves and 2 anchovy fillets , then finely grate the zest of a small lemon and stir it all together. Add a handful of chopped parsley . Continue cooking for 5 minutes, then remove everything to a bowl. Continue reading... from Recipes | The Guardian https://ift.tt/mT9xkf8 via IFTTT

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Gogglebox star Scarlett Moffatt has revealed her pregnancy news with a sweet post on Instagram from Goodto RSS Feed https://ift.tt/bT79yzv via IFTTT

Po’ boys, rice ‘n’ beans and shrimp stew: three barnstorming cajun-creole dishes that will bring the flavours of Louisiana’s world-famous celebration to your home The food of New Orleans is a real melting pot, with an array of cultures contributing to its cooking. Its inner-city food is often described as Creole, having been heavily influenced by west African communities, but it combines that with those of the Spanish, French and Native Americans. Out in the countryside, meanwhile, you’ll find Cajun, which is more rustic, less spiced and features more shellfish and game due to its rurality and proximity to the waters that surround Louisiana. Keshia Sakarah is chef/founder of Baruru Supper Club in London Continue reading... from Recipes | The Guardian https://ift.tt/uTQA1Pd via IFTTT

This one-pan wonder is perfect for those evenings when you don’t want to cook but need something warm and comforting with minimum effort Last July, I took a cooking class in Bangkok. I was making the food of my dreams, but it was a long day and I was tired from pounding pastes and milking coconuts. I asked the cooks: do you eat like this at home? No, they said. One liked to eat eggs and rice, another enjoyed noodles. Which brings me to today’s recipe: although there are many wonderful things I could make for dinner, when I want something fast and good, I often make fried rice. Sometimes, it has diced carrots and broccoli, at other times tofu and leafy greens – and it comes together quickly, even when you’re too tired to cook. Continue reading... from Recipes | The Guardian https://ift.tt/P4JSWyC via IFTTT

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For this recipe, I’ve adapted a technique from Sophie Gordon’s wonderful book The Whole Vegetable to create an elegant dinner with zero waste A silky-smooth celeriac, chestnut and tahini puree is folded into this risotto just before serving, creating an unbelievably creamy texture without the use of cheese, butter, cream or any ultra-processed plant-based alternatives. I’ve simplified Sophie Gordon’s original by cutting the number of cooking steps and using the celeriac cooking water as the stock. I’ve also used short-grain brown rice instead of traditional polished arborio because I’m a staunch wholefood chef. Short-grain brown rice is an absolute joy: it’s hyper-nutritious and has a marvellous taste, texture and sweetness. Unfortunately, supermarkets don’t stock it, so you’ll have to shop online or get it from a wholefood store. I’m delighted to report that, with Sophie’s incredible celeriac and chestnut puree, it works perfectly here, becoming creamy and unctuous with the perfect

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An extra-fruity cousin of the paloma or grapefruit sour that celebrates the fleeting blood-orange season Blood orange season is finally upon us again, so here’s a fruity little number to help make the most of them before they disappear next month. Antonino Lo Iacono, bar manager, Le Magritte Bar & Terrace at The Beaumont , London W1 Continue reading... from Recipes | The Guardian https://ift.tt/kDOF21z via IFTTT

A simple, extra-crumbly tart that makes delicious use of neon-pink forced rhubarb. Just add lashings of cream I always look forward to forced rhubarb season. One of my favourite ever trips was to visit Rhubarb Robert , a farmer in Yorkshire, who showed me how they grow and force rhubarb into the wonderful, neon-pink stuff that we use in restaurants at this time of year. The sheds are lit with candles and you can actually hear the rhubarb popping as it grows. Fascinating. Continue reading... from Recipes | The Guardian https://ift.tt/HAnupfh via IFTTT

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We share where Perfect Match is filmed, the new Netflix dating show that brings together reality stars in a second attempt to find love. from Goodto RSS Feed https://ift.tt/K4W6lGf via IFTTT

With split rumours swirling, we reveal whether Faye Winter and Teddy Soares are still together in 2023 and recap their Love Island journey. from Goodto RSS Feed https://ift.tt/dM9ej4D via IFTTT

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One pot, less waste: an economical version of a classic stew using the bottom of a bottle of red and cuts of meat that are still relatively good value Today’s dish is inspired by a classic French recipe, joue de boeuf, or beef cheeks braised in red wine, from chef Pierre Koffmann . Beef cheeks are a lean but tough cut that needs a low and slow approach to tenderise it (which may explain why most beef cheeks are processed into mince, animal feed or simply thrown in an incinerator). I’ve modified Koffmann’s original, using a smaller quantity of a different meat – in this case venison or lamb steaks – and more vegetables, to keep costs down, to increase the nutritional variety in the dish, and to make it work as a way to use up an open bottle of red wine (the original uses far more than most people would ever have left over). Continue reading... from Recipes | The Guardian https://ift.tt/DzjbLPH via IFTTT

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Super-high temperatures are the key to professional-quality pizzas, but there are ways to achieve good results with everyday equipment Got a culinary dilemma? Email feast@theguardian.com Can you make good pizza at home without a pizza oven? Joe, Preston, Lancashire Yes, but it’s more a question of which style of pizza you’re going to have the most success with. “The biggest thing is the temperature of the oven,” says Rich Baker, co-owner of Flat Earth Pizzas in east London, “because domestic ovens simply aren’t hot enough to achieve what a pizzeria does.” Joe might, he suggests, fare better with a grandma pizza, which is cooked in an oiled baking tray for about 15 minutes – “It’s ideal for the oven,” he says. But if you’re hankering for a floppy Neapolitan or crisper, New York-style slice, construct it in a hot cast-iron frying pan, then, once it has some colour on the base, pop it under a high grill until bubbling. “That’s the method I use if I don’t have access to a pizza oven,”

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A warming, herby, meaty pasta treat Peel and finely chop 2 medium-sized onions . Warm 3 tbsp of olive oil in a pan over a moderate heat – I use a nonstick frying pan 24cm in diameter – then stir in the onions and cook for 10-12 minutes stirring regularly, until soft and pale gold. Peel 2 cloves of garlic , mash to a paste and stir into the onions. Using a pestle and mortar or spice mill, roughly crush 8 juniper berries , 1 tbsp of thyme leaves , 1 tsp of sea salt and 6 black peppercorns and stir into the onions. Finely chop 2 sage leaves and 2 anchovy fillets , then finely grate the zest of a small lemon and stir it all together. Add a handful of chopped parsley . Continue cooking for 5 minutes, then remove everything to a bowl. Continue reading... from Recipes | The Guardian https://ift.tt/w1EJpZu via IFTTT

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An adaptable and almost foolproof after-dinner dessert in easy steps Chocolate for Valentine’s Day is a cliche, because everyone loves it, but it can be a cruel mistress on the (allegedly) most romantic day of the year. Fondants may overcook while you’re gazing into each other’s eyes, mousses collapse under the weight of nerves and cakes sink along with your hopes of finding a diamond ring inside, but these little pots have your back. Prep 15 min Cook 5 min Chill 1 hr+ Serves 2 Continue reading... from Recipes | The Guardian https://ift.tt/avPj3q9 via IFTTT

Spuds you’ll definitely like: potato cakes with a tempting lime pickle yoghurt, and smashed spuds stuffed with mustardy leeks I could write a love letter to potatoes - baked, fried, roasted, mashed or dauphinoise’d, they’re almost certainly my favourite vegetable. (Please don’t tell me they aren’t actually a vegetable; I will cover my ears, and refuse to listen.) One of the best things about them is their versatility; I love pairing them with big flavours, be it lime pickle in today’s moreish little potato cakes, or punchy leeks and dijon mustard in my new favourite lunch, crisp loaded potato skins. My top tip for both recipes? Use the strongest cheddar you can find for maximum flavour. Rukmini Iyer is the author of the Roasting Tin series. Her latest book is India Express: Fresh and Delicious Recipes for Every Day, published by Square Peg at £22. To order a copy for £19.14, go to guardianbookshop.com Continue reading... from Recipes | The Guardian https://ift.tt/q1B7CgF via IFTT

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In this moreish dish, a pecorino paste gently melts in the residual heat of the pan, and then clings invitingly to plump gnocchi topped with fried lardons I once caught a cockroach with a box grater. Exposed when I moved a bottle of vinegar, it ran across the work surface, brushing a pile of grated carrot as it went. It was a badly lit corner in a dark kitchen, and I was horrified, which made my accurate slam all the more miraculous. Alerted by screams, my flatmate arrived in the kitchen and threw a tea towel over the grater while we shouted options at each other. In the end, she held a copy of National Geographic level with the counter, so I could slide the grater across and onto it, the creature clinking against the moving metal. She then opened the window. But as I went to flick, it crossed my mind that the cockroach might cling to the magazine, metal or tea towel, so, after a glance, I threw the whole lot into the courtyard below. Two flights down, and relieved we hadn’t hit anyo

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It can save you 25% on your council tax, but can you get the single person council tax discount if you live with your children? Our money expert explains from Goodto RSS Feed https://ift.tt/UOgpWrv via IFTTT

A spicy baked veggie stew of aubergines worth taking a little time over, followed by a sweet treat of warm pears and nuts My heavy cast-iron casserole has been earning its keep this winter. The enamelled interior stained from decades of curries, stews and long, slow cooking, there is barely a week it doesn’t sit on the hob or in the oven, its contents puttering gently towards tenderness. This week, my dear old friend (it must be at least 25 years old) nurtured a spice-scented aubergine dish seasoned with bay, chilli flakes and spices, its sauce a deep brick red from a recipe that included red wine and tomatoes. I should have waited to lift the lid until the pot was on the table, when everyone could share the scent of the steam and its soft, earthy spice notes. But, as a cook, there is always a natural temptation to peep at your handiwork. Continue reading... from Recipes | The Guardian https://ift.tt/SdHVIAh via IFTTT

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Juicy pork steaks in a sizzling spicy sauce Put 300g of small, mixed tomatoes into a blender or food processor. Tip 1 tbsp of yellow mustard seeds into a shallow pan and fry them, covered with a lid, for a minute or two until they start to crackle and pop. Remove them from the heat and pour them into the blender with the tomatoes. Continue reading... from Recipes | The Guardian https://ift.tt/3XQzbgM via IFTTT

Salty-sweet, gooey … and ready in just two minutes The microwave has always been an integral but under-appreciated part of my kitchen, until recent news about energy prices shone a spotlight on it, and named it the cheapest, most efficient way to cook. Now, once again, it is a rising star (hello again, the 1980s). I am still in the early stages of experimenting with it, but being able to make a cake in two minutes (yes, two minutes!) felt a natural place to start. This isn’t by any means high-end patisserie, but it is instant, achievable and magical baking – and, for me, the start of a new, exciting journey. Continue reading... from Recipes | The Guardian https://ift.tt/0INuzo2 via IFTTT

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One pot, less waste: an economical version of a classic stew using the bottom of a bottle of red and cuts of meat that are still relatively good value Today’s dish is inspired by a classic French recipe, joue de boeuf, or beef cheeks braised in red wine, from chef Pierre Koffmann . Beef cheeks are a lean but tough cut that needs a low and slow approach to tenderise it (which may explain why most beef cheeks are processed into mince, animal feed or simply thrown in an incinerator). I’ve modified Koffmann’s original, using a smaller quantity of a different meat – in this case venison or lamb steaks – and more vegetables, to keep costs down, to increase the nutritional variety in the dish, and to make it work as a way to use up an open bottle of red wine (the original uses far more than most people would ever have left over). Continue reading... from Recipes | The Guardian https://ift.tt/0pJuhs5 via IFTTT

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Yoghurt brings a silky mouthfeel to this loaf cake for a sweet-but-tangy afternoon treat Grapefruit isn’t for everyone, but I love it. Especially in these cold, dark, winter months, when it tastes so refreshing and welcome. Its tartness is mellowed by sweetness in this loaf cake, with its moist crumb. Adding yoghurt to cakes is a gamechanger, bringing a subtle tang and almost silky texture. Add a classic icing sugar glaze to finish, and you’ve got the perfect afternoon pick-me-up. Continue reading... from Recipes | The Guardian https://ift.tt/HEfIPiS via IFTTT

The Princess of Wales bumped into her former teacher during her latest royal engagement and her response is the sweetest. from Goodto RSS Feed https://ift.tt/r1PSBZo via IFTTT

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DIYers up and down Britain want to know which B&Q stores are closing in 2023 and why. We share the full list and what the company have said. from Goodto RSS Feed https://ift.tt/vwPCurF via IFTTT

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We answer the question where did Molly-Mae give birth, now that the influencer has shared her baby girl with the world. from Goodto RSS Feed https://ift.tt/s4uNAe2 via IFTTT

Following two earthquakes devastating certain parts of the country in early February, many people want to know where they can donate clothes for Turkey. from Goodto RSS Feed https://ift.tt/MV4iDXd via IFTTT

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Introducing the flummadiddle, a sort of cross between bread pudding, french toast and a fry-up, and an intriguing way to use up stale bread James Ramsden’s latest cookbook, Every Last Crumb , shows how bread is more than just the sum of its parts. He guides us through the life of a loaf, from a fresh, springy crumb to a tough crust, and demonstrates how, at each stage of its life, it can be made into a plethora of wildly comforting recipes. Every angle is covered, from traditional Spanish salmorejo sauce to quirky flummadiddle, a type of savoury bread pudding made with pork, warm spices, molasses and stale bread. Ramsden’s flummadiddle features a whole piece of roast pork belly, but I’ve adapted it to make a lighter breakfast version using bacon and sausages, though if you do happen to have some cooked pork belly to hand, by all means shred it and add to the mix instead of the bacon and sausages. Continue reading... from Recipes | The Guardian https://ift.tt/oR0U8jd via IFTTT

We explore and explain the 'Nepo baby' meaning, giving examples of nepo babies in film, fashion and music today - plus what they've said of the term themselves. from Goodto RSS Feed https://ift.tt/VBL7NQl via IFTTT

Simple and rustic is the way to go for this Scottish take on the much-loved winter warmer, says our resident perfectionist Many cultures have a lentil soup as part of their culinary repertoire – the comforting way they thicken and enrich a broth has endeared them to cooks from Colombo to Casablanca , and farther afield, too. The local version below has warmed my stomach, and my heart, on many a wet walk or chilly cycle ride, often bolstered by a scone or a buttered bannock – soup is still taken seriously in Scotland , where you rarely find a cafe that doesn’t offer at least one example. The lentil variety is an old favourite that, you complicate “at your peril”, as Tom Morton explains in Shetland: Cooking on the Edge of the World (the book he wrote with his son James. as well as the island where I enjoyed an excellent bowl last autumn).. “Keep it simple.” But what’s the best way to do so? Continue reading... from Recipes | The Guardian https://ift.tt/i7VMleu via IFTTT

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Aldi has launched its cheapest Valentine's Day meal deals for two with steaks, seafood and veggie options. from Goodto RSS Feed https://ift.tt/Q0dgu64 via IFTTT

If your buckwheat turns out mushy, it’s most likely because you’re using the green, untoasted stuff, says our panel of cooks Got a culinary dilemma? Email feast@theguardian.com I see buckwheat in lots of recipes. How best to cook it? Mine turned out mushy. Zeena, London SE24 When Alissa Timoshkina was growing up, buckwheat was something of a staple: “We’d have it for breakfast with milk and sugar, as a side to savoury dishes, or as a stuffing for pies or cabbage rolls,” says the Russian author of Salt & Time: Recipes from a Russian Kitchen and co-founder with Olia Hercules of the Cook for Ukraine fundraising campaign. “It’s not just comforting because it tastes like childhood, but it’s nutritionally good as well.” The first thing to note is that buckwheat comes two ways: green (or untoasted) and toasted (known as kasha , or kasza in Polish). “It makes a big difference,” Timoshkina says. While the toasted stuff “has a lovely, nutty quality”, green has a habit of “coming ou

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