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Lemon drizzle, pistachio and blood orange, egg-free date – Tarunima Sinha’s spring bakes
via theguardian.comCleverly using just one size of cake tin for all her recipes, the baker and author has come up with a stunning array of beautiful cakes. Here, we pick five of our favourites from her new cookbookBefore I moved to the UK, my love for lemons was limited to savoury dishes, lemonade and shikanji, an Indian lemon drink. It wasn’t until 2001 – on the third day of my new life in the UK – that I tried lemon cake. I didn’t know then that it would become my favourite. Continue read -
Rukmini Iyer’s quick and easy recipe for roast red pepper orrechiette with pistachios and ricotta | Quick and easy
via theguardian.comEar-shaped pasta in a roast red pepper and tomato sauce and topped with pistachios and ricottaThis dish is a happy accident. I first made it to accompany roast potatoes, with muhammara in mind (a delicious Middle Eastern dip of roast red pepper, walnuts and pomegranate molasses). But I had no walnuts, so used pistachios instead. The result is addictive and it has since become a go-to; the sauce works just as well tossed through pasta as it does with grilled prawns or roast potatoes. You could us -
‘We made the first female arousal drink’: How G Spot leans into functionality for women
Award winning actor Gillian Anderson is harnessing the power of botanicals to cater to an underserved market. We ask which ingredient aligns to which need state. -
Shrinkflation: Are brands losing customers in this covert effort to cut costs?
Brands have been quietly shrinking the size of some products for a while but consumers are getting wise to this moneysaving trick and voting with their wallets. -
Rachel Roddy’s recipe for rubbish spaghetti | A kitchen in Rome
via theguardian.comA thrifty yet irresistible Neapolitan dish of tomatoes, nuts, raisins, capers and olives, all sweated down in lots of olive oil and tossed through a tangle of spaghetti
’E Curti is a small, very good osteria in a town called Sant’Anastasia, which is perched on the slopes of Vesuvius about 13km north-east of Naples. We made a detour and stopped there two summers ago, thanks to the trusty Slow Food osteria guide (although no thanks to my navigating). One of the specialities at ’E -
CSDDD backed by EU: What’s changed?
After weeks of delay, the CSDDD has finally gained EU backing. However, with a range of concessions and changes made to the legislation, what does the revised CSDDD look like? -
Protein powder launches continue to grow while bars hit saturation point
The number of protein bars on the European market has significantly decreased, while the protein powders category has continued to grow thanks largely to innovations with clear protein and collagen, new data reveals. -
Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding
via theguardian.comThe chef explains why cooks are like musicians and presents a special Easter menu with a lamb centrepiece and an indulgent dessertThe watery reaches of Buckinghamshire, beloved of bankers and 1980s celebrities, have been subject to so much flooding in recent winters that posh new houses are built to float. Though the future of this countryside is uncertain, the desire for pubs in a town like Marlow remains and Tom Kerridge owns three on the high street: the Hand & Flowers (two Michelin stars -
Right place, long time: what are the secret ingredients that help a restaurant last for years?
via theguardian.comThe Sportsman, Melton’s and Prashad have thrived for two decades or longer. We meet the teams behind these evergreen favouritesOpened in 1999 Continue reading... -
Easter egg taste test: will our baking queen love them to bits?
via theguardian.comBenjamina Ebuehi tastes and rates 2024’s batch of high street chocolate treatsBEST BUY
Chococo sapphire milk chocolate egg with Dorset sea salt caramel gems
£20, 250g, chococo.co.ukThis is a very good egg; really pretty, thick, good chocolate, a surprise inside – really good, salty caramels! I don’t know what I would improve.
★★★★★ Continue reading... -
Nigel Slater’s recipes for potatoes with mussels and dill, and filled with cauliflower cheese
via theguardian.comWhether small, waxy new potatoes in a salad or big floury spuds best for baking, you can always turn to spuds for satisfactionWhen my garden was more of an allotment, there was nothing I enjoyed growing more than potatoes. The planting and earthing-up, the first green leaves poking through the soil and the mauve and white flowers like tiny stars were pleasures enough; the real business started when I plunged my garden fork into the earth and dug them up.I no longer grow them – this garden -
Omni Café, Whitley Bay: ‘The food is cracking’: restaurant review
via theguardian.comVietnamese-inspired food served with warmth and enthusiasmOmni Café, 12 Front Street, Monkseaton, Whitley Bay NE25 8DF (0191 251 2819). Breakfast dishes £5-£15, lunch and dinner dishes £9-£18, desserts £3.95-£8, wines from £25Some dish titles do all their own marketing. At Omni, a Vietnamese-inspired café tucked into the end of a shopping parade just outside Whitley Bay, they offer a “12-hour beef shin and peanut curry”. It&rsqu -
Beyond wine: unexpected bottles from diversifying producers
via theguardian.comGin, vermouth and olive oil from makers and vineyards best known for their table winesMirabeau Rosé Gin, France (£27, Waitrose) Earlier this month the Fladgate Partnership, the family firm behind some of the biggest and best names in port (Taylor’s, Fonseca, Croft), launched their new table wine division in the UK. The new wines, in shops later this year, are rather impressive, but what’s made them such a talking point in the British wine trade is what they represent. Fl -
I didn’t eat proper risotto till I was nearly 30. And now drought may take it off menus for ever | Rachel Cooke
via theguardian.comJust as Britain gets the hang of cooking risotto, its future has been thrown into doubtI know, I know. How peak middle class to make mention of a risotto crisis; don’t most of us have enough on our plates already without getting worked up about the cost of posh rice to boot? But at the risk of impaling myself with my own privilege – there it goes, clean through my Toast linen apron like an expensive Japanese knife – I’m going to jump in anyway, truffle grater in hand (I&r -
The smell of frying onions is the scent of home – and a passport to a world of cooking
via theguardian.comWriter Danny Wallace celebrates his favourite aroma, with help from Michel Roux, an award-winning hot dog stand owner and the executive vice-president of the US National Onion AssociationThere’s a bungalow I pass sometimes, and if I pass it around 5pm, the window might be slightly ajar to stop it steaming.Maybe a tap’s running, and someone I’ve never seen is probably whistling as they begin to cook an early dinner. Continue reading... -
Meera Sodha’s vegan recipe for mushroom shawarma with sumac cucumbers | The new vegan
via theguardian.comThe classic spicy Levantine sandwich is made meat-free with hearty baked mushroomsReviews and ratings are very much a part of our daily lives. Most of them I disregard, but occasionally something cuts through and it feels as if people have truly voted with their hearts. That was the case when I stumbled across Sam Sifton’s New York Times recipe for chicken shawarma with 19,624 five-star ratings. I had to try it, but there were two problems: I didn’t want chicken (I wanted mushrooms) -
How to cook the perfect Guinness soda bread – recipe | Felicity Cloake's How to cook the perfect …
via theguardian.comThe malty, treacly and slightly sweet traditional Irish bread: our resident perfectionist weighs up the options and comes up with her own perfect versionBeer and bread have a long and mutually beneficial relationship – before the advent of commercial yeasts, barm, or the froth from the top of the fermenting brew, was commonly used to leaven bread – but beer-flavoured breads are a more recent phenomenon. Though loaves claiming to contain lighter ales can feel like a game of hunt the h -
Ask Ottolenghi: alternatives to alliums
via theguardian.comIf you’re intolerant to onion and garlic, there are other ways to flavour your cookingAsk Ottolenghi: send in your kitchen questionsI have been advised to give up onions and everything else in the onion family – garlic, leeks etc – but, as I’m vegetarian, they have been staples in my cooking, not least to provide flavour. Can you recommend alternatives? (Just to complicate matters, I am also gluten-intolerant.)Angie, DublinI feel for you because so much cooking – we -
Yotam Ottolenghi’s recipes for spring vegetable fritters
via theguardian.comPerfect for a light lunch, starter or snack: asparagus and artichoke fritters with herby yoghurt, and leek fritters with a lemony, green yoghurt sauceJust three days to go, people! Three days until the equinox when, at 11.06pm, the sun sits directly over the Earth’s equator as it moves northwards. With both hemispheres sharing the sun’s rays equally, night and day are roughly the same length and the season officially, finally, changes. For those of us who look to our plates as much a -
How to turn leftover aquafaba into vegan macaroons | Waste not
via theguardian.comThe use of bean water in your baking makes use of a miracle ingredient and saves money on expensive eggs, tooToday’s macaroons are easy and fun little treats using just a few store-cupboard ingredients. Whenever I use a can of beans (which, frankly, is most days), I try to include the aquafaba, or bean water, in whatever it is I’m making. Inevitably, though, I sometimes end up with a bit left over, which means I have to get creative to find a way to use it up. Sometimes, I’ll i -
Cocktail of the week: Sopwell House’s primavera – recipe | The good mixer
via theguardian.comAn appletini with the ingenious addition of a homemade celery syrupThis is a revitalising cocktail with a (slightly) healthy twist, making it ideal for those with a mindful palate as we finally enter spring.João Chitas, bar manager, Octagon Bar at Sopwell House, St Albans, Hertfordshire Continue reading... -
Ravneet Gill’s recipe for lemon chiffon cake | The sweet spot
via theguardian.comA sharp but fluffy lemon curd sandwich cake covered in whipped vanilla creamChiffon cake is a cloud-like delight. I’ve omitted the sugar syrup you often find in other recipes for it, because I think it detracts from the lightness of the texture – you want a soft, airy crumb. You can use a shop-bought lemon curd for ease, but I’ve shared a homemade one if you feel inclined to try it; I love a little sharpness to contrast with the round sweetness of the vanilla cream coating. Con -
The pluck of the Irish: the surprising winemaking diaspora of Ireland | Fiona Beckett on drinks
via theguardian.comIreland may not the first place you’d think of as a wine-growing nation, but the country’s winemakers are making a mark all around the worldYou might be more inclined to drink whiskey or stout to celebrate St Patrick’s Day, but if you fancy a wine, it’s not that difficult to find one with some kind of Irish connection. True, they don’t make much wine in Ireland, but there are a few small producers, such as Lusca, whose wines you can find in the Celtic Whiskey Shop i -
Camille, London SE1: ‘There will be garlic, and you will leave whiffy and unsnoggable’ – restaurant review | Grace Dent on restaurants
via theguardian.comClassy, classic and to the point: Camille offers provincial French cooking par excellence served from a 1950s-style hatchCamille, on the edge of Borough Market in London, is one of a flurry of restaurants with great pedigrees to have recently opened close to this hallowed ground for foodies. Here, I’m using the term “foodie” to denote anyone who gets terrifically jolly at the mere thought of heirloom carrots, Swedish coastal honey and robatayaki skewered whelks for brunch. Not -
‘World’s first’ meat-free octopus tentacles mimic ‘intense colour and distinct suckers’
Youâve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with âdistinct suckersâ to boot? -
Plant-based: Why some consumers make the switch and others steer clear
Plant-based diets have grown in popularity in recent years, so whatâs encouraging the increased interest in plant-based alternatives and why do others avoid it? -
Novel Foods confusion leading to innovation graveyard, expert warns
An abundance of innovation in the grey space between food and supplements has led to a âgraveyardâ of innovative companies ill-prepared for the hurdles they must jump, a regulatory expert has warned. -
No one likes my home cooking more than me (sorry, not sorry, son) | Jay Rayner
via theguardian.comI do the family cooking. Or rather, I cook for me and they get to eat itThe quiet battle between fathers and their newly adult sons, as they jostle for position, can be fought on many fronts. For a long while the conflict between myself and Ed played out over that most contentious and ancient of territories: yes, salad. I would serve up a beautiful bowl of leaves with a bright dressing of olive oil, white wine vinegar and salt. He would try a forkful and stop. I would strive to make it better. H -
Stressed out? Get chewing: can a wellness rebrand make Americans buy gum again?
via theguardian.comThe stuff has been around, in some form, for millennia. But with sales in a long decline, marketers are taking things full circleWhen was the last time you saw someone chewing gum? 1998, maybe? 2007? Chances are, it probably wasn’t recently. Like high heels and affordable housing, chewing gum appears to be going extinct.Gum’s popularity has been declining globally for a while now thanks to increased competition from products like breath mints and mobile phones distracting us from imp -
VeCollal launches biomimetic 'vegan collagen' in high protein bar
'Biomimetic' vegan collagen alternative manufacturer VeCollal has expanded into the functional snacking space with a white label vegan high protein bar for the beauty and active nutrition markets. -
The role of policy in a good food system
What makes a great food system? Panellists at the City Food and Drink lecture this week argued that policy has a key role in health, food security, and sustainability. -
Gut health: Why this consumer trend is here to stay
Consumer appetite for gut-health friendly foods shows no signs of abating as understanding of its impact on overall health continues to grow. But how will this trend evolve and grow in the future? -
Blood sugar control spikes interest across all health markets
We are now witnessing a âglucose revolutionâ as consumers across all demographics and markets recognise the importance of controlling blood sugar spikes, according to life science experts at Phynova. -
What do beverage brands have in store for St. Patrick's Day?
Guinness is ready to celebrate St. Patrick's Day this Sunday, March 17 - but so are plenty of other brands. Enjoy a Baileys Mint Choc Shake, jump on the Jameson bus, or turn to an espresso martini... -
How to make creme brulee – recipe | Felicity Cloake's Masterclass
via theguardian.comOnly four ingredients are involved in this step-by-step guide to the custardy classic with the crusty topFrom gelato to quiche, I’ve never met a custard I didn’t like – and you can’t get much more custardy than a crunchy, creamy creme brulee, which, despite its name, is probably as English as Bird’s custard powder and arguably even more delicious. Fancy enough to impress, yet surprisingly simple to execute in advance, it’s an excellent choice for a special occ -
Non-HFSS doughnuts: Which nutrient is toughest to cut when reinventing the wheel?
Itâs very difficult to âcrackâ better-for-you indulgence, according to maker of HFSS compliant doughnuts Urban Legend. Hereâs how founder and ex-Graze CEO Anthony Fletcher claims to have done it. -
How could the CSDDD be changed? Legislators race to make the directive acceptable to critics
After frequent delays caused by the abstention of Germany, France and Italy, the CSDDD has not been endorsed, in its current form, by the EU. As legislators race to make the directive more acceptable to these countries in order to push it through, how could it be changed and what does this mean for sustainability in food? -
Food & drinks trends: Are influencers setting the agenda?
Influencers are a twenty-first century force of nature, courting brands and attracting thousands, if not millions, of adoring fans who buy their merchandise, copy their look and hang off their every word. So do influencers have the power to change or even create food and drinks trends? And if they do, should manufacturers be listening? -
From paperization to promotional messaging: How are plant-based milk brands differentiating?
We speak to two leading packaging manufacturers about the materials, formats and branding choices that plant-based milk manufacturers are eyeing in 2024. -
Soy cultivation in Europe is poised to break new ground
Soy cultivation in Europe is anticipated to soar between 5-10% in 2024, reaching an unprecedented 5.3-5.7 million tons. Key soy-producing nations within the EU, including Ukraine, Russia, and the EU itself, are expected to witness an expansion in soy growing areas. -
What foods will best prepare me for a day of fasting?
via theguardian.comWith Ramadan now upon us and Lent well under way – and with fasting generally often used as a tool for better health – we ask our panel how to optimise nutrition to fit around those lean periodsGot a culinary dilemma? Email [email protected] best meals to set you up for a period of fasting
Muslims around the world have now begun Ramadan, fasting from sunrise to sunset every day for a month, and we are also well into the Christian period of Lent. Of course, people fast for othe -
Nigel Slater’s recipe for roast fennel, blood orange and almonds
via theguardian.comLet the oven work its magic on fennel wedges, then add some blood orange for a refreshing liftPreheat the oven to 200C/gas mark 6. Snap the feathery green fronds from 3 heads of fennel and set aside for later. If your fennel doesn’t have any, no matter. Slice the fennel in half from stem to root, then cut each half into 3 or 4 segments. Put them into a roasting tin or baking dish, trickle over 3 good tbsp of olive oil then season lightly with salt. Bake for 30 minutes or so, turning t -
Consumer responses to coffee assessed through wearable technology
Coffee is one of the worldâs most popular drinks. While sensory questionnaires are a tried and tested way of assessing its quality, using technology to measure physical and mental responses can reduce biases and cut out the middleman. Now, researchers have done just that. -
Single-ingredient meat analogue developed in ‘happy accident’: ‘We’re the first and only ones doing this’
Although developing meat alternatives from a single ingredient was not Nosh Bioâs initial aim, the start-up very quickly realised it had something âsuper powerfulâ on its hands. -
Food swaps to stop biodiversity loss
Weâve all heard of the rallying World War Two cry, âDig for Victoryâ, urging citizens to combat food shortages by growing fruits and vegetable in their allotments and gardens. Well, now people are being urged to make food swaps to stop biodiversity loss. So which foods should we be eating and which foods should we be avoiding? -
Sustainability and smallholder concerns: Palm oil producing nations question EU’s deforestation ‘workstream model’
Significant doubts remain as to whether the EUâs new deforestation workstream model will be sufficient to allay fears raised by palm oil producing nations, especially in relation to sustainability and smallholder farmers. -
Surge pricing: is your favourite restaurant about to start charging you more at peak times?
via theguardian.comUber increases its fares when there’s high demand, as do airlines. Now, eateries are getting in on the actName: Surge pricing.Age: In one way or another, it’s been going on since supply first met demand. Continue reading... -
What’s Hornbacher, the 2024 World Champion Cheese?
Nicknamed âthe baked potato cheeseâ for its complex umami taste, Hornbacher was until recently only sold in the cheese shop ran by its four-time world champion cheesemaker, Michael Spycher. -
Champagne Telmont releases bottles in ‘193,000 shades of green'
Champagne Telmont will release 193,000 bottles in shades ranging from green to cinnamon this year, as part of its journey to improve sustainability. -
Activists petition to remove methylene chloride from common decaf coffee production method amid carcinogen concerns
A food additive petition submitted by the Environmental Defense Fund, et al is calling on the FDA to remove methylene chloride, among three other solvents, from the most commonly used decaffeinated coffee known as European Method decaf, a move that the National Coffee Association (NCA) said would âunjustifiably deny decaffeinated coffee drinkers access to a safe product.â
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