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How to make the perfect dan dan noodles | Felicity Cloake
via theguardian.comA quick noodle dish laced with smoky chilli oil and tingly Sichuan pepper is the ideal choice for Chinese new yearIf you’re not familiar with dan dan noodles, or if you’ve had this fiery, aromatic and addictively savoury snack in a restaurant but never made it yourself, this column will change your life. Named for the cry of the itinerant vendors who once roamed the streets of Chengdu with the tools of their trade slung on a bamboo pole – or dan – across their shoulders, -
Cocktail of the week: Helen Graves’ peach and maple old fashioned – recipe | The good mixer
via theguardian.comIt’s your bourbon-and-bitters classic, rounded off with a nice dash of peachWhile I do enjoy a herbal or fruit tea of an evening, I’m also impressed by how well teabags infuse their flavour into booze. Since peaches can be an unreliable fruit, I find that using peach-flavoured teabags instead gets the job done very consistently.This is an edited extract from BBQ Days, BBQ Nights: Barbecue Recipes for Year-Round Feasting, by Helen Graves, published by Hardie Grant at £22. To ord -
Beyond cabbage: great variations on slaw, from beetroot to mango | Kitchen aide
via theguardian.comA slaw doesn’t have to be a cabbage and carrot number; it can be adapted to suit just about every cuisineGot a culinary dilemma? Email [email protected] slaws for summer tables
Slaws are things of beauty, and such an important category of the salad world. They’re super-flexible, whether you’re feeling something creamy or lighter and brighter, but all slaws require a “healthy combination of dressing and crunch”, says Melanie Brown, chef/restaurateur at t -
Why is the price of tea going up?
Like many other commodities, tea is increasing in price. This is due to instability: instability in the climate and instability in the world of geopolitics. -
A world first: How Albert Heijn shares climate footprints to the ingredient level
The Dutch supermarket retailer has become the worldâs first to share its productsâ climate footprints â to the ingredient level â with consumers. Hereâs how. -
China approves safety of gene-edited wheat
The Chinese government has granted approval for the production of the countryâs inaugural gene-edited wheat variety, a significant step towards the commercialization of genetically modified (GM) food crops. -
Case of mad cow disease confirmed in the UK: What we know so far
This weekend brought the unwelcome news of a confirmed case of BSE, commonly known as mad cow disease, in Ayrshire, Scotland. Hereâs what we know so far. -
Honey & Co’s recipe for sesame and pine nut air fryer granola
via theguardian.comToday’s air fryer adventure features a batch of quick-baked muesli – that’s breakfast sorted for the weekAn air fryer makes short work of granola. In fact, if anyone were to design a granola maker, we don’t think it would be dissimilar to an air fryer – you just chuck in all the ingredients and give them a stir every so often. We like our granola slightly salty and not too sweet, delicately spiced, somewhat seedy and very nutty. For us, this one here is near perfect -
Beyond Meat ‘scaling down’ after revenue decline, but remains ‘bullish’ in Europe
Plant-based pioneer Beyond Meat has seen further declines in revenue, and is scaling down its operations. However, the Beyond Burger maker remains âbullishâ in some areas, including the European market. -
Rachel Roddy’s recipe for panna cotta with (frozen) fruit compote | A kitchen in Rome
via theguardian.comThe wobbly, creamy fridge favourite paired with freezer fruit – easy!In her book of English puddings, and in the delightful chapter about jellies, blancmanges and flummeries, Mary Norwak notes that the art of thickening began in medieval times. Fruit pectin had long been used as a way of preserving and thickening, but it was the practice of extracting collagen from fish or meat bones that, in the 1300s, allowed for new ways of setting jellies – first savoury, then sweet – in (p -
NPD Trend Tracker: From plant-based ice-cream to gluten-free fast food
On our NPD Trend Tracker this week, we have a range of new products from big brands; new flavours from Kettle Chips, plant-based thighs from This, plant-based ice cream from Flora Professional, and a gluten free range from Leon. We also have a collaboration between Disney and Cawston Press and a limited edition beer from Belgian brand Chouffe. -
What is 'sogflation' and how is it threatening food supply chains?
First there was inflation, then there was shrinkflation, next came heatflation, now thereâs sogflation. But what is sogflation and how is it impacting the food industry? -
'Healthy longevity' trend: The food and drink potential
As ageing population numbers rise in Europe, an opportunity is opening in food and beverage. How can industry best tap into the âhealthy longevityâ trend? -
Healthy longevity: How F&B can tap into this ‘new realm of opportunities’
As ageing population numbers rise in Europe, an opportunity is opening in food and beverage. How can industry best tap into the âhealthy longevityâ trend? -
Tempting springtime party food to prepare in advance
via theguardian.comCelebratory Italian treats which won’t keep you busy in the kitchen on the dayI’ve been testing recipes for a birthday party that I’m going to cook for myself in a couple of weeks. Full of spring, a bit Garden of England (cherries, broad beans and cucumber) and quite a bit of Italian.My dream is that I’ll prepare all of this in advance and leave platters around the place along with bowls of roasted nuts and chipsticks. It will, of course, be sunny and I’ll receive o -
Upstairs at the Grill, Chester: ‘It has an awful lot going for it’ – restaurant review
via theguardian.comChester’s Upstairs at the Grill is very well liked – but that doesn’t mean it’s faultlessUpstairs at the Grill, 70 Watergate Street, Chester CH1 2LA (01244 344883). Starters £8-£15, mains £15-£52, desserts £6-£9.50, wine from £34Upstairs at the Grill, a smart steak restaurant in Chester, has much going for it. There are eager staff, one with a magnificent beard that ought to be promoted as a tourist attraction by Visit Cheshire. T -
Three corkers from Majestic’s own-label range
via theguardian.comHats off to Majestic, they are about the last bricks-and-mortar off-licence chain standingLe Grand Retour Malbec, France 2020, £12.99, or £9.99 in a mixed case of six, Majestic With the likes of Unwins, Thresher, Wine Rack and Oddbins all either severely diminished or departed to the great off-licence in the sky, Majestic is the last of the Mohicans when it comes to nationwide bricks-and-mortar wine retail chains. And, after a turbulent 2010s, the business has enjoyed a period of wha -
Meera Sodha’s vegan recipe vegan recipe for lentils with pomegranate molasses and lemon tahini | The new vegan
via theguardian.comThese sweet-sour lentils are beautifully offset by a whipped lemon tahini that just might become your favourite condimentThese gently sweet-and-sour lentils are great, and you should definitely make them, but the real head-turner here is the whipped lemon tahini, shown to me by plant-based chef Kali Jago – it is now my favourite condiment. In short, tahini can transform into a creamy, delicious thing, which, like mayonnaise, is neither solid or liquid, and lovely to spoon down regardless. -
Ask Ottolenghi: what can I use instead of chilli?
via theguardian.comYou could get spicy with the ginger, garlic and onion, try flavourful but less hot varieties of chilli, or get busy with a lemon …So many recipes rely on chilli for flavour, but unfortunately it numbs my mouth and I then can’t taste anything, so it’s just an unpleasant experience. What’s a good substitute so dishes still pack a punch, but not in a painful way?Yvonne, Netherlands
Just fresh chilli or all chilli? Lots of dried chillies are much more about their smoky depth -
Yotam Ottolenghi’s five-ingredient (or thereabouts) recipes
via theguardian.comA simple, one-tray take on Hainanese chicken rice, heady with ginger and topped with a spring onion oil, and braised broad beans in their pods with chilli and garlicSetting ourselves a five-ingredient limit on any recipe really gets the Ottolenghi test kitchen going. Well, that, or it sends us spiralling into existential doubt, not least regarding what, exactly, constitutes an ingredient. Everyone has salt and pepper, right, so we don’t need to include them in the tally? What about white p -
How to use turn tough asparagus ends and herb stalks into a vibrant salad dressing | Waste not
via theguardian.comA green goddess salad without eggs tossed in a knockout dressing using tasty odds and ends you might otherwise have thrown awayToday’s recipe is a whole plant-based take on the Instagram-viral green goddess salad (I’ve even posted a video about it on my Instagram feed). It’s vibrant, dazzling green, nourishing and remarkably flavourful, while the dressing incorporates the tough ends of asparagus, herb stalks and aquafaba to minimise waste altogether.Discover this recipe and man -
Cocktail of the week: Fino at Fazenda’s Pisco & pear - recipe | The good mixer
via theguardian.comA dash of hot sauce gives a handsome kick to this floral pear aperitifIf you like, add a subtle kick to this refreshing cocktail with a few dashes of your favourite hot sauce – a touch of peri-peri spice complements its floral and fruity flavours brilliantly. Our favourite is Quinta d’Avó’s Piri-Piri Extra Forte.Michela Castiglioni, bar manager, Fino at Fazenda Rodizio Bar & Grill, London EC2 Continue reading... -
Ravneet Gill’s gluten-free strawberry meringue cake – recipe | The sweet spot
via theguardian.comA strawberry and cream sandwich cake with crushed meringue for some welcome crunchThis celebratory sponge makes everyone feel special. And, unlike the sometimes arduous task of baking a birthday cake, it can be put together really quickly. Two speedy sponges are sandwiched together not with a buttercream but simply with broken-up meringues and whipped cream. While the decoration may look ornate, it’s actually a bit of a cheat: piped meringue looks amazing, but is pretty low-effort – -
Why not try a wine you’ve never heard of? | Fiona Beckett on drink
via theguardian.comWho is buying the more obscure wines, and where can you get them?These days, it seems, the more obscure and unpronounceable a wine is, the better. True, this is a trend that’s been going on for a while, with both Marks & Spencer and Waitrose in competition with their spookily similar Found and Loved & Found ranges, and they’ve now been joined by Sainsbury’s Discovery and Aldi’s Unearthed.So who is buying these bottles, and why are the supermarkets doing them? Beca -
Zoe hails personalized nutrition trial success, results come under scrutiny
Zoe has announced the results of its long-awaited trial comparing its personalized dietary program (PDP) to standard healthcare advice, but the publication has drawn criticism over methodology and results. -
Apple Butter Cafe, London W1: ‘Food to make a diabetes doctor sigh anxiously’ – restaurant review | Grace Dent on restaurants
via theguardian.comWhen the world isn’t particularly sweet, sometimes we all need a sharp blast of teeth-chattering, sugary goo …Apple Butter Cafe, which recently opened a second branch at the top of London’s Regent Street, is very much a cafe of its time. Today’s young may be eschewing the vices of yesteryear – booze, ciggies, drugs, etc – but their Achilles heel is sugar. Build a cafe that serves short stacks of chunky, fat pancakes smothered in banoffee syrup and topped with -
Prebiotics: What are they, what are the different types, and what is their future?
Prebiotics are a unique part of the gut health trend. How are prebiotics used in food and how is regulation impacting the sector? The so-called father of prebiotics weighs in. -
Seven ways artificial intelligence is shaking up food retail
Artificial intelligence is unlocking innovation in the retail sector, powering everything from smart trolleys to facial recognition checkouts. -
Kelp seaweed: Is this the next 'superfood' trend?
From the antioxidant effects of blueberries to the cholesterol lowering effects of chia seeds, consumers love so-called superfoods. So could kelp seaweed join the superfood family as a favourite of the wellness world? -
Rabobank cools global milk price recovery projections
Sustained inflationary pressures are affecting consumer demand while the recovery of global milk prices is lagging, the bank said.
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