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The Great British Bake Off 2017, episode four – as it happened
via theguardian.comCaramel week in the tent. But who met a sticky end?9.19pm BSTWell there we go. The thoroughly well-deserved Star Bakersanship award goes to Kate, while, in a surprise to no one, Tom’s back on the sleeper to Edinburgh. Is he from Edinburgh? Who cares. He’s from somewhere, and he’s back there now. Thanks to all of you for the BTL bantz, armchair psychology and comments subsequently removed by a moderator.I’m off to down some syrup to cut through all this caramel. Or maybe I -
Meera Sodha’s vegan recipe for Joy’s quick green pasta | The new vegan
via theguardian.comThis vibrant green pasta, inspired by a friend, is creamy, savoury and has a deliciously tangy edgeA lot of ideas are passed on from cook to cook, and this dish is no exception. I met Joy in January at Pastaio, a central London pasta restaurant. While we were chatting, she told me about a magical sauce that her vegan boyfriend makes weekly in a blender and that they love eating over pasta. After hearing about it, I became filled with single-minded zeal to try making something similar, and here a -
Suzie Lee’s easy crispy chilli, egg and noodle bowl – recipe
via theguardian.comWhat could be quicker and tastier than a bowl of instant noodles topped with a frankfurter ‘octopus’ and a crisp fried egg? This makes a feast of a meal for one or many. I’ve given quantities for a solo dinner, but it’s very easy to scale up according to how many you’re feeding. It’s also easily adaptable, because you can top the noodles with all manner of things. It’s a bowl of midweek home comfort for me, and something I eat with my own family all the -
Ask Ottolenghi: what’s the best way to use and store spices?
via theguardian.comUse them liberally (and within a year), keep them in a dark place and don’t be afraid to experimentIf you were an amateur cook (me), would you buy spices whole or ground? Would you keep them for a month or a year? And how would you use them? Add them at the beginning or mainly at the end? Merci beaucoup!François, Paris, FranceBonjour! The short answer is: all of the above, not least because spices are so easily available, and a very economical way of adding layers of flavour to your -
Italian-style sardine pie and smoked oyster pasta: Yotam Ottolenghi’s tinned fish recipes
via theguardian.comAdaptability and ease is the order of the day for this tinned fish crostata with chermoula topping and conchiglie with smoked oyster sauceMy cupboards are rarely without a tin or two (or three) of tinned fish. Sardines, anchovies, tuna, smoked oysters: they’re all usually on standby, and I’m crazy about all of them. I find them very reassuring, too, because they mean I’m never more than about two minutes from a meal, whether they’re just spread on toast, or mixed with a l -
How to make a fridge-raid dinner salad – recipe | Waste not
via theguardian.comHearty, nutritious and a thrifty way to give unused fruit and veg some loveSophie Gordon’s inspirational book The Whole Vegetable is full of inventive, plant-based recipes. Her fridge dinner salad, for example, turns tired vegetables into a luscious and exotic pink salad by serving them with a tart rhubarb dressing. In today’s take on the original, I’ve added legumes to make it more substantial and upped the umami factor by putting some optional white miso in the dressing. Cont -
Cocktail of the week: Nathaniel Smith’s Jamaican Guinness punch – recipe | The good mixer
via theguardian.comA Jamaican-style grown-up’s milkshake featuring Guinness, Nurishment and white rumIf there’s one thing Jamaican people do well, it’s make punch, and this one is sweet, creamy, addictive and easy. It takes me down memory lane – I remember begging my nana to let me have some and always being told no, because of the alcohol. Eventually, though, I got to an age when I was allowed a tiny glass with Sunday dinner. It’s like a Jamaican adult milkshake, but better.This is a -
Benjamina Ebuehi’s recipe for double chocolate and mascarpone traybake | The sweet spot
via theguardian.comA big slab of lush, chocolate heaven with a velvety crumb and mascarpone icing, and just made for sharing and showing offI almost never say no to chocolate cake. I’m a sucker for them all, from super-fudgy, flourless ones to intensely dark tortes. But this is the chocolate cake I’ll make for a crowd. It’s an easy, one-bowl bake with a velvety crumb and a milk chocolate mascarpone frosting that brings a luscious, creamy texture. Casual yet decadent.Discover this recipe and many -
Where have all the wine bargains gone? | Fiona Beckett on drink
via theguardian.comValue for money is harder to find these days, but here are a few pointersWhile we all hunker down in the winter, these warmer days and lighter nights are an invitation to be more sociable, and to just drop in on family and friends, outstay our welcome and drink all their wine. Which used to be OK(ish) when a decent bottle of wine cost between £5 and £10, but is less acceptable now when, unless it’s on special offer, it will more often than not set you back more than £10.N -
Poppies, London W11: ‘It’s fine, but only fine’ – restaurant review | Grace Dent on restaurants
via theguardian.comIf the Italians sitting near me looked confused at their pricey plates of sepia stodge, I can’t blame themI am just a lone woman, eating a pickled egg and asking Poppies to love her. Yet, from my table in the new Portobello Road branch, the love is not reciprocated. Solo dining is one of my specialist subjects, and my advice for lone wolves hoping for a walk-in anywhere is to turn up slightly earlier than the rush, when the staff are likely to be less fractious and dismissive of you turnin -
From the environment to AI: Disruptive forces in the food and beverage industry
The past decade has seen seismic shifts in the economic, environmental, political and technological landscapes. But how are these and other influences affecting the food and beverage industry? -
Why is the price gap between private labels and national brands narrowing?
Price has always been a key appeal of private labels compared with national brands. Now, because of factors such as inflation, commodity pricing, and sustainability investment, this gap is narrowing. -
How AB InBev tackles stigma in non-alcoholic beer
Social stigma continues to plague the non-alcoholic beer category, according to AB InBev. How is the worldâs largest brewer working to overcome this hurdle? -
Global wine consumption continues to fall - but which countries are bucking the trend?
The latest data from the International Organization of Vine and Wine (OIV) estimates world wine consumption in 2023 declined 2.6% compared to the year before: continuing a steady downwards trend. But a few markets are seeing growth. -
Dairy trends unwrapped: Consumers seek added value, scrutinize claims
The majority of shoppers are âunwilling to sacrifice qualityâ even if that means paying a higher price, new research suggests. Plus: opportunities in dairy desserts, ice cream, label claims and pack sizes. -
Mondelēz sees decline in volume sales for Europe, but says end of customer disruption in sight
Despite ongoing strains on volume in Europe due to disagreements with retailers, Mondelēz International sees a light at the end of the tunnel. -
Mondelēz sees decline in volume sales for Europe, but says customer disruption lower than expected
Despite ongoing strains on volume in Europe due to disagreements with retailers, Mondelēz International suggested negotiations are going better than expected. -
Low-histamine diet: Is this the new food trend to watch?
Understanding of high-histamine and histamine-liberating foods is relatively new, but itâs quickly gaining consumer interest. So, what is this new trend towards consuming low-histamine foods and is it one to watch? -
‘Unethical’ junk food packaging manipulates children into craving sweets, report claims
via theguardian.comBite Back, a Jamie Oliver campaign group, found the 10 biggest producers reel in young shoppers with attention-grabbing colours and cartoonsFood companies are using bright colours and cartoon characters in an “unethical” effort to manipulate children into wanting the sweets and crisps they make, a report has claimed.Bite Back, a campaign group that is part of the chef Jamie Oliver’s empire, asked nutrition experts to analyse 262 sweet food products sold in the UK with packaging -
Coca-Cola fights ‘flat to modest growth’ in North America with innovation, in-store displays & RGM
The Coca-Cola Company anticipates âflat to modest growth in volumeâ in North America despite characterizing the US consumer as âin good shapeâ with only modest âcompressionâ among lower-income shoppers, and reporting positive response to stepped-up innovation, increased distribution and âbiggerâ in-store displays. -
How to make the perfect vegan meringues – recipe | Felicity Cloake's How to make the perfect …
via theguardian.comAquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringuesThe egg is an everyday miracle – so basic, so cheap, so reliably astonishing in its protean ability to morph from rich custard to airy mousse – and its removal from the equation leaves a gaping culinary hole. And, though plant-based fats are pretty easy to find, for a long time recreating the sturdy foam of whisked egg whites in particular was a challenge that had chefs, scientists and hu -
The smartification of the snackification trend
The rapid uptake of artificial intelligence (AI) by consumers is disrupting the CPG landscape, including the snacking scene. -
First CBD Novel Foods applications granted safety approval in the UK
After "a seemingly never-ending saga", the UK CBD industry has been granted its first two safety approvals for Novel Foods applications from manufacturers Cannaray Brands and Chanelle McCoy. -
Which plant-based alternatives are healthier than animal products?
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products. -
Making 0.0% ABV beer with body and aroma: Inside the brewery with AB InBev
How has non-alcohol brewing evolved over time? The worldâs largest brewery reveals how it develops body and aroma in 0.0% beer. -
Does tax on ‘unhealthy’ foods lower obesity rates?
Rates of obesity continue to rise globally, with governments taking various measures to tackle it, but is taxing unhealthy foods the solution? -
Herbs and spices galore: Fadi Kattan’s recipes for Palestinian-style vegetables
via theguardian.comTahini with roast aubergine, the classic lentils with rice and caramelised onions, and a creamy mashed courgette saladWhen I close my eyes and try to think of a dish that says home, mujadara is usually the one that comes to mind. Mind you, the same probably goes for most Palestinians: this humble yet hugely satisfying meal was easily the most requested recipe on my radio show, Ramblings of a Chef, which I started during the pandemic. Mafghoussa, meanwhile, is a refreshing side for grilled meats -
Trout fritters, cured sardines and tuna pasta: Ellie Bouhadana’s impressive fish recipes
via theguardian.comThe head chef of Melbourne’s Hope St Radio looks to her mixed Jewish heritage and Italian travels for meals filled with ‘immigrant grandma energy’I haven’t had formal training as a chef; rather, my food background lies in my blended Jewish culture, my family’s food heritage and what I have learned on my travels and in past restaurants and kitchens, and continue to learn day to day with my team at Hope St Radio in Melbourne.In my world, the food of home is everything -
How to use up a whole head of lettuce without making salad | Kitchen aide
via theguardian.comChar it, grill it, even soupify it – our panel of cooks lets us in on secret ways to enjoy lettuceGot a culinary dilemma? Email [email protected] to use up a whole head of lettuce before it turns – no salad, please
We’re talking about how to apply heat here, because raw lettuce is all about salad (unless you’re using the leaves to cradle mince or mushrooms, which is also an excellent shout). Braising is as good a place to start as any, says Farokh Talati, head chef -
Nigel Slater’s recipe for spelt, ricotta and basil patties
via theguardian.comLittle vegetarian savoury cakes to have with a tomato saladChewy, nutty textured little cakes. Pearled spelt is available from wholefood shops, major supermarkets and many grocers.Put a medium sized pan of water on to boil. Salt the water and pour in 250g of pearled spelt. Turn the water down to a spirited simmer, partially cover with a lid and cook for 20 minutes. Drain in a colander and set aside. Continue reading...
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