Food news

• How to make the perfect chicken souvlaki – recipe | Felicity Cloake's How to make the perfect …

  28-06-2026 14:00
  Interpretations of Greece’s most popular street food abound, but whose version of these smoky, juicy skewers is the best?I’m aware that, fittingly, I’m dancing across hot coals by tackling souvlaki: in her book Taverna, Georgina Hayden devotes an entire page to the subtle differences between Greek and Cypriot barbecued meat kebabs (souvla, souvlaki, kalamaki, kontosouvli … the list goes on), yet, as Carolina Doriti observes in her beginner’s guide, “the beaut
  
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• Stir-fry, soup, smoothies and even cake: 17 delicious ways with lettuce – that aren’t salad

  28-06-2026 11:00
  Forget vinaigrette: if you really want to make the most of these leaves, apply some heat, herbs or double cream and baconWhen wild lettuce plants were first domesticated in the Caucasus 6,000 years ago, the crop was the seed, which could be pressed into oil. As cultivated plants migrated west through Egypt into Europe, the Greeks and Romans transformed them into salad leaves.There are now hundreds of commercially grown varieties of lettuce, available all year round. But if you do grow them, you&
  
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• I am not predisposed to be a salad person … but I’m trying a rebrand

  28-06-2026 11:00
  I do not believe a salad recipe should mention pimples, lymphatic drainage or gut health. So I have returned to the old ways – cookbooks – for words that inspire this summer stapleThere’s no time quite like the summer – a season that begs to be enjoyed with a Zen-like presence of mind – to get into all the things you don’t like about yourself. It comes out with the sun; a personal cumulus of worries about things like haircuts or the fact that, once again, you
  
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• ‘Good fish smells of the sea on a hot stone’: Nathan Outlaw on simple seafood cooking

  28-06-2026 09:00
  More than two decades after winning his first Michelin star, the Cornwall-based chef explains why unfancy food is best – and shares his recipe for steamed brill with pea, shallot and cider stewIt’s 23 years since Nathan Outlaw opened the Black Pig in Rock, Cornwall, when he was 25 years old. It was a long shot that everyone told him not to take – he already had a great job at the Vineyard in Stockcross, Berkshire; his wife, Rachel, was eight-and-a-half months pregnant; and he&r
  
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• Zylia, London W1: ‘It’s not trying to reimagine Greek-Cypriot cuisine’ – restaurant review | Grace Dent on restaurants

  28-06-2026 07:00
  It may have only just opened, but this restaurant has about it the feel of a family taverna that’s already been here for about 62 yearsThere’s a brand new Greek-Cypriot taverna in Covent Garden, London, that’s offering taramasalata, souvlaki, spanakopita, kleftiko, kaimaki ice-cream and all the rest. Yet Zylia, which is pale, humbly furnished and deliberately homespun in its styling, somehow has about it the feel of a family taverna that’s been here for about 62 years. Yo
  
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