- The Olympic rower talks about her family’s ice-cream business, eating two breakfasts and barbecuing fish on Cornish beachesMy dad has an ice-cream shop in Newlyn, Cornwall, called Jelbert’s. It’s been in our family for about 100 years. I remember when my dad would go to work and we were getting ready for school, we had this ritual of running to the window of our house and shouting: “Bring us back some ice-cream!” Later on, I worked in the shop for a bit, but I mainl
- The market is now expected to return to pre-COVID levels in the second half of 2022.
SORTEDfood: What one of the world’s ‘largest and most engaged food conversations’ tells us about food trendsFounded 11-years ago by a group of friends who wanted to learn more about cookery, SORTEDfood has grown into what it claims is one of the worldâs âlargest and most engaged food conversationsâ. How has the community evolved in this time and what does this tell us about attitudes to food? We catch up with to two of the founding team to find out.
- Could nut paste help remedy plant milkâs taste, texture and sustainability challenges?
NPD Trend Tracker: From Unilever's sustainable packaging switch to Organix 'grown-up' flavours for weaningThis week's innovation round-up showcases Unilever's latest paper packaging innovation for the Coleman's brand and Organix's efforts to educate kids' pallets and acclimatise them to 'grown-up' savoury flavours.
Thomasina Miers’ recipe for romano peppers stuffed with herbs, olives and goat’s cheese | The simple fixThe Med meets Mexico in this colourful medley of warm potato salad, goat’s cheese, olives, capers and hints of pickled chilliUntil fairly recently, stuffed vegetables seemed rather old-fashioned, yet I have always loved stuffing an aubergine, pepper or courgette half. The beautifully defined shapes look so great on a plate and it’s easy to mess them up a bit, taking them away from the prescribed neatness of 80s nouvelle cuisine. Mexico is awash with delectable variations of stuffed c
- A parmigiana is a labour of love: slices of grilled aubergine layered with mozzarella and basil, and baked into messy perfectionYet again, I have chosen the hottest day of the year so far to make a parmigiana. Vincenzo, who only occasionally summons up relatives to make points about cooking, reminds me that his Sicilian grandmother Sara used to fry or bake early in the day during summer, so that by 9am, 10am at the latest, the oven was pretty much off for the day. It is 3pm, and I could probably
- A new study has found evidence to support the 'entourage effect' and highlight the potential therapeutic effects of cannabidiolic acid (CBDA).
- A classic dish (minus the meat) that brings back memories of a holiday in CyprusThe 20 best summer vegetable recipes – in fullWhen I was staying in the village of Plomari, on the southern coast of Cyprus, I had the most extraordinary vegetarian moussaka one evening in a small taverna in the centre of the town. It confirmed for me that vegetable moussakas are just as good as those that are lamb-based. It’s best to leave the moussaka to stand for about 20 minutes after it has come out
- A Danish seasonal classic with the salad staple as star – just like grandmother used to makeThe 20 best summer vegetable recipes – in fullSome dishes just call out for summer. Roast chicken with sweet-and-sour cucumber salad does that for me. Chicken is eaten year round, but the way it is cooked ought to be defined by the season. I grew up with short vegetable seasons – some of the vegetables were so exciting because you had waited three whole seasons for them to return. When I
- From new spins on salads and a gourmet chard sandwich to the ultimate carrot cake, it’s time to make the most of the season’s vegetablesLocal shops and supermarket shelves are stacked with prime summer produce. Piles of fragrant, sun-ripened tomatoes, crisp sweetcorn, freshly picked French beans. It’s the perfect time for Nigel Slater’s burrata with peas and basil, Richard Olney’s bagna cauda, or Yasmin Khan’s moussaka. From Malaysia to northern Spain, Austral
- In the 70s, soufflés were everywhere – now they are a rare beast. Time to celebrate them againThe 20 best summer vegetable recipes – in fullIs the soufflé on the brink of extinction? It’s certainly been on the endangered list since I started cooking more than 20 years ago. You’ll occasionally spot one, or if you’re lucky a small group of them (known as a troupeau de soufflés), living off the kindness of a few diners. Please pledge your support t
- Dressed green leaves and sunny egg yolks conjure up the lightest summer dishThe 20 best summer vegetable recipes – in fullServes 4
For the dressing
mayonnaise 4 tbs
milk 2-3 tbsp
Worcestershire sauce several generous shakes
lemon juice of 1 small
freshly ground white pepper
whipping cream 2-3 tbspFor the salad
round lettuces 4, ruthlessly trimmed of all dark-to-mid green outer leaves to reveal only a pale green/yellow heart
mustard cress 4 punnets
chives 1 small bunch, snipped
- An Italian treat for a perfect seasonal lunch or dinnerThe 20 best summer vegetable recipes – in fullServes 4-6
For the fresh pasta (makes about 500g)
tipo 00 flour 350g, plus extra for dusting
sea salt ¼ tsp
whole eggs 2 (3 if they are small)
egg yolks 4 (5 if the eggs are small)
semolina flour for dustingFor the rotolo
dried porcini 65g
fresh spinach leaves 800g
unsalted butter 20g
red onion ¼ medium, peeled and finely chopped
fresh marjoram leaves a handful
olive oil 1&fra
- The simplest of lunch or supper dishes, ready in a few minutesThe 20 best summer vegetable recipes – in fullBurrata and peas is one of those quiet marriages of ingredients I could eat all summer long. On a warm afternoon, I will often tear off pieces of cool, milky burrata and toss them with peas and ruffled leaves of pale green lettuce. Other times, I make a dressing with olive oil, peas and basil, then watch it trickle, green and verdant, over the burrata. I think the dish is at its most
- Flavoursome home cooking, Chinese style – serve with or without meatThe 20 best summer vegetable recipes – in fullWhen I told the Hangzhou chef Hu Zhongying that I was interested in local home cooking, he took me into the kitchens of his restaurant, the Hangzhou Jiujia, and asked one of the chefs there to demonstrate this everyday dish, in which tender aubergines are flavoured with a rich, fermented sauce and a scattering of minced pork. It’s wonderful, even for a loyal fish-fr
- The peanut goes centre stage in this classic south-east Asian dishThe 20 best summer vegetable recipes – in fullLiterally translating as “mix-mix”, this is a mixed salad of blanched, boiled or steamed vegetables along with lontong (compressed rice cakes) which is mixed around in a rich sweet-and-sour peanut sauce.Serves 4
For the peanut sauce
dried red chillies 45g, soaked in hot water for 30 minutes
banana shallots 70g, diced
garlic 30g, peeled
belachan (fermented shrimp paste
- A zingy way to cook and eat the humble bean – just don’t shrivel the skin too muchThe 20 best summer vegetable recipes – in fullThe secret to this dish is to ensure that you don’t overcook the beans when deep-frying before adding them to the wok. When we first opened the restaurant, we were getting through boxes and boxes of beans every day, purely because the chefs would repeatedly miss the critical stage at which the skin of the beans just begins to shrivel and therefor
- A celebration of two summer stars, given a north African twistThe 20 best summer vegetable recipes – in fullFor me, the combination of grilled courgettes and sweetcorn represents the height of summer when these vegetables are at their absolute peak, filled with sweetness and crunch. This recipe is inspired by my ex-sous chef, Jake Norman. We received a sample of something called kishk one day, dried labneh cheese, which you can grate like parmesan. Jake grated it over roast pumpkin and ser
- Gather the ingredients, season, blitz and serve – couldn’t be simplerThe 20 best summer vegetable recipes – in fullI owe Diana Henry a drink, because this is a tweaked version of her recipe that I decided to make on television as part of Cook House, appearing on what turned out to be a beautiful programme called Hidden Restaurants. I cooked this in the kitchen with Michel Roux Jnr, while shaking in my boots, but it turned out to be the best boost to business we ever had. I will
- A supercharged recipe for this sweet, ever-popular classicThe 20 best summer vegetable recipes – in fullFor some years, I resisted adding carrot cake to the Violet repertoire. I didn’t understand its appeal. Yet nearly every day at Violet, an innocent, unassuming customer would walk in, look around at the 20 or so gorgeous cakes on offer and ask, “Do you do a carrot cake?” It became obvious that the carrot cake filled a certain emotional void for many people. I decided no
- A versatile Sicilian stew with many variations – and a handy way to use up left-over vegThe 20 best summer vegetable recipes – in fullCaponata – a Sicilian sort of dry stew (perhaps a compote) – of sweet and sour vegetables is ubiquitous, and almost always unique. Each person, in each home, in each town, in each region, probably has their own way – and most times they make it, it will be different. This is perhaps because the word “caponata” is almost as
- A Greek-style seasonal salad – just like yiayia used to makeThe 20 best summer vegetable recipes – in fullOne of my earliest memories is podding broad beans with my yiayias (grandmas), and whenever I mention this, it seems like a popular memory for many, not just me.Doing this now with my own daughter, I can see why the older generations would enlist the help of any children in the vicinity. Not only is there something mindful and peaceful about shelling and podding the beans, but it
- It’s the time for ripe summer flavours and long, lazy mealsThis kitchen has slipped into an even more laid-back mood than usual. Food is put on the table for everyone to help themselves – a slice or two of seasonally inspired tart, a spoonful of salad, a glass jug of ice-cold cordial – and dinner is made up of dishes that are just as good warm as they are hot. Fruit and vegetables are abundant, desserts are little more than assemblies of ripe fruits and cream. The sense of urge
- They are known as ‘inclusions’ among chocolate professionals‘Please can you cover more white chocolate,’ lamented a reader, who confessed it was the only chocolate they liked. So in the line of duty, this is what I’ve been doing this week.Friis-Holm is a Danish make. It has an unadorned white bar, but also two with unusual inclusions (as ‘things mixed in’ are called in the world of chocolate). Continue reading...
- On the corner of a quiet residential street, a small place serving dishes with genuine star qualitySonny Stores, 47 Raleigh Road, Bristol BS3 1QS (0117 966 0821). Starters £4-£9, mains £13-£19, desserts £6, wines from £18There is no glittering river running down the middle of Raleigh Road, in Bristol’s Southville district. There are no Arctic snowfields of white linen dressing the tables. The dining room is not polluted by braying parties of media plutoc
- The Wine Society mixes all-time classics with many new findsDomaine Lyriakis Psarades Dafni, Crete, Greece, 2020 (£9.95, The Wine Society) It’s been a while since I’ve written about the Wine Society, a company that is quite unlike any other wine retailer around. It’s a members-only club, which you have to pay to join. Why pay a £40 fee (for a lifetime’s membership) when there are countless alternative merchants with no hoops to jump through? And I suppose, for
- It’s a serious drink for serious times – which is why the former insiders’ tipple is now absolutely everywhereA decade ago, ordering a negroni was “a secret handshake, a sign to bartenders that you knew what you liked, and how to order it”, according to Bon Appétit magazine. In 2013, GQ magazine wrote that “a negroni, like black coffee or Texas, is an acquired taste”. A negroni is made up of equal parts gin, vermouth and Campari, the herbaceous sc
- No jelly, no worries: cake, fruit and custard come together in an unconventional take on this traditional dessertAfter years of declaring my dislike for trifle, I’ve finally come around to this layered pudding, appreciating that the beauty lies in the flexibility to make it exactly to your liking. For me, jelly is out, but there’s an easy yet interesting sponge layer, a herb-infused custard, seasonal fruit cooked gently until soft and syrupy, and a generous dollop of cream to finish.
- Many common plants were a source of food before industrialisation. Try these three foraged recipes for nettle pesto, dandelion ice-cream and blackberry clafoutisFor me, foraging is not just about collecting ingredients, it’s escapism: a walk in the woods accompanied by my adored wolfdog, wicker basket in tow. This is my happy place. I often get asked where to start, and the answer is simple: start with the plants you already recognise. You’ll be pleasantly surprised to find how many
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