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3 days ago
found
a story from The Guardian ⚠ › International
The sweetness of roast vegetables and raisins contrasts with balsamic, pine nuts and capers in a vibrant dish that you’ll want to eat on repeat
Being in the business of recipe writing means I am alway…
10 days ago
Savoury, nutty, salty-sweet – and delicious with rice
Here are two things about aubergines that you may not know: first, they are giant berries (!) and, second, they’re roughly 92% water. The latter i…
17 days ago
These vegan burgers are child’s play and fun to make, too
This is exactly my kind of recipe. It’s easy, flavourful and, as a bonus, it’s crisp, too. In fact, it’s so simple, you could make the mixture…
24 days ago
Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve with a pear and leaf salad for a weekend lunch
Imagine a cheeseboard in a tart, but one you can have as a main course …
31 days ago
In the unlikely event you have some asparagus left over, blitz it into a lovely rubble and layer into this outstanding springtime lasagne
As Yotam Ottolenghi once said here before, a lasagne doesn’t h…
45 days ago
Coconut yoghurt basmati with a lemony finish, served with fried spiced potatoes
These “pickled” potatoes are for anyone whose mouth waters at the idea of dousing chips in salt and vinegar, as mine doe…
52 days ago
found
a story from The Guardian ⚠ › International
A super-massive, dark and enticing Easter treat with just a hint of the Levant
Easter is a time for family and reflection, yes, but it’s also a time when all things sweet, including pudding, are the m…
59 days ago
A tom-yum style bowl bursting with aromatic Thai flavours
This is probably a middle-aged thing, but it only takes something small to make my day. Usually, that’s bumping into a friend on the school ru…
66 days ago
found
a story from The Guardian ⚠ › International
Our cook on why she’s changing the way she writes her recipes
I’m like a giant panda in that 98% of what I eat comes from plants…
72 days ago
Roast cauli has an enticing nuttiness that makes it a great companion for spicy, herby baked rice
Before I became a food writer, I ate a lot of roast cauliflower most weeks because I adore it. I love …