Food & Drink

Nigel Slater’s gammon steak with butter beans and kale recipe

Smoky slabs of pork with puréed beans and fried green veg for a heartwarming night in The recipe Lightly season 2 thick slices of smoked gammon with black pepper....

Brasserie of Light, London W1: ‘It knocked the cynic right out of me’ –...

A twinkling 1940s Hollywood movie set that doubles as a glitzy brasserie Almost everything about Brasserie of Light, a new restaurant at Selfridges in London, sounded atrocious. My mistrust of fancy restaurants hastily tagged...

The Battle Between Smoking And Grilling Meat

When the summer period approaches, people get to enjoy cookouts and barbecues. To prepare meat accordingly, you must learn more about grilling and smoking. These techniques are different regarding the preparation time, the equipment, and the preparation...

Cauliflower steaks and buffalo wings: can I make a hearty, dirty meal from this...

No-carbers have brought about an unexpected renaissance for the cauliflower as a replacement for flour or rice – while some claim it can be a substitute for meat You wouldn’t think there was...

Milk Coke: another classic from the nation that invented Cheeky Vimto

The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-Cola The idea of ending things on a high always seems like...

Meera Sodha’s vegan recipe for lentil rasam with roast red cabbage

A dal buzzing with spices topped with sweet charred cabbage, guaranteed to revive you when you’re feeling sluggish There are dals to comfort and dals to revive. Rasam is a reviver, the kind...

Say it with shortbread: Liam Charles’ recipe for love biscuits

Hit that sweet spot on Valentine’s Day with these heart-shaped shortbread sandwiches with royal icing and a white chocolate filling Valentine’s Day was a bigger deal when I was at primary school than...

The Easiest Way to Instantly Ripen Bananas, According to a Chef

One of the trickiest fruits to shop for are bananas. Why? Well, they can take multiple days to ripen after you purchase them, especially when they’re still green and firm to touch. So much for eating or cooking...

Meera Sodha’s vegan recipe for aubergine fesenjan

Woo your loved one with these roast aubergines in a rich, sweet-sour walnut-and-pomegranate sauce The first thing I noticed about my now-husband Hugh when we met wasn’t his beautiful face or wit, but...

Cocktail of the week: Bo Bech’s bittersweet ginseng

Once you’ve acquired a taste for it, there’s no going back Serves 1 30ml Kamm & Sons (see introduction)20ml red vermouth – I use Punt e Mes10ml orange curaçao liqueur – I use Giffard’s5ml Campari

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