Does every box of eggs contain a potential chick?
A schoolboy has hatched a duckling from a Waitrose egg using an incubator he bought on eBay. It’s enough to put anyone off their boiled egg and soldiers …Fourteen-year-old William Atkins has put the cat among the pigeons – or...
Cocktail of the week: Jinjuu’s passionfruit martini
Passionfruit liqueur and soju, the national drink of Korea, combine in this refreshingly unusual tippleSoju, the national drink of Korea, is said to be the most drunk spirit in the world, and is increasingly available in the UK;...
Thomasina Miers’ recipe for pollock and blood orange en papillote
Seasonal blood orange adds zip to a succulent dish of steamed white fish and braised lentilsBlood oranges, with their sharp acidity, sweetness and stunning colour, are one of winter’s gems. I buy them whenever I see them and...
How to make perfect spätzle noodles
A Swabian noodle that’s quicker and easier to make than pasta – this is quintessential winter food, and a recipe you’ll make for lifeEveryone loves a nice noodle, and these stubby egg twists from Swabia, on Germany’s south-western...
Dry January: it’s never been easier to go alcohol-free
Shunning the booze this month? Luckily, supermarket shelves are now stacked with tasty alternatives to keep you on the wagonSo how is it going for those of you who are doing dry January? Struggling? Getting bored with soft...
Anna Jones’ parsnip recipes
A creamy, parsnip-and-leek savoury crumble, and miso-roasted parsnips so flavourful, you might never again make them any other wayIgave my son a bite of parsnip the other day. ‘Mum, that’s too sweet,’ he said – and I know...
Nigel Slater’s baked winter roots with feta and smoked garlic
A hearty salad of onion, swede and parsnip, roasted till slightly caramelised, with a smoky, salty dressingThe recipeSet the oven at 200C/gas mark 6. Peel a couple of red onions, cut them in half and then into thick...
Cocktail of the week: the whirling dervish
A pear-laced twist on the tequila sourYou can use readymade pear puree or homemade: for the latter, peel and core a pear, then blend in a processor with a little sugar syrup, until smooth. If need be, loosen...
How do I make my meringues chewy on the inside?
No huge secret here: the answer lies in temperature and cooking timeI prefer meringues with a chewy centre, but mine are often too dried out. How can I ensure chewy ones?Karen, GlasgowAs we’ve noted before, baking is the most...
Nigel Slater’s cod cheeks, pancetta and tomato recipe
A quick and tasty fish and ham supperThe recipeCut 300g of smoked pancetta into small dice, each piece measuring roughly 2cm. Warm 2 tbsp of olive oil in a frying pan, add the pancetta and let it cook...
Tamal Ray’s recipe for gingerbread pudding with caramel sauce
Stave off the January blues with this piping hot pud full of warming spicesChristmas is over. It’s a new year. There are a few scant crumbs of mince pie and half a bottle of prosecco left in the...
5 Classic Comfort Food To Serve In Your Restaurant
Fine diners look for creatively prepared, aesthetically pleasing gourmet dishes, but there is no denying the appeal of everyday comfort foods. According to the Technomic Menu Monitor, instances of restaurants serving comfort food are growing 34% every year. If...
