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Friday, June 5, 2020

Thomasina Miers’ recipe for chickpea, black pudding and spinach ragu

This peasant-style dish uses humble ingredients of the best qualityThe origin of this dish is a tapas...

Thomasina Miers’ recipe for vanilla yoghurt panna cotta with oat biscuits

Follow a rich lunch with this light, tangy dessert and tasty wafersNow that I have settled into...

Caractère, London W11: ‘A bit of a trip’ – restaurant review

Playful, satisfying and occasionally baffling, there is lots to love at Emily Roux’s new restaurantHaving the name...

I enjoy airline food, but in a restaurant? Pass the sickbag

AirAsia is to open an eatery serving its dishes. It seems crackers – who would choose to eat plane fare on terra...

Meera Sodha’s recipe for vegan saag aloo

A tried-and-tested recipe for potato and spinach curry with added spiced aubergineIrecently had the privilege of judging the...

Why it pays not to tip beer dregs down the sink

Stale beer adds oomph to stocks and cakes, while any lingering bubbles help make a beautiful batterIf...

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...

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 way

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...

Celery juice: health tonic or just another wellness fad?

Anyone who is anyone is juicing celery at the moment – and it’s all down to one man’s enthusiasm

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