Nutrition & Diet
Gurdeep Loyal’s quick and easy recipe for masala chickpea-parsnip fritters with coconut sambol | Quick and easy
Tasty, spicy fritters to dip into coconut sambol as a snack or treat, or serve with avocado or egg for a more substantial supperThese warmly spiced fritters are inspired by the ti…
Spaghetti with lentils, and aubergine veggie-balls: Jacob Kenedy’s autumn pasta recipes
A deliciously humble lentil and spaghetti dish, and a meat-free riff on meatball pasta made with aubergine veggie-ballsSome plant-based pasta dishes are light, bright and summery …
How to make the perfect poires belle Hélène – recipe | Felicity Cloake's How to make the perfect …
Cool, juicy pears, cold ice-cream, hot chocolate sauce and a crunchy garnish – the perfect puddingIt’s always slightly embarrassing to realise that you’ve missed a pop culture ref…
More peas, please! 17 delicious ways to devour Britain’s most brilliant vegetable
They’re healthy, versatile, sustainable and available. Yet pea consumption in the UK is at a 50-year low. Here are the curries, dips, pasta dishes and even cakes that could turn a…
Buvette, London WC2: ‘It’s actually rather lovely’ – restaurant review | Grace Dent on restaurants
This offshoot of a New York favourite isn’t reinventing the wheel, but it does bring a touch of Gallic glam to the neighbourhoodA faux-French, cult-hit New York brasserie has open…
‘If AI were asked to make miso, it would taste like this’: the best (and worst) supermarket miso, tasted and rated
We ran supermarket pastes through the ‘soup test’ to find out which ones have an authentic flavour and which are nothing like the real thing• The best supermarket kimchiMiso is a …
Jackson Boxer’s vegan recipe for poached leeks with pickled pear and hazelnuts
Poach your leeks to perfection, then pair with pickled pears and nutty misoI have a great respect for the leek, which is possibly the most demanding vegetable in its need to be fr…
Cocktail of the week: Àclèaf’s PX martini – recipe | The good mixer
Like a classic espresso martini, but with the addition of vanilla vodka This is our twist on the much-loved classic. It takes inspiration from a classic espresso martini, with the…
Helen Goh’s recipe for baked oats with morello cherries and almond | The sweet spot
This moreish, flapjack-style oaty bake, flavoured with maple syrup and dotted with sour cherries, works as well for dessert as it does for breakfastI’ve been making versions of th…
Sedimentary rocks: why pét nat and cloudy wines are on the rise
There’s something refreshing about unfiltered or unfined wines. We filter through a selection …Centuries ago, Geoffrey Chaucer observed that “ther is no newe gyse that it nas old”…
My autumn of comfort TV and comfort food
From batch-cooked dal and chicken barley to sticky toffee pudding, these are the cosy dishes that make October evenings at home feel special• Sign up here for our weekly food news…
Rachel Roddy’s recipe for spaghetti with Marmite | A kitchen in Rome
An umami-packed dish for when you need a flavour hit in a hurryHere is a simple, practical recipe that I trust will be useful to many who don’t have the time for lengthy kitchen p…
Was this Mark Zuckerberg’s first – and last – taste of Guinness?
The Meta boss looked traumatised when he sipped stout on the Cheeky Pint podcast. An hour later, his glass was still half fullName: Guinness.Age: Arthur Guinness began brewing por…
How to use stale bread to make a classic British pudding – recipe | Waste not
A thrifty and delicious crumble-like autumnal treat, a bit like a cobbler … or a buckle … or a grunt …We have a family tradition of making our daughter a fruit pie of some sort fo…
Cheese tart, corn salad, squash with ’nduja, radicchio salad: Joe Otway’s recipes for early autumn
Celebrate seasonal British-grown produce with four easy dishes guided by a natural ingredient in its primeEarly autumn is one of the most generous and comforting times of year to …
The secret to a non-cloudy chicken stock | Kitchen aide
Don’t cook it too quickly – and skim, skim, skim, says our expert culinary panelWhy is my chicken stock always cloudy?Ryan, by emailFrom broths and risottos to sauces and braises,…
Cook once, eat twice: Rukmini Iyer’s recipe for miso chilli chicken with roasted squash and leeks | Cook once, eat twice
Roast chicken thighs with roast squash, leeks and two punchy dressingsI’m delighted that it’s roasting tin season once again, and what better way to kick it off than with this chu…
Gurdeep Loyal’s quick and easy recipe for Turkish lamb and hot pepper paccheri | Quick and easy
A spicy Turkish dish with big flavours and big pasta, all topped with garlicky yoghurt sauceBiber salçası is a Turkish paste made from concentrated cooked red peppers and salt. It…
Calum Franklin’s recipes for balti paratha pie with spicy green chutney
A pleasingly proper curry-filled pie with a zingy chutney to go with itThis is one of my all-time favourite pies, pie born out of the Midlands. While studying at University Colleg…
How to make pumpkin soup – recipe | Felicity Cloake's Masterclass
A smooth and satisfying soup in nine easy steps Pumpkin soup, so delicious in theory – sweet, velvety, lightly autumnal – is so often disappointing in reality. Thin in flavour and…
Indian Cafe Racer, Birmingham B5: ‘A good news tale for the local food scene’ – restaurant review
The cooking is sometimes bang on, sometimes a little slapdash, but then piques your interest all over againIndian Cafe Racer on Bristol Street, Birmingham, spent its fledgling yea…
Henry Harris’ recipe for tarte Vaudoise à la creme
This fantastic tart is a minor miracle invented by a legendary chef, yet it has very few ingredients and an intriguing technique for baking it Often, the greatest dishes are made …
Cocktail of the week: All Roads’ daiquiri – recipe | The good mixer
A touch of homemade scotch bonnet jam turns up the heat in this classic concoctionOur daiquiri sums up what All Roads is all about: familiar flavours with a little twist. Pineappl…
Benjamina Ebuehi’s recipe for toffee apple Basque cheesecake | The sweet spot
A crisp surface and creamy core are the traits of this cheesecake with no base, here topped off with spiced and sliced apples and a sticky, caramel sauceMy go-to cheesecake these …