Nutrition & Diet
Cocktail of the week: Pignut’s hedgerow highball – recipe | The good mixer
Thoroughly British, a bit rustic, and very much an early-autumn treatThis easy, food-friendly drink is built around the flavours of the countryside – sharp apple, local honey, gar…
Helen Goh’s recipe for brown butter apple and blackberry bars | The sweet spot
A bar for the bountiful season, with a rubbly oat crust, a soft fruit filling and a crisp toppingSeptember is always a wistful time for me. Summer has all but slipped away, the da…
Are there any drinkable canned cocktails?
Palatable premix cocktails – well, ones that adults like, at least – are far and few betweenFor somebody whose children recently learned how to crack open a tinnie, this week’s ta…
Jam season is here - bottle that sunshine now to brighten up the winter
September’s preserving season is a race to capture the heady flavours of summer fruitSign up here for our weekly food newsletter, FeastThe ideal time to make lemonade, when lemons…
Rachel Roddy’s summer minestrone with pesto – recipe | A kitchen in Rome
A fresh, seasonal vegetable soup that can be made in advance and only improves in texture and flavour over timeNow that I am an accomplished sourdough maker, soon to start my own …
How to turn past-their-best bananas into a glorious ice-cream – recipe | Waste not
Bananas often go off quickly, so use up over-ripe, brown specimens in a sugar-free dessert that will satisfy any sweet-tooth cravingsWith two young kids, we get through a lot of b…
Poppy O’Toole’s midweek timesavers: spicy chicken and baked rice, and Thai-style lemongrass fishcakes – recipe
You’ll thank yourself for making these batch-cooking beauties to store in the freezer until the next busy worknightI’ve called this spicy chicken and baked rice “midweek”, but you…
Smart ideas for preserving summer fruit | Kitchen aide
From fermenting plums in honey and pickling courgettes in vinegar brine to a British take on kimchi, there are many ways to make the most of the warm-weather harvestWhat’s the bes…
Sami Tamimi’s recipes for musabaha (warm chickpea dip) and turmeric and nigella seed flatbreads
This rubbly cousin of hummus is flavourful and satisfying at any time of day, served warm, topped with a colourful salad and just made to eat with homemade flatbreadsFew things ma…
Rosie Mackean’s quick and easy recipe for cucumber rice with fudgy eggs | Quick and easy
An intriguing and refreshing hot-cold combo of eggy rice, butter, cold cucumber sauce and picklesWhen cooking on a weeknight, it’s easy to forget that sometimes experimenting with…
Squash salad and chocolate mousse: Dean Parker’s recipes for early autumn
Celebrate the flavours of the coming season via this rewarding salad and rich dessert to shareAs the days start to shorten and the temperature drops (finally!), the produce become…
How to make key lime pie | Felicity Cloake's Masterclass
The indulgent, pleasantly mouth-puckering Floridian dessert in nine easy stepsBeautiful as the Florida Keys are, with average August temperatures topping 30C and with hurricane se…
Kismet, London SE1: ‘The sort of beans that make you want to move to the sun’ – restaurant review
The first genuinely cool thing to have happened in Borough Market for agesA Turkish-Cypriot meyhane, which translates roughly as “wine house”, has slotted in upstairs at the Globe…
‘Simple, creamy and crunchy’: the best (and worst) supermarket coleslaw, tasted and rated
Too cloying, too sweet or just right? Our tester works through the shop shelves to find the best slaw for your next barbecue, picnic or packed lunch• The best supermarket veggie b…
Flipping marvellous: Yotam Ottolenghi on the joy of simple breakfasts – plus six exclusive recipes
Weekend mornings are for family – and whoever happens to be over. Forget fussing and focus on just one big lovely thing for the middle of the table. Here’s howFamily life has had …
Meera Sodha’s recipe for spicy mozzarella, green bean and edamame salad | Meera Sodha recipes
An enticing, slightly spicy, east/west fusion stacked with vigour and colourOne thing I learned during the recent hot weather is that I don’t have enough “substantial but quick sa…
Cocktail of the week: Legare’s mini bay leaf martini – recipe | The good mixer
Make a batch of this vodka- and vermouth-infused tipple to keep fresh in the fridge and sip over the weeks aheadWe came up with this when we were looking to create some fun, bespo…
Benjamina Ebuehi’s recipe for rum punch ice lollies | The sweet spot
These sweet and fruity frozen refreshers will get you in the carnival spiritIt’s only right that on the weekend of the Notting Hill carnival, rum punch is your drink of choice. Wh…
Why we’re all hooked on tinned fish
Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami flavour better. They’re my top choice for pastaSign up here for our weekly food newsl…
Honey, I shrunk the wine: why miniature bottles are big again
Whether they’re consumed as a considered glass for one or something to sip on a short trip, miniature wine bottles are back with a bangIn the 1920s, the London wine merchant Berry…
High in cocoa, high on nostalgia: the chocolate I love most now
Including, to my surprise, a 100% cacao bar …Although I’m un peu fatiguée of chocolates in bonbon shape with coloured cocoa-butter splashes atop, I appreciate this is the way many…
Rachel Roddy’s recipe for saffron and tomato rice | A kitchen in Rome
Laborious to harvest and extortionately priced, the sunset-coloured stigmas of the saffron crocus have an extraordinarily warm, pungent taste. Fortunately, however, a little goes …
Stuck bundts? You need ‘cake goop’: Natalie Paull’s lime and yoghurt bundt – recipe
The cookbook author and owner of Melbourne’s Beatrix Bakes shares a her ‘100% reliable’ formula for freeing bundts from tinsWhen all the layer cakes are baked and iced, I will alw…
How to turn the dregs of a ketchup bottle into a classic Marie Rose dressing – recipe | Waste not
Shake up the remnants of a bottle of ketchup with a splash of sprits, a heap of mayonnaise and a few other simple additions, and turn it into one of the culinary world’s most famo…