Anna Berrill

London

Food Writer and Editor at Freelance

Deputy Editor, Feast at The Guardian

Acting Deputy Editor, Guardian Feast| Food News, Food & Travel. Formerly Deputy Editor at Jamie Magazine. Mainly eating

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Articles

The cardamom conundrum: what’s the difference between green and black pods? | Kitchen aide

2 days ago | theguardian.com | Anna Berrill

What’s the difference between green and black cardamom, and when should I use pods or ground? “Cardamom is my favourite spice,” says Cynthia Shanmugalingam, chef/proprietor of Rambutan in London. “It smells like childhood puddings and sweets.” That’s not to say the papery pods filled with black seeds aren’t versatile, mind.
Beyond boiling and steaming: alternative ways of cooking asparagus | Kitchen aide

1 week ago | theguardian.com | Anna Berrill

What unexpected things can I make with asparagus? “The goal is to do as little as possible to it,” says Ben Lippett, author of How I Cook (published in September). “If you start dressing up asparagus with fancy cooking techniques, you lose its magic.” That’s not to say you should just boil the spears and be done with it, mind: “Try pairing them with relatively high-impact flavours, but nothing that will steal the show,” Lippett says.
Wanted: new sauces and dressings to jazz up weekday cooking | Kitchen aide

2 weeks ago | theguardian.com | Anna Berrill

What sauces and dressings can I make to rejuvenate weekday meals? Sauces and dressings give dinner life, making even the simplest meals taste better. The formula, says Gurdeep Loyal, author of Flavour Heroes (published in June), goes something like this: “You need two things: a really good fat and a really good sour.” Sure, that fat could be oil, but it doesn’t have to be.
What’s the secret to the perfect spring breakfast? | Kitchen aide

3 weeks ago | theguardian.com | Anna Berrill

Breakfast normally means porridge, but what are the alternatives in spring? It’s a truth universally acknowledged that most breakfast binds can be solved with oats. But when porridge doesn’t float your boat, it’s got to be bircher muesli or overnight oats. “I have always been a bit rude about overnight oats,” says Will Bowlby, co-founder of Kricket, whose Shoreditch arm recently launched a breakfast menu.
Dear chefs: what are the perfect sides for Easter lamb?

1 month ago | theguardian.com | Anna Berrill

What are the best sides to pair with lamb at Easter? “Lamb has a deep, rich flavour; it’s distinctive, but it’s versatile, too,” say Jay Claus and Syrus Pickhaver of Rake at The Compton Arms in north London.
what are the perfect sides for Easter lamb?

1 month ago | msn.com | Anna Berrill

Microsoft Cares About Your PrivacyMicrosoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
Cool condiments: ‘little treat culture’ leading to boom in preserves and sauces

1 month ago | theguardian.com | Anna Berrill

When Meghan, Duchess of Sussex’s lifestyle brand As Ever launched last week, the £14 raspberry spread in “keepsake packaging” – AKA a jam jar – sold out within half an hour. If the price seems a little eye-watering for something you could easily make at home, there is one thing Meghan got right: our appetite for condiments – from preserves to chilli oils and hot sauces – is bottomless.
How to turn leftover cooked potatoes into dinner | Kitchen aide

1 month ago | theguardian.com | Anna Berrill

How can I turn leftover cooked potatoes – mashed, roasted, boiled – into dinner? This sounds like a job for queen of spuds Poppy O’Toole, whose latest book just so happens to be all about the tuber. We all know that mashed potatoes can cause heated debate, with smooth and buttery making some folk purr, while others prefer a bit of texture, and this also affects what you do with any spares.
What’s the difference between all the various paprikas?

1 month ago | msn.com | Anna Berrill

Microsoft Cares About Your PrivacyMicrosoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
What’s the difference between all the various paprikas? | Kitchen aide

1 month ago | theguardian.com | Anna Berrill

Sweet, smoked, hot … What’s the difference between the various paprikas? And are there any substitutes? “Paprika brings warmth, it brings colour and it brings another layer of flavour,” says Monika Linton, founder of Brindisa.