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

Dear chefs: what are the perfect sides for Easter lamb?

1 week 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 week 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 week 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

2 weeks 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?

3 weeks 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

3 weeks 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.
What’s the secret to cooking with frozen seafood? | Kitchen aide

1 month ago | theguardian.com | Anna Berrill

What’s the best way to cook frozen seafood, and do you have to treat it differently from fresh? As with most things in life, preparation is key. “It’s all about how you defrost it,” says Emily Scott, author of Home Shores (out in May).
How can I use up surplus egg whites without making meringues? | Kitchen aide

1 month ago | theguardian.com | Anna Berrill

What can I do with leftover egg whites? And don’t say meringues! Billowy meringues may be the most high-profile pal of surplus egg whites, but their circle is far wider and more encompassing than those delicate shells. “My immediate thought is chocolate mousse,” says Oliver Costello, co-owner of Toad Bakery in south London. “White chocolate is quite good here, because the egg whites take its richness down.
From burritos to baklava bowls: the best things to make with cottage cheese | Kitchen aide

1 month ago | theguardian.com | Anna Berrill

Why is everyone talking about cottage cheese, and can you make anything that’s actually good with it? “I’ve never understood why cottage cheese has such a bad rep,” says Tommy Banks, chef/director of The Black Swan at Oldstead, Roots York and The Abbey Inn in North Yorkshire, who is a big fan of the white stuff.
‘Hands down my favourite bit of kit’: 13 kitchen gadgets top chefs can’t live without

1 month ago | theguardian.com | Anna Berrill

We all have that gadget we reach for in the kitchen; the everyday item that changes the way we cook, making chopping, zesting citrus fruit, flipping fish and grinding spices that little bit easier (plus, saving fingertips). A kitchen gamechanger doesn’t have to be fancy, though – Feast’s Georgina Hayden finds a tomato knife picked up on holiday indispensable. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.