Anna Berrill

1 week ago | theguardian.com | Anna Berrill

What’s the best loaf to bake for sandwiches, and any filling ideas? “Obviously I’m biased, but soft and squishy sourdough makes the best sandwiches,” says Martha de Lacey, sourdough teacher and writer. “The flavour is so much more complex and exciting than anything else you could use, and the crumb can have a slight moistness to it, which really contributes to the mouthwatering lushness that you want in a sandwich.”That’s not to say sourdough doesn’t come without some provisos, mind.

2 weeks ago | msn.com | Anna Berrill

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2 weeks ago | theguardian.com | Anna Berrill

Filo pies are my go-to for entertaining, but what are the best spring fillings? The wonderful thing about filo pies and tarts is that they look fancy even when they’re knocked up from just a handful of ingredients, they require little more than a green salad to please and, much like the rest of us, they really do benefit from some downtime.

2 weeks ago | theguardian.com | Anna Berrill

‘This place is like a home away from home – it has everything I need’Noor Murad, chef and author of Lugma, on Phoenicia, Kentish Town, London (picture above) This is where I go for my big Middle Eastern shop, and I can’t shout out about them enough. When I first moved to London from Bahrain I was so homesick, but this place is like a home away from home. It has everything I need. I always buy Dina Lebanese pitta bread, which is called khobez lebnani.

3 weeks 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.