Claudia Roden

1 month ago | thegoodwebguide.co.uk | José Pizarro |Claudia Roden |Omar Allibhoy |Becky Ladenburg

Legend has it that the Spanish King Alfonso X (1221 – 1284) invented tapas to stop people getting too drunk in taverns across the kingdom. (It was not for nothing that he was known as ‘Alfonso the Wise’.) Whether you make a meal of it or reserve it purely for drinks time, tapas remains a major crowd-pleaser 800 years later. Here, we’ve selected six easy tapas recipes for your next fiesta.

Sep 3, 2024 | thejc.com | Claudia Roden

RECIPE Green olive, walnut and pomegranate salad A thrilling mix of flavours, textures and colours that’s super simple to make PRE COOK SERVES 4 This little salad is a speciality of Gaziantep, a Turkish city on the border with Syria, famous for its gastronomy. If you don’t have pomegranate seeds, never mind. Method Coarsely chop the olives and walnuts, place in a serving dish and mix with the spring onions and parsley.

Apr 25, 2024 | epicurious.com | Claudia Roden

20 minutes plus overnight restThis recipe for strawberry preserves does not turn out run-of-the-mill store-bought strawberry jam. Here whole pieces of fruit float in a sweet, bright syrup that’s equally useful in the kitchen. To make it, you only need sugar, half a lemon, fresh strawberries, and sterile jars. Most of the prep time is hands-off: After you mix the sugar and fruit, it sits at room temperature for 12 or more hours, the fruit becoming sweeter and softer.

Nov 24, 2023 | thetimes.co.uk | Claudia Roden |Giorgio Locatelli |Sally Clarke

Giorgio Locatelli suggests this as “a perfect dish for a Christmas feast, as it can be prepared in advance and looks beautiful as a centrepiece to a table”. Serves 6IngredientsFor the roll250g unsalted butter225g caster sugarPinch of flaked salt2 eggs, beaten50g dark chocolate (70 per cent cocoa solids), broken into pieces100g cocoa powder300g amaretti biscuits, crushed75g dried figs, choppedTo serve50g hazelnuts175g whipping creamMethod1.

Sep 14, 2023 | epicurious.com | José Andrés |Lisa Leake |Claudia Roden |Sharon Lebewohl

Chef Karla Hoyos developed this recipe while World Central Kitchen was responding to an earthquake in southern Haiti in 2021; it's the epitome of adaptation. The team had to create recipes that included protein, vegetables, and starch all cooked together in one paella pan. The result shows no sign of the restrictions placed on its creation, which were: limited cold storage and just three paella pans to prepare 10,000 meals daily.