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2 months ago | 
msn.com | Killian Fox |Georgia Levy
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2 months ago | 
theguardian.com | Georgia Levy |Killian Fox
Angela HartnettChef-owner of Murano and Cafe Murano, London, and co-host of the Dish from Waitrose podcastGrate garlic on a microplane This is something Neil [Borthwick, Hartnett’s husband and also a chef] taught me. It’s quicker, easier and you get all the flavour. You don’t even have to remove the skin because it won’t go through the holes. I do this now whenever I’m cooking with garlic, certainly if I’m making a pasta sauce.
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Dec 8, 2024 | 
msn.com | Hayley Blair Myers |Holly O'Neill |Rebecca Nicholson |Georgia Levy |Killian Fox
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.
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Dec 8, 2024 | 
ca.style.yahoo.com | Hayley Blair Myers |Holly O'Neill |Rebecca Nicholson |Georgia Levy |Killian Fox
Anna Jones, author of Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating.Photograph: Alex Lake/The ObserverFunkyCaitlin Ruth (Blasta Books, £13)Ruth’s upbringing, where shelves were lined with jars of preserved homegrown vegetables, inspired this colourful beginner’s guide to pickling and fermentation. Requiring no specialist equipment, there are classics – sauerkraut, kimchi, dill pickles – and wildcards such as fiery pickled sausage.
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Dec 8, 2024 | 
theguardian.com | Hayley Blair Myers |Holly O'Neill |Rebecca Nicholson |Georgia Levy |Killian Fox
FunkyCaitlin Ruth (Blasta Books, £13)Ruth’s upbringing, where shelves were lined with jars of preserved homegrown vegetables, inspired this colourful beginner’s guide to pickling and fermentation. Requiring no specialist equipment, there are classics – sauerkraut, kimchi, dill pickles – and wildcards such as fiery pickled sausage. Each recipe includes a suggested accompaniment.
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Dec 2, 2024 | 
theguardian.com | Georgia Levy
Sometimes food trends are a bit silly; sometimes they’re surprisingly clever. This one falls into the latter camp. Christmas brings with it the stress of feeding people in higher than usual numbers, so any dish that can assuage this is a hit with me. Macaroni cheese baked into three-mouthful portions, genius.
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Oct 19, 2024 | 
theguardian.com | Georgia Levy
My most typed Google inquiry? Roast chicken recipes. As irresistible as a golden-hued, crisp-skinned roast chicken is, I often feel like I should occasionally break away from its perfect clutches. The recipe opposite is the one I go to. Its three types of chilli heat conspire to create a warmth that tingles rather than blows your head off and makes a rich, chickeny, spicy shallot sauce. And it gifts you the most brilliant leftovers as the meat is already infused with so much character.
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Jul 29, 2024 | 
theguardian.com | Georgia Levy
Caponata, the Sicilian sweet-and-sour cooked vegetable dish, is my go-to recipe to make with an aubergine in the summer, but its construction requires a bit of time – and copious amounts of olive oil. Well, this is the speedier, herbier and (slightly) lighter salad version, perfect if you’re looking for something that works nicely with other summery dishes or perhaps a piece of grilled meat. It’s also amazing with a ball of mozzarella and some garlicky toast (what isn’t, though?).
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May 27, 2024 | 
theguardian.com | Georgia Levy
This is for you pickle heads out there. It celebrates not only the pickle itself, but the much ignored tangy brine, which many of us end up chucking away. Here it’s used in the sauce and stirred through the hot, schmaltzy potatoes, creating a mouthful that’s reminiscent of salt and vinegar crisps. The best ones for this dish are the vinegary dill pickles you find on the shelf, but you can add a little white wine vinegar if yours taste a little watery.
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Jan 29, 2024 | 
theguardian.com | Georgia Levy
Urghhh, I absolutely loathe kidneys but eating them devilled almost convinced me, though I realised it was the spicy, creamy sauce that was covering them that I liked. So here is the sauce covering mushrooms instead. You may want to fry the mushrooms in two batches as they don’t like being crowded. Make sure you have all your ingredients ready as this cooks very quickly.
