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2 months ago | 
theguardian.com | Anna Berrill |Melissa Thompson |Caroline Eden |Killian Fox |Kate Guest |Georgina Hayden | +5 more
PeopleParis Rosina and the return of supper clubs“My food is like your grandmother’s, but far sexier,” says chef Paris Rosina, the first part perhaps unsurprising given she grew up watching the likes of Fanny Cradock, Keith Floyd and the Two Fat Ladies.
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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 1, 2024 | 
theguardian.com | Holly O'Neill
“I have never thought of myself as the sort of cook who makes his own bits and pieces to serve with drinks,” said Nigel Slater, writing about Christmas in the Observer. “When I do, I realise I should have done so all along. Not just because what I’ve made often tastes better than anything I can buy, but because the effort is much more appreciated.”With that in mind, we bring you simple, delicious recipes to please both guests and cooks throughout the festive season.
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Nov 17, 2024 | 
theguardian.com | Holly O'Neill |Max Olesker
We’ve assembled some of the most delightful and desirable culinary-adjacent items you might wish to give, or receive, this season. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. Kitchen utensils that are as aesthetically pleasing as they are useful, quirky homewares and jars of things we love to eat – our list runs the gamut from “essential” to “truly essential”.
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Oct 20, 2024 | 
theguardian.com | Holly O'Neill
Yellow split peas are a staple up here in the north-east. My dad was from Lambeth, south London, so when he came up during the war and married me mam, they were a complete revelation to him. They’ve been in my cupboard all of my life. I use them all the time for pease pudding, which is boiled in ham stock. We call it Geordie hummus. It’s for ham and pease pudding sandwiches, which is a delicacy that’s particular to this part of the country. I use it in soups.
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Sep 14, 2024 | 
theguardian.com | Holly O'Neill
Pandan, thought to originate from Indonesia’s Maluku Islands, is used across south-east Asia. It has a vanilla-esque aroma, notes of rose or coconut, and fresh leaves have that grassiness you get with matcha. You can get it fresh from south-east Asian grocers, and it freezes well. It’s a trending ingredient in desserts and drinks. But in Indonesian cuisine, and others, it’s used a lot in savouries. I make coconut rice and throw in lemongrass and pandan for the aromas.
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Aug 17, 2024 | 
theguardian.com | Holly O'Neill
Summer is my favourite time to have fennel. Slice the bulbs super-thin, then season with a little bit of salt and pepper, dress with olive oil and lemon juice, and then mix it up – you can even break in the fennel fronds. Let it sit for 5-10 minutes and it goes slightly soft – and it’s one of my favourite things. I could eat a bowl of it to myself, but it makes a brilliant side for the family, especially with fish.
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Jul 28, 2024 | 
theguardian.com | Allan Jenkins |Holly O'Neill
Show-stopping summery recipes you’ll return to again and again. Presenting Nigella Lawson’s lemony prawn salad, David Carter’s Cretan-inspired Greek salata or Yotam Ottolenghi’s beef tomato carpaccio with spring onion and ginger salsa. Brilliant warm-weather eating made in minutes. Witness Helen Graves’ gem salad with her secret weapon dressing or Nigel Slater’s perfect pancetta and cantaloupe.
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Jul 20, 2024 | 
theguardian.com | Holly O'Neill
Peperoncino is the generic word for dried chilli in Italy. They’re great for throwing in anything to give it a little bit of a zizz. Unlike some of the dried chilli flakes you buy in UK supermarkets, these have a kick; when you flake them up on your hand you can feel the heat. If I’m making a classic tomato sauce for pasta, I’ll fry off the onions and garlic, then crush in peperoncini, then add the tomatoes so they get that heat through.
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Jul 20, 2024 | 
theguardian.com | Holly O'Neill
Chosen by Majestic Rosé pays d’oc£9.99, majestic.co.ukThis one smells quite funky, but fun. Quite interesting. It’s got a really lively texture, and underneath lots of classic red fruits. A little bit creamy, a little bit strawberries and cream. This is more on the natural side, but it’s very lifted, very clean. I would definitely take this to the park. It almost feels like a sparkling. Very dry.
