Thomasina Miers
Food Columnist at The Guardian
Journalist and Consultant at Freelance
Mother. Cook. Co-Founder of Wahaca. Food writer. Campaigner. Trustee of Chefs in Schools. OBE
Articles
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2 weeks ago |
msn.com | Thomasina Miers
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2 weeks ago |
theguardian.com | Thomasina Miers
I make sourdough every week at home, so I feel that I’m a good judge of the flavour and texture of this style of baking. Overall, I was pleasantly surprised with the quality of a handful of these loaves, which had good texture, good flavour and a nice crumb. It was, however, interesting to discover that none had to declare the salt content in their loaves, because this has a surprisingly large impact on overall flavour. The Guardian’s journalism is independent.
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2 weeks ago |
inkl.com | Thomasina Miers
When it comes to buying supermarket sourdough, it pays to use your loaf. Photograph: Robert Billington/The Guardian I make sourdough every week at home, so I feel that I’m a good judge of the flavour and texture of this style of baking. Overall, I was pleasantly surprised with the quality of a handful of these loaves, which had good texture, good flavour and a nice crumb.
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1 month ago |
theguardian.com | Thomasina Miers
I don’t know about you, but I’m revelling in the asparagus, early strawberries and new potatoes that are flooding the local farmer’s market. Traders are no longer wrapped up tightly to withstand the cold, and there is a spring in everyone’s step. At the fish stall, some dressed crab caught my eye, and while I love nothing more than crab on toast with thick aïoli or a nutty salsa macha, there was a nip in the air on the night in question, so I was drawn to this rich, warming dish instead.
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2 months ago |
theguardian.com | Thomasina Miers
Spring is here in all its glory, as the birds testify with their ebullient chitter-chat. But the weather is wilful and the air can turn chilly in a flash, and it’s this in-between time when soothing braises made with lighter ingredients are just what’s needed. I recently found a recipe for an Iranian chicken stew recipe that paired carrots and yoghurt, and its sunniness really appealed to me; I added cardamom for its evocative scent and chickpeas for body, and it was demolished by the troops.
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An inspiring idea for what is possible in schools @Keir_Starmer @UKLabour 👌🏼👌🏼👌🏼🥦🥕🥬
Who says good food in schools isn’t possible @RishiSunak @educationgovuk - you just need to try harder….
Great piece in @FT by @CamCavendish outlining the cost to societies, govts and people when countries turn blind eyes to our increasingly appalling diets. Well worth a read. https://t.co/VWA3UmHqmL https://t.co/5x588CISyy
