Yotam Ottolenghi’s chickpea recipes

The versatile legume can be transformed into crunchy Indian chips with mayo, an Italian-style, parmesan-rich braise, and slow-cooked in oil for a pungent, tandoori-style main courseIn a classroom full of every legume, the chickpea would be sat front and centre, my star student to whom I’d show a certain degree of favouritism. It’s not that the chickpea is any better than its classmates, but, assuming the role of...

Meera Sodha’s vegan recipe for Sri Lankan cucumber cashew curry | The new vegan

A gentle vegan curry from the south of India that manages to retain the cucumber’s innate refreshing qualitiesIt’s possible that I could count on my fingers and toes how many Brits have cooked a cucumber before. But while we think of it as a British vegetable, the cucumber actually originates in India, where (and in nearby Sri Lanka) it is popularly found cooked, and in a curry in...

Tom Hunt’s recipe for zero-waste banana-skin chutney | Waste not

Who knew banana skins can be turned into candies or made into this spicy, moreish chutney?The Peruvian chef Palmiro Ocampo held up a string of candied banana skin and described how to make it: “Soak the banana peel in cold water for an hour, changing the water twice. Boil for five minutes from cold, cut into long strips and boil again in simple syrup until chewy, then serve...

Soho seems just a handful of theatre and restaurant closures away from becoming a wasteland | Grace Dent on restaurants

‘After 104 days of staring into my fridge, the act of being offered a bread basket in an actual restaurant felt magical’If I were to begin anywhere, it had to be Brasserie Zédel. If I could do Zédel, I could face the world. It has the largest dining room I know, just off Piccadilly Circus in London, and I’d booked for 1pm on what the media was waggishly...

How to make the perfect key lime pie – recipe | Felicity Cloake’s How to make the perfect…

A southern US speciality with a rich, custard filling and tangy, lime overtones. It’s not a million miles away from a cheesecake, but whose is the best recipe? Key lime pie is, like so many regional specialities, very much the product of its environment – in this case, the Florida Keys, a chain of coral islands that trail lazily into the Gulf of Mexico and that were only...

‘It looked like something I had already eaten!’ The 15 worst reader bakes of lockdown

Britain underwent a baking revolution while stuck at home – but, from claggy loaves to soggy blobs, the results were not always a successSee readers’ best bakes of lockdownDave Tyler, writer, Monmouth Continue reading...Want to know more on 'It looked like something I had already eaten!' The 15 worst reader bakes of lockdown click here go to tour news source. Travel and tour information summary from The Guardian...

What can I do with a glut of broad beans? | Kitchen aide

If your green fingers have been busy during lockdown, you may well now have a sackful more broad beans than you bargained for. Here are some creative, storable, freezable ideas to deal with the glut• Do you have a culinary dilemma? Email [email protected] is my first year growing broad beans, and I’ve got so many. Any ideas what I can do with them?Liz, NorthamptonshireNothing says summer quite like...
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