Category: United Kingdom Tour

Explore United Kingdom attractions and discover United Kingdom delicious food & drink. Latest info and advice on United Kingdom vacation & travel for anyone who want to plan a travel guide on United Kingdom tour.

Niger Tour Nigeria Tour United Kingdom Tour

Chuku’s, London N15: ‘A tiny slice of sleek, contemporary Lagos’ – restaurant r …

The Guardian
A delicious, life-changing crash course in Nigerian tapasChuku’s caught my attention a couple of years ago, in its supperclub era, not just because it was “the world’s first Nigerian tapas restaurant”, but because co-founders Emeka and Ifeyinwa Frederick are brother and sister. The pair grew up in Ilford, and talked constantly about food, trying to figure out how you distil a cuisine eaten by 200 million people, yet...
United Kingdom Tour

How to make the perfect chocolate pear pudding – recipe | Felicity Cloake

The Guardian
The sweet mellowness of pear is the perfect foil for bitter dark chocolate in this classic British puddingThe enthusiasm of the testers I recruited this week showed a strong correlation with the quality of their school food – some were sceptical of my ability to recreate the magic of large metal pans full of tinned fruit and margarine-rich sponge, while others were puzzled by why I’d bother in...
Italy Tour United Kingdom Tour

Rachel Roddy’s recipe for mushroom risotto | A kitchen in Rome

The Guardian
Like clockwork, the rains come to wash summer into autumn, and a seasonal risotto noses its way on to the menu Not because the angle of the sun has changed; nor because of a message from the leaves; nor even because the mushrooms were irresistible, but because it was on the schedule: I made a risotto this week, because that is what we decided back in July, when...
United Kingdom Tour

Thomasina Miers’ recipe for spatchcock chicken with lemongrass-miso butter | The simple fix

The Guardian
The classic British roast chicken and spuds gets an Asian twist with a garlicky miso butter A spatchcock chicken – where the bird’s backbone has been removed and the carcass flattened – is a quick way of roasting a whole bird. Buying the whole bird also means you can then make a stock – the sticky roast bits and pieces from the bottom of the pan in this...
United Kingdom Tour

Yotam Ottolenghi’s recipes for tomato soup three ways

The Guardian
There’s tomato soup, and then there are these three versions: a rich, gingery gazpacho, a robust tomato and aubergine soup, and a classic cream of tomato soup with buttered onions and pastaThe thing about the end of summer is that although the earlier sunsets and cooler air signal a clear shift in the seasons, some of our favourite fruits are certainly not yet ready to move on. Sticky-sweet...
United Kingdom Tour

Meera Sodha’s vegan recipe for Shaoxing and soy braised tofu with pak choi | The new vegan

The Guardian
If you’ve never tried frying tofu until crisp, then giving it a bath in a tasty sauce, you’re in for a real treatAfter considerable experimentation, I’m willing to put a stake in the ground and say that I’ve found a favourite way with tofu. Of course, there might soon be another new favourite way, but until then, it is this: fry it hard, then braise it. Frying it...
Montenegro Tour United Kingdom Tour

Amazing maize: Tom Hunt’s no-waste recipe for corn cob ice-cream | Waste not

The Guardian
Maize has hundred of uses beyond sweetcorn, with the pulp, cob and even the husks having culinary uses, even in ice-creamThe Mayans, and after them the Incas and the Aztecs, have been cultivating and cooking maize since about 2,000BC. Now, maize provides about a fifth of human global nutrition, and is grown in such quantity that uses have been found for all its byproducts, from aspirin to shampoo.To...
China Tour United Kingdom Tour

Wong Kei, London W1: ‘Part of the capital’s folklore’ – restaurant review | Grace De …

The Guardian
Mention the name Wong Kei, and people whiplash back to simpler times in their personal historiesWhen lockdown relaxed, I began lurking again in Wong Kei in London’s Chinatown. Midweek, mid-afternoon, downstairs, alone – much as I have done for the past 25 years.For a while in the mid-noughties, I converted to Leong’s Legend – yes, other Chinese restaurants are available in this square mile – but Wong Kei...
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