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Food | The Guardian

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Anna Jones’ Turkish lahmacun and esme salad recipes | The Modern Cook

Fri, 20 Sep 2019 11:45:06 GMT

A deliciously chewy, moreish flatbread that many call the Turkish ‘pizza’, with a spicy salad of tomatoes and onion with beans

Where I live in Hackney, London, there is a Turkish kebab shop on every corner. The mum or granny of the family often sits in the window, rolling gozleme and bases for their pizza-like lahmacun: I challenge you to find a better, cheaper lunch. I rarely make them at home though as I’m not as adept at rolling, but I found myself out of town the other day and craving them.

So this was dinner, with an ezme salad featuring mandarin, inspired by a recent trip to the restaurant Bubala in London, where they put grapefruit in theirs. I am sure neither of these dishes are traditional: I’ve simplified the lahmacun dough and added a few things like harissa to the ezme salad, but that’s exactly what recipes should be, and what I love about where I live in London: a tapestry of food, people and culture.

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The Great British Bake Off 2019: episode three – as it happened

Tue, 10 Sep 2019 20:23:17 GMT

It’s bread week in the tent! But who proved themselves – and who was toast?

A surprising but delightful win for Michael! And a tough break, comme une breadstick, for Amelia. Bread week never disappoints.

Thanks to all of you for the amazing lookalikes and puns and arcane regional helmet trivia. Standard. I’m definitely tuning in next week to see what the drama is between Steph and Henry, and also because of certain contractual obligations. Please join me then!

WHAT is that drama between Steph and Henry?? They may as well have cued the Eastenders drums after that cliffhanger.

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10 of the best restaurants in Cádiz, Spain

Fri, 02 Aug 2019 05:30:10 GMT

Fizzing with culinary highlights, this selection from the Andalucían city’s old town takes in special spots for seafood and tapas joints away from the crowds

Go early: this tapa place is very small and almost always busy. It cooks its speciality, tuna from the strait of Gibraltar, in a variety of ways: from traditional with a twist to a more-modern style. Tuna tartare or tuna lasaña are my favourites. The menu is long and the quality is high, though the prices remain reasonable (tapas from €2.20). Check out the wine list, too, and you’ll spot some great bottles.
€12-€14pp, Calle Columela 4, on Facebook

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Nutshell, London WC2: ‘Classy, innovative... insane?’ – restaurant review | Grace Dent

Fri, 06 Sep 2019 09:00:45 GMT

Is London’s raucous West End ready for khoresht bademjan? This inventive new Persian restaurant has as good a chance as any of making it work…

Nutshell, the new modern Iranian restaurant on St Martin’s Lane, central London, perched close to Nelson’s column, requires a personal battle of one’s own to reach on a Saturday evening. Theatreland in full yahoo merges with tottering hen parties, meandering mini-breakers, school trips, emergency response vehicles and bin trucks. You are either insane to open a classy, innovative, Persian restaurant here, serving ornate new spins on meze, grills and stovetop stuffs, or you are very, very clever.

For passing footfall, Nutshell may seem slightly mysterious. Words like jojeh, borani and kubideh have yet to slip into regional UK parlance for chicken chunks, dip or minced meat. Frankly, Britain has as yet accepted the aubergine only very tepidly in all its bulbous, purple majesty. Yet here on the Nutshell menu, one will find it stewed with pearl onions and split chickpeas in a khoresht bademjan; or pulverised and strewn with feta, crisp shallot, blackcurrant and walnuts in a sublime take on baba ganoush. Similarly, walnut, which Brits admire mostly in a whip, is loud and proud in Nutshell’s panir sabzi, in the lamb meatballs, and diced roughly under the grilled cauliflower fesenjun. Of course, if you’re one of the UK’s 70,000 Iranian-born residents, you may think: “Nutshell, a new cool place! I’ll take my father as a treat!” knowing in your heart he’ll say: “I don’t want Caspian olive tapenade with rainbow radish. Why did Azerbaijan in Hammersmith shut? I want kalle-pache with the boiled sheep’s head looking at me! Now that was Persian food.”

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Mussels, partridge and pear: recipes for an autumnal French feast | Henry Harris

Sat, 21 Sep 2019 06:00:24 GMT

There’s a distinctly seasonal feel to Henry Harris’s Gallic feast of mussels in cider, roast game bird and blackberries, creamed cabbage with bacon, and a pear pudding

Normans and Bretons are blessed with great shellfish and apples, and the latter, fermented into cider, make a great match for mussels, both for cooking and for drinking alongside. The gentle tannins of a good French ‘brut’ (dry) cider are the key to success here. When buying mussels, they should have a fresh, briny aroma, be glistening and firmly closed; there will inevitably be the odd broken or open one, which you must throw away. Preparation beyond that is simple: just tug out the “beard” (the little hairy tuft or strands that stick out of the shell). A large pan with a close-fitting lid is also essential here..

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How to make summer pudding – recipe | Felicity Cloake

Wed, 18 Sep 2019 11:00:16 GMT

Snap up bargain berries and snaffle the last of the crop from the hedgerows and make this seasonal filling, fruity classic

Summer pudding is an old-fashioned and peculiarly British pleasure – a solid lump of stodge designed to be enjoyed when our berries are at their world-class peak. Well chilled, however, it’s surprisingly refreshing stuff, and refreshingly thrifty as well – the perfect home for that stale loaf and those over-ripe berries going cheap at the market.

Prep 15 min
Chill 4 hr-plus
Serves 6

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Arcade Food Theatre, WC1: ‘It’s £14 for a small ham sandwich’ – restaurant review | Grace Dent

Fri, 30 Aug 2019 09:00:24 GMT

The concept is an expensive food court that has no takeouts or waiting staff but is bafflingly eager for tips

En route to Arcade Food Theatre, near London’s Tottenham Court Road, for my second visit, I chunter inwardly that the restaurant scene often sounds like a chaotic blue-sky-thinking meeting gone awry. “Shout out your ideas, remember no idea is wrong!” the boss cries. “OK, it’s a cafe where you love eggs so much you’re basically a slut!” someone shouts. “We’ll call it Eggslut!” “Build it!” shouts the boss. “Forty-quid paella?!” yells someone else. “Gordon Ramsay: sushi master!?” All are greenlit for 2019.

But then one idea trumps all. “OK, it’s a food court. But a very posh, expensive one. You still queue, order, ship your own drinks and sit open-plan, but it’s £14 for a small ham sandwich. The credit card machine asks you for a tip immediately before every transaction.” Too far, one may think. But no, the Arcade Food Theatre has arrived, boasting a name like a My Bloody Valentine spin-off project and a London location so central it’s literally underneath Centrepoint, within footfall of the hungry hordes who ransack Oxford Street Primark. It should not be a difficult place to sell food. The nearby branch of Chopstix is serving boxed noodles and hot spring rolls (15 for £2.50), hand over fist, from 10am-10pm every day. Yet most things are difficult in this food court – apologies, this “collection of independent kitchens and incubation-focused mezzanine space showcasing emerging culinary concepts”.

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Wun’s Tea Room, London: ‘I need this in my life‘– restaurant review

Sun, 08 Sep 2019 04:59:29 GMT

The Iberico char siu is bordering on the sublime at this new Cantonese in Soho

Wun’s Tea Room and Bar 23 Greek Street, London W1D 4DZ (020 8017 9888). Snacks and small plates £2.80-£9.80, larger dishes £11.80-£18.80, desserts £4.80-£5.80, wines from £22.80

It is tempting to shove just five words at you and leave it at that: sugar skin Iberico char siu. Mouth them, like some florid incantation: Sugar. Skin. Iberico. Char. Siu. It is not just char siu, that boisterous Cantonese way with roasted pork, involving the aromatics of five spice punched up with fermented bean curd and honey. It is char siu fashioned from Iberico pork, prized for its thick gilding of glistening, ivory fat. No, it’s more than that. It is Iberico char siu with a crisp, sugared skin. Some of you, the pork-eating ones obviously, may feel you need this in your life. I need this in my life.

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Rachel Roddy’s recipe for sausages with red onion and grapes | A Kitchen in Rome

Mon, 16 Sep 2019 11:00:54 GMT

Like many Italian recipes, this one calls for few ingredients, but they all count: fat sausages in a sweet-sour sauce of braised red onion and red and white grapes

Alastair Little puts it well in the preface to his book Keep it Simple: “Simple food does not necessarily mean quick food, or even easy food, though it can be both. Keeping it simple means being pure in effect – finding natural rhythms and balances, allowing the food to taste of itself.” For years I had a Post-It with this quote written on it stuck to the top of my desk, until it was pulled off or lost in a move. It is an idea that makes so much sense – one at the root of so much Italian cooking (and of many other great cuisines, too). It is an idea that drags us back to the raw ingredients and asks us, the cooks, to consider them, taste them, judge them, think about how they transform and work with other ingredients, and how we can bring out the best in them.

Idealising Italian food is tedious, and it is also not useful. What is to be admired, though, and therefore useful, is recognising the confident Italian ability to keep things simple and bring out the best in ingredients. Italian cooking is also chock-full of five-ingredient recipes: innumerable examples of well-honed, everyday brilliance that are as at home in the UK as in the Mediterranean – what one friend would call “light bulb recipes”.

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Thomasina Miers' recipe for spinach and feta filo pie | The Simple Fix

Mon, 16 Sep 2019 11:00:54 GMT

Just five main ingredients make up this delicious spanakopita – a classic Greek filo pie of spinach and feta

I once made a Channel 4 show called The Wild Gourmets. We travelled the length and breadth of the country, foraging, fishing and hunting for food, and I was allowed to cook only with what we found – plus a few sparse ingredients. It can be incredibly liberating, cutting out too much choice from the cooking equation and forcing oneself to limit the number of ingredients thrown in. Here is a midweek feast: a classic spinach and feta pie from Greece that could have more ingredients, but is totally delicious with just these.

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The new rules of holiday eating: ditch TripAdvisor, embrace disaster, and make a plan for when you're 'hangry'

Wed, 17 Jul 2019 14:13:06 GMT

Dining out while away can lead to meltdowns. From setting a budget to finding a place to eat, here’s how to make the most of your mealtimes away from home

Eating out on holiday is considered a treat. And on one level, it is. You have enough cash to blow on a plate of pasta puttanesca that tastes the same as the one you make at home, but is slightly superior because you are eating it while wearing perfume in an artfully dilapidated alleyway. That’s not something to sniff at.

Ultimately, however, while there may be a small number of eerily well-adjusted weirdos who disagree, for the rest of us dining out while away spells meltdown: skipping sightseeing to obsess over TripAdvisor reviews; arguing with holiday companions over whose dietary preferences should take priority; wasting hours trying to locate a joint that suits both your pescatarian girlfriend and your raging carnivore of a dad.

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Liam Charles’ recipe for chocolate honey and raspberry bites | The Sweet Spot

Sat, 21 Sep 2019 10:00:28 GMT

Crisp choux pastry filled with a milk chocolate and honey ganache, and smothered in a raspberry compote

Ever wondered why it has taken me so long to create a choux pastry recipe for the column? Well, choux pastry and I have had a love/hate relationship over the years, but I can assure you this recipe is banging. A classic combination of puffy, crisp profiteroles, milk chocolate and honey ganache, with some raspberry compote, in one bite. OK, maybe two, but you get my point. Messy, yes, but you will love it.

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Cocktail of the week: Masa + Mezcal’s mezcal passion

Fri, 13 Sep 2019 15:00:29 GMT

A smoky smasher, like an old fashioned, but with mezcal and passion fruit instead of bourbon and cherries

This take on the old fashioned showcases an amazing spirit. Mezcal’s fruity, smoky notes make it a great pairing for passion fruit, which is just coming back into season, as well as other tropical fruits such as pineapple.

Serves 1

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Back to basics: what wines can’t you do without? | Fiona Beckett

Fri, 13 Sep 2019 13:00:39 GMT

If you had to pare down your wine selection to just a few staples, what would you choose?

It’s easy to see why recipes with a limited number of ingredients are winners, and that definitely applies to cocktail recipes more than most – who on Earth has the inclination, time or budget these days to be a mixologist on top of everything else? But what about wine? Is it a bonus to limit the number of different wines you drink?

Not for readers of this column, I suspect, who thrive on the new and unfamiliar, but we all need staples in our lives.

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The 100 best TV shows of the 21st century

Mon, 16 Sep 2019 05:00:48 GMT

Where’s Mad Men? How did The Sopranos do? Does The Crown triumph? Can anyone remember Lost? And will Downton Abbey even figure? Find out here – and have your say

  • We interview the No 1 show’s creator
  • 21st-century box: TV writers on their best shows since 2000
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OKN1, London: ‘These students are our future’ – restaurant review

Sun, 15 Sep 2019 04:30:15 GMT

The young learners working the kitchen at Hoxton’s OKN1 could teach seasoned pros a thing or two

OKN1, 40 Hoxton Street, London N1 6LR (020 7613 9590). Starters £6.50-£8, main courses £11-£15, desserts £3-£6, wines from £22

Few people would describe the building at 40 Hoxton Street as a glamorous landmark, probably not even the architect’s mother. It is a block of yellow brick, with a few glacial cliffs of glass so the light can get in. There are vaguely interesting spindly design features put there, I think, to stop it looking too much like a correctional facility. It is a building with a purpose for which it is fit. So no, not a landmark. Instead, a beacon of hope.

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Autumn recipes from Nigel Slater's new cookbook

Mon, 16 Sep 2019 07:00:48 GMT

Dishes from the plant-based Greenfeast: Autumn, Winter – gnocchi and peas, orecchiette and cheese, chocolate and cantucci

Dinner is different in winter. The change starts late on a summer’s evening, when you first notice the soft, familiar scent of distant woodsmoke in the sudden chill of the air. Then, a day or two later, a damp, mushroomy mist hovers over the gardens and parks. Later, you notice the leaves have turned silently from yellow ochre to the walnut hue of tobacco. Autumn is here once again. You may sigh, rejoice or open a bottle. For many, this is the end of their year. For me, this is when it starts, when warmth and bonhomie come to the fore. With the change of weather, supper takes on a more significant role. What I crave now is food that is both cosseting and warming, substantial and deeply satisfying. Food that nourishes but also sets me up for going back out in the cold and wet. And yet, I still find my diet is heavily plant-based with less emphasis on meat. It is simply the way it has progressed over the years and shows little sign of abating.

At the start of the longest half of the year, our appetite is pricked by the sudden drop in temperature, and as evenings get longer, we have the opportunity to spend a little more time in the kitchen. To mash beans into buttery clouds. Simmer vegetable stews to serve with bowls of couscous. To bring dishes of sweet potato to melting tenderness in spiced cream. And, of course, the pasta jar comes out again.

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The great 1970s wine revival

Tue, 17 Sep 2019 07:00:21 GMT

Lambrusco, muscadet, Bull’s Blood: after years of neglect, some wines have returned as retro-vintage stars

Whatever happened to the bestselling wines of the 1970s and 80s? Some, happily, are no longer with us or have been banished to the dustiest reaches of the corner shop, brands such as Hirondelle, Lutomer Laski Riesling, or Le Piat d’Or, that neither we nor the French adore any more.

Others, remodelled, repackaged, occasionally even drinkable, are still slogging it out in the pitiless commercial battlefield of a supermarket near you: Mateus Rosé, Black Tower, Blue Nun.

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Coalville’s Trappist brewers – in pictures

Wed, 07 Aug 2019 07:00:45 GMT

Faced with dwindling revenues from dairy farming, the monks at the Trappist monastery of Mount St Bernard Abbey in Leicestershire decided to swap milk for beer

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The Small Holding, Kilndown, Kent: ‘Joy, pace and mischief’ – restaurant review | Grace Dent

Fri, 20 Sep 2019 09:00:07 GMT

Magic fine-dining without the pretension is a rarity, but this country pub-restaurant does it fabulously

Several restaurants that have recently popped up in rural locations do not merely cook you dinner, they also sell you a dream. The Small Holding in Kilndown, Kent, is one of these. It boasts the type of thriving, working kitchen garden with added pigs, geese and chickens for which addled city dwellers yearn.

Chef Will Devlin opened the doors a mere 18 months ago, and already this former pub’s single acre heaves with courgettes, kale, fennel, peas, beans and approximately 200 other varieties of veg, fruit and herbs. It’s all very seductive to those of us who have been choking on car fumes, though the reality is that country life is for hardy folk who deal well with heartbreak. Your spuds may drown. Slugs will munch your fennel. No one will eat your Berkshire pig – in fact, it will become a cherished family member.

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Meera Sodha’s vegan wild mushroom miso broth recipe | The New Vegan

Sat, 21 Sep 2019 09:00:26 GMT

Miso provides an instant savoury base for simple broths, such as this light mushroom soup bulked up with jasmine rice

Miso is a tired cook’s best friend and the time-poor cook’s shortcut to an excellent meal. There’s more than one type, too. Sweet white miso is chirpy and savoury in equal parts; it makes a great salad dressing and adds sparkle to chocolate brownies. Then there are the dark, brooding types, such as the brown rice miso I’ve used in today’s recipe. It’s deeply flavoured enough to stand up to the earthiest mushrooms and creates a broth – and a real welcome to autumn – in a matter of minutes.

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Sweet little mystery: should I put sugar in Italian tomato pasta-sauce? | Kitchen Aide

Fri, 20 Sep 2019 12:00:06 GMT

Are we supposed to add sugar to sugo, the classic Italian tomato sauce, or not? Well, even the experts disagree

So long as it’s made from ripe tomatoes, I think sugo is fine without sugar, but my partner disagrees. What do you think?
Peter, Zollikon, Switzerland

September is the month when British outdoor-grown tomatoes are at their peak, not to mention cheapest, so hit the market, fill your boots and channel your inner nonna by making vats of this classic pasta sauce.

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The Great British Bake Off 2019: episode four – as it happened

Tue, 17 Sep 2019 20:30:53 GMT

It’s the first ever dairy week ... so who milked it, and who curdled under the pressure?

Phil shocked to meet the end of the road- he was undeniably good in previous weeks. Sherlock Gnomes couldn’t have seen it coming. Lemon entry, Indian goodbye.

Michael fell from grace something spectacular, Rosie let her cakes do the talking thank god, and Steph kept a ravening David at bay. He’s a very strong contender though.

Dora did an explore in EXCELLENCE. Grew very fond of Steph this week.

Emotional scenes as Phil gets the boot. A bear hug from Paul. The right decision, but it was tight.

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Maids of honour: could I crack Bake Off’s first ‘impossible’ challenge?

Wed, 18 Sep 2019 16:33:11 GMT

This week, contestants on the Channel 4 show all failed to make a decent curd tart – the first time everyone has flunked the technical. One armchair baker sees if she can better them

As an inveterate armchair baker, who laughs knowingly as raw dough gets the Paul Hollywood finger or unset fillings ooze, I watched enthusiastically as every single contestant failed the technical challenge in the latest episode of The Great British Bake Off. Hollywood described the efforts to make maids of honour – a kind of curd-filled tart – as “awful”. But how would I get on when I gave this recipe – beloved of Henry VIII – a try?

I begin by boiling milk then adding vinegar: everyone’s favourite way to start a dessert. This lumpy horror should be separated using a muslin cloth. Obviously, I don’t have any muslins: it’s not the 1890s. I use a grubby cloth that came with a pot of cleanser. Perhaps any essential oils will enhance the flavour? The face cloth is definitively too small to hold 200g of hot, separated vinegar milk, but I catch it with a sieve.

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10 Heddon St, London W1: ‘We'll never tire of exemplary pasta’ – restaurant review

Fri, 13 Sep 2019 09:00:17 GMT

Simple things done really, really well so often trump gimmicky eating experiences, and this knockout Italian-leaning pop-up does it better than most

I had set my eye on 10 Heddon St even before the lease was signed or chefs Chris Leach and David Carter had begun perusing bowls. Then they announced that the address they’d be occupying – which, for less able detectives, is number 10 on Heddon Street, just off London’s Regent Street – would be a temporary home only. This meant that if I told you about their seaweed butter tagliatelle or their roast pink fir potatoes with smoked cod’s roe, by late autumn you’d have to track down Leach and Carter at their new place in Soho, which will go under a different name.

But my readers are resourceful, and 10 Heddon St sounded promisingly like exemplary pasta, which is something of which we’ll never tire. In a gimmicky restaurant landscape, the queue at Padella in London Bridge still snakes right around the corner half an hour before it opens (such dedication is one reason they announced this week that they’re opening a second branch in Shoreditch in early 2020). On a recent road trip to Berkshire to check out fancy, multi-course fine dining, my happiest meal turned out to be a bowl of spaghetti alla puttanesca at Newbury’s big-hearted, family-run Mio Fiore. Pasta is a complex thing to do well, but when it is done well, it’s restorative.

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Wine: think pink one last time | Fiona Beckett on wine

Fri, 20 Sep 2019 13:00:05 GMT

A darker blush of rosé is a lovely way to say goodbye to summer and welcome the mellowness of autumn, and is well worth stocking up on for the cooler months

With six months of autumn and winter weather ahead, I’m loth to let go of summer just yet, and despite what I said last week about not laying in supplies of rosé, I’m still up for the occasional bottle. Particularly seeing as we may not be able to get hold of any after 31 October. (Actually, that’s unlikely, I must admit: retailers have been stockpiling for months. It’s after Christmas that we’ll feel the pinch if we crash out of Europe without a deal, but more of that anon.)

Backtracking yet again: remember I said most people weren’t mad about dark-coloured rosé? Well, I’m going to recommend exactly that. Autumn food needs something more substantial than the whispery, pink Provençal rosés we were all drinking in May and June. And that means rosés – or rosados – with a little more heft. These are wines you can drink with the last of the season’s barbecues or with a salad that includes cooked vegetables and grains, rather than crunchy, young veg. Deep, fruity rosés also work well with spicy food, which is, after all, a year-round pleasure. (Never tried an Indian takeaway with a fruity rosé? You should give it a go.) And their production is simply a question of the winemaker leaving the juice in contact with the skins for a little bit longer, or picking the grapes when they’re a bit riper.

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Yotam Ottolenghi’s recipes for five-ingredient feast

Sat, 14 Sep 2019 08:30:51 GMT

Irresistible, five-ingredient recipes for black pepper chicken with soy butter, cheesy cauliflower bites, and a herby orzo pilaf

When, a few years ago, one Mr J Oliver wrote a bestseller with a five-ingredient promise on its cover, I couldn’t help but quietly ask myself: “Could I possibly cope with such a bare minimum? What would I do with a limit of five?” Having now taken on this challenge, along with all my fellow contributors to a special issue of Feast this week, I can happily report that the folks at the Ottolenghi test kitchen actually enjoyed the restriction.

Excluding a few staples (fat, sugar, salt and pepper), the rule of five liberated us from any notion of “an extra pinch of this or maybe some of that” – which, I have to confess, turned out to be a welcome relief. So, for today, at least, less is more.

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Yotam Ottolenghi’s potato recipes

Sat, 21 Sep 2019 08:30:26 GMT

The ever-popular potato, magicked into a spicy chaat masala, a creamy gratin and a no-fuss tray of oven chips – but with lime salt and a cardamom mayo

My Google search for Britain’s most popular vegetable didn’t even list potatoes in the top 10 (!), while broccoli, sweetcorn and brussels sprouts were nestled, smugly, in first, second and seventh place, respectively.

Whoever conducted that survey must have eliminated the spud on the grounds of unfair advantage (seriously, who doesn’t love potatoes?) or on account of it not qualifying as one of your five a day (though it’s definitely one of mine).

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Cocktail of the week: Hoppers bar’s Arrack Attack coconut cocktail

Sat, 21 Sep 2019 15:00:38 GMT

This unusual cucumber and ginger cocktail makes ingenious use of coconut instead of more orthodox rum for a lively but autumnal cooler

Sri Lanka’s signature spirit, arrack, is made from fermented coconut flower sap, or toddy, and tastes a bit like a mixture of rum and tequila with subtle citrus notes. It’s just the thing to perk up the palate as we face the long winter months ahead.

Serves 1

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Core subject: how to turn apple peelings into healthy vinegar | Waste Not

Sat, 21 Sep 2019 05:00:28 GMT

Windfall apples, cores and peelings needn’t go to waste: apple cider vinegar is simple to make and super-healthy

If anything grows well in our climate, it’s apples, and this year we’ve got a bumper crop. Even in a regular year, there is an abundance of windfall apples littering urban parks, gardens and orchards, and they’re ideal for making cider and/or vinegar. To get hold of some, find a local community orchard using the Orchard Network map on, the People’s Trust for Endangered Species website.

Apple cider vinegar is an elixir with many proven health benefits. Its popularity has made it expensive to buy, but it costs pennies to make. No exact quantity of ingredients is needed to make it – you can use whole apples cut into pieces, or just the skins and cores of unsprayed apples (save them up in the freezer until you’ve collected enough) – once you’ve got at least 200g apple pieces, you’re good to go.

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Four Venetian recipes frm Polpo | Russelll Norman

Sat, 14 Sep 2019 06:01:42 GMT

Recreate a classic Venetian ristorante at home with recipes for spaghetti with onions, fennel and orange salad, tomato and oregano bruschetta, and steak with mushrooms

Prep 10 min
Cook 30 min
Serves 4

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