Cookbook Confidential

Serves 2 351 calories 16.3g saturated fat 1 tbsp vegetable or groundnut oil 1 hot red chilli, deseeded and chopped 1 garlic clove, chopped a small knob of fresh root ginger, peeled and grated ½ […]

This week we are featuring a recipe from Chetna Makan’s new book. Chilli chicken is very popular in India, where it is mostly eaten with fried rice or chow mein. Beware – this is one […]

Last Sunday saw us gather in Foyles Charing Cross Road for a few talks, a few tastings and a lot of gin, with some of London’s best food & drink writers. Take a look at […]

SERVES: 6–8 | PREP TIME: 15 MINUTES | COOKING TIME: 6–7 HOURS | RESTING TIME: 1–2 HOURS SPECIAL EQUIPMENT: WATER SMOKER, 4 LARGE HANDFULS MESQUITE OR OAK WOOD CHUNKS, SPRAY BOTTLE FILLED WITH WATER, INSTANT-READ […]

KANELBULLAR – cinnamon buns Fika is a social institution in Sweden that essentially means having a break with one’s colleagues, friends or family and no one pastry or baked treat says fika time as much […]

Peaches don’t just have to be the stuff of smoothies and fruit salads, their aromatic flavour and smooth texture work incredibly well in savoury dishes, too. Paired with tangy goats’ cheese, salty Jamón Ibérico and […]

Serves 4 Preparation: 15 minutes Cooking time: 15 minutes Pre-heat the oven to 180°C. Arrange the salmon steaks, the courgettes cut in rounds and the remaining vegetables in the middle of 4 sheets of baking […]

Made from buckwheat, these noodles are springy and chewy – a completely different texture to the soft somyun vermicelli noodles typically used in Korean soups. I like to add loads of vinegar and mustard to […]

When I was younger, I perceived rack of lamb to be the height of sophistication and considered it best left for eating in fancy restaurants. I never knew just how easy and quick it was […]

This recipe uses basic science to fascinating effect – colourchanging pancakes, packed with goodness, all thanks to grated beetroot and a few common ingredients. (more…)

We asked Duck & Waffle’s Executive Chef, Dan Doherty, for his top five ingredients for Autumn. Jerusalem artichokes Roasted with garlic and thyme, the nutty, earthy flavour gets me every time. Guinea fowl Pot roasted […]

This week we revealed the cover for Sirocco: Fabulous Flavours from the East, the new cookbook from award-winning Sabrina Ghayour. (more…)