Taco night has become a weekly occasion in our house – something all ages and palates can get on board with. We like to switch up the protein depending on the season and our cravings, but this is our current vegetarian favourite. It’s not traditional by any means, but a wonderful way to get a …
I use a lot of rice paper and always have plenty at home, because it can be used in a wide variety of ways. It’s delicious fried, as are most things! These half-moons are filled with an aromatic chicken mince, while tteokbokki is a Korean dish of chewy rice tubes that are often cooked in …
There are almost as many rice puddings as there are savoury rice recipes. If you were also put off by that dazzlingly white, school dinner gloop, fear not, this is a much more luxuriant baked dessert, gently spiced and finished with sweet wine and cream. It can be enjoyed warm or cool, on its own …
The first time I had rhubarb and custard together was in a boiled sweet from a big jar in my mum’s corner shop. You could flip the sweet in your mouth and rub the flavour you wanted with your tongue. Too tart? Flip to the custard side. Too creamy? Flip again. It was one of …
A Chilean twist on a wine cocktail: elegant, vibrant and built on the balance between the depth of pinot noir and the bright sweetness of cherries. It takes inspiration from Chile’s traditional borgoña, a drink where red wine meets fruit (usually strawberries), but layers in cherry liqueur and soda for a modern, effervescent edge. I …
Rhubarb brings its late-winter brightness to this favourite pudding, while ripe, buttery pears soften the edges and add a gentle creaminess. Instead of the traditional rubbing-in method, the crumble is made by pouring warm browned butter straight into the dry ingredients, creating a pebbly topping with a deeper toasted flavour. Leave out the crushed fennel …
The pungent and lingering aromas of familiar kitchen herbs – oregano, rosemary, sage, thyme, bay, lavender, mint – seem purposely made to donate their landmark volatiles to our everyday lives and food. In fact, their design is not for domestic calm and onion basket or fridge drawer neglect, but for uncultivated wilds. In particular the …
I love ingenious recipes like curd that have the superpower to turn a tired piece of fruit or a forgotten offcut into something utterly decadent. Lemon curd is the original and a classic, but you can make curd with almost any fruit, as long as you add a little lemon juice for acidity. Each version …
Citrus season brings an entirely new dimension of seasoning – a way to add vibrancy, nuance and brightness far beyond the standard squeeze of lemon. For me, citrus isn’t just acidity: it’s a complex alternative to sugar and vinegar, with varieties that offer bitterness, floral tones, sweetness and sharpness in equal measure. With more than …
What’s the best way to roast a chicken?Nicola, by email“Fundamentally, people overcomplicate it,” says Ed Smith, who has, rather conveniently, written a new book all about chicken, Peckish. “Yes, you can cook it at a variety of temperatures, use different fats, wet brine or dry brine, etc etc, but, ultimately, if you put a good …