This tropical, vibrant drink is our most popular cocktail, perhaps because it’s a twist on something familiar. Rather than building it in the glass with crushed ice, as for a traditional caipirinha, this is shaken so that the kiwi jam is mixed into the drink more thoroughly. Kiwi caipirinha Serves 1 For the kiwi jam3 …
Recipes
Helen Goh’s recipe for Valentine’s chocolate pots de creme for two | Valentine’s Day
These chocolate pots are dark, silken and softly bitter, with enough richness to feel a little decadent, but not heavy. Make one to share or two individual ones, depending on your mood. They can be made ahead, anywhere from an hour to a full day in advance, and will keep happily in the fridge. If …
Rachel Roddy’s recipe for pork ragu with herbs (for gnocchi or pasta) | Food
It’s 10.30am and steam carrying the smell of onions, beans, cabbage and braised meat escapes from the kitchen in the corner of box 37 on Testaccio market. In the small kitchen is Leonardo Cioni, a tall chef from San Giovanni Valdarno, midway between Florence and Arezzo, who, for the past three-and-a-half years, has run box …
How to make moreish cookies from store-cupboard odds and ends – recipe | Biscuits
I often eat a bag of salty crisps at the same time as a chewy chocolate bar, alternating bite for bite between the two, because the extreme contrast of salt from the chips and the sweetness of the chocolate fire off each other and create an endorphin rush. The same goes for these cookies, adapted …
Camilla Wynne’s recipes for blood orange marmalade and no-bake marmalade mousse tart | Food
If you’re intimidated by making marmalade, the whole-fruit method is the perfect entry point. Blood oranges are simmered whole until soft, perfuming your home as they do so, then they’re sliced, skin and all, mixed with sugar and a fragrant cinnamon stick, and embellished with a shot of amaro. Squirrel the jars away for a …
Miso mystery: red, white or yellow – how does each paste change your dish? | Chefs
What’s the difference between white and red miso, and which should I use for what? Why do some recipes not specify which miso to use? Ben, by email“I think what recipe writers assume – and I’m sure I’ve written recipes like this – is that either way, you’re not going to get a miso that’s …
Sami Tamimi’s recipes for spiced bulgur balls with pomegranate, with a herby fennel side salad | Food
I have always dreamed of a return to the golden age of Arab trade, when spices, fruits and ideas voyaged across deserts and seas, creating extraordinary food cultures through exchange and curiosity. I’ve imagined bringing new flavours home, letting them transform the kitchen – but with all the madness in today’s world, that dream must …
Rukmini Iyer’s quick and easy recipe for mushroom and artichoke puff-pastry quiche | Food
No time to make shortcrust? Bought puff pastry makes an instant (and decadent) alternative. Yes, I know you can buy ready-rolled shortcrust, but I wouldn’t: it’s trash. If this column didn’t have a 30-minute time constraint, I’d blitz 200g plain flour and 100g cold cubed salted butter to sand, then add one egg yolk and …
Best High-Protein Raspberry Mug Cake Recipe
Sometimes, a quick bite of cake is an absolute necessity, and even if you have a box of cake mix on hand, it still might not be fast enough. A microwave mug cake is the perfect solution. This high-protein raspberry mug cake requires only a few ingredients, including protein powder and Greek yogurt, for an …
Stir-fry suppers: Jeremy Pang’s recipes for Sichuan chicken and Singapore noodles | Food
Stir-frying, as its name suggests, is the technique of frying while continuously stirring or circulating heat, and it is the heat that’s all-important. Stir-frying is all about wok hei, or ‘wok’s air’ in English, which you can think of as the ‘height of fire’, or the level of heat. It’s said that Chinese cooks have …









