News•Mar 10, 2026
Thomasina Miers’ Recipe for Stuffed Cabbage in White Wine and Escabeche, with Buttered Dill and Pea Rice | Sunday Best
Thomas Miers presents a sophisticated stuffed cabbage dish that wraps an Oaxacan‑style picadillo in blanched savoy leaves, finished with a white‑wine and jalapeño escabeche. The rolls are baked for twenty minutes and served alongside buttered dill pea rice, creating a balanced plate of savory, sweet, and tangy flavors. Preparation takes about ten minutes, cooking just over an hour, and the recipe yields four to six portions. The dish showcases how global spices can elevate a humble vegetable into a restaurant‑quality meal.
By The Guardian – Food
News•Mar 7, 2026
‘I’m Going to Be Very Cautious About Buying Gnocchi From Now on’: The Best (and Worst) Supermarket Gnocchi, Tasted and...
Consumer testing of UK supermarket gnocchi reveals most products rely on reconstituted potato flakes, emulsifiers, stabilisers and preservatives rather than fresh potatoes. About 80% of the range contain these processed ingredients and are sold in non‑recyclable packaging. Manufacturers also advise...
By The Guardian – Food
News•Mar 5, 2026
Rachel Roddy’s Recipe for Apple, Honey and Poppy Seed Cake | A Kitchen in Rome
Rachel Roddy shares a one‑bowl apple, honey and poppy‑seed cake that blends Polish miodo wnik with Italy’s tortino di mele e papavero. The recipe relies on honey’s humectant properties and natural fructose to keep the crumb moist and enhance caramelisation. Roddy...
By The Guardian – Food
News•Feb 22, 2026
Sông Quê Phở Bar, London E1: ‘The Best Phở in Town’ – Restaurant Review | Grace Dent on Restaurants
London’s long‑standing Vietnamese eatery Sông Quê has launched a dedicated phở bar on Commercial Street, expanding its 25‑year legacy. The compact venue offers a focused menu of beef, chicken, prawn and tofu phở alongside a handful of small plates such...
By The Guardian – Food