I’m Vegetarian. How Can I Get Enough Iron? | Kitchen Aide
A recent Guardian Kitchen Aide article explains that vegetarians can meet iron needs by focusing on absorption rather than sheer quantity. Non‑heme iron from beans, tofu, lentils, nuts and seeds is less readily absorbed than heme iron, but pairing it with vitamin C dramatically improves uptake. Phytates in whole grains and tannins in tea can inhibit absorption, so meal timing and food combinations matter. Women of reproductive age need about 14.8 mg iron daily, while post‑menopausal women and men require roughly 8.7 mg.
How to Make Arancini – Recipe | Felicity Cloake's Masterclass
Chef‑writer Felicity Cloake publishes a step‑by‑step arancini recipe that transforms risotto into eight golden rice balls. The method calls for 700 ml stock, 250 g short‑grain rice, optional saffron, mozzarella and a variety of fillings, with a 25‑minute prep and 45‑minute fry....
How to Save Asparagus Trimmings From the Food-Waste Bin – Recipe | Waste Not
Tom Hunt’s “asparagus‑butt butter” recipe turns the fibrous ends of asparagus into a rich compound butter. The method calls for finely chopping the thick ends, blanching them briefly, shocking in ice water, then blending with an equal weight of butter....
Thoran and Chaat: Romy Gill’s Indian-Style Asparagus Recipes
Chef Romy Gill introduces two Indian‑style asparagus dishes that marry seasonal spring produce with bold Kerala and North‑Indian flavors. The asparagus thoran stir‑fries spears with mustard seeds, curry leaves, and fresh coconut for a warm, comforting side. The asparagus chaat...
Sliders and Slaw, and Cheesy, Nutty Wedges: Simon Rogan’s Spring Cabbage Recipes
Chef‑owner Simon Rogan of L’Enclume, Rogan & Co and Aulis shares two spring‑focused cabbage dishes. The caramelised cabbage recipe pairs Blacksticks Blue cheese, smoked bacon and a mix of toasted nuts and seeds, while the Old Winchester sliders feature pickled cucumber, bean‑rich patties...
Spring Soup and Bean and Cheese Quesadillas: Thomasina Miers’ Mexican-Inspired Seasonal Recipes
Chef Thomasina Miers introduces two Mexican‑inspired spring dishes—a bright tomatillo‑scented soup and hearty black‑bean three‑cheese quesadillas. Both recipes emphasize seasonal greens, fresh herbs, and pantry staples, with prep times under an hour and servings for four to six. The soup...
Why We Care so Much About Preserving Family Recipes
The article explores why family recipes are hard to pin down in writing, highlighting the tacit knowledge, sensory cues, and emotional context that generations pass down. Food writers like Jimi Famurewa and Felicity Cloake illustrate how even detailed recipes miss...
Rachel Roddy’s Recipe for Spaghetti with Crab, Chilli, Herbs and Lemon | A Kitchen in Rome
Rachel Roddy adapts the River Cafe’s classic crab linguine into a quick spaghetti for two, swapping fresh crab for tinned meat and adding anchovies as an optional boost. The recipe hinges on a simple sauce of olive oil, minced red...
Lucy Tweed’s Mediterranean Soup Recipes: Minestrone, Avgolemono and Greek White Bean Soup
Lucy Tweed’s new cookbook “Tender” showcases three Mediterranean soups—Italian‑style minestrone, Greek fasolatha (white‑bean soup) and chicken avgolemono. Each recipe includes detailed ingredient lists, cooking times ranging from 45 minutes to 2.5 hours, and serving yields for 4‑6 people. The minestrone can be refrigerated...
Tagine Pasta and Spicy, Slow-Cooked Lamb: Nargisse Benkabbou’s Recipes for a Moroccan Feast
Chef Nargisse Benkabbou shares two Moroccan‑inspired dishes—a tagine‑style artichoke and pea sauce repurposed as pasta for four to six people, and a slow‑roasted lamb shoulder seasoned with homemade ras el hanout, served with pistachio‑apricot salsa for six to eight guests. Both recipes...
A Pasta Bake and a Sumac Salad: Sami Tamimi’s Prep-Ahead Sharing Recipes
Sami Tamimi shares a make‑ahead, one‑tray chicken, pasta and chickpea bake paired with a spring vegetable‑sumac salad. The bake combines 8‑10 bone‑in chicken thighs, tubetti rigati, chickpeas and a rich tomato‑stock sauce, cooking for 1 hour 15 minutes and serving four. The salad...
The Surprising Boom in Blouge Wine: ‘It’s for 5pm, in the Sun’
Blouge, a hybrid of white and red grapes fermented together, is emerging as the latest natural‑wine craze. Originating in France’s Languedoc and now spreading to Switzerland, the UK, and California, the style offers a light, fresh profile with low alcohol—around...
Impala, London W1: ‘Shamelessly, Brilliantly Too Much’ – Restaurant Review | Grace Dent on Restaurants
Impala, the latest Super 8 restaurant in Soho, opened amid intense hype and a reservation queue that became a status symbol before chef Meedu Saad even lit the burners. Saad, formerly head chef at Kiln, delivers a menu that fuses North...
‘As Intense as Perfume’: Which Eaux De Vie Are Worth Trying?
Barney Wilczak’s Capreolus Distillery in Gloucestershire produces ultra‑artisan eaux de vie by hand‑sorting millions of fruit and triple‑distilling each batch in a garage‑turned‑still. The resulting brandies, such as the 2024 raspberry expression, command premium prices but deliver a perfume‑like intensity...
Rachel Roddy’s Recipe for Almond and Lemon Spiced Treacle Tart | A Kitchen in Rome
Rachel Roddy highlights a medieval‑inspired almond and lemon spiced treacle tart now back on the menu at Rome’s La Torricella. The dessert blends golden syrup or honey with sultanas, pine nuts, and lemon zest, offering a sweet‑spicy profile while using a...