Curry Puff Pies and King Noodles: Ranie Saidi’s Everyday Malaysian Recipes
Chef and food writer Ranie Saidi has published a collection of everyday Malaysian recipes, featuring curried potato karipap pies and king noodles in a tangy sambal. She draws on lessons from her late grandmother, a wedding cook, who taught her that Malay cuisine should balance flavors without being overly spicy or sweet. The recipes are presented as a way to honor family heritage while offering home cooks a straightforward path to authentic Malaysian dishes. Saidi’s narrative links personal grief with the broader cultural practice of sharing food.
Mexican Magic: Santiago Lastra’s Recipes for Cheesy Mushroom Costras and Beetroot Tostadas
Santiago Lastra’s new cookbook *Mexican Soul: A New Style of Cooking* (priced at $38) showcases inventive plant‑based twists on classic Mexican fare, including a mushroom‑based costra and beetroot tostadas served on poppadoms. The book provides detailed recipes for homemade sauces such...
Georgina Hayden’s Quick and Easy Recipe for Smoky Prawn, New Potato and Spinach Stew | Quick and Easy
Georgina Hayden’s Spanish‑inspired stew combines smoked paprika‑seasoned new potatoes, baby spinach, and grilled king prawns, finished with a lemon‑garlic aioli. The dish serves four and takes roughly 40 minutes from prep to plate, making it ideal for weeknight entertaining. Hayden...
Fish Suppers: Fritters, Fried and Poached – Nathan Outlaw’s Haddock Recipes
Chef Nathan Outlaw presents three upscale haddock preparations—smoked fritters with cheese sauce, grilled fillets with braised leeks and anchovy emulsion, and poached haddock topped with a cider‑cheddar rarebit on roasted portobellos. The recipes emphasize sustainable sourcing, noting that Nordic haddock...
Move over Matcha: How Ube Cocktails and Coffees Are Hitting the UK’s Sweet Spot
Ube, the purple yam popular in East Asia, is now a UK beverage sensation as Starbucks and Costa roll out ube‑flavoured coffees and cocktails. The trend, driven by TikTok’s visual appeal, mirrors the earlier matcha craze and has quickly become...
Rachel Roddy’s ‘High-Ranking’ Penne with Potatoes, Cabbage, Butter and Cheese – Recipe
Rachel Roddy highlights penne’s status as Italy’s second‑most popular pasta shape, accounting for 78% of the nation’s pasta sales in 2023 according to Unione Italiana Food’s analysis of NielsenIQ data. She adapts the traditional Valtellina dish pizzoccheri into a simple...
Roast Chicken, Cheesy Scones and a Genius Cocktail: Ravinder Bhogal’s Recipes for Cooking with Lime Pickle
Chef Ravinder Bhogal showcases the versatility of lime pickle in three distinct recipes: a tangy lime‑pickle roast chicken, cheddar‑infused scones with green chilies, and a spicy Achaari Mary cocktail. Each dish highlights the condiment’s sour, spicy, and umami notes, with...
Harissa Carrots and Preserved Lemon Potatoes: Helen Graham’s Recipes for Roasting Vegetables with Hawaij Spice Mix
Helen Graham’s latest recipes spotlight the Yemeni hawaij spice mix, pairing it with roasted carrots and potatoes for bold, earthy flavors. The harissa‑marinated carrots are finished with mango‑infused labneh and mint salsa, while the potatoes are crisped in hot oil...
Simpson’s-in-the-Strand, London WC2: ‘A Rollicking List of Cosy British Joys’ – Restaurant Review | Grace Dent on Restaurants
Grace Dent’s review spotlights Simpson’s‑in‑the‑Strand, a historic London restaurant dating back to 1828, now run by Jeremy King. The Grand Divan dining hall offers classic British comfort dishes—beef rib, bubble and squeak, spotted dick—served in a cavernous, sound‑proofed setting that feels...
Rachel Roddy’s Recipe for Hazelnut and Chocolate Cake | A Kitchen in Rome
Rachel Roddy published a hazelnut‑and‑chocolate cake recipe that swaps almonds for locally sourced hazelnuts or cobnuts, using 250 g of toasted nuts, dark chocolate, butter and eggs. The cake bakes at 350 °F (180 °C) for 40 minutes and is suited to the...
Baked Cheesy Smoked Haddock and Lemon Icebox Pudding: Henry Harris’ Alternative Easter Lunch
Chef Henry Harris presents an alternative Easter lunch featuring baked cheesy smoked haddock and a lemon icebox pudding. The haddock dish uses sustainably sourced, thick fillets, French crème fraîche, and a blend of Parmesan, Comté, with optional leeks or potatoes,...
Tanya Bush’s Recipes for Carrot Cake with Cream Cheese Mousse, and Neapolitan Pavlova
Tanya Bush shares two upscale dessert recipes—a single‑layer carrot cake topped with a light cream‑cheese mousse and a Neapolitan‑inspired pavlova that layers strawberry meringue, chocolate fudge sauce, vanilla cream‑cheese whip, and strawberry compote. The carrot cake uses olive oil and...
Sami Tamimi’s Recipes for Slow-Cooked Lamb with Spicy Pickled Lemon and Jewelled Easter Rice
Chef Sami Tamimi shares a celebratory Easter menu featuring slow‑cooked lamb shoulder marinated overnight in a garlic‑olive oil spice paste, finished with a bright, spicy pickled lemon. The lamb cooks for over five hours, yielding fork‑tender meat that serves eight....
Matzo Brei Brunch and Charoset Ice-Cream: Monday Morning Cooking Club’s Modern Passover Recipes
Monday Morning Cooking Club, a nonprofit Jewish culinary collective, released three modern Passover recipes that reinterpret classic dishes. The leek and mushroom matzo brei adds savory vegetables and feta to the traditional egg‑matzo combo, while the one‑pot roasted fish with...
Sauces, Spreads, Sprinkles – and Cocktail in a Can: Whose Fridge Is This?
Chef and author Helen Graham opens her refrigerator to reveal a curated mix of sour condiments, homemade infusions and convenient ready‑meals. She highlights Iraqi amba sauce, tamarind concentrate, confit vegetable oil and stem‑ginger syrup as flavor anchors, while also keeping...
Rachel Roddy’s Recipe for Potato, Aubergine and Herb Tortino Alla Fiorentina
Rachel Roddy adapts a classic Tuscan tortino alla fiorentina by adding potatoes to the traditional aubergine and herb bake, creating a richer, layered dish that serves four. The recipe details a two‑stage frying process, a simple egg‑milk‑cheese custard, and a...
Pearl Barley Coconut Curry, Winter Gado-Gado: Petty Pandean-Elliott’s Indonesian Vegetarian Recipes
Petty Pandean‑Elliott’s new Indonesian vegetarian cookbook introduces two plant‑based recipes—a winter gado‑gado salad and a pearl barley, pea and tempeh coconut curry. Both dishes highlight tempeh’s rising popularity in UK supermarkets as a protein‑rich, fermented ingredient. The gado‑gado serves 4‑6,...
Ed Smith’s Recipes for Garlic Butter Chicken Balls, and Lemon and Sage Piccata
Chef Ed Smith shares two quick‑cook chicken dishes—a garlic‑butter chicken ball served over buttery orzo and a lemon‑sage piccata that reimagines the classic sauce with sage. Both recipes require about 30 minutes of cooking and serve four or fewer diners,...
Rachel Roddy’s Recipe for Spaghetti with Mushrooms, Soft Cheese and Herbs | A Kitchen in Rome
Rachel Roddy presents a straightforward spaghetti dish featuring mushrooms, soft cheese, and herbs, while weaving in food‑science insights from Harold McGee. She describes the nuanced citrus‑and‑almond aroma mushrooms develop when sautéed, advises a two‑stage garlic addition to manage bitterness, and lists...
Stuart Gillies’ Lentil Recipes: Braised with Pasta and Spiced with Cod
Chef‑patron Stuart Gillies presents two lentil‑centric dishes—a spiced puy lentil base for sustainably sourced cod and a braised lentil ragù tossed with tagliatelle and toasted brioche crumbs. Both recipes highlight the versatility of French, Italian and Spanish lentil varieties and...
‘Small, Plump, Gooey … Marvellous’: The Best Supermarket Tortilla, Tasted and Rated
The Guardian tested a range of supermarket tortillas, ranking Sainsbury’s Taste the Difference Spanish tortilla with flaked pimentón as the best overall and Marks & Spencer’s Spanish potato & onion tortilla as the best bargain. Prices varied from 56p to...
Mother’s Day UK Recipes: Three Delicious Ideas to Make for Your Mum From Ravinder Bhogal
Ravinder Bhogal presents three Mother’s Day‑focused recipes for the UK market: a lemon and elderflower drizzle cake, lime and passion‑fruit curd yo‑yos, and Bloody Mary prawn brioche rolls. The cake serves ten, the biscuits make sixteen, and the rolls serve four,...
Rachel Roddy’s Recipe for Risotto in Bianco | A Kitchen in Rome
Rachel Roddy shares a minimalist white risotto that hinges on a rich broth made from frozen Parmigiano‑Reggiano and other grana‑type cheese rinds. The recipe outlines a step‑by‑step process, from simmering rinds with aromatics to ladling broth into toasted rice and...
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...
‘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...
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...
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...