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 cherry tomatoes offers a quick, protein‑rich main. A standout charoset ice‑cream parfait transforms the holiday’s sweet paste into a creamy frozen dessert. All three dishes are designed for small gatherings and emphasize fresh, seasonal ingredients.
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...