Meera Sodha’s vegan recipe for sweet potato falafel with harissa mayo and pickled cabbage | The new vegan
Purists will rightly take issue with me calling this a “falafel”, because it isn’t made with dried chickpeas and then deep-fried to achieve a...
Cocktail of the week: Nipperkin at Nijū’s menta – recipe | The good mixer
This take on the mojito has been a staple on our menu since day one at Nipperkin. It’s delicate, light and refreshing, and simplicity...
How to make the perfect blueberry pie – recipe | Felicity Cloake
One of the great revelations of my recent trip to the US was the quality and variety of sweet pies – from California to...
Crab and corn risotto and fig tarte tatin: the Unruly Pig’s late summer gastropub treats
Given the choice, I always choose crab over lobster, and I think most professional cooks would do the same. Fresh crab offers the best...
Cocktail of the week: Swift’s campino – recipe | The good mixer
With a generous pour of blanco tequila, this staff favourite draws inspiration from Campinos, those strawberry and yoghurt sweets that are now discontinued in...
‘You don’t need animals to make real meat’: the man who grows chicken in a lab
I’m looking at the future. I have to squint: it’s a slight opaqueness on the surface of a conical flask of clear liquid, being...