Food

How to cook the perfect aloo bhorta

Bhorta is, Kolkata-native chef Asma Khan explains, the Bengali pronunciation of the Hindi word bharta, meaning mashed – it’s an important distinction, too, because, although spiced mashed vegetables, seafood...

Nigel Slater’s recipe for coffee cream liqueur trifle

A hybrid of trifle and tiramisu, this is one for lovers of creamy puddings. Give the sponge fingers...

Rukmini Iyer’s quick and easy recipe for Sri Lankan-style aubergine and black eye bean curry | Quick and easy

Today’s recipe takes great liberties with the base for the classic Sri Lankan aubergine pickle, wambatu moju, in...

Rukmiini Iyer’s quick and easy recipe for Sri Lankan-style aubergine and black eye bean curry | Quick and easy

Today’s recipe takes great liberties with the base for the classic Sri Lankan aubergine pickle, wambatu moju, in...

Taxing times for wine lovers

Equilibriste Chenin Blanc, Loire, France 2023 (£8.99, Waitrose) I’m not sure if Rachel Reeves is a wine lover....

Have pastry-making methods changed? | Kitchen aide

The short answer is no. How you make pastry now is most likely similar to, if not exactly the same as how it was...

From kimchi to kombucha, it’s easy to ferment at home. Here’s all the kit you need

The theory is simple: fruit and vegetables (and grains and milk, but fermenting those is more complex) contain natural bacteria which, when deprived of...

Nigel Slater’s recipe for chilled rice pudding and late summer compote

Put 95g of round grain pudding rice into a saucepan, pour in 320ml of full cream milk and the same of water. Using a...

Thomasina Miers’ late-summer sausage and pea cassoulet with a butter leaf salad – recipes

I cooked at a festival near Bristol recently where another chef made pasta tossed with peas; whole peas that burst with each mouthful and...

‘The ultimate fakeaway’: posh pizzas take over UK supermarket shelves

If you were in the mood for pizza the supermarket choice used to be straightforward – fresh or frozen, thin or thick, margherita or...

Rachel Roddy’s recipe for baked chicken with tomatoes, and a green bean salad | A kitchen in Rome

The male wears silky, orange-red feathers, has deep-purple wings and a highly exaggerated wattle and comb, while the female has soft, rusty-brown plumage and...