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Child’s play: Yotam Ottolenghi’s recipes for cooking with kids

Sat, 25 May 2019 08:30:39 GMT

Let them get stuck in with pizza pinwheels, rainbow-layered bean dip and dangerously moreish brigadeiros

I used to think that cooking with children – at least younger ones – must involve a foolproof plan that absolutely cannot be deviated from. Since having my own children, I’ve realised how wrong I was. Hands-on, messy and creative environments are a natural habitat for little hands and imaginative minds. The best thing to do is give children a platform to work from, allowing them to decorate, dot, splatter and layer as they please (aprons and old T-shirts are highly advisable). This creates a sense of ownership and accomplishment, making kids more inclined to eat what they’ve made.

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Georgia on my plate: a culinary journey in the Caucasus

Sun, 09 Dec 2018 11:00:14 GMT

No lesson in the complex art of Georgian cuisine is complete without a toast or two, says our writer on a tour of the country’s mountains and cities
Suzanne Moore in ‘mind-blowingly gorgeous Georgia’

“This is a crazy Georgian situation,” says Ketino Sujashvili, with a hint of theatrical relish, as a dozen different crises flare up in her kitchen all at once.

I’ve just arrived at Ketino’s guesthouse in Kazbegi, northern Georgia, for an informal cooking class – the plan is to make khinkali, the soupy minced-meat dumplings prized in this spectacular region of the High Caucasus mountains. It begins smoothly enough, with the women in Ketino’s kitchen creating a space for me at their table, clearly amused by this lanky Irishman eager to learn the secrets of Georgian cuisine.

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Drinks for children: let them experiment. Responsibly, of course | Fiona Beckett on wine

Fri, 24 May 2019 13:00:16 GMT

From homemade elderflower cordial and bubble tea to (for older children) alcohol-free ciders, gins and wines – give kids the chance to broaden their horizons

We spend so much time telling children what they can’t drink, it’s no wonder they regard alcohol as tempting. In many families, it’s also a big fat no to vibrantly coloured, sugary, caffeinated drinks (and for good reason), but if you ban them entirely, it’s not all that surprising that kids will crave them.

Personally, I think children should be encouraged to experiment with drinks in much the same way as we wish they’d do with food. Probably the best way to achieve that is to let them make their drinks themselves (obviously with a responsible adult on hand to help if they’re on the young side). Now’s a good time to go elderflower hunting and make your own (less sweet and sickly) cordial, for example; strawberries can be whipped up into smoothies, and cold brew teas or infusions can be left in the fridge overnight and transferred to water bottles the next morning. Even something as simple as putting children in charge of the water jug on the table, and encouraging them to add fruit or cucumber, will make them more conscious of what they’re drinking day to day.

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How do you get children to eat vegetables? | Kitchen aide

Fri, 24 May 2019 11:00:12 GMT

Try not to stress – it’s a phase most kids grow out of

My kids won’t eat fresh vegetables, no matter how hard I try. How do I get them to eat their greens?
Annelise, Sevenoaks

Talk about asking the impossible, Annelise. Your guess is as good as mine, but at least you can take some comfort in the fact that you are not alone (and remember, anyone who says their little darling has cheerfully wolfed down cabbage since infancy is lying).

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The Rose, Deal, Kent: ‘London has arrived’ – restaurant review | Grace Dent

Fri, 17 May 2019 09:00:11 GMT

A plutonium-grade revamp has turned this old-school boozer into a chic magnet for mini-breakers down from the capital

One of the perils of living in a seaside resort such as Deal on the east coast of Kent is that, eventually, London will find you. One minute, you can pop out to Londis in your dressing gown, drink Gold Blend and have no real opinion on nuno felting, then a shift will occur. One of those incomers will paint over a pebble-dashed terrace with Farrow & Ball Arsenic, open a gluten-free macaron kiosk, and the game will be up. For Kensal Rise and Hackney people, that’s like leaving jam out for ants. Soon, you’ll be knee deep in nocellara olives, spoken-word performances and places like The Rose on Deal high street, a recently tarted-up pub, restaurant and boutique hotel.

Any implication that the plutonium-grade revampment of The Rose from rough-and-ready, 200-year-old, old-school boozer to chic magnet for mini-breakers is “an improvement” will doubtless cause the locals umbrage. Nevertheless, it now serves rhubarb mezcal cocktails, tiny bowls of Marcona almonds, wild nettle soup and ox tongue on beetroot. For £200, without dinner, I stayed one Friday night in a bric-a-brac-stuffed room painted in jarring shades of burgundy, turquoise and navy, with a velour curtain in place of a toilet door and a communal Nespresso machine in the corridor. I do not like anyone in this world well enough to forgo a toilet door, while if you speak to me at a communal Nespresso machine at 7am before I have drunk the Nespresso, I will unapologetically hammer you to death with a Muji indoor shoe.

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‘Great food, but please do something about the noise’ – the battle for quieter restaurants

Thu, 09 May 2019 10:00:41 GMT

Background noise in some eateries can reach the equivalent of a lawnmower or a motorbike. It’s enough to put you off your dinner

Gregory Scott’s friends have asked him to find a quiet restaurant for dinner. Until recently this would have been a challenge, given that Scott lives in New York. “It’s known to be one of the noisiest cities in the world,” he says. Now he feels confident that, although he has never been, a small borscht joint called Ukrainian East Village will fit the bill.

That’s because last year Scott set up an app called Soundprint – the “Yelp for noise”. It allows users to search for restaurants conducive to conversation – and, in turn, asks them to record decibel (dB) levels (the app comes with a meter) in other establishments. It has had more than 60,000 submissions, with more than 500 coming from the UK. Ukrainian East Village has been measured four times by app users and averaged 74dB, a “moderate” level that Scott says is great for conversation. As someone with permanent hearing loss, he has a particular interest in such places.

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No. Fifty Cheyne, London SW3: ‘A good laugh’ - restaurant review | Grace Dent

Fri, 10 May 2019 09:00:38 GMT

The perfect storm of very posh yet also pub-like

As we approached No Fifty Cheyne, in the Royal Borough of Kensington and Chelsea, of a Saturday evening, the streets felt quaintly pretty and soothingly silent. This is SW3. No Fifty Cheyne is a neighbourhood restaurant that, relatively speaking, almost nobody needs to frequent over a weekend. If you can afford to have this aesthetically splendid renovation as your local, there’s a strong chance you have other homes to flee to come Friday.

No Fifty Cheyne sits close to the Thames, bathed in the iridescent twinkle of Albert Bridge, and blue plaques on nearby walls speak of rose bushes planted by Elizabeth I. Sally Greene, theatre impresario and owner of Ronnie Scott’s, has taken her former Cheyne Walk Brasserie and transformed it into an elegant, grown-up safe space from life’s beastliness. Downstairs is a 70-seat restaurant serving the likes of snail and black pudding vol-au-vent, chicken liver terrine, a 14oz chateaubriand to share, and native lobster. Upstairs is a claret-coloured, womb-like, windowless cocktail snug and, to the right of this, the sort of panelled, bejewelled, sofa-strewn lounge in which one could imagine Marquise Isabelle from Dangerous Liaisons wearing an enormous bonnet and plotting mischief.

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Stalk talk: Yotam Ottolenghi’s asparagus recipes

Sat, 18 May 2019 08:30:29 GMT

Asparagus: so good with nothing more than a knob of butter, but unbeatable in a ricotta tart with miso and black garlic, in Korean spicy pancakes, or with garlic pesto and tempura onions

I have made a U-turn with asparagus. I used to advocate pairing it only with mild ingredients (and not too many of them), so as not to mask its fine flavour, but I now believe it can, in fact, endure a fair bit of goings-on while still keeping its asparagussy truth. Yes, a knob of butter or a drizzle of olive oil, with perhaps a poached egg on top, is a fine way to serve the spears, but fermented ingredients with built-in intensity – soy, black garlic, miso, gochujang chilli paste – are equally good partners. In fact, they shed a funky new light on the old asparagus.

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Taste test: the high street's doughnuts, scones and muffins

Sun, 24 Feb 2019 11:00:22 GMT

Bake Off alumnus Liam Charles on honeycomb patterns in croissants (good) and luminous custard (bad)

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Cocktail of the week: Olly Smith’s rebujito | The Good Mixer

Fri, 10 May 2019 15:00:38 GMT

Fino sherry and lemonade with a slice, just as they enjoy it in Andalusia

This is the drink that keeps the feria dancing in Jerez, Spain, every spring – this year’s event kicks off today. It’s utterly scrumptious and showcases sherry at its heart.

To turn this into a batch cocktail, follow the proportions of one part fino to two parts lemonade in a two-litre jug – though you’ll probably need to make another jug very quickly, because this stuff vanishes like music in the night.

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Thomasina Miers’ recipe for Persian rice pudding with apricot and pistachios | The simple fix

Mon, 20 May 2019 11:00:35 GMT

This luxurious, scented dessert is so far removed from the rice pudding you know, you’ll be an instant convert

If I could tell my younger self that one day I would be encouraging people to make rice pudding, I wouldn’t have believed it. It was the dish I dreaded most at school: stodgy, lukewarm and overcooked. However, sun-soaked trips to Mexico cured me of this aversion. There, plump and tender grains bathe in chilled scented creams, and the result is subtle and delicious. Here, I have taken a Persian lean with stunning colours from the apricots, saffron and pistachios; it’s fabulous served in warm weather.

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Coconut Tree, Cheltenham: ‘laid-back and on point’ – restaurant review

Sun, 19 May 2019 04:59:04 GMT

Cheap and full of charm, the Coconut Tree captures the vivid flavour of Sri Lanka

The Coconut Tree, 59 St Paul’s Road, Cheltenham GL50 4JA (01242 465 758). Also in Bristol and Oxford. Dishes £2.50-£8; wines from £17

Eating well is an expression of normality. When we’re not in crisis, we eat well. When we’re not at war, we eat well. It’s also a way of reclaiming normality: of refusing to let the darkness win. It’s why I went to the Coconut Tree in Cheltenham, the original outpost of a small group of places serving what they describe as Sri Lankan street food. A few weeks ago, the island made headlines for the most terrible of reasons: a grim narrative of suicide bombs and body counts. Countries are not defined by atrocity, but by the good things. Great cooking is always one of the good things. A restaurant review cannot defeat terror but, at the very least, talking about the country’s vivid food – its way with coconut, turmeric, cardamom and chilies – is so very much better than talking about all the other stuff we’ve heard from Sri Lanka recently.

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10 great-value restaurants on Latin America’s 50 best list

Wed, 14 Nov 2018 06:30:09 GMT

From a Buenos Aires spot where greens rule to a ‘house of pig’ in São Paulo, our writer offers a personal selection of affordable restaurants on Latin America’s latest 50 best list

Elaborate tasting menus and fine dining dominate the annual World’s 50 Best Restaurants list but it’s a different story with the Latin American edition of the awards. The top spot for 2018 did go to Lima’s Maido for the second year running (15-course menu £103), but further down the list there are plenty of restaurants offering great cooking at much more affordable prices. Here are 10 of the tastiest bargains around.

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A glorious shambles: why Celebrity Bake Off now beats the original

Wed, 06 Mar 2019 09:56:02 GMT

Russell Brand made a biscuit vagina, and John Lithgow crafted a lumpy gingerbread Churchill – comic ineptitude that trumps GBBO’s self-seriousness any day

In the opening episode of Celebrity Bake Off last night, John Lithgow baked a 3D biscuit scene of himself as Winston Churchill in The Crown. The showstopper challenge was to bake something based on a performance they were proud of, and Lithgow said portraying Churchill was “the best time I’ve ever had acting”.

There’s something immensely pleasing about this. It may be the relentless positivity of Lithgow himself (who later did a splendid Yoda impersonation), or the fact that he depicted a drama that apparently set Netflix back £100m in gingerbread ingredients that can’t have cost more than £20. “Look at poor Winston,” he wailed as he took Churchill out of the oven. “He’s all lumpy.”

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Claire Thomson’s four recipes for chicken dinners | Claire Thomson

Sat, 25 May 2019 06:00:41 GMT

From chicken tinga and black bean tacos to lemongrass chicken with green mango salad: children will love putting together these fragrant, tasty meals

Prep 20 min
Cook 1 hr
Serves 4

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Anna Jones’ recipes for easy carrot and apple flapjacks and rainbow snack platter | The modern cook

Fri, 24 May 2019 11:00:15 GMT

The kids will be all over these squares sweetened with dried fruit and maple syrup, and fruit and veg crudites with chocolate truffles and caramel

Unfortunately, my sweet tooth hasn’t skipped a generation and my son is as keen on ice-cream as I am, but I try to keep sugar at home to a minimum. These little squares are sweetened with dried fruit and maple syrup, and, as sweet things go, are pretty healthy. Most kids love to have some choice in what they eat, so a lot of successful dinners, snacks and treats centre around a big platter for us all to choose from. I have made one like this for a family afternoon movie and for the end of a grownup dinner with equal success. Who says a carrot can’t be a treat?

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Momo, London: ‘An unexpected joy’ – restaurant review | Grace Dent on restaurants

Fri, 24 May 2019 09:00:16 GMT

Our reviewer returns to the place that made her want to be a restaurant critic more than 20 years ago

Momo, the Berber restaurant on Heddon Street in Mayfair, is 22 this year, and has been overhauled and relaunched to mark the occasion. In 1997, this was the place that, beyond doubt, set my eye on becoming a restaurant critic, once the old guard began expiring from gout. I spent 65 minutes there one evening, back when it was one of the very coolest places to be seen – other than the top bar at TFI Friday or doing backing vocals for Finley Quaye on Westbourne Grove.

Momo, as the hottest restaurant in London, was a perfect, galling example of how places treated their famous, in-crowd guests, as opposed to normal diners who weren’t in Donatella Versace’s retinue. It was certainly a very pretty room – a sort of faux-Marrakesh, enchanted souk – and today it’s largely the same, just even better, complete with a golden, hand-painted dome centre stage, art-deco sofas, illuminated palm trees and flattering, peach-hued lighting.

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Tamal Ray’s recipe for strawberry crumble bars | The sweet spot

Sat, 25 May 2019 10:00:40 GMT

Forget about the mess and let the kids enjoy making their own scrumptious sweet treats

Baking with kids can be a stressful experience. I find it’s best to embrace the chaos and accept that you might end up with more flour on the floor than in the bowl, and that your wares will look wonkier than those perfect Instagram posts. It’s also worth remembering that an afternoon spent making tasty things with little ones is a special time, and one you’ll treasure long after the last bowl has been licked clean and you’ve (finally) finished clearing up.

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Scully, Mayfair: ‘The cooking is vivid, inventive, idiosyncratic’ | Jay Rayner

Sun, 12 May 2019 04:59:22 GMT

This week’s review is that rarest of things, a showy restaurant with striking food that justifies its price

Scully, 4 St James’s Market, London SW1Y 4AH (020 3911 6840). Snacks and small plates £8-£14. Large plates £28-£36. Desserts £8-£10. Wines from £32

Last week I reviewed a tiny restaurant in Manchester where a bowl of Tyrolean pasta costs £6 and will sustain you through an Alpine winter. The week before I was banging on about a trattoria in Bristol knocking out three courses for £17. I remind you of these things because, unlike those places, this week’s restaurant will require a chunk of your sterling. It is a fancy place in a fancy development of cream-coloured stone that will never be allowed to discolour. The cheapest bottle of wine this week is £32. The only way you can get out of there for less than £100 at dinner is by not doing it properly. It’s all fur coat and mink-lined knickers.

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Cocktail of the week: Bombay Bustle’s mis-stress | The good mixer

Fri, 24 May 2019 14:00:14 GMT

Vodka, fresh raspberries, sake and egg white – heaven in a coupette

Once the children are in bed, there’s nothing like a proper cocktail to draw a line under the strains of the day and say hello to the grownups’ time ahead.

Serves 1

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How to make fresh pasta – recipe

Wed, 22 May 2019 11:00:09 GMT

Feel every inch the artisan with this uncomplicated recipe for fresh pasta. Just add sauce

Though fresh pasta isn’t necessarily better than dried (it all depends on the sauce), you can’t beat the smug satisfaction that accompanies the silky, homemade stuff, whether scantily clad in a little sage butter or paired with a rich, meaty ragù. And once you’ve mastered the simple process, you’ll be turning out tagliatelle and tortellini with the nonchalance of a true Italian nonna.

Prep 45 min, plus resting
Cook 2 min
Serves 6

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Cocktail of the week: Teatulia’s oolong old fashioned | The good mixer

Fri, 17 May 2019 14:00:04 GMT

An orangey, tea-infused bourbon special, just in time for World Whisky Day

Despite the UK’s national love of tea, this wonderful ingredient goes under-used beyond the teapot. We use it in all our cocktails, to showcase just what it can do. We grow all our tea ourselves at our 100% organic garden in Tetulia, northern Bangladesh. Tea gives drinks a wonderful depth and complexity, and is an easy way to spruce up a classic, such as this old fashioned, which is on our new list and ideal for World Whisky Day.

Serves 1

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Don’t throw out overripe berries – turn them into a delicious fruit leather | Waste not

Sat, 25 May 2019 05:00:38 GMT

As long as there’s no mould on them, berries can be frozen to use whenever you please – for instant ice-cream, smoothies or to create this sweet treat

As a chef and food writer with a newborn, one of my main concerns is her nutrition. My perhaps naive dream is to have a child who eats almost everything, so I’ve been looking into how I might be able to raise a culinarily adventurous kid by studying different cultures, looking into the science, and, most importantly, asking other parents for tips and tricks. So if you have any success stories, do share.

All my research points to the importance of exposure: eating a wide range of foods, farm visits, cooking, gardening, sharing meals, even helping to clean up. With that in mind, today’s recipe is one to make with children. Nothing shouts of summer more than sweet, juicy, ripe berries, but in the heat they tend to go overripe and squishy rather quickly. Don’t throw them away – as long as there is no mould on them, freeze them to use whenever you please. Blend frozen berries into instant ice-cream, add to smoothies, refreeze as ice lollies or preserve by making a yummy fruit leather. Any fruit works, especially if it’s a bit overripe (so it blends easily), and that includes all berries, apples, bananas, mangos, peaches and plums.

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Meera Sodha’s vegan recipe for potato, coconut and peanut tikkis | The new vegan

Sat, 25 May 2019 09:00:39 GMT

These crisp Indian patties are great fun to make and will get even fussy children eating vegetables

As much as I adore cooking, it is also often for work, or a means by which to get food on to the table. But to my toddler daughter, it is always fun. Smashing potatoes? Joy! Mixing and squidging a mixture into patties with our hands? What a hoot! Trying to get peas, which are bouncing and sliding all over the table, into a blender (one by one)? Hilarious! Although this recipe is a means to an end, it’s also a bit of fun – and, for that, it doesn’t matter how old you are.

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Prue Leith: ‘I once thought I’d stabbed a chef in the manhood’

Sat, 13 Apr 2019 16:00:24 GMT

The Bake Off judge on working for sexist chefs, learning to love oysters and what she’ll be eating for her 80th birthday

My first taste memory is of our nanny in South Africa making white bread sandwiches with salad cream, which was potato mashed with a cheap mayonnaise thing with bits in it of – I suppose – pickled cucumber. I absolutely loved them. And on the beach, she would butter Marie biscuits on the flat side and sprinkle hundreds and thousands on them, one by one from the packet, until it was empty. I was always concerned how the packet would divide up among the people present. I’d feel extremely anxious that I’d have the extra one at the end; at least that I got as many as everyone else. I was very greedy. My brother calls me “Mersey Mouth”, referring to the Mersey Tunnel I suppose, which is huge and unreliable.

Aunt Kitty shot the milkman. My uncle Alan, Kitty’s husband, was headmaster at a very good state school but had a very dotty, scatty wife. Kitty was very beautiful but would have driven you mad, frankly. Anyway, she woke up one night and saw someone walking near the French windows at the bottom of the bed and she took her husband’s gun from the bedside drawer and there was the sound of gunfire, shattering of glass and the yelling of the poor milkman, who was just delivering. When Uncle Alan, beside her, woke up to all this noise, and asked why she hadn’t told him about a possible burglar, she replied: “I didn’t want to wake you.”

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Bake Off: The Professionals review – an infuriating imitation of the real thing

Tue, 30 Apr 2019 20:00:27 GMT

The joy of the original show is becoming invested in ordinary humans excelling themselves. Watching chefs getting it wrong is just frustrating

It remains a strange thing to have done: to have taken The Great British Bake Off, a show that lives and dies by its showcasing of amateur skills and the invitation to lose yourself in a nostalgic daydream of fluffy buttercream, and stripped it of every ounce of that to produce a spinoff. But there you go and here we are – the fourth series of Bake Off: The Professionals (Channel 4).

Twelve teams bake six at a time over two days, overseen by the presenters Liam Charles (a hugely charming contestant on proper Bake Off in 2017) and Tom Allen (who has his own experience of talent competitions, having won the comedy contest So You Think You’re Funny? in 2005). They are judged by Cherish Finden (the award-winning executive pastry chef at the Langham hotel in London) and Benoit Blin (the chef patissier at Le Manoir aux Quat’Saisons et Frenchest Frenchman that ever did live). They are a slightly effortful, slightly exhausting quartet, although Blin’s unmediated expressions of disappointment are always worth the price of admission. “Texture-wise,” he says dolefully at one stage, munching on a sub-par showpiece, “I am not ’aving fon.”

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New ways with new potatoes – recipes by Robin Gill | Four favourite recipes

Sat, 18 May 2019 06:00:34 GMT

Hold the butter and mint, and instead try the new-season new potatoes with preserved lemon, with peas, mint and mustard, as a risotto or even as a warm salad with oysters

Prep 20 min
Cure Overnight
Cook 1 hr 20 min
Serves 4

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Is English wine becoming hip? | Fiona Beckett on wine

Fri, 17 May 2019 13:00:09 GMT

An excellent vintage in 2018 and an innovative new band of winemakers mean things are looking up for home-grown bottles

Over the past few years, I have written about English wine more out of duty than any great enthusiasm. True, there has been some excellent fizz (which now makes up 71% of English wine sales) but, with a few honourable exceptions, the still wines have been underwhelming. But, aided by an excellent vintage in 2018 and an innovative new band of winemakers, things are suddenly looking up. In fact, I would even go so far as to say English wine is becoming hip.

I’ve recently tasted an orange albariño (from Welsh producer Ancre Hill), a pet nat (by Westwell), an on-trend field blend (a wine made from different grape varieties grown in the same vineyard), as well as the lushest of chardonnays that could be easily mistaken for a top white burgundy. Wines are being bottled with wacky names and labels – a good example being Black Book winery’s funky Mix-Up (11.5%) now stocked, amazingly, by the Wine Society at £22. There are rosés and reds and other white varieties apart from the ubiquitous bacchus (look out for pinot gris), there are wines from Wales and vineyards being planted in Scotland, which finally makes sense of the industry’s promotional body’s recent rebranding as Wine GB.

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Rachel Roddy’s recipe for fava bean puree with wilted greens | A kitchen in Rome

Mon, 20 May 2019 11:00:35 GMT

A simple and comforting dish that turns broad beans into a soupy puree that’s perfect for dipping or serving with wilted greens

At this time of year in Rome, broad beans act like cheerleaders chanting “S-P-R-I-N-G” from plates and piles in shops. They also come with a warning. This warning usually takes the form of a note stuck to the door of a shop or trattoria saying something along the lines of “Qui si vendono fave fresche” (“Here we sell fresh broad beans”). As warnings go, it’s mild stuff. In fact, for years not only did I have no idea that these notes were warnings, I also thought they were a promotion – a handwritten invitation to come inside and be rewarded with beans waiting to be freed from their velour-lined jackets and eaten with pecorino, braised with artichokes or caught up in a tangle of pasta and cheese.

The notes are far from mild for some. Favism is an ancient hereditary disorder that affects people of Mediterranean descent. It’s rare but dangerous, and involves an allergic-like reaction to broad beans. “One of our customers can’t even walk past our door when fava are in season,” a local trattoria owner told me, flicking beans out of their pods directly into a pan like some sort of vegetable Tiddlywinks. I spent the next few days worrying about this customer, noting all the streets they couldn’t walk down (most of them). While the dangerous compound is largely deactivated by cooking, with all the cheerleaders around at this time of year, it would be best to avoid certain streets.

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Antennae-to-tail eating: how to use up prawn heads and tails | Waste not

Sat, 18 May 2019 05:00:27 GMT

This recipe for crisp prawn heads and tails with shell salt is proof that stock isn’t the only option for these often-discarded bits of shellfish

Before becoming vegetarian, I was a nose-to-tail eater, a philosophy coined by chef Fergus Henderson that celebrates the whole animal by cooking with every part, and wasting nothing. This zero-waste approach has repopularised offal and cheaper cuts, yet most meat sales are still high-on-the-hog, prime cuts.

You may be wondering why a vegetarian is writing about meat. Animal agriculture has a huge impact on our planet, and in my opinion eating more plants is key to reducing this, but for the many that do eat meat, eating less, and choosing better-quality, cheaper cuts, also helps considerably. I’m vegetarian, not because meat isn’t delicious, but because, to my mind, it’s a more mindful way of eating. That’s why I’m an advocate for good animal agriculture, too.

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Best vegan restaurants in the UK: readers’ travel tips

Thu, 08 Nov 2018 06:30:05 GMT

With influences ranging from Van Gogh to Asia, these vegan venues serve up arty as well as delicious food – on beaches, buses … and in an underpass

Bundobust is fast becoming a Leeds institution for food lovers of all persuasions. Everything is veggie, and a large proportion of the menu is vegan, with an easy vegan sharing menu for two a great way in. From the okra fries dusted in black salt and mango powder (genius) to the chole dal and masala dosa, its south Indian street food, craft beer and Asian-inspired cocktails are a winning combo. With dishes from £4-6.50 it’s also easy on the wallet, so you can try a bit of everything.
Laura King

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