A Swabian noodle that’s quicker and easier to make than pasta – this is quintessential winter food, and a recipe you’ll make for lifeEveryone loves a nice noodle, and these stubby egg twists from Swabia, on Germany’s south-western border, deserve to be better known here, if only our knowledge of the country’s cuisine didn’t start and end with...
In the first of a new weekly series of recipes for the Guardian, the Bake Off star presents biscuits that children will loveThese bear biscuits are very simple to make and kids will love the cute factor. You can also play about with the fillings and make different-coloured bears.Prep time: 15 mins (shortbread), 10 mins (icing), 10 mins...
A tried-and-tested recipe for potato and spinach curry with added spiced aubergineIrecently had the privilege of judging the Andre Simon Awards for the best food book of 2018, and 119 books turned up, box by box, at my door (thank you, postman). Although there are some mind-blowing new books among them – the winner Diana Henry’s included – I thought to...
Using chilli-infused tequila gives the classic drink a bit more of a kickTo make the infused tequila, use any brand you have to hand. It’s preferable to use fresh jalapeño, because you want it good and spicy. Failing that, just slice any hot chilli you can get hold of and drop it into the bottle. Leave to infuse...
A dal buzzing with spices topped with sweet charred cabbage, guaranteed to revive you when you’re feeling sluggishThere are dals to comfort and dals to revive. Rasam is a reviver, the kind of thing I want to eat when I’m feeling sluggish. It’s thinner than your average dal, brothy and buzzing with spices, with a defined, sour edge....
Smoked fish and earthy grilled broccoli are offset by a sharp, spicy-sweet dressingThank goodness it’s February: only a month or so until we can start looking forward to spring. This punchy, fresh and healthy salad will get your month started in the right way with hot chilli, masses of umami flavour (from miso, sesame and soy) and all...
When the summer period approaches, people get to enjoy cookouts and barbecues. To prepare meat accordingly, you must learn more about grilling and smoking. These techniques are different regarding the preparation time, the equipment, and the preparation style. In this context, you will learn about smoking and grilling. You will also get a full comparison.SmokingThis is a technique...
No-carbers have brought about an unexpected renaissance for the cauliflower as a replacement for flour or rice – while some claim it can be a substitute for meatYou wouldn’t think there was much space to innovate with a cauliflower. It’s such an unarguable thing, unmistakeable in appearance, inimitable in texture – dense and grainy, but with an underlying...
Given the range of delicious options, why not find alternatives to your regular tipple?I was chatting to a friend the other day and discovered that he only ever buys one wine (the Wine Society’s Duo du Midi at £6.25, in case you’re curious), works his way through it, then reorders. This seemed weird to me, given how many delicious wines...
The trend for small-plate menus in restaurants has tested friendships and defied logic. They have to go – here’s whyThe news that Russell Norman’s Polpo restaurant group is in financial trouble (unpaid £550,000 VAT bill, sites for sale, company voluntary agreement entered into with creditors) was greeted with huge sadness among food nerds. “Polpo was a complete game-changer when it opened a...
