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Food | The Guardian https://www.theguardian.com/food Latest Food news, comment and analysis from the Guardian, the world's leading liberal voice en-gb Guardian News and Media Limited or

reserved. 2025 The Guardian https://assets.guim.co.uk/images/guardian-logo-rss.c45beb1bafa34b347ac333af2e6fe23f.png https://www.theguardian.com Kitty Coles' recipes for lemon- and

oil-poached fish and cucumber and yoghurt salad https://www.theguardian.com/food/2025/may/28/kitty-coles-recipes-lemon-oil-poached-fish-cucumber-yoghurt-salad Deceptively simple

dishes with a touch of class: poached white fish and new potatoes with a lemony courgette salad, and a yoghurty cucumber and celery salad in an extra-special spiced

butterThere's something quietly luxurious about gently poaching fish in good olive oil and lemon. It's the sort of cooking that feels generous but effortless;

everything simmers away in one big pan, and produces a sauce that's rich and thick from the potato starch but lemony and fresh-tasting, too. I also often find myself craving an entire

cucumber for lunch, so I love today's salad for its simplicity and for its big flavours. I really enjoy writing recipes that I believe people will come back to again and again, and I

think this is definitely one of those. <a

href="https://www.theguardian.com/food/2025/may/28/kitty-coles-recipes-lemon-oil-poached-fish-cucumber-yoghurt-salad">Continue reading...</a> Spring food and drink Fish

Food Salad Vegetables Side dishes Seafood Fruit Potatoes Main course Wed, 28 May 2025 05:00:02 GMT

https://www.theguardian.com/food/2025/may/28/kitty-coles-recipes-lemon-oil-poached-fish-cucumber-yoghurt-salad Photograph: Ola O Smit/The Guardian. Food and prop styling: Kitty Coles. Food

styling assistant: Megan Lambert. Photograph: Ola O Smit/The Guardian. Food and prop styling: Kitty Coles. Food styling assistant: Megan Lambert. Kitty Coles 2025-05-28T05:00:02Z How to turn

aquafaba into a delectable vegan chocolate mousse – recipe | Waste not

https://www.theguardian.com/food/2025/may/28/turn-aquafaba-into-delectable-vegan-chocolate-mousse-recipe-zero-waste-cooking Whip up bean water you might otherwise throw away, fold

in some melted chocolate and you have yourself a quick, easy and healthy(ish) two-ingredient mousseI love the simplicity of today's dish. Just two ingredients –

chocolate and aquafaba – come together to create a waste-saving treat. Bean water has a mild savoury taste, but the dominant flavour here is chocolate, which, without the addition of extra

fat (usually in the form of cream), becomes incredibly intense, amplifying its sheer chocolatiness.<a

href="https://www.theguardian.com/food/2018/nov/17/vegan-aquafaba-recipe-bean-water-recipe-food-waste-tom-hunt">Aquafaba</a> has magical properties that mean it behaves

like egg whites when whisked, creating an airy foam that can be used for everything from mayonnaise to mousse. According to Ada McVean in an article asking <a

href="https://www.mcgill.ca/oss/article/nutrition-you-asked/what-aquafaba">What is Aquafaba?</a> for McGill University in Montreal, the water-soluble proteins and sugars

in the beans leak into the water during cooking, giving it a similar composition to egg whites; it also contain saponins, which help it foam so well. <a

href="https://www.theguardian.com/food/2025/may/28/turn-aquafaba-into-delectable-vegan-chocolate-mousse-recipe-zero-waste-cooking">Continue reading...</a> Dessert Food

Food waste Environment Vegan food and drink Chocolate Beans, pulses and legumes Wed, 28 May 2025 12:00:54 GMT

https://www.theguardian.com/food/2025/may/28/turn-aquafaba-into-delectable-vegan-chocolate-mousse-recipe-zero-waste-cooking Photograph: Tom Hunt/The Guardian Photograph: Tom Hunt/The

Guardian Tom Hunt 2025-05-28T12:00:54Z What's the best bread for sandwiches? | Kitchen aide

https://www.theguardian.com/food/2025/may/27/best-bread-to-bake-for-sandwiches-kitchen-aide-anna-berrill Sourdough, a white and rye mix, and Italian-style loaves all have their fans

among our panel of fabulous bakers. But the real secret is just practice, practice, practiceWhat's the best loaf to

bake for sandwiches, and any filling ideas? "Obviously I'm biased, but soft and squishy sourdough makes the best

sandwiches," says <a href="https://marthadelacey.com/">Martha de Lacey</a>, sourdough teacher and writer. "The flavour is so much more complex and exciting

than anything else you could use, and the crumb can have a slight moistness to it, which really contributes to the mouthwatering lushness that you want in a

sandwich."That's not to say sourdough doesn't come without some provisos, mind. First, you want a loaf that's been baked that same day ("Several

hours earlier, ideally," De Lacey says), with a tender crumb and a nice, thin, crisp crust that "isn't too teeth-pullingly chewy". As is often the case, success comes

down to the quality of your ingredients: "Use really good flours, not just supermarket basics," says De Lacey, who favours an 80:20 mix of strong white and granary, and "a

pretty high hydration for the requisite soft crumb". Then, try and try again. "Really practise your preferred sourdough tekkers until you can do it in your sleep. Honestly, the

main trick to excellent sourdough is practice – boring but true!"Got a culinary dilemma? Email <a

href="mailto:[email protected]">[email protected]</a> <a

href="https://www.theguardian.com/food/2025/may/27/best-bread-to-bake-for-sandwiches-kitchen-aide-anna-berrill">Continue reading...</a> Chefs Food Bread Sandwiches Baking

Tue, 27 May 2025 12:00:46 GMT https://www.theguardian.com/food/2025/may/27/best-bread-to-bake-for-sandwiches-kitchen-aide-anna-berrill Photograph: DronG/Getty Images/iStockphoto Photograph:

DronG/Getty Images/iStockphoto Anna Berrill 2025-05-27T12:00:46Z Georgina Hayden's recipe for spinach, trout and caper dutch baby

https://www.theguardian.com/food/2025/may/27/dutch-baby-recipe-spinach-trout-and-caper-georgina-hayden-brunch This giant, herby yorkshire pudding-alike can be prepped ahead and

served for brunch with lots of creme fraiche and smoked trout on the sideHow do you feel about the B word? Brunch, that is. Sure, it's a made-up meal, but on a bank

holiday, when that extra day feels like the best gift ever, it's a meal that I like to adhere to. A slow morning, hopefully featuring some sun and all the socialising. There also seems

to be less pressure with a brunch, compared with, say, a roast dinner. Whatever time you serve it, your guests will be thrilled. Throw in a bit of drama with this Dutch baby. You can even

make the batter and spiked creme fraiche in advance, so it's pretty stress-free, too, leaving you to have a natter with friends or curl up and read the paper. Heaven. <a

href="https://www.theguardian.com/food/2025/may/27/dutch-baby-recipe-spinach-trout-and-caper-georgina-hayden-brunch">Continue reading...</a> Food Spring food and drink

Fish Main course Brunch Baking Vegetables Eggs Tue, 27 May 2025 05:00:17 GMT https://www.theguardian.com/food/2025/may/27/dutch-baby-recipe-spinach-trout-and-caper-georgina-hayden-brunch

Photograph: Robert Billington/The Guardian. Food and prop styling: Kitty Coles. Photograph: Robert Billington/The Guardian. Food and prop styling: Kitty Coles. Georgina Hayden

2025-05-27T05:00:17Z Rukmini Iyer's quick and easy recipe for asparagus tart with tapenade and eggs

https://www.theguardian.com/food/2025/may/26/quick-and-easy-asparagus-tart-recipe-tapenade-eggs-rukmini-iyer Just unfurl shop-bought pastry, top it with a few goodies, bake for 20

minutes and, hey presto, you've got a deliciously quick and nutritious light mealI love puff pastry tarts. The ease of just unrolling a sheet, scattering it with

something delicious and giving it a quick stint in the oven, and dinner has almost cooked itself. This variation, with an olive tapenade-spiked cream cheese base, asparagus and eggs works as

well for dinner as it does for a weekend brunch. If you're a chilli fiend, a scattering of hot chilli flakes (or, indeed, sliced fresh chilli) won't go amiss, either.

<a href="https://www.theguardian.com/food/2025/may/26/quick-and-easy-asparagus-tart-recipe-tapenade-eggs-rukmini-iyer">Continue reading...</a> Baking Food Vegetables

Spring food and drink Main course Pie Eggs Mon, 26 May 2025 12:00:56 GMT https://www.theguardian.com/food/2025/may/26/quick-and-easy-asparagus-tart-recipe-tapenade-eggs-rukmini-iyer

Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photograph: Louise Hagger/The Guardian. Food styling:

Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Rukmini Iyer 2025-05-26T12:00:56Z Honey & Co's recipes for smashed chicken burgers and grilled

asparagus salad https://www.theguardian.com/food/2025/may/26/honey-and-co-recipes-smashed-chicken-burger-grilled-asparagus-little-gem-salad Dishes to reignite your appetite just to

get out there and barbecue (or to turn on the heat under a griddle pan)Whether or not you have a garden, there is no need to be jealous: barbecue season is here and,

whatever your domestic situation, it is yours to enjoy. If you are lucky enough to have your own patch of land, however big or (for most of us town dwellers) small it may be, there is

probably at least enough room for a little grill that will serve you well throughout the summer. But even for those who are garden-less (as we are), there is no reason not to enjoy the

delights of a barbecue. Charred smashed burgers are all the rage, and making them using chicken rather than beef lightens the whole thing up. Serve with beautifully grilled asparagus and you

have a meal fit for a king. <a

href="https://www.theguardian.com/food/2025/may/26/honey-and-co-recipes-smashed-chicken-burger-grilled-asparagus-little-gem-salad">Continue reading...</a> Food Burgers

Chicken Meat Main course Salad Vegetables Spring food and drink Side dishes Barbecue Tomatoes Mon, 26 May 2025 05:00:48 GMT

https://www.theguardian.com/food/2025/may/26/honey-and-co-recipes-smashed-chicken-burger-grilled-asparagus-little-gem-salad Photograph: Ola O Smit/The Guardian. Food and prop styling: Kitty

Coles. Food styling assistant: Megan Lambert. Photograph: Ola O Smit/The Guardian. Food and prop styling: Kitty Coles. Food styling assistant: Megan Lambert. Itamar Srulovich and Sarit

Packer 2025-05-26T05:00:48Z Winsome, Manchester M1: 'The new, big, generous beating heart of Manchester hospitality' – restaurant review | Grace Dent on restaurants

https://www.theguardian.com/food/2025/may/25/winsome-manchester-m1-grace-dent-restaurant-review Forward-thinking fine dining without any of the faffWinsome has

been much anticipated on the Manchester food scene, not least because chef Shaun Moffat was pretty much the toast of the town during his time as executive chef at the Edinburgh Castle

gastropub in nearby Ancoats. Rather than being attractive in a sweet, innocent way, as the restaurant's name suggests, Moffat's style – or swagger, to be more precise – is elegant

but plentiful modern British cooking, featuring a scoop of <a href="https://www.theguardian.com/profile/fergus-henderson">Fergus Henderson</a>, a nod to <a

href="https://www.theguardian.com/food/mark-hix">Mark Hix</a>, a dash of London's <a

href="https://www.theguardian.com/lifeandstyle/2017/oct/06/quality-chop-house-london-ec1-restaurant-review-marina-oloughlin">Quality Chop House</a> and a teeny touch of

<a href="https://www.tobycarvery.co.uk/#/">Toby Carvery</a>.Think meaty things, saucy things, big bowls of crunchy roast spuds and exquisite

oversized yorkshire puddings. Pork with rhubarb ketchup and freshly baked parker house rolls to drag through warm butter or hollandaise. Asparagus with a dippy egg for starters, or mussels

and trotters on toast. Bread-and-butter pudding with brandy custard. You get the gist. This is Cool Britannia wearing a napkin bib with a side portion of rhubarb jelly and custard for

pudding. <a href="https://www.theguardian.com/food/2025/may/25/winsome-manchester-m1-grace-dent-restaurant-review">Continue reading...</a> Food Restaurants

British food and drink Sun, 25 May 2025 05:00:20 GMT https://www.theguardian.com/food/2025/may/25/winsome-manchester-m1-grace-dent-restaurant-review Photograph: Shaw and Shaw/The Guardian

Photograph: Shaw and Shaw/The Guardian Grace Dent 2025-05-25T05:00:20Z The Fat Badger, London W10: 'A set menu, yes, but a hearty, meat and two veg-type set menu' – restaurant

review | Grace Dent on restaurants https://www.theguardian.com/food/2025/may/18/the-fat-badger-london-w10-grace-dent-restaurant-review If the Fat Badger has gained an early

reputation as something of a party palace for the Notting Hill set, that sells the cooking here very shortOff to Notting Hill to the secret, exclusive dining room, pub and

hidden speakeasy that is <a href="https://thefatbadgerw10.com/">the Fat Badger</a>. When it opened earlier this year, the place was invite-only, but has since relaxed

its door policy to allow anyone who fancies the first-floor bar for ale, martinis and toasties or the set menu by a former River Cafe chef on the top floor. Nothing is more likely to rankle

decent, upstanding Guardian readers than the notion that the Fat Badger was once invite-only, and in Notting Hill, land of the frittered trust fund, too! "Eat the rich!" said

Jean-Jacques Rousseau, apparently. Well, he'd have to find them first, because they don't make that easy here. This badger is tucked away above the much-lauded <a

href="https://www.instagram.com/canteen.310">Canteen </a>on Portobello Road, and access is down a side street via what seems more like the goods

entrance.Head up two sets of stairs, and the Fat Badger's pub and dining room are elegant, olde-worlde, wood-panelled and candle-lit. It's all completely

charming, of course, but crucially – and this is by no means a dig – and, despite the acres of hype because <a href="https://www.theguardian.com/film/margot-robbie">Margot

Robbie</a> and <a href="https://www.theguardian.com/culture/jamie-dornan">Jamie Dornan</a> have been spotted here, it's also nothing remotely groundbreaking.

In recent years, a new breed of London pubs such as <a

href="https://www.theguardian.com/food/article/2024/jun/30/the-hero-london-a-menu-of-very-nice-simple-things-restaurant-review">the Hero</a> in Maida Vale, <a

href="https://www.theguardian.com/food/2024/oct/25/devonshire-london-w1-grace-dent-restaurant-review">the Devonshire</a> in Piccadilly, <a

href="https://www.theknaveofclubs.co.uk/">the Knave of Clubs</a> in Shoreditch and now the Fat Badger have been selling gen Y the concept of "going to the pub"

as if it were a deliciously edgy, new thing. People mill around, drink booze and talk! In real life! When the place opened, there was even talk that, gasp, they were selling single

cigarettes behind the bar, to take to the smoking area. All the glorious grot that was once so commonplace is being rebranded as the epitome of decadence. That said, by the time I got round

to visiting last week, those single ciggies were no longer available, no doubt because some miserable snitch had said it might be illegal. <a

href="https://www.theguardian.com/food/2025/may/18/the-fat-badger-london-w10-grace-dent-restaurant-review">Continue reading...</a> Food Restaurants Sun, 18 May 2025

05:00:26 GMT https://www.theguardian.com/food/2025/may/18/the-fat-badger-london-w10-grace-dent-restaurant-review Photograph: Beca B Jones/The Guardian Photograph: Beca B Jones/The Guardian

Grace Dent 2025-05-18T05:00:26Z Song He Lou, London W1: no neon, no bunting and not much jostling for tourist dollars – restaurant review | Grace Dent on restaurants

https://www.theguardian.com/food/2025/may/11/song-he-lou-london-w1-grace-dent-restaurant-review With three floors to fill, this 270-year-old restaurant chain's understated

approach feels rather boldThe demise of London's Chinatown has long been predicted, what with recent rent and rate rises, and diners' changing tastes. Yet on a

spring lunchtime last week, business on Wardour Street was booming, with alfresco noodle-slurping, long queues and endless selfie sessions all in full swing.Song He Lou, a

historic restaurant brand that champions <a

href="https://www.theguardian.com/travel/2018/nov/07/beyond-beijing-six-chinese-cities-you-need-to-know-suzhou-lanzhou-qingdao#:~:text=Read%20more-,Suzhou,In%20the%20southern%20half%20of%20China%E2%80%99s%20fertile%20Jiangsu%20province%2C,-Suzhou%20has%20earned">Suzhou</a>

cuisine, clearly believes there are big profits to be made in this postcode, and it has put its money where its mouth is by opening a whopping 144-seater right here in the centre of

Chinatown. I'm not chucking in that "historic" willy-nilly, either: Song He Lou was founded in Suzhou near Shanghai almost 270 years ago, during the reign of <a

href="https://www.britannica.com/biography/Qianlong">Emperor Qianglong</a>, and makes <a

href="https://www.theguardian.com/lifeandstyle/2013/feb/23/rules-london-wc2-restaurant-review">Rules</a> in nearby Covent Garden, which is a piffling 227, look like a

fly-by-night pop-up. <a href="https://www.theguardian.com/food/2025/may/11/song-he-lou-london-w1-grace-dent-restaurant-review">Continue reading...</a>

Restaurants Food Chinese food and drink Sun, 11 May 2025 05:00:14 GMT https://www.theguardian.com/food/2025/may/11/song-he-lou-london-w1-grace-dent-restaurant-review Photograph: Amy

Heycock/The Guardian Photograph: Amy Heycock/The Guardian Grace Dent 2025-05-11T05:00:14Z One Club Row, London E1: 'Battered stuff, things in buns, strong drinks: a thrilling, retro

ride' – restaurant review | Grace Dent on restaurants https://www.theguardian.com/food/2025/may/04/one-club-row-london-e1-grace-dent-restaurant-review They will feed you, water

you, give you a good time and make you feel carefree and cossetedAs a name, <a href="https://oneclubrow.com/">One Club Row</a> sounds a bit like the

title of a 1990s lads' mag, but it's actually a purposely shabby-chic room above a pub in Shoreditch that serves martinis, oysters and schnitzels in a heady, tipsy, twinkly

atmosphere that itself may well remind you of the 1990s. Or at least it will if you were "on the scene" back then. These days, the 90s are synonymous with louche, raffish

semi-pandemonium, mainly because today feels so saintly in comparison. No 90s restaurateur ever offered reclaimed spud peelings as a starter or a kombucha-led, alcohol-free drinks flight to

spare your liver, complete with an earnest lecture on zero-waste hospitality. Puritanism was definitely out there back then, yes, though mainly only in <a

href="https://guardianbookshop.com/cranks-recipe-book-9781409145714/">The Cranks Recipe Book</a>. But mindfulness? Not so much.What One Club Row and

similar London establishments such as <a href="https://www.theguardian.com/food/2024/oct/25/devonshire-london-w1-grace-dent-restaurant-review">the Devonshire in

Piccadilly</a> and <a

href="https://www.theguardian.com/food/2022/feb/18/grace-dent-the-plimsoll-london-n4-nostalgia-simplicity-and-brazen-oddness-restaurant-review">the Plimsoll in Finsbury

Park</a> seem to offer, is a thrilling, retro glimpse of mindlessness. Battered stuff, things in buns, strong drinks – and the sense that, at any point, you might

cop off with one of <a href="https://www.theguardian.com/music/2024/nov/15/shed-seven-review-sheffield-octagon">Shed Seven</a> or <a

href="https://www.theguardian.com/music/2020/jun/08/transvision-vamp-how-we-made-baby-i-dont-care">Wendy from Transvision Vamp</a>. <a

href="https://www.theguardian.com/food/2025/may/04/one-club-row-london-e1-grace-dent-restaurant-review">Continue reading...</a> Restaurants Food Sun, 04 May 2025 05:00:04

GMT https://www.theguardian.com/food/2025/may/04/one-club-row-london-e1-grace-dent-restaurant-review Photograph: Phoebe Pearson/The Guardian Photograph: Phoebe Pearson/The Guardian Grace

Dent 2025-05-04T05:00:04Z Cocktail of the week: Elements' earth – recipe | The good mixer https://www.theguardian.com/food/2025/may/23/cocktail-of-the-week-element-earth-recipe-gin

A zippy take on a gin sour, with extra tropical notes from yuzu and a whack of basil on the noseThe inspiration behind this drink was a basil sour I had when I

was working in Trondheim, Norway. I loved the flavour combinations, and was keen to incorporate similar herbaceous notes into a drink that would represent one of the four elements, as well

as our new restaurant. I've used citrus in the form of yuzu to introduce another flavour dimension that blends in harmoniously. At the restaurant, we make big batches of the citrus

syrup from spent lemons and limes, to save on wastage.Connor Wren, bar manager, <a href="https://elementsgla.com/">Elements</a>, Glasgow

<a href="https://www.theguardian.com/food/2025/may/23/cocktail-of-the-week-element-earth-recipe-gin">Continue reading...</a> Cocktails Spirits Food Fri, 23 May 2025

12:00:30 GMT https://www.theguardian.com/food/2025/may/23/cocktail-of-the-week-element-earth-recipe-gin Photograph: The Guardian. Drink stylist: Seb Davis. Photograph: The Guardian. Drink

stylist: Seb Davis. Connor Wren 2025-05-23T12:00:30Z Helen Goh's recipe for coconut, vanilla and almond cake with strawberries | The sweet spot

https://www.theguardian.com/food/2025/may/23/coconut-vanilla-almond-cake-strawberries-recipe-helen-goh Tropical and floral notes mix with the fresh tang of lime in this glorious

cake that's made for sharingThis cake is inspired by the scent of the gorse bushes along the <a

href="https://www.theguardian.com/travel/2019/sep/20/lizard-peninsula-cornwall-walking-food-wildlife-pubs">Lizard peninsula </a>in Cornwall, where my family and I go

walking on summer holidays. The scent can be elusive, but occasionally, on a warm, sunny day, the breeze catches those golden flowers and diffuses their distinct, sweet scent – a mingling of

coconut, vanilla and almond. I've added lime to freshen things up, should those flavours prove a little heady or rich. <a

href="https://www.theguardian.com/food/2025/may/23/coconut-vanilla-almond-cake-strawberries-recipe-helen-goh">Continue reading...</a> Cake Food Baking Dessert Fruit Nuts

and seeds Fri, 23 May 2025 05:00:21 GMT https://www.theguardian.com/food/2025/may/23/coconut-vanilla-almond-cake-strawberries-recipe-helen-goh Photograph: The Guardian. Food styling:

Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Julia Aden. Photograph: The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling

assistant: Julia Aden. Helen Goh 2025-05-23T05:00:21Z Rachel Roddy's recipe for millefoglie, or puff pastry and cream sandwich cake | A kitchen in Rome

https://www.theguardian.com/food/2025/may/22/millefoglie-puff-pastry-cream-sandwich-cake-recipe-rachel-roddy Ten years of hard graft have come to this triumphant moment: the puff

pastry cream cake per eccellenzaEvery now and then, a local restaurant called La Torricella has millefoglie among its regular

offerings of lemon sorbet, tiramisu, pineapple-cut-into-a-fan, and pine nut or vanilla gelato with strawberries. Customers are very likely to have spotted the

millefoglie long before seeing it typed up on the paper menu, though, because it will be sitting near the front door, either on the dessert trolley or zinc

bar.Named because the concertina puff of the pastry looks like a thousand (mille) leaves (foglie), La Torricella prepares a

millefoglie that is more or less the size of a vinyl LP, its three rings of pastry sandwiched with a mixture of custard and whipped cream, otherwise known as diplomat cream. The layers of

preparation make it a special-occasion dessert – in fact, La Torricella makes millefoglie only when a large enough group requests one. The rest of the room, however, then benefits from

someone else's celebration, because the kitchen might as well make two while they're at it. Or at least I think that's how it works. <a

href="https://www.theguardian.com/food/2025/may/22/millefoglie-puff-pastry-cream-sandwich-cake-recipe-rachel-roddy">Continue reading...</a> Baking Food Italian food and

drink Cake Pastry Dessert Eggs Thu, 22 May 2025 05:00:50 GMT https://www.theguardian.com/food/2025/may/22/millefoglie-puff-pastry-cream-sandwich-cake-recipe-rachel-roddy Photograph: Rachel

Roddy/The Guardian Photograph: Rachel Roddy/The Guardian Rachel Roddy 2025-05-22T05:00:50Z How to turn the dregs of a tahini jar into a brilliant Japanese condiment - recipe | Waste not

https://www.theguardian.com/food/2025/may/21/how-to-turn-dregs-tahini-jar-into-goma-dare-japanese-condiment-recipe-zero-waste Use up those final scrapings to make goma

dare, a versatile sesame dipping sauce that adds a kick of flavour to salads and soupsA jar of goma dare is a new favourite fixture in my

fridge door. This Japanese-style condiment, dipping sauce and dressing made from ground sesame seeds is powerful in flavour, sweet, sour and creamy all at the same time, while the addition

of grated ginger and/or garlic makes it wonderfully piquant, too. It's also very moreish and hugely versatile, meaning you can serve it with everything from a traditional

shabu shabu hot pot to cold noodles, tofu, aubergine and slaw; in fact, it's so tasty I have to stop myself from eating it straight from the jar. My recipe uses the

leftover tahini in the bottom of a jar and comes together in the jar itself, so minimising both waste and washing-up. Simply add all the ingredients, scrape down the sides and shake (you

can apply a similar method to the ends of a peanut butter jar, too, for a nutty, satay-style twist). <a

href="https://www.theguardian.com/food/2025/may/21/how-to-turn-dregs-tahini-jar-into-goma-dare-japanese-condiment-recipe-zero-waste">Continue reading...</a> Food Food

waste Environment Sauces and gravies Japanese food and drink Side dishes Wed, 21 May 2025 12:00:26 GMT

https://www.theguardian.com/food/2025/may/21/how-to-turn-dregs-tahini-jar-into-goma-dare-japanese-condiment-recipe-zero-waste Photograph: Tom Hunt/The Guardian Photograph: Tom Hunt/The

Guardian Tom Hunt 2025-05-21T12:00:26Z Meera Sodha's vegan recipe for soy, sake and sesame oil-braised aubergines | The new vegan

https://www.theguardian.com/food/2025/may/24/vegan-recipe-aubergine-braised-soy-sauce-sake-sesame-oil-meera-sodha Savoury, nutty, salty-sweet – and delicious with

riceHere are two things about aubergines that you may not know: first, they are giant berries (!) and, second, they're roughly 92% water. The latter is important,

because to get this mighty berry to reach its delicious potential, we need to dehydrate it (that is, remove as much water as possible and then hit it with lots of flavour). You could fry it,

but, when the weather is lovely, I prefer hands-free cooking, which means roasting it. In this recipe, after roasting, I've used one of my favourite braising liquids – a mix of soy

sauce, sake and sesame – to bring the aubergine back to life. <a

href="https://www.theguardian.com/food/2025/may/24/vegan-recipe-aubergine-braised-soy-sauce-sake-sesame-oil-meera-sodha">Continue reading...</a> Vegetables Food Vegan food

and drink Main course Japanese food and drink Spirits Vegetarian food and drink Sat, 24 May 2025 05:00:52 GMT

https://www.theguardian.com/food/2025/may/24/vegan-recipe-aubergine-braised-soy-sauce-sake-sesame-oil-meera-sodha Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop

styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden

Owen-Jones. Meera Sodha 2025-05-24T05:00:52Z Meera Sodha's vegan recipe for crispy black bean burgers | The new vegan

https://www.theguardian.com/food/2025/may/17/meera-sodha-vegan-recipe-crispy-black-bean-burgers These vegan burgers are child's play and fun to make, tooThis

is exactly my kind of recipe. It's easy, flavourful and, as a bonus, it's crispy, too. In fact, it's so simple, you could make the mixture with your eyes closed or, better

still, give it to a six-year-old to do (they could also make it with their eyes closed). The key is the black beans, because they crisp up perfectly, and the condiments, which supercharge

the flavour. There is one small catch, though: the onions need caramelising until they're jammy, and ready to top the patty. You don't have to do this, but

I'm here to tell you that it is worthwhile (especially if there's a six-year-old already making the burgers). <a

href="https://www.theguardian.com/food/2025/may/17/meera-sodha-vegan-recipe-crispy-black-bean-burgers">Continue reading...</a> Vegan food and drink Vegetables Food Beans,

pulses and legumes Burgers Bread Main course Sat, 17 May 2025 05:01:00 GMT https://www.theguardian.com/food/2025/may/17/meera-sodha-vegan-recipe-crispy-black-bean-burgers Photograph: Louise

Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop

styling: Jennifer Kay. Food styling assistant: Laura Lawrence. Meera Sodha 2025-05-17T05:01:00Z How to make potato salad – recipe | Felicity Cloake's Masterclass

https://www.theguardian.com/food/2025/may/11/how-to-make-potato-salad-recipe-felicity-cloake A classic side that effortlessly accompanies almost any summer meal – customise to your

taste with homemade mayo and/or fistfuls of fresh herbsThis summer classic is the happy proof that not all things labelled as salad have to feel like penance for helping

yourself to all the fried chicken or barbecued halloumi. Far fresher and zingier than gloopy, ready-made versions, this is the perfect recipe to make the most of those dense, fudgy early

potatoes, and easy to customise according to taste and circumstance.Prep 15 min Cook 15-20

min Serves 4 <a

href="https://www.theguardian.com/food/2025/may/11/how-to-make-potato-salad-recipe-felicity-cloake">Continue reading...</a> Salad Food Potatoes Spring food and drink Side

dishes Sun, 11 May 2025 12:00:22 GMT https://www.theguardian.com/food/2025/may/11/how-to-make-potato-salad-recipe-felicity-cloake Photograph: Robert Billington/The Guardian. Food styling:

Loïc Parisot. Photograph: Robert Billington/The Guardian. Food styling: Loïc Parisot. Felicity Cloake 2025-05-11T12:00:22Z Meera Sodha's recipe for dolcelatte tart with sage and pine

nuts https://www.theguardian.com/food/2025/may/10/dolcelatte-tart-with-sage-and-pine-nuts-recipe-meera-sodha Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover's

delight. Serve with a pear and leaf salad for a weekend lunchImagine a cheeseboard in a tart, but one you can have as a main course rather than having to wait for pudding:

that's the brief I set for myself when I was thinking about today's recipe. First, I needed an excellent cheese, which is where the sweet, tangy dolcelatte comes in. Then

something crisp and flaky to eat it with – the pastry. And then something nutty, jammy and herby to break up the richness, hence the caramelised shallots and pine nuts. Serve with a sharp,

vinegary and fruity salad for the full monty. <a

href="https://www.theguardian.com/food/2025/may/10/dolcelatte-tart-with-sage-and-pine-nuts-recipe-meera-sodha">Continue reading...</a> Vegetables Food Vegetarian food and

drink Pie Baking Cheese Pastry Main course Sat, 10 May 2025 05:00:46 GMT https://www.theguardian.com/food/2025/may/10/dolcelatte-tart-with-sage-and-pine-nuts-recipe-meera-sodha Photograph:

Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd.

Prop styling: Jennifer Kay. Food styling assistant: Laura Lawrence. Meera Sodha 2025-05-10T05:00:46Z Rukmini Iyer's quick and easy recipe for gildas in carriages | Quick and easy

https://www.theguardian.com/food/2025/may/19/quick-easy-gildas-recipe-carriages-rukmini-iyer-tapas-pintxos These summery snacks are based on the popular pintxo, only with the chilli

blended into an artichoke tapenade that's spread on toast and topped with the olive and anchovyGildas are such a lovely pre-dinner snack: really good olives and

anchovies on a stick, with any number of variations, such as artichokes, sun-dried tomatoes, bits of cheese … The one I had most recently, at <a

href="https://www.brettrestaurant.co.uk/">Brett in Glasgow</a>, was beyond wonderful, and featured chicken fat-topped croutons and homemade green chilli sauce with plump

Perelló olives and anchovies. Inspired by this, I made a lemon-spiked green chilli and artichoke tapenade for hot focaccia, topped with the same excellent olives and the best

anchovies. <a href="https://www.theguardian.com/food/2025/may/19/quick-easy-gildas-recipe-carriages-rukmini-iyer-tapas-pintxos">Continue reading...</a> Snacks

Food Vegetables Starter Fish Seafood Bread Spanish food and drink Mon, 19 May 2025 12:00:03 GMT

https://www.theguardian.com/food/2025/may/19/quick-easy-gildas-recipe-carriages-rukmini-iyer-tapas-pintxos Photograph: Matthew Hague/The Guardian. Food and prop styling: Florence Blair. Food

styling assistant: Emma Cantlay. Photograph: Matthew Hague/The Guardian. Food and prop styling: Florence Blair. Food styling assistant: Emma Cantlay. Rukmini Iyer 2025-05-19T12:00:03Z How

to make the perfect pasta al limone – recipe | Felicity Cloake's How to make the perfect …

https://www.theguardian.com/food/2025/may/18/how-to-cook-the-perfect-pasta-al-limone-recipe-felicity-cloake Just spaghetti, butter, lemon, cheese and basil. Easy to perfect, and

here's how …Al limone (no translation needed) is perhaps the perfect primo for this time of year, when

we're still waiting for the produce to catch up with the temperatures. The zesty citrus sings of the south, of heavy yellow fruit against a blue Mediterranean sky, while the butter

gives just enough richness to make up for any chilly spring breezes. As Nigella observes, this is a dish that can "equally offer summer sprightliness or winter comfort".

<a href="https://www.theguardian.com/food/2025/may/18/how-to-cook-the-perfect-pasta-al-limone-recipe-felicity-cloake">Continue reading...</a> Food Pasta Fruit Italian

food and drink Main course Starter Spring food and drink Cheese Sun, 18 May 2025 12:00:33 GMT

https://www.theguardian.com/food/2025/may/18/how-to-cook-the-perfect-pasta-al-limone-recipe-felicity-cloake Photograph: Robert Billington/The Guardian. Food styling: Loïc Parisot.

Photograph: Robert Billington/The Guardian. Food styling: Loïc Parisot. Felicity Cloake 2025-05-18T12:00:33Z Rukmini Iyer's quick and easy recipe for soy and peanut trout with smashed

cucumber, radishes and beans | Quick and easy https://www.theguardian.com/food/2025/may/12/quick-and-easy-soy-peanut-trout-smashed-cucumber-radishes-beans-recipe-rukmini-iyer A

superbly savoury light spring meal, ready on the table in about half an hourThis is a lovely, light dinner, featuring honey- and soy-dressed peanut trout alongside a

crunchy smashed cucumber and radish salad. With cannellini beans also tossed through the salad, you'll be hard pressed to notice that this is also a low-carb meal. <a

href="https://www.theguardian.com/food/2025/may/12/quick-and-easy-soy-peanut-trout-smashed-cucumber-radishes-beans-recipe-rukmini-iyer">Continue reading...</a> Fish Salad

Food Main course Vegetables Side dishes Seafood Nuts and seeds Mon, 12 May 2025 12:00:10 GMT

https://www.theguardian.com/food/2025/may/12/quick-and-easy-soy-peanut-trout-smashed-cucumber-radishes-beans-recipe-rukmini-iyer Photograph: The Guardian. Food and prop styling: Lucy

Turnbull. Food styling assistant: Valeria Russo. Photograph: The Guardian. Food and prop styling: Lucy Turnbull. Food styling assistant: Valeria Russo. Rukmini Iyer 2025-05-12T12:00:10Z

Benjamina Ebuehi's recipe for lemon, pistachio and white chocolate cake | The sweet spot

https://www.theguardian.com/food/2025/may/16/lemon-pistachio-white-chocolate-cake-recipe-benjamina-ebuehi This lemon cake will whack up the wow factor, while the filling and topping

are a lot less fiddly and involved than they at first appearWhen I'm entertaining, I like a dessert that's going to bring the wow factor, can be partially made

ahead and isn't too faffy. This nutty citrus cake ticks all of those boxes; it's also baked in one tin and then cut into strips for layering. I use shop-bought lemon curd to save

on time and, instead of making a ganache, I simply fold finely chopped white chocolate into whipped cream. <a

href="https://www.theguardian.com/food/2025/may/16/lemon-pistachio-white-chocolate-cake-recipe-benjamina-ebuehi">Continue reading...</a> Cake Food Dessert Fruit Baking

Nuts and seeds Fri, 16 May 2025 05:00:47 GMT https://www.theguardian.com/food/2025/may/16/lemon-pistachio-white-chocolate-cake-recipe-benjamina-ebuehi Photograph: The Guardian. Food styling:

Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Julia Aden. Photograph: The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling

assistant: Julia Aden. Benjamina Ebuehi 2025-05-16T05:00:47Z Helen Goh's recipe for matcha madeleines | The sweet spot

https://www.theguardian.com/food/2025/may/09/matcha-madeleine-cake-recipe-helen-goh Thanks to milk, cool coconut and a luxuriant glaze, these little green tea-laced cakes are a bit

moister than your average madeleineDelicate, shell-shaped madeleines are always irresistible, but their charm fades quickly, because these little cakes tend to dry out

within hours. To counter that, I've taken an untraditional turn by incorporating a little oil and milk to keep them soft and spongy for a couple of days. Matcha, the finely ground green

tea powder, comes in a range of grades; use the best you can afford, but don't be tempted to add more for the appealing colour – the sweet, grassy notes can tip into bitterness in an

instant. <a href="https://www.theguardian.com/food/2025/may/09/matcha-madeleine-cake-recipe-helen-goh">Continue reading...</a> Food Baking Cake Snacks Dessert

Eggs Tea Fri, 09 May 2025 05:00:51 GMT https://www.theguardian.com/food/2025/may/09/matcha-madeleine-cake-recipe-helen-goh Photograph: The Guardian. Food styling: Benjamina Ebuehi. Prop

styling: Anna Wilkins. Food styling assistant: Julia Aden. Photograph: The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Julia Aden. Helen Goh

2025-05-09T05:00:51Z Benjamina Ebuehi's recipe for Brazilian-style carrot cake | The sweet spot

https://www.theguardian.com/food/2025/may/02/brazilian-style-carrot-cake-recipe-benjamina-ebuehi Bright orange and bouncy, yet cool and moist, with a rich ganache

toppingDuring my exchange year at university in Canada, I lived with a few Brazilians and we quickly bonded over our love of food. I'll never forget the day one of

them made me a carrot cake; he couldn't quite understand the confusion on my face when he presented bright orange slices of cake topped with chocolate frosting. It was, of course,

delicious, and arguably more of an actual carrot cake than the spiced version I'm used to. <a

href="https://www.theguardian.com/food/2025/may/02/brazilian-style-carrot-cake-recipe-benjamina-ebuehi">Continue reading...</a> Cake Food Baking Chocolate Vegetables Fri,

02 May 2025 05:00:00 GMT https://www.theguardian.com/food/2025/may/02/brazilian-style-carrot-cake-recipe-benjamina-ebuehi Photograph: Laura Edwards/The Guardian. Food styling: Benjamina

Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Julia Aden. Photograph: Laura Edwards/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling

assistant: Julia Aden. Benjamina Ebuehi 2025-05-02T05:00:00Z On a roll: the snowballing success of BuzzBallz pre-mix cocktails

https://www.theguardian.com/food/2025/may/15/hannah-crosbie-buzzballz-pre-mix-cocktails Fun, low abv and actually rather delicious, these single-serve cocktails may be the coolest

thing since alcopopsA trip to a dive bar over the weekend has left me riddled with despair. It was the first time in quite a while that I'd left a house party to Go

On Somewhere Else™, and when I arrived at 3am, I noticed that all the other customers were so young.None of them was even alive for the millennium

bug, yet they all wear low-rise jeans. While my friends and I sing <a href="https://www.youtube.com/watch?v=5NPBIwQyPWE">Avril Lavigne's Complicated</a> with

eye-watering sincerity, they join in ironically. Hell, they even show their top and bottom teeth when they smile. And, at this party, they were also all drinking <a

href="https://www.buzzballz.com/">BuzzBallz</a>, curious little single-serve drinks that are becoming as prevalent as tonic wine in that small category of bottles you

regularly see balanced precariously on windowsills on a Sunday morning. <a

href="https://www.theguardian.com/food/2025/may/15/hannah-crosbie-buzzballz-pre-mix-cocktails">Continue reading...</a> Food Cocktails Alcohol Thu, 15 May 2025 12:00:10 GMT

https://www.theguardian.com/food/2025/may/15/hannah-crosbie-buzzballz-pre-mix-cocktails Photograph: PR IMAGE Photograph: PR IMAGE Hannah Crosbie 2025-05-15T12:00:10Z Cocktail of the week:

The Seafood Restaurant's teal & orange – recipe | The good mixer https://www.theguardian.com/food/2025/may/16/teal-orange-recipe-cocktail-of-the-week-the-seafood-restaurant

Celebrate World Whisky Day on 17 May with this sort of highball/whisky sour with an intruiging turquoise tingeWe've all got the odd dusty bottle of liqueur

hidden away at the back of the cupboard, so let's give them a better home in super-tasty and easy highballs, which are having a bit of a moment right now. The bright flavours and rich,

silky texture of single malt make it the perfect canvas to build upon and help make the most of these forgotten half-empty bottles.Norbert Drozdowski, bartender, <a

href="https://rickstein.com/restaurants/the-seafood-restaurant/">The Seafood Restaurant</a>, Padstow, Cornwall <a

href="https://www.theguardian.com/food/2025/may/16/teal-orange-recipe-cocktail-of-the-week-the-seafood-restaurant">Continue reading...</a> Cocktails Spirits Food Fruit

Whisky Fri, 16 May 2025 12:00:36 GMT https://www.theguardian.com/food/2025/may/16/teal-orange-recipe-cocktail-of-the-week-the-seafood-restaurant Photograph: The Guardian. Drink stylist: Seb

Davis. Photograph: The Guardian. Drink stylist: Seb Davis. Norbert Drozdowski 2025-05-16T12:00:36Z Here comes summer: reasons to love riesling

https://www.theguardian.com/food/2025/may/15/summer-riesling-wine-hannah-crosbie So you think you don't like riesling? Then perhaps you'll be pleased to learn they're

not all German and dryI've been drinking a lot of riesling lately. There is, naturally, quite a bit of variety in a drinks writer's liquid

diet, so to have the same thing twice in one week is a sure indication of a fascination developing, or of a habit forming. There's not much psychoanalysis required as to why that might

be the case: the sun is out and, by the time this column comes out, it will (hopefully) be here to stay. And, for that, I simply must have a glass of white wine in my

hand.Or maybe I need to dig a bit deeper. Why riesling specifically? I like my riesling how all the other freaks do – namely when it tastes as little like wine as

possible. When petrol and wax abound on the nose. And with an acidity that slaps you round the face a little, as well as generous fruit that soothes. Riesling is a wine that feels like a

meal. And, just maybe, after a haggard winter marked by comforting reds and weighted blankets, I'm in the mood to be challenged and excited again. <a

href="https://www.theguardian.com/food/2025/may/15/summer-riesling-wine-hannah-crosbie">Continue reading...</a> Wine Food Australian food and drink German food and drink

Thu, 15 May 2025 12:00:11 GMT https://www.theguardian.com/food/2025/may/15/summer-riesling-wine-hannah-crosbie Photograph: Thomas Lohnes/Getty Images Photograph: Thomas Lohnes/Getty Images

Hannah Crosbie 2025-05-15T12:00:11Z