Cocktail of the week: Bo Bech’s bittersweet ginseng
Once you’ve acquired a taste for it, there’s no going backServes 130ml Kamm & Sons (see introduction)20ml red vermouth – I use Punt e Mes10ml orange curaçao liqueur – I use Giffard’s5ml CampariKamm & Sons is a British spirit that...
Cauliflower steaks and buffalo wings: can I make a hearty, dirty meal from this...
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...
The Battle Between Smoking And Grilling Meat
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,...
The end of small plates: why the dinner-ruining dishes may finally be over
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,...
How to make perfect spätzle noodles
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...
Cocktail of the week: Aji margarita
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...
Get stuck into the marmalade debate
The Duchess of Argyll | Fortnum & Mason shoppers | Bird spotting | Sugar content of jamI assume that if the BBC drama about the Duchess of Argyll is screened (Report, 31 January)...
Thomasina Miers’ recipe for pollock and blood orange en papillote
Seasonal blood orange adds zip to a succulent dish of steamed white fish and braised lentilsBlood oranges, with their sharp acidity, sweetness and stunning colour, are one of winter’s gems. I buy them...
Nigel Slater’s gammon steak with butter beans and kale recipe
Smoky slabs of pork with puréed beans and fried green veg for a heartwarming night inThe recipeLightly season 2 thick slices of smoked gammon with black pepper. They need to be about 250-350g...
Anna Jones’ parsnip recipes
A creamy, parsnip-and-leek savoury crumble, and miso-roasted parsnips so flavourful, you might never again make them any other wayIgave my son a bite of parsnip the other day. ‘Mum, that’s too sweet,’ he...
