Food & Drink

Playful, satisfying and occasionally baffling, there is lots to love at Emily Roux’s new restaurantHaving the name Roux hanging around your neck must be a mixed blessing. It’s terrifically handy, I’m sure, when you’re starting a new restaurant and want to attract...
AirAsia is to open an eatery serving its dishes. It seems crackers – who would choose to eat plane fare on terra firma?People harrumph more at 38,000ft. It’s a sort of iron rule of air travel. Fifteen minutes in and you get...
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...
Stale beer adds oomph to stocks and cakes, while any lingering bubbles help make a beautiful batterIf I have a beer in hand, pouring some into my food is a habitual process. Similarly, a touch of old or stale beer will transform...
Passionfruit liqueur and soju, the national drink of Korea, combine in this refreshingly unusual tippleSoju, the national drink of Korea, is said to be the most drunk spirit in the world, and is increasingly available in the UK; if you can’t get...
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 said – and I know what he means. Parsnips...
No huge secret here: the answer lies in temperature and cooking timeI prefer meringues with a chewy centre, but mine are often too dried out. How can I ensure chewy ones?Karen, GlasgowAs we’ve noted before, baking is the most...
Anyone who is anyone is juicing celery at the moment – and it’s all down to one man’s enthusiasmThe year had barely begun when I started seeing celery juice everywhere. On social media, in articles, at small, bouji cafes. Obviously I ignored...
Salty-sweet blue cheese is melded with walnuts and sage, then tossed into fresh egg pasta to make a very dishy dishThe shopping list of the elderly woman ahead of me at the market a few days ago read: 55g of grated pecorino,...
Spice up summer entertaining with a rich curry served with a traditional sambolThis dish is the product of Wendy’s patient, repeated attempts to get into a particularly popular London restaurant specialising in Sri Lankan street food; you know, one of those places...

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