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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 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 'They should be tracked down and reported': the best (and worst) supermarket hummus tasted and rated by Honey & Co

https://www.theguardian.com/thefilter/2025/may/24/best-supermarket-hummus How do mass-produced versions fare when rated by experts who make the classic Middle Eastern dip fresh

every day?• <a href="https://www.theguardian.com/thefilter/2025/jan/07/best-blenders">The best blenders to blitz like a pro,

tested</a>Let's start with a caveat: we have serious issues with the concept of readymade, long-shelf-life hummus. Some dips lend themselves to

tub life, but for us, hummus is like bread: something that should be made fresh daily. Indeed, in <a href="https://honeyandco.co.uk/">our restaurants</a>, we make a

batch every day, and the tubs we sell in the deli are good for three.We also want to challenge the idea that readymade hummus is a "healthy" snack. Freshly made

with chickpeas and tahini, and seasoned with lemon, salt, garlic and maybe a little cumin, yes, hummus is wholesome. However, most of the ones we tested had added oil (olive oil in the

better ones, vegetable oil in the rest), and some included preservatives and other additives, making them ultra-processed foodstuffs and decidedly not healthy.

<a href="https://www.theguardian.com/thefilter/2025/may/24/best-supermarket-hummus">Continue reading...</a> Middle Eastern food and drink Snacks Food Life and style

Sat, 24 May 2025 12:00:01 GMT https://www.theguardian.com/thefilter/2025/may/24/best-supermarket-hummus Photograph: Robert Billington/The Guardian Photograph: Robert Billington/The Guardian

Itamar Srulovich and Sarit Packer 2025-05-24T12:00:01Z 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 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 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 Pistachio tiramisu and mango shortcakes: Nicola Lamb's recipes for spring desserts

https://www.theguardian.com/food/2025/may/21/spring-desserts-recipes-pistachio-tiramisu-and-mango-shortcakes-nicola-lamb American-style flaky scone-sandwiches filled with mango and

cream, and a light but punchy pistachio tiramisu When mango season is upon us, I love nothing more than thinking of as many waysas possible to eat them. It's hard to

beat the joy of messily eating one over a sink, but these flaky, American-style shortcakes, which you may recognise as similar to scones, are a brilliant mango delivery method. Meanwhile,

there are few things that pistachio doesn't improve, and here pistachio cream, which is conveniently fortified with sugar and fat, and emulsified to a smooth, spoonable paste, is paired

with coffee in the form of an airy tiramisu to feed a crowd. <a

href="https://www.theguardian.com/food/2025/may/21/spring-desserts-recipes-pistachio-tiramisu-and-mango-shortcakes-nicola-lamb">Continue reading...</a> Food Dessert Baking

Fruit Nuts and seeds Cheese Spring food and drink Eggs Biscuits Wed, 21 May 2025 05:00:17 GMT

https://www.theguardian.com/food/2025/may/21/spring-desserts-recipes-pistachio-tiramisu-and-mango-shortcakes-nicola-lamb Photograph: Ola O Smit/The Guardian. Food and prop styling: Florence

Blair. Food styling assistant: Emma Cantlay. Photograph: Ola O Smit/The Guardian. Food and prop styling: Florence Blair. Food styling assistant: Emma Cantlay. Nicola Lamb

2025-05-21T05:00:17Z 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 The Lavery, London SW7: 'One of London's loveliest new places to eat' – restaurant review | Grace Dent on restaurants

https://www.theguardian.com/food/2025/apr/27/the-lavery-london-sw7-grace-dent-restaurant-review This plump, glossy quenelle of joy makes every other chocolate mousse in the UK taste

like Instant WhipOne of the main challenges of writing a weekly restaurant column is finding new ways (and at least 11 times a year) to describe the experience of eating

Mediterranean small plates in a room painted in <a href="https://www.littlegreene.com/silent-white">Little Greene's Silent White</a>. Other food – and, indeed,

paint colours – are available, but in recent years, whenever you cast an eye over some hot, hip new place, you need to brace yourself for polenta, coco beans, galettes and neutral

furnishing. <a href="https://thelavery.co.uk/">The Lavery</a>, just opposite the Natural History Museum in South Kensington, is by no small margin the new emperor of

this style of cooking and decor, with a former <a href="https://www.theguardian.com/food/river-cafe">River Cafe</a>, <a

href="https://www.theguardian.com/lifeandstyle/2012/jun/22/petersham-nurseries-cafe-restaurant-review">Petersham Nurseries</a> and <a

href="https://www.theguardian.com/food/2022/may/29/jay-rayner-restaurant-review-toklas-london-serves-the-most-fabulous-chips">Toklas</a> chef, Yohei Furuhashi, serving up

gnocchi with fresh peas on the upper floors of a dreamily restored, Grade II-listed Georgian townhouse.This room is white – let's call this shade

<a href="https://www.youtube.com/watch?v=YkgkThdzX-8">John Lennon Imagine Video White</a>, or Ascending To Heaven And Sitting At The Right Hand Of The Father White.

It's all very heavenly, anyway. There are gilt-edged, floor-to-ceiling mirrors, original fireplaces and expensive wooden flooring. It's modern minimalist with a glut of leftover

grandeur from fine times past, when <a href="https://en.wikipedia.org/wiki/John_Lavery">the Irish painter Sir John Lavery</a> and his wife Lady Hazel lived here. The

Lavery is not only beautiful, but useful, too, being close enough to the museums to make it a fine place to pop into after a trip to the V&A, or after enduring the half-term scrum

around <a href="https://www.nhm.ac.uk/visit/galleries-and-museum-map/hintze-hall.html">Hope</a>, the blue whale skeleton, at the Natural History. Would I take children

to the Lavery, though? I'm not too sure. What are your kids like? Will they eat blood orange and puntarelle salad with taggiasche olives? Do they say things like, "Mummy, can I

have the Isle of Skye scallop with cime de rapa, tomato and cedro, please!" If the answer to either of those questions is no, it's possibly not the brightest idea. <a

href="https://www.theguardian.com/food/2025/apr/27/the-lavery-london-sw7-grace-dent-restaurant-review">Continue reading...</a> Food Restaurants British food and drink Sun,

27 Apr 2025 05:00:23 GMT https://www.theguardian.com/food/2025/apr/27/the-lavery-london-sw7-grace-dent-restaurant-review Photograph: Amy Heycock/The Guardian Photograph: Amy Heycock/The

Guardian Grace Dent 2025-04-27T05:00:23Z 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 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 Crab with potato cake and mango salad: Thomasina Miers' recipes for a spring

Sunday lunch https://www.theguardian.com/food/2025/may/17/crab-potato-cake-mango-salad-recipes-spring-sunday-lunch-thomasina-miers Fresh but filling crab cakes and a spicy,

seasonal mango salad with crisped chickpeasI don't know about you, but I'm revelling in the asparagus, early strawberries and new potatoes that are flooding the

local farmer's market. Traders are no longer wrapped up tightly to withstand the cold, and there is a spring in everyone's step. At the fish stall, some dressed crab caught my eye,

and while I love nothing more than crab on toast with thick aïoli or a nutty <a

href="https://www.theguardian.com/food/2020/may/02/thomasina-miers-recipe-asparagus-fried-egg-salsa-macha">salsa macha</a>, there was a nip in the air on the

night in question, so I was drawn to this rich, warming dish instead. The onions are a vehicle for the spices, adding sweetness and depth to both potato cake and crab. On the side, a

gloriously refreshing, spicy salad makes the most of mango season. <a

href="https://www.theguardian.com/food/2025/may/17/crab-potato-cake-mango-salad-recipes-spring-sunday-lunch-thomasina-miers">Continue reading...</a> Spring food and drink

Food Seafood Potatoes Shellfish Vegetables Fruit Salad Main course Side dishes Sat, 17 May 2025 11:00:03 GMT

https://www.theguardian.com/food/2025/may/17/crab-potato-cake-mango-salad-recipes-spring-sunday-lunch-thomasina-miers Photograph: Ola O Smit/The Guardian. Food and prop styling: Kitty Coles.

Photograph: Ola O Smit/The Guardian. Food and prop styling: Kitty Coles. Thomasina Miers 2025-05-17T11:00:03Z 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

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

Rukmini Iyer's quick and easy recipe for crispy chicken with zhoug and jersey royals | Quick and easy

https://www.theguardian.com/food/2025/may/05/quick-and-easy-crispy-chicken-recipe-zhoug-jersey-royal-potatoes-rukmini-iyer Fried, breadcrumbed chicken with new potatoes, all brought

to life by a garlicky Yemeni sauce of chilli, preserved lemons, herbs and spicesYou can't go wrong with crisp, panko-fried chicken, and this version with

zhoug is an absolute winner. You could describe zhoug as a green chilli sauce, but that wouldn't quite do justice to this amazing Yemeni condiment, which is packed

with flavour from preserved lemons, cardamom and garlic. Use some to stir through the hot, just-cooked jersey royals, then serve the rest as a sauce for the chicken. The only accompaniment

you then need is a light green salad: a handful of whatever leaves are to hand, some finely sliced fennel and a few pumpkin seeds, all dressed with lemon juice, olive oil and sea

salt. <a href="https://www.theguardian.com/food/2025/may/05/quick-and-easy-crispy-chicken-recipe-zhoug-jersey-royal-potatoes-rukmini-iyer">Continue

reading...</a> Chicken Middle Eastern food and drink Sauces and gravies Food Meat Main course Herbs and spices Potatoes Vegetables Mon, 05 May 2025 12:00:34 GMT

https://www.theguardian.com/food/2025/may/05/quick-and-easy-crispy-chicken-recipe-zhoug-jersey-royal-potatoes-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 2025-05-05T12:00:34Z 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 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

Food | The Guardian

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