Now that the bitterness has been bred out of the aubergine, the need to draw out the juices before cooking is a moot pointI still salt aubergines as my mother did in the 60s....
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 features...
The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-ColaThe idea of ending things on a high always seems like a wasted...
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...
A multilayered and warming dish based on the mountain soup-stews of eastern PiedmontAfter Christmas and new year, and three large batches of braised red cabbage, a disproportionate amount of which – due to greed...
A blushing pink, tequila-spiked jelly with a seductive cream topping that’s sure to make anyone swoon, whether lover or friendI love to eat in on Valentine’s night. If you are dining à deux, it means...
A schoolboy has hatched a duckling from a Waitrose egg using an incubator he bought on eBay. It’s enough to put anyone off their boiled egg and soldiers …Fourteen-year-old William Atkins has put the cat among...
Stave off the January blues with this piping hot pud full of warming spicesChristmas is over. It’s a new year. There are a few scant crumbs of mince pie and half a bottle of...
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...
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...
