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...
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...
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...
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...
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...
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 …
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...
A luxurious white wine aperitif with fig liqueur, whisky and bubbles that is sure to cheer up any dark February eveningServes 150ml Lillet Blanc15ml...
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...
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...