Len & Alex Deighton’s Mexican Cookstrips: Al Pastor
Len: Can you really cook this at home?Alex: Claro que sí, papi!Len: You’re on. I’ll have the extra grilled pineapple with vanilla ice-cream.Len Deighton is the author of the Action Cookbook and French...
View ArticleWelcome to December's Observer Food Monthly
Recipes for Christmas baking (and breakfast), a festive taste test and dumplings with Jung ChangThis month, we share a table with the writer, Jung Chang, who tells us over bowls of dumplings about her...
View ArticleNigel Slater’s Christmas breakfast recipes
Poached quince with ricotta, smoked salmon hash and a trifle – indulgent dishes for festive mornings (yes, even the trifle)At some point during the festivities, whether on the day itself, Christmas Eve...
View ArticleYes, I'm a food writer – and that qualifies me to write about everything |...
Health, schools, overseas aid… food is integral to them all. So I’ll carry on having opinions about anything I chooseLike many people I have spent the past few years in a roaring, frothing rage at the...
View ArticleMy new lockdown survival tip? Food, food and more food
Whether it’s fish fingers or a fancy restaurant chicken salad, what we eat can help us through hard timesLockdown 3.0. My plan, before this exciting new iteration was announced, was to write about...
View ArticleChef Sat Bains: ‘I doodle dishes. I dream about dishes all the time’
The Michelin-starred chef on the art of food and the smells of home – spinach and boot polishMy first passion was art at school. Now I doodle a dish as an idea, then a dish based on the doodle, and...
View ArticleMarcus Rashford: the making of a food superhero
Coaches, charity workers – and the footballer himself – reveal what drives the man who twice tackled Boris Johnson on child hunger and wonShow me the child at seven and I will show you the man, the old...
View ArticleLen & Alex Deighton’s Mexican Cookstrips: Tres leches
Alex: Tres leches is not a subtle cake. It’s not nuanced. It’s everything turned up to 11.Len: Yeah. That’s what I like about it.Len Deighton is the author of the Action Cookbook and French Cooking for...
View ArticleHow do food trends happen – and what will we be eating in 2021?
Food fanatics used to obsess over kimchi – and this year it might be teff or guanciale. Brand consultants, market analysts and chefs explain how a product gets to be coolEvery January, the British food...
View ArticleSpicy yoghurt soup, comforting rice and dal – Gujarati vegetarian recipes to...
Family tradition is at the heart of chef Urvesh Parvais’s brilliant recipesMy mother and I started Gujarati Rasoi on a market stall in Hackney, east London, in 2005. By 2012 we had a second stall in...
View ArticleKorean cooking, my mother and me
Growing up in rural England, Rob Allison was repeatedly told he didn’t fit in. Time in the kitchen with his mum - eating kimchi, bulgogi, pickled daikon - helped him understand his roots and her lifeAs...
View ArticleWelcome to January's Observer Food Monthly
Vegetarian and vegan recipes, food trends for 2021 – and the inside story of Marcus Rashford’s campaign against child hungerRarely am I happier than when perusing a menu. The idea that for once I am...
View ArticleNigel Slater's 10 winter vegan and vegetarian recipes
Deeply savoury miso onions, warming bowls of coconut noodles – recipes to celebrate the wealth of the cold season’s vegetablesA collection of vegetarian and vegan recipes for you this month. Ten...
View ArticleCook, eat, gym, repeat… has left me in need of major repairs
I burned off the calories, took all the pain – but all that working out has damaged my hipOn the screen it appears as a smudged white halo against the blackness. It doesn’t look like anything in...
View ArticleSick of cooking for yourself? Have a crumpet
It’s easy to go into a culinary slump when you live alone. So go ahead and indulge yourselfI don’t live alone now. But I did for quite a few years on and off, and for all that I loved having a room of...
View ArticleFay Maschler: ‘A lot of male chefs found it hard to take my reviews’
The doyenne of restaurant critics on working incognito, cooking as seduction and being vegetarian in Surrey in 1955I always used another name to book a table – often the name of the person I was eating...
View Article‘We’ve had to become more flexible cooks’: one-pot dishes by Anna Jones
Brilliant vegetarian recipes from her new book One: Pot, Pan, Planet, including tofu pad thai, saag aloo shepherd’s pie and rhubarb foolWhen Anna Jones looks back at her first three cookbooks, starting...
View ArticleLen & Alex Deighton’s Mexican Cookstrips: Buñuelos
Alex: Buñuelos? My favourite. What’s the occasion? Len: I turned 92 this weekAlex: Does that mean I have to leave some for you?Len Deighton is the author of the Action Cookbook and French Cooking for...
View ArticleFrom the docks to the eBay – will online marketplaces save the fishing industry?
Britain’s inshore fleet has been pummelled by Brexit and Covid. One firm hopes to help it connect with its customers, secure better prices and make it a sustainable successOn a bracing January morning...
View ArticleHow to become a wine expert without leaving home
There are great books and online classes – and here’s a few bottles you could order to help you on your way“Coronavirus is just not winetasting conducive!” Those are the words on the website of Michael...
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