Yotam Ottolenghi’s secret ingredient: black garlic
The chef and cookery writer uses the preserved vegetable to add flavour and depth to roast chicken, gravy and vegan bologneseBlack garlic has a really lovely deep umami flavour that reminds me of...
View ArticleChapli kabab, prawn ‘nacos’, ghormeh sabzi – British-Afghan barbecue recipes
Cue Point’s street food is London’s first drive-through barbecue. Now try their brilliant recipes at homeBarbecue business Cue Point is only in its fifth year and already it has shifted from pub...
View ArticleWelcome to June’s Observer Food Monthly
Seafood, sandwiches, salads … maybe even some sun. Here is the best of summer food in the UKI spent a year living on the Cornish coast. In winter we battled raging wind and rain. In summer, floods of...
View ArticleThe 20 best wines for summer 2021
For celebrating or just lunching outdoors, here are great whites, reds, rosés and fizz to suit the season – and every budgetBest valueDealuri Romanian Feteasca RegalaRomania 2020 (£4.99, Aldi)The...
View ArticlePork and watermelon, chicken and cherries – Nigel Slater’s sweet and sour...
Celebrate summer with substantial salads made with refreshing fruit, plus apricots and creme fraiche, and courgette lemon cakeA deep bowl of roast chicken salad with pea shoots and cherries; another of...
View ArticleSummer’s here and salad days go on for ever – more’s the pity
I want to be the man who halves pert cherry tomatoes but I’d rather dream of piesIn matters of lunch, I am not a sunny individual. I try to be. When these, the summer months, roll around I imagine...
View ArticleMo Gilligan: 'I did bake biscuits in lockdown, but it’s too much faff’
The comedian and Masked Singer panellist on his fascination with chicken, mum’s Caribbean specials and the secret to great mac and cheeseAt home, my mum did the cooking. It was me, my two sisters and...
View ArticleCovid has changed many things – including my attitude to picnics
Holidays abroad are tricky. The UK is fully booked. There’s only one thing for it – buy a tartan rug and wicker basketOut in the world, everything is subtly altered. It’s as if I’m wearing glasses that...
View Article‘Sustainable isn’t a thing’: why regenerative agriculture is food’s latest...
Everyone from small farms to McDonald’s is getting involved in regenerative agriculture. Could it point the way to a better future for farming?A pheasant struts around the Garden of Eden. The pheasant...
View ArticleAndi Oliver’s secret ingredient: blackstrap molasses
The chef and broadcaster on ‘magical molasses’ that turn a meal into an eventI love the name: “blackstrap molasses”. It sounds fabulous, like something I want to wear. Mo-la-sess … it reminds me of...
View ArticleHow my grandmother taught me to cook – on WhatsApp
Novelist Rahul Raina lives in the UK. His grandmother, guardian of the family recipes, is in India. Lockdown had kept them apart, but cooking brought them together againKashmiri recipes are meant to be...
View ArticleFrom cucumber soup to ice-cream: summer recipes from Skye Gyngell
Recipes inspired by chef Skye Gyngell’s collaboration with Jane Scotter of Fern Verrow farmThere is a loving, odd-couple element to chef Skye Gyngell and her grower Jane Scotter. Theirs is a...
View ArticleChris Packham: ‘People like me have a very aggravated sense of injustice’
At his New Forest home, the broadcaster and activist discusses autism, Extinction Rebellion and his Self-Isolating Bird ClubOver the years, the BBC has seeded and nurtured some singular specimens of...
View ArticleDispatches from the grassroots: Farmerama and the new wave of food media
The Farmerama Radio team is leading a surge of podcasts and independent magazines examining the politics and culture of foodThe trio behind the award-winning podcast, Farmerama Radio, have spent a lot...
View ArticleWelcome to July’s Observer Food Monthly
A farming podcast that reminds us where our food comes from, plus recipes from Skye GyngellI invariably wake to the moos, baas and tractor engines of Farming Today– a programme that must be something...
View ArticleNigel Slater’s recipes from a summer herb garden
Pilaf with mint and parsley, baked tomatoes with basil cream, green beans with tarragon – make the most of homegrown flavoursA few steps from the kitchen door is a low wooden table creaking with pots...
View ArticleWhy are restaurants’ cheapest bottles of wine becoming so expensive?
Wine lists shouldn’t be terrifying but too often they make me feel like a second-class citizenIn matters of wine, I am not Withnail. I do not crave “the finest wines available to humanity”. I merely...
View ArticleFred Sirieix: ‘I was training to be a chef, but I thought it would kill my soul’
The First Dates star and maître d’ on what his parents taught him about service, the value of hospitality and his pride in his Olympian daughterI was born in food. My dad used to say: “We don’t have...
View ArticleThere is holiday hell and then there is self-catering
No salt and pepper, no spices, not enough loo roll – welcome to your holiday cottage“Welcome basket”. It sounds so nice, doesn’t it? So … welcoming. Driving up the M1 to the holiday cottage you booked...
View ArticleCan hospitality’s recruitment crisis ever be fixed?
Brexit and Covid have exacerbated a problem that has been building for years. But some restaurants are trying to attract and keep staff by changing the culture of the industryWhen Danny first entered...
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