Food files Gingerbread
Published: 1st January 2013
While this seasonal bake is thought to originate in ancient Greece, during medieval jousting tournaments in Britain……
First date
Published: 1st January 2013
Thanks to Middle Eastern chef Yotam Ottolenghi and his latest book, Jerusalem, date syrup has hit the mainstream.……
Take a dip
Published: 1st January 2013
No party is complete without a moreish dip, and while hummus is always a crowd pleaser the latest offerings from……
Gorgeous greens
Published: 1st January 2013
Move over Savoys. Those seersucker-crinkly leaves make a good honest cabbage but for real crunch and fl avour,……
Cocoa power
Published: 1st January 2013
Chocolate and olive oil? Certainly not an obvious pairing, but these pots of heavenly spread will easily take the……
Lemon aid
Published: 1st January 2013
Brilliantly bright preserved lemons are an essential ingredient in Moroccan cookery, but their salty hit means……
Bean bags
Published: 1st January 2013
Winter mornings are hard enough, so ensure your coffee’s worth rising for. Kopi roasts its beans to order, using……
Winning streak
Published: 1st January 2013
The new Food and Travel obsession, guanciale – like streaky bacon but made from jowl rather than belly – is……
Party pieces
Published: 1st January 2013
American food has stormed the UK’s restaurant scene and now Old Glory is flying from our canapé trays too. Marks……