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Food

Weekly

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A weekly email from Yotam Ottolenghi, Ravinder Bhogal, Felicity Cloake and Rachel Roddy, featuring recipes and seasonal eating ideas

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Recipes

  • Spear carrier: new potato gnocchi with asparagus.

    Joe Trivelli’s recipes for gnocchi with asparagus, sorrel soup, hake and radishes, and baked apricots

    Vivid colours and powerful fresh flavours to welcome the brighter days of early May
  • Meera Sodha: Joy's quick green pasta.

    Ode to Joy: Meera Sodha’s vegan recipe for quick green pasta

  • Anna Jones Feast Spice Mix 017

    Ask Ottolenghi: what’s the best way to use and store spices?

  • Italian-style sardine pie and smoked oyster pasta: Yotam Ottolenghi’s tinned fish recipes

  • How to make a fridge-raid dinner salad – recipe

  • Cocktail of the week: Nathaniel Smith’s Jamaican Guinness punch – recipe

  • Benjamina Ebuehi’s recipe for double chocolate and mascarpone traybake

  • How to make the perfect vegan meringues – recipe

  • Herbs and spices galore: Fadi Kattan’s recipes for Palestinian-style vegetables

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Restaurants

  • Tant pis: the dining room at Public House, Paris.

    Jay Rayner on restaurants
    Public House, Paris: ‘A calamitous experience’

  • Poppies Restaurant, Notting Hill, London, interior shot.

    Grace Dent on restaurants
    Poppies, London W11: ‘It’s fine, but only fine’

    • Jay Rayner Medlock Canteen Manchester 16 04 2024 2855

      Jay Rayner on restaurants
      Medlock Canteen, Manchester: ‘Dishes that are the best versions of themselves’

    • Sekkoya Canterbury: ‘an impressive “mural” skylight gives the impression you’re dining in a rainforest.’

      Grace Dent
      Sekkoya, Canterbury, Kent: ‘A prime example of why the term “pan-Asian” fills me with foreboding’

    • A British tasting menu experience for dinner, and shorter set menu for lunch.

      Fast food
      ‘Five courses in 55 minutes’: rise of the speedy Michelin-star menu

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  • Broadbean salad

    Homegrown goodness
    Why we should all be eating more broad beans

  • Chickpeas

    The humble chickpea is having a moment
    Here’s why they’re here to stay

  • Karen Poole

    ‘We’re doing it by stealth’
    How Tesco is reformulating its much-loved meals to be healthier

  • Illustration of graph overlaying overhead view of plate and ingredients

    From ready-meal lovers to at-home chefs
    How Tesco is improving the nation’s nutrition

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Drink

  • Lidl discount supermarket in Newhaven shelves packed with bottles of wine on offer

    Bargain hunt
    Where have all the wine bargains gone?

  • Nathaniel Smith's Jamaican Guinness punch.

    Cocktail of the week
    Nathaniel Smith’s Jamaican Guinness punch – recipe

  • Winegrower in Austria

    Wines of the week
    A cut above: Austria’s exciting modern wine scene

  • Taste of Spain: sherry and a bowl of olives.

    Hitting the flor
    The secrets behind sherry’s tangy appeal

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Food news

  • Three Kinder Surprise eggs in red and white foil with colourful lettering

    Junk food
    ‘Unethical’ junk food packaging manipulates children into craving sweets, report claims

  • Ciao Bella Italian Restaurant in Lamb's Conduit St, London WC1N 3LZ

    ‘It’s catastrophic’: Italian restaurants in London struggle to find staff post-Brexit

    UK hospitality industry hit by crisis as thousands of young Italians are forced out by latest round of rules and cost-of-living crisis
  • Cultivated sausage on piece of bread

    Slaughter-free sausages: trying the latest lab-grown meat creation

    Meatable hopes its cultivated sausages will satisfy the world’s appetite for meat without harming animals or the planet
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Food and environment

  • Cultivated sausage on piece of bread

    Slaughter-free sausages: trying the latest lab-grown meat creation

  • An open tin of sardines with a fork resting on them

    Environment
    Swapping red meat for herring, sardines and anchovies could save 750,000 lives, study suggests

  • Rachel Cooke

    Rachel Cooke on food
    I didn’t eat proper risotto till I was nearly 30. And now drought may take it off menus for ever

    Rachel Cooke
  • A vineyard in Burgundy, France.

    Extreme weather pushes global wine production to lowest level in more than 60 years

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