Be it as a coffee companion or a frozen yoghurt flavour, “small, gently spiced” Biscoff biscuits “appear to be everywhere this spring from Easter eggs to hot cross buns”, said Emine Saner in The Guardian.

Biscoff is a modern take on the “traditional Belgian speculoos”: a biscuit dating back to the 17th century made with the glut of spices brought to Europe by the Dutch East India Company. The individually wrapped biscuits have “nostalgic relevance”, Lisa Harris, co-founder of the food and drink consultancy Harris and Hayes, told the paper. The distinctive caramelised flavour is “quite old-fashioned”; it feels like the type of sweet treat that would be served “on the side with a cup of tea”. Crucially, Biscoff’s relatively affordable price means they are an “accessible indulgence”. In the midst of the cost of living crisis, “people are looking for simple ways to feel as if they’ve done something special”.

In recent years the sweet treat has become a “Gen Z obsession”, said The Times. Ice cream sellers now often offer to “roll your scoop in Biscoff crumbs”, while “armies” of social media influencers are cooking up viral recipes for everything from mousses to milkshakes.

The latest hype is “Japanese cheesecake”: a two-ingredient recipe that involves immersing layers of Biscoff biscuits in a pot of yoghurt and leaving it in the fridge to soak overnight. As a result of the viral TikTok trend, Biscoff sales “rocketed 30% year on year”, said The Grocer. Supermarkets also joined in as Morrisons posted their own version of the dessert and Sainsbury’s went so far as to give “various yoghurt and biscuit products their own dedicated landing page” on their online shop.

And in a move sure to “delight Dairy Milk enthusiasts” the confection giant Cadbury is launching an indulgent new chocolate bar featuring crumbled Biscoff biscuit pieces, said The Mirror. A hard one to dislike.

I first ate this in Jerez in the south of Spain, and it’s now a regular on the menu at my restaurant Bar Lourinhã, says Matt McConnell. We haven’t messed around with it too much: it’s all about the classic flavours.

Ingredients (serves 6)

• 1 tbsp olive oil
• 300g free-range, hand-picked chicken livers, cleaned
• salt and freshly ground black pepper
• 1 dried bay leaf
• 1 garlic clove, finely sliced
• 2 shallots, finely sliced
• 1 tbsp sherry vinegar
• 60ml dry sherry
• 125ml chicken stock
• 2 tbsp cold butter
• 10g flat-leaf parsley leaves, torn
• 30g flaked almonds, toasted, to garnish

Method

• Heat the oil in a large, heavy-based saucepan, then place the chicken livers face down in the pan. Cook over a high heat until brown, turning with tongs.
• Season the livers well before adding the bay leaf, garlic and shallot. Cook until the liver is well browned.
• Add the vinegar, sherry and chicken stock and cook until slightly thickened. Reduce the heat to low and add the butter and parsley, stirring until the butter has been incorporated into the sauce.
• When the livers begin to feel slightly firm – around 4-5 minutes – remove them from the pan and arrange on a serving dish. Cover with the sauce and garnish with the flaked almonds.

Taken from Lourinhã by Matt McConnell with Jo Gamvros

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Britain is a “dip-obsessed” nation, said The Guardian, and hummus is at the top of the list. The chickpea-based Middle Eastern dip first hit UK supermarket shelves in Waitrose in 1987 and has since become a “staple” of shopping baskets across the nation.

Social media has added fuel to the hummus craze in recent years thanks to TikTok’s “obsession with #grazingboards and #girldinners”. These trends focus on the massive appeal of finger foods. As for offline, bread and dips have become a “culinary calling card” at restaurants. A good dip makes sure meals “start on the right foot” and shows customers you’re “serious about detail and sourcing”, said restaurateur David Carter.

Being a “handy source of fibre and protein”, hummus’ growing popularity also reflects Britain’s “efforts to become a physically healthier nation”, said The Times. In a sign of its “importance in the national diet”, hummus was recently added to “that ultimate consumer accolade”: the Office for National Statistics’ virtual shopping basket of popular goods used to measure the cost of living in Britain.

With so many varieties to choose from, picking a pot of supermarket hummus can be a “minefield”, said Tomé Morrissy-Swan in The i Paper. Stand-out options include Waitrose’s No. 1 Extra Virgin Olive Oil Houmous, which has a “smooth, moussy” texture with a “strong but not bitter” tahini taste, and Sainsbury’s Organic Classic Houmous, which isn’t as smooth but has a “very strong, pleasing tahini flavour”. I could “happily eat the whole lot”.

But for those keen to avoid the “long list of unnecessary ingredients” sometimes found in store-bought tubs, it is fairly straightforward to make hummus at home, said Phoebe Cornish in the Daily Express.

If you’re looking to “forgo additives, preservatives, and added sugar”, Jamie Oliver’s 10-minute recipe is a good place to start. He uses just five ingredients. Drain and wash a 400g tin of chickpeas, and throw them into a food processor along with a small clove of garlic, a tablespoon of tahini, olive oil and a “generous squeeze” of lemon juice. Blitz until smooth, top with a “sprinkling of paprika” and “get dipping”.

This method of cooking chicken breast is sure to become a favourite, said Ed Smith: it’s speedy, self-saucing and – perhaps surprisingly – succulent. Although sage is not typically involved in a piccata, I like the way it imparts its flavours into the cooking fats, and subsequently the pounded, dredged chicken. Typically, I’ll serve sautéed spinach and mashed potatoes with this. But it’s great with a lot of combinations of potato, green vegetable, leaves and/or bouncy bread for soaking up juices.

Ingredients

• 1 shallot, finely diced
• 4 garlic cloves, finely sliced
• 12 sage leaves
• 2 tbsp baby capers nonpareilles
• 100ml chicken stock or water or white wine
• zest and juice of 1 lemon
• 2 large skinless chicken breasts (370g-425g)
• 3 tbsp plain flour
• 2-3 tbsp neutral oil
• 40g butter, cubed
• flaky sea salt and ground black pepper, to taste

Method

• Before you start preparing and cooking the chicken, make sure any sides you plan to serve alongside are in hand. Dice and slice the shallot and garlic, pick the sage leaves, locate your capers and stock, and zest and juice the lemon.
• Butterfly the chicken breasts. Hold them flat on a board with one hand and use a sharp, long knife to cut them in half horizontally. Cut each breast in two and use a rolling pin or meat tenderiser to bash the thicker parts so it’s an even 1cm thick all over. Season all sides of the chicken very generously with salt and pepper.
• Spread the flour over a plate, then dredge the chicken pieces in it, dusting off any excess.
• Set a heavy-based skillet or frying pan over a medium-high heat. It probably won’t be big enough to hold all the chicken at once, so cook it in two batches. Add the oil, half of the butter and half of the sage leaves. Once the butter has melted and begins to foam, push the sage leaves to sizzle on one side and begin to fry the chicken for 1 1⁄2 minutes per side, plus another 30-60 seconds for luck. It really doesn’t take longer than 4 minutes in total. Transfer the chicken and sage leaves to a warm plate and repeat.
• Once the chicken is resting and the sage leaves are out, add the shallots to the fat that remains in the pan. Fry for 45 seconds, stirring occasionally, then add the garlic and lemon zest and cook for a minute more. Pour in the stock, bring to the boil, then simmer energetically for 2 minutes to deglaze the pan and reduce the liquid by a third. Whisk in the remaining butter, then add the capers and lemon juice. Pour over the chicken breasts and serve.

Taken from “Peckish: An Inspirational Collection of Winning Chicken Dinners” by Ed Smith

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The ingredients themselves are the luminaries of spring. They are often verdant — peas, leeks, asparagus, spinach. A pink (rhubarb) or brown (lamb) jumps in too. These recipes center the season’s finest ingredients, using techniques and sauces to complement, not overwhelm, their pristine gestalt.

Asparagus Pakoras

A tender asparagus stalk is a perfect specimen. It needs little to twinkle. Then you go and coat it in a chile-spiked batter made from chickpea flour, fry it til it shatters, and dust it with salt, and suddenly the spear downright scintillates. Get the recipe.

Braised Leek with Chile Bean Sauce

Searing long leek halves turns them charred, sweet-bitter and melting. Braising then softens them into willing submission. They soon clamor for a finishing complement, which a frisky combination of Sichuan chile bean paste, soy sauce, garlic and black vinegar readily provides. Get the recipe.

Broccoli, Bacon and Boursin Quiche

Quiche is always the right idea. It’s all the better when loaded with smoky bacon, lush Boursin cheese and nubbins of Broccolini. Serve the entire entity for a brunch gathering, or parcel it into meals for days on end. Get the recipe.

Lowland Celery Salad

Celery, please step center stage and into the spotlight. No, more to the right and pick up some dates, toasted walnuts and extra-sharp cheddar. Close, but to the left a touch, that mustardy sherry vinaigrette can join you. There! You made it. Feeling the love and attention you have always merited? Get the recipe.

Rhubarb Crisp

A crumble topping is loaded with oats, pecans and Chinese five-spice powder. Rhubarb done two ways: unadulterated and treated with baking soda to shave away some of the plants’ sharp edge. A rhubarb crisp is classic springtime, and this variation nudges the dessert into the modern age. Get the recipe.

Sabzi

We are just on the other side of the spring equinox, but the hunger for an ongoing, explicit spring jubilee persists. Spinach has the tonic earthiness the season necessitates, and lamb is the holy protein of now. This Afghan braise stars not just spinach as the green blast but also a wallop of green onions and cilantro. Steadying and lush, sabzi is a spring headliner. Get the recipe.

Shakshuka

Shakshuka, that stewy egg dish, is everywhere. You may as well have a baseline recipe for your home kitchen. This one from chef Yotam Ottolenghi is basic with no frippery to speak of — just tomatoes, harissa, red peppers, cumin and final filip of yogurt. It’s an optimal diving board for shakshuka-fiddling. Get the recipe.

Spring Peas with Mint Butter

Nearly every possible kind of pea shows up here. Snow peas, English peas, snap peas have all come to play. That means frolicking, after a quick blanching, in a butter bath loaded with chives and mint. Use the best butter you can find, and finish with chopped toasted hazelnuts and flaky salt, just because. Get the recipe.

Supermarkets have long been obsessed with the “novelty” hot cross bun, filling shelves with takes “that skew from genuinely delicious to properly weird”, said Sadhbh O’Sullivan in The i Paper. This year’s “array”, including everything “from Cheddar and carrot cake to tiramisu, Neapolitan ice cream and Marmite”, simply brings on cravings for the traditional “lightly spiced, sweet bun, studded with currants and candied peel, and topped with a cross”. Here are our favourites.

Honey & Co. Hot Cross Buns

These “utterly delightful” buns are so good, all of them were “gone within half an hour”, said The i Paper’s O’Sullivan. They are flavoured with “deep and warming” spices and the “subtle nuttiness” of spelt. Dried fruits are “generously shared” and “the crumb is light and fluffy”. I scored it 10 out of 10.
From Honey & Co outlets in London or mail order at catering@honeyandco.co.uk

Aldi Specially Selected Luxury Fruited Hot Cross Buns

Aldi’s buns are “neat, fat” and “square”, said Xanthe Clay in The Telegraph. They have a “lovely chewy heft, delivering a heady mix of citrus and spicy flavours”. They’re the “perfect bun to scoff after a long country walk”.
aldi.co.uk

Costa Classic Hot Cross Bun

“When a hot cross bun craving strikes, make a beeline for Costa,” said Stacey Smith in Good Housekeeping. Our panel of experts crowned these the “tastiest classic”: the “cinnamon-spiked” dough is dotted with a “generous helping of juicy dried fruit” and candied lemon peel.
From Costa Coffee stores or costa.co.uk

Asda Exceptional Extra Fruity Hot Cross Buns

Asda’s buns had the “most appetising appearance” of all those we tasted, and the flavour, texture and amount of fruit were all “spot on”, said Brianna Watson in Which?. “Great flavour at a great price.”
asda.com

Gail’s Hot Cross Buns

Gail’s buns are “hard to beat”, said Alice Reynolds in The Independent. They are “stunning” on the eye, with a darker, heavier look than most supermarket offerings. The “artisanal” cross perches on a “crispy” shell of clove, star anise and nutmeg syrup “that’s oh so moreish”. The dough inside is “perfectly” spiced, with candied orange peel giving it a “complex citrus hit”. Stand-out buns that bring a “ray of sunshine on each bite”.
From Gail’s bakery outlets or gails.com

After the boozy beverages of winter, spring requires, or at least requests, a lighter approach. So the coming months are a period for cocktails in bigger glasses that welcome more liquid for more leisurely sipping. Let’s get tall, baby!

Batanga

Blanco tequila, lime juice, cola and salt — welcome to the Batanga, a low-key icon of La Capilla, the “oldest cantina in the town of Tequila, Mexico,” said Imbibe magazine. There are easy drinks, but the Batanga is so effortless you could make it while horizontal in a hammock.

Caribeño

Take a daiquiri, and make it long and tall, and now you have yourself a Caribeño. The rum, lime juice and simple syrup are there, of course. Coconut water does the heavy work, creating a cocktail that will not knock you on your rear.

Champ-Ale

You can have your cocktail and beer, too. The Champ-Ale has you pour a light cream ale and sparkling wine into a big ol’ glass with ice and then shake it with sweet vermouth, lemon juice and cane syrup in a separate vessel. Pour the second mixture into the glass, stir and embrace the best of two booze worlds.

Earl Grey-Aquavit Spritz

Throw some Earl Grey tea leaves and a chunk of lemon peel in a bottle of aquavit, the caraway-seed-flavored spirit. Let infuse for 20 minutes or so, then combine with honey syrup, lemon juice and sparkling wine. Serve this plucky spritz to a crowd of pals.

Kombucha-Vodka Highball

The best of the basics, this highball combines vodka, ginger-flavored kombucha, lime juice, simple syrup and, oh yes, ice. Garnish with a lime wedge to prove you bothered a little.

Oita Chu-hi

A touch of future-thinking is required for this shochu-based highball. You will need to infuse a bag of barley tea in a bottle of shochu and blend sweet, herbal pandan leaves with coconut water, then carbonate the mix to make yourself a coconut soda. From there, it is all about assembling — a little rigmarole for much rejuvenescence.

Serpent-less Swizzle

A drink with ballast, the Irish whiskey base of the Serpent-less Swizzle is a hearty anchor. Sweet white vermouth, lemon juice and grenadine provide contrast and sharpness. Swizzles, a genre of cocktails served over crushed or pebbled ice, are meant for sipping. You may find yourself guzzling.

Watership Down

The “flavors make me think of fields,” said bartender Jeremy Oertel to Punch magazine about his Watership Down cocktail. Yes, its name is an homage to the classic leporine book, with grassy notes a rabbit might adore. Gin, dry vermouth, celery shrub and ginger syrup guarantee a balanced and refreshing drink.

Move over, protein. There’s a new dietary trend that’s doing the rounds. Fitness aficionados and wellness influencers are now “fixated” on how to “increase your daily fibre intake”, said Amelia Bell in Harper’s Bazaar.

Fibremaxxing is the latest addition to the “wellness glossary” and for good reason. Apart from its role in “digestion, weight management and gut health”, fibre also helps “stave off diseases” and reduce inflammation. A high-fibre diet can be highly beneficial but like any other TikTok-fuelled obsession, there is always a risk of “overdoing” it if one does not proceed with caution.

Fibre acts as “food for the microbiome”, said nutritionist Rhian Stephenson. Eating fibre-rich food “slows gastric emptying and carbohydrate absorption”, which helps stabilise blood sugar levels and provides metabolic support by “increasing the feeling of fullness”. This is why those with a healthy fibre intake often see “less weight gain and easier weight maintenance”.

According to NHS data, “most adults don’t come even close to hitting the daily recommendation of 30 grams”, said Dean Stattmann in GQ. Such a low level of consumption could take an “insidious toll on our collective health”.

Fibre is the indigestible part of plants that gives them their structure. It works as a gut cleanser by “shuttling away things that might otherwise overstay their welcome”. Without it, unmoving stools can “create little ‘pouches’ in the colon, called diverticuli, which can trap bacteria”, said Dr Dana Ellis Hunnes, a clinical dietician at UCLA Health. The bacteria can “potentially increase the risk of colon cancer, irritable bowel syndrome, inflammatory bowel disease, and just inflammation in general”.

Consuming plant-based foods is a great way to increase fibre intake. Lentils, beans, chia seeds and almonds are all rich in the nutrient. There are also many oral supplements available to help reach the recommended 30g daily intake level.

However, it is important to note that these supplements “don’t behave in the body in the same way that fibre from a whole food does”. Apart from fibre, whole foods have vitamins and minerals as well as water. This makes them more “synergistic” and less dehydrating.

The fibremaxxing trend certainly “carries a message” that many health professionals have been “banging the drum about for years,” said Polly Weeks on the BBC. But there’s a lot “we still don’t know about the gut and its microbiota” and one should be wary of “uninformed views, extreme advice and miracle quick-fix claims”.

Kieran Tuohy, a professor of energy metabolism and microbiome at the University of Leeds, said trying to “fibremax” on powders could be a “worrying” trend but “self-regulating” fibre levels by consuming plenty of whole foods is a great step to take.

Long-standing claims of verbal and physical abuse at world-renowned Copenhagen restaurant Noma have finally “come back to haunt” its founding chef, René Redzepi, said The Times.

The “culinary god” has stepped down after shocking details of his “toxic” kitchen culture were revealed by a damning new investigation. “An apology is not enough,” Redzepi said in a statement on Instagram. “I take responsibility for my own actions.”

Empire built on ‘pain’

Redzepi has been “rewriting the rules of fine dining” since Noma opened in 2003, crafting “jewel-like plates” from sustainable and foraged local ingredients, said The New York Times. His innovative approach scooped him three Michelin stars, and Noma has topped the World’s 50 Best Restaurants list on five occasions. He became a revered figure in the culinary world: in 2013, Anthony Bourdain proclaimed he was “without a doubt, the most influential, provocative, and important chef in the world”.

In 2024, Noma transitioned from restaurant to “full-time food laboratory”, developing new dishes and running fine-dining pop-ups in different locations around the world. But an upcoming residency in Los Angeles, with a tasting menu priced at $1,500 (£1,300) a head, “sparked a public conversation” about Redzepi’s treatment of his staff, some of whom came forward to claim his “empire” was built on their “pain”.

Thirty-five former staffers, employed between 2009 and 2017, gave accounts of serious abuse, alleging that Redzepi “punched employees in the face” and “slammed them against walls”. Several claimed he would “crouch under the counters” and “jab them in the legs with his fingers or a nearby utensil, like a barbecue fork”. They also described verbal threats, including to have staff members “blacklisted” from other restaurants or to “have their families deported”. Until 2002, Noma had over 30 unpaid interns, working 16-hour days and covering their own living costs. The restaurant’s “one-woman human resources department” also “happened to be Redzepi’s mother-in-law”.

‘Signs’ were all there

This will come as no surprise to “anyone who has followed modern restaurant culture”, said former restaurateur Richard Crampton-Platt in UnHerd. I visited Noma a decade ago and found it “suffocatingly self-regarding”. It developed a reputation as an “enlightened kitchen” and the “progressive future of fine dining” but the “signs of what was really going on” were all there. Redzepi was filmed “screaming at chefs” in the 2008 documentary “Noma at Boiling Point” and, in 2015, he wrote an article in a food magazine admitting that “I have been a bully for a large part of my career”.

“The backlash was inevitable,” said US chef Andrew Gruel in the New York Post. But it’s “ironic” that a lot of the “outrage is coming from the same elite food world that helped build a culture of abuse”. For years, fine-dining kitchens have been “run like military brigades”, with long hours, unpaid or poorly paid workers and a culture of harassment. The tacit “bargain” aspiring young chefs accept is to “endure the brutality, work the hours, and maybe one day earn your place in the hierarchy”. The price of the excellence that food critics and “elite diners” demand is professional kitchens marred by exploitation, burnout and alcohol and drug abuse.

“It’s dehumanising” and it’s been going on for too long, French food journalist Nora Bouazzouni, author of “Violence in the Kitchen”, told CNN. Her work “exposing the extent of physical, emotional and psychological abuse” in professional kitchens across France “has helped spark a national reckoning” that’s “reached the ears of the country’s lawmakers”. Last year, a motion to create a commission of inquiry into violence in professional kitchens was tabled in the French National Assembly.

Undoing this entrenched “French system” that kitchens around the world have “replicated” won’t be easy. But a 2021 paper which drew on 47 interviews with elite chefs, and was published in the Journal of Management Studies, offers one “compelling, but simple solution: create more open kitchens”. A shift away from the “isolated, closed, hidden spaces” where “regular rules don’t apply” could help to establish a healthier work environment.

Before Redzepi’s resignation, tickets for Noma’s LA pop-up had sold out. This only demonstrates, said The Times, that there are “plenty who can happily separate the art from the artist” as long as “the kitchen is thoroughly soundproofed”.

This fresh and vibrant salad is delicious warm or cold, as a nutritious lunch or shared at a gathering, said Madeleine Olivia. The final touch of pomegranate molasses in the dressing and seeds for topping takes the flavour to another level.

Ingredients (serves 6-8)

• 150g brown, black or wild rice
• 150g whole grains (such as buckwheat, quinoa, barley, amaranth, farro, bulgur wheat)
• 400g tin of beans (such as kidney beans, black beans, chickpeas, black-eyed beans, butter beans, pinto beans), drained and rinsed
• 10 cherry tomatoes, quartered
• 6 radishes, very thinly sliced
• 1 small red onion
• 1 tbsp pumpkin seeds
• handful of lamb’s lettuce (or rocket or young spinach)
• pomegranate seeds, for topping (optional)
• lemon wedges, to serve

For the dressing:

• 1 tbsp finely chopped mint
• 2 tsp Dijon mustard
• 1 tsp pomegranate molasses
• zest and juice of 1 lemon
• 2 tbsp olive oil
• salt and freshly ground pepper

Method

• Cook the rice and grains according to the packet instructions. Set aside to cool.
• Whisk all the dressing ingredients together in a small bowl. Taste and adjust the seasoning.
• When the rice and whole grains are cool, add to a large bowl with the remaining salad ingredients, adding the lamb’s lettuce (or rocket, or spinach) last, and tossing everything together.
• Pour over the dressing, sprinkle over the pomegranate seeds, if using, and serve with lemon wedges.

Taken from “A Year in a Cottage Kitchen” by Madeleine Olivia

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Diners are spoilt for choice in London. The capital is a delicious melting pot of different cuisines – from flavour-packed Filipino dishes and the finest sushi to classic Greek meze and authentic Indian street food. These are some of our favourite spots.

Belly, Kentish Town

Small and buzzy, Belly (pictured above) in Kentish Town has all the warmth of a neighbourhood bistro – with a frisson of Filipino flair, writes The Week’s Helen Brown. The brainchild of restaurateur Omar Shah (Ramo Ramen, Hoodwood, Mamasons), it serves up bold dishes that blend European and Filipino flavours. Scallops, for example, come cured in a chilli, annatto and coconut cream, and tiramisu turns an Instagrammable shade of violet with blueberries and purple yam. The smoked trout kinilaw, with its citrus, cane vinegar, coconut milk and shiso leaf dressing, is a top-notch starter if you arrive too late to bag the super-popular but limited tempura cod pandesal: a shareable slider of warm, flaky cod in a soft fluffy Filipino breakfast roll, with American cheese and salmon roe – like a clever, tangy take on Filet-O-Fish. For mains, there’s a paprika-spiked seafood caldereta, with clams, mussels, squid, roasted tomato, red pepper and prawn-head emulsion, wagyu bistek with braised shallot and charred lemon and woodland mushroom arroz caldo with soy-cured egg yolk. But the stand-out dish is the oak-smoked tinola herb chicken in a buttery, herby, ginger, caper and coriander sauce. Order it with the beef-fat fries and dunk deliciously away. There’s an esoterically good wine list, including a Lebanese Grenache, and a small but wickedly inventive selection of cocktails: the watermelon and calamansi margarita is definitely worth a try.
bellylondon.com

Sushisamba, Covent Garden

It’s early evening midweek but there’s already a queue of people trying to get a table at Sushisamba, writes The Week’s Irenie Forshaw. Set in the Opera Terrace on the top floor of Covent Garden’s historic Market Building, the buzzy restaurant is thrumming with life. Lush greenery springs from every corner and a team of chefs are hard at work behind the counter in the sleek open kitchen. The menu is filled with unexpected delights: inventive dishes that fuse elements of Japanese, Peruvian and Brazilian cuisine. Plantain chips, served with a spicy aji amarillo dipping sauce, and salted edamame beans set the tone of the signature tasting menu. The salmon ceviche doused in a rich sesame dressing and topped with crispy slices of sweet potato and toasted sugared macadamia nuts was the highlight of the evening. Other twists came in the form of California rolls (drizzled with truffle oil) and yellowtail tuna (diced and served in mini taco shells). Be sure to save room for the chocolate banana cake, and wash everything down with a cocktail or two. The fiery Tom Yam – a heady mix of gin, coriander, chilli, ginger and lime – is a must.
sushisamba.com

Luna Omakase, City of London

Tucked away in a private room inside Los Mochis London City, Luna Omakase is a sensory Japanese dining experience for those with adventurous palates, writes The Week’s Deeya Sonalkar. Its chef-selected nut- and gluten-free menu has 12 courses inspired by the rhythm of the moon, and changes as the lunar cycle shifts. The 12-seat counter is designed to allow diners to immerse themselves in the preparation of the dishes and learn about the ingredients selected for the day. The venue has low lighting, to mimic moonlight, and the courses are served on wood or stone plates. Each course is intricately crafted, and every ingredient plays a crucial role. The chef’s take on the onigiri was one of the best courses, with a single bite offering a world of flavour. A good number of dishes featured caviar, an ingredient that can sometimes overpower others. The taco maki, a Japanese-Mexican fusion of tacos and maki sushi, with avocado, jalapeño salsa and coriander, was simple, fresh and unique. Every dish offered something new: this place is a joy for anyone who loves traditional Japanese cuisine and fancies an experimental tasting adventure.
luna-omakase.com

Pyro, Southwark

With its open-fire chef’s station, rustic wooden interior and huge outdoor terrace, Pyro, in Borough, combines the warmth of a taverna with a super-elevated take on traditional Greek food, writes The Week’s Helen Brown. It’s the debut restaurant of Athens-native Yiannis Mexis, formerly of Hide, The Ledbury and Petrus, and radiates energy, refinement and excellently inventive cocktails. Most of the plates – from the small potato pittas to a showstopper slab of Dorset lamb – are made for sharing, and bear the charred, smoky marks of the flame. Classic Greek meze, like tzatziki and melitzanosalata, are uplifted to top-quality taste and texture experiences; spanakopita, made with barrel-aged feta, is served as dainty tartlets, and ember-cooked pork souvlaki skewers reach a whole new level with prunes, radicchio and sour apple. Stand-out dishes include a sea bream crudo, with green olives and caper leaves, crispy-topped, fluffily layered potatoes with skordalia, and that hunk of alder wood-cooked Dorset lamb, served with a smoked anchovy yoghurt and a fabulous bitter-leaf salad. Food to fill the stomach, and fire the soul.
pyrorestaurant.co.uk

Sachi, Belgravia

Discreetly hidden on the second floor of the Pantechnicon building, Sachi is one of Belgravia’s swankiest sushi spots, writes The Week’s Irenie Forshaw. The kappo-style (cut and cook) Japanese restaurant reopened in November after an extensive revamp, adding a moodily lit rooftop bar. Expect minimalist interiors with flowing cream-coloured drapes, plenty of teak and potted plants positioned in every corner. For a buzzy atmosphere, book a table upstairs in the bar or escape the after-work crowd by requesting a quieter spot downstairs.

The pared-back menu features an assortment of dishes from tempura and sashimi to decadent sushi platters and oscietra caviar. Everything is simply yet elegantly plated, allowing the quality ingredients to shine. The wagyu, eringi mushroom and yuzu maki rolls are perhaps the most inventive dish; topped with a sliver of marbled Japanese beef, each morsel tastes like a bite-size burger. But the real highlight is the bluefin tuna: both the truffle-dusted carpaccio and the maki rolls are delicious. There’s also a drinks list filled with Japanese whiskies and enticing cocktails, as well as a collection of sakes. Be sure to enlist the help of the knowledgeable sake sommelier for perfect pairings with every dish.
sachirestaurants.com

Patri, Hammersmith

You might miss Patri on the street outside but, once you step inside, it is like being transported to a train in New Delhi, writes The Week’s Rebekah Evans. With its shutters, dark wood interiors and multicoloured hanging light bulbs, the intimate setting cocoons you. But once the food starts to arrive, the last thing you will be thinking about is your surroundings. Patri offers The Grand Thali, a unique experience allowing a group to sample two starters alongside 26 authentic Indian street-food dishes, with rice and garlic naan. You should be prepared for a wait, but it’s certainly worthwhile. With so much to choose from, it’s difficult to pick a stand-out dish. Surprisingly, the vegan chatpati aloo tikki chaat starter is perhaps one of the best: fragrant spicy potato patties and chickpeas, tossed in a chutney bursting with flavour. Dishes like this that really sing are truly cooked with soul. The butter chicken has a rich, creamy, and so moreish, sauce, while the paneer curry is soft and delicious. Be sure to wear trousers with a loose waistband; you’ll certainly test its capacity to give.
patri.co.uk

Sông Quê Pho Bar, Tower Hamlets

Some hot dining spots seem to open a new outpost within days of opening, says Grace Dent in The Guardian. But that’s not the approach taken by “London’s Vietnamese stalwart Sông Quê”. Launched 25 years ago, it has only now spawned a “little sister”. The new branch, located “a mile or so down the road”, has a “tiny menu focusing on pho” – Vietnam’s noodle soup dish – and a “smattering” of small plates. I opted for a pho of rare beef flank, which came “blushingly pink” on top of a bowl of al dente noodles drowned in a “very meaningful broth”. Star anise was the shining light of this “warmly spiced soup”, which I reckon is the “best pho in town”. But the small plates are also well worth trying: they include “little juicy bullets of spicy tempura squid”, and grilled lamb chops with a “truly gorgeous char”. Surprisingly, on Sunday lunchtime, this “jolly handy little spot” was nearly empty (the original Sông Quê, by contrast, attracts “regular weekend queues”). My advice is to go “right now”.
songquephobar.co.uk

With Easter fast approaching, supermarket shelves are already groaning with seasonal sweet treats. “It doesn’t matter how old you are”, said Luxury London. The truth is, “everyone loves an Easter egg.” If you are looking for something out of the ordinary this year, why not treat yourself or a loved one to a luxury Easter egg?

Melt’s Coconut Easter Egg

This luxurious Easter egg is beautifully packaged, immediately making it stand out from the crowd. But while luxury is the name of the game, the chocolatiers at Melt have also clearly leaned into whimsy by creating an egg cleverly designed to resemble a real coconut, complete with creamy white centre. While the traditional milk chocolate is rich and enjoyable, it is the coconut-flavoured interior that is the standout treat, with the desiccated coconut giving a unique texture. Reminiscent of a pina colada, the tropical taste pairs perfectly with the chocolate and feels like a more grown-up take on the Easter egg.

meltchocolates.com; £39.99

Coco Chocolatier’s Marc de Champagne Truffle Easter Egg Tin

If you love chocolate liqueurs at Christmas, this Easter is the chance to meet their sophisticated sister. These velvety, feather-light truffles are dusted in icing sugar, but the decadent flavour quickly gives way to a silky white chocolate Marc de Champagne ganache. The champagne adds a confident kick, unmistakably boozy but balanced rather than overpowering. The treats come packaged in a sleek keepsake tin, with distinctive artwork by French painter Otto Iram.

cocochocolatier.com; £29.95

Hôtel de Crillon’s Chocolate Easter Egg

Hôtel de Crillon’s Easter egg feels just as refined as its Parisian address. Crafted by pastry chef Matthieu Carlin, this limited edition confection transforms the iconic lampposts of Place de la Concorde into an edible work of art. The intricate sculptural design is crowned with delicate detail, with small nods to the hotel’s seal and the emblem of Paris – both elegant and evocative. And the flavour further elevates this creation: a pairing of milk and dark chocolate encases a crisp, almond-hazelnut praline enriched with crumbled gavotte biscuits. The result is not just a visually stunning egg, but one with a balanced flavour ideal for the discerning chocolate lover.

shop.rosewoodhotels.com; €85 (£74.40)

Audrey’s White English Spring Garden Hand-Decorated Easter Egg

This Easter egg is just as delightful to look at as it is to eat. Exquisitely hand-decorated with intricate flower and butterfly motifs, it beautifully captures the essence of spring, making it a stunning seasonal centrepiece. Craftsmanship evident in every detail, and the creamy and indulgent white chocolate melts effortlessly on the tongue. Its very sweet profile is likely to delight those with a fondness for rich flavours. Elegant, eye-catching, and delicious, this is a thoughtful, premium egg that feels every bit as special as it looks.

audreyschocolates.co.uk; £39.95

Cox&Co.’s Aleppo Chilli & Cherry Easter Egg

They might be alliterative, but chilli, cherry and chocolate may not strike you as a natural combination for an Easter egg. However, they perfectly complement one another in this Cox and Co. creation. The dark chocolate is smooth, deep and indulgent, with sharp pops of sour cherry cutting through the richness before finishing on a surprisingly pleasant warmth from the Aleppo chilli. This Easter egg is ideal for those seeking something different but delicious, and it's also vegan-friendly with mostly plastic-free packaging, making it an eco-conscious option too.

coxandcocacao.com; £15

Baked Alaska traditionally consists of a cake base, an ice cream filling and a meringue topping that is browned under the grill, said Edd Kimber. This version is more of a quick assembly job: it includes shop-bought elements, plus a couple of simple home-made ones. The recipe is intended only as a guide: you can vary as you see fit. You might want to use brownie offcuts as the base, for example, and jam in place of the compote.

Ingredients

For the blueberry compote:

• 50g blueberries
• 2 tsp caster sugar
• 1 tbsp lemon juice

For the milk chocolate sauce:

• 20g milk chocolate
• 40% cocoa solids, finely chopped
• 30ml (2 tbsp) whipping cream

For the Swiss meringue:

• 1 large egg white
• 50g caster sugar
• small pinch fine sea salt
• ¼ tsp vanilla bean paste

To serve:

• 20g (2 tbsp) salted pretzels or salted peanuts, roughly chopped
• 2 large scoops of vanilla ice cream

Method

• For the compote, put everything in a small saucepan, place over a medium heat and cook for 2-3 minutes or until the fruit has broken down and the liquid is thick and syrupy. Scrape into a small bowl and set aside until needed. It can also be refrigerated for a couple of days before using, if needed.
• For the chocolate sauce, place everything in a small bowl and heat in a microwave, using short 15-second bursts, until the cream is hot. Stir everything together to form a smooth sauce. Set aside until needed. The sauce will thicken as it cools, so stir to loosen when needed. The sauce can also be refrigerated for a couple of days before using, but once refrigerated it will firm up and will need heating slightly to loosen.
• When ready to serve, make the meringue topping. Add everything to a heatproof bowl and place over a pan of simmering water. Whisk until the mixture is hot to the touch and the sugar has fully dissolved. Remove and use an electric mixer to whisk until the meringue holds stiff, glossy peaks, about 3-4 minutes.
• To assemble, divide your pretzels/peanuts between two coupe/martini glasses or other small bowls. Top with a scoop of ice cream and use an ice cream scoop or spoon to press down on the ball of ice cream to create a small well.
• Add the compote and then the sauce atop the ice cream. Spoon or pipe over the meringue. Use a kitchen blowtorch to burnish the meringue until it’s as dark as you want. Serve immediately.

Taken from Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts & Pastries by Edd Kimber.

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The resolute tango between the personal and the practical is a hallmark of a cookbook humdinger. Doing so merges two apertures — the narrow and the microscopic — into a wide-angle lens.

Andrea Nguyen’s 2006 debut, “Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors,” is a sublime example of that intermixture. She opens the book with the following scene: “We heard the plane coming in low, and I was scared. Mom grabbed me, pulling me underneath the staircase as a bomb exploded nearby. I shrieked, believing the end was near.”

The rare turned common

The end was not quite near, but it was imminent. That opener took place in Saigon on April 8, 1975, when Nguyen was 6 years old. A little more than two weeks later, Nguyen and her family were loaded on a plane, landing eventually in Southern California. Life, and with it, the family’s cooking, was upended.

One makes do, and new traditions are born. Western noodles, like fresh fettuccine, and butter were luxury items in Saigon. Thus, noodles with butter went from a rare novelty to a kitchen staple for the Nguyens. She shows the reader how to dress just-boiled noodles with umami-laden Maggi sauce, then warm garlic in melted butter, adding the noodles and tossing. The “nutty, savory caramel qualities of the Maggi sauce” come to the fore as you toss and sear the noodles.

Cabbage also receives special status in the family’s new home, because “cool-season crops such as cabbage and cauliflower are difficult to grow” in Vietnam. So ribbons of the vegetables are sauteed until wilty, then fish sauce and beaten egg added, the egg lacquering the cabbage with a custardy coating. If you thought you knew all there was to know about buttered noodles and cabbage heads, you have just been shaken out of culinary complacency.

Icons, dissected

“Into the Vietnamese Kitchen” is not only a Nguyen tale. Classics from the diasporic Vietnamese repertoire are included too, with irreproachable instructions. An exemplary version of bo kho (beef stew) is heady with lemongrass, fish sauce, ginger, five-spice powder and star anise. Salmon, shrimp, catfish and chicken all appear braised in recipes using the savory, bittersweet, burnt-caramel sauce known as nuoc mau. Pho is here; bun (rice noodles) are as well, alongside grilled pork and punchy herbs, and in comforting soups with crab or beef.

Feeling adventurous? Dive into a round of project cooking to make the charcuterie, like gio lua (silky chicken sausage), that stars in banh mi, those irresistible spiky Vietnamese sandwiches. In Nguyen’s text, you will be guided by sure hands, as welcome storytelling is whispered in your ear.

Bone broth “has undergone the PR glow-up of a lifetime”, said Saskia Kemsley in The Standard. Celebrities including Gwyneth Paltrow, Halle Berry and Kylie Jenner have all jumped on board, extolling its rejuvenating benefits.

So what is bone broth? Put simply, it's a nutrient-dense liquid made by simmering animal bones with vegetables or other natural ingredients for up to 24 hours, similar to making stock for use in soups or stews. Drinking the broth for its health benefits is a “phenomenon” that has “skyrocketed” in recent years, even if the evidence is somewhat unclear.

“Of all the wellness trends, this one’s probably up there with the strangest,” said Daisy Jones in British Vogue. “A broth? Made from bones, you say? Sounds a bit fee-fi-fo-fum to me.”

But bone broth promises an “array of supposed health benefits”. Some studies have shown that it is an anti-inflammatory “gut-healing powerhouse”, rich in electrolytes, and full of amino acids that help “regulate the immune system and promote gut health”. People are also indulging in a bid to improve their skin with the high collagen content. “Hmmm, maybe not so unappealing after all?”

Some of the most popular brands are “hugely expensive”, and often not much better than you can make at home, so you don’t need to “spend a fortune” buying the stuff, said Clare Finney in The Times. All you have to do is pop into a butcher’s for some “broken-down bones” at a “fraction of the price”, Michelin-star chef Emily Roux told the newspaper, “or if you’re making a roast chicken, never throw away the carcass”. After a four- to six-hour “long, slow simmer”, you can add combinations of “star anise, black peppercorns, any veggies or herbs that are suffering in the fridge” to “zhuzh it up”.

If you do want to splash out on a shop-bought broth, one of the best on the market is Borough Broth, whose organic beef bone broth is “filled to the brim with umami excellence” and has a “whopping 40% bone content”, said Kemsley in The Standard. Freja is another brand “taking supermarkets by storm for good reason”. Its broths have a two-year shelf-life, making them a “pantry essential”, and there’s also a fish-based version for pescatarians.

Despite the frenzied uptake by influencers who think it is a “wonder stew for your face”, some experts have a “bone to pick” with the trend, said GQ. Though it can be a great source of amino acids, the results can be inconsistent depending on what is cooked, and how.

“My personal advice would be that it doesn’t add anything that a healthy diet containing a good source of proteins wouldn’t do”, Dr Christine Hall, NHS GP and aesthetics doctor, told the magazine. “In fact, a healthy, balanced diet will actually contribute more.”

I first made pineapple kimchi when celebrating Thanksgiving in Hawaii, said Linda Shiue. I wanted something to make our turkey dinners taste more “local” – and came up with the idea of combining chunks of pineapple with kimchi to use in place of cranberry sauce. Here, it makes a super accompaniment to teriyaki salmon.

Ingredients (serves 4)

• 500g salmon fillet, skin on, cut into four pieces
• pinch of salt
• 1 tbsp rapeseed oil
• 3 small garlic cloves, mashed
• 1 tsp honey
• 1 tbsp tamari or light soy sauce
• 2 spring onions, cut on diagonal into 5cm lengths

For the kimchi:

• 2 tbsp grated garlic (about 6-9 cloves)
• 1 tbsp peeled and grated ginger
• 1 tsp granulated sugar
• 4 tbsp gochugaru (Korean red pepper flakes) or Aleppo chilli flakes, or 2 tbsp crushed chilli pepper flakes, smashed in a mortar and pestle, or ground in a spice blender into finer flakes
• 2 tbsp chopped coriander leaves
• 2 tbsp fish sauce
• 1 ripe pineapple, peeled and cut into 2.5cm cubes (core included)

Method

• To make the kimchi, place the garlic, ginger, sugar, gochugaru, coriander leaves, fish sauce and 3 tbsp water in a blender or food processor and blend until smooth. Combine the spice mixture with the pineapple in a bowl and allow to sit at room temperature for 30 minutes, then refrigerate, unless you’re using it right away. It makes around 1 litre.
• While the kimchi rests, prepare the salmon. Pat the skin dry with kitchen paper. Season both sides with the salt. Heat a medium non-stick frying pan over a medium-high heat, then add the oil, swirling to coat the pan. Add the garlic, then the salmon, skin-side down. Cook for about 4 minutes, then drizzle with the honey before flipping over. Pour the tamari on top and allow it to swirl under the salmon. Add the spring onions and reduce the heat to medium-low.
• Continue to cook for another 1-2 minutes, or until both sides are glazed and browned and flesh begins to flake apart when pierced with a fork or the tip of a knife.
• Spoon the kimchi over the top of the salmon. Serve immediately. Refrigerate the remaining kimchi in a tightly sealed container – it will last for up to 3 months.

Taken from The Apothecary Chef by Natasha MacAller

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“After decades of terrible PR”, the humble cabbage is “quietly gaining cultural capital”, said Business Insider. The sad memories of soggy “WWII boiled cabbage recipes” and the “Cabbage Soup Diet of the ’80s” are things of the past.

Some would call this boom a “recession indicator”, but many are flocking to the vegetable’s high-fibre and low-calorie content. Whatever the reason, cabbage is certainly “having a moment”.

Currently, the “fibre-maxxing” movement is in full swing, with fermented foods all over social media as users scramble for better gut health. Cabbage “punches well above its weight” in terms of nutritional value, said Rob Hobson, nutritionist and food author. It is a “rich source” of fibre, and also vitamin C and K, and he says it “will overtake protein as the trendiest nutrient” this year.

Cabbage has “never enjoyed the glossy halo afforded to avocados, blueberries”, or any other sought-after superfood, said Hannah Twiggs in The Independent. “It is the vegetable equivalent of sensible shoes: practical, reliable and almost aggressively uninterested in seduction.” The green leaves have fed people of all backgrounds for thousands of years – in soups in central Europe, kimchi in Korea, and becoming “fused” into the “national psyche” of Ireland alongside potatoes.

Perhaps what is fuelling this resurgence is its “lack of glamour”, low price tag and wide availability. Cabbage “asks little, delivers much and carries none of the aspirational baggage of trendier ingredients”. It is “not new. It is just newly appreciated.”

“Everything’s coming up cabbages”, even in fashion, said Anna Grace Lee in Vogue. After the “Pinterest Predicts” trend report said that 2026 is the year of “peak cabbage obsession”, the vegetable has become “chic”. There are cabbage motifs everywhere, from the “Sandy Liang cabbage bag” to the “Dodie Thayer for Tory Burch ceramic line”.

“I always keep a head or two in my fridge so I can throw together a quick, healthy, and budget-friendly meal at a moment’s notice,” said Charlyne Mattox in Country Living. Cabbage is one of the best ingredients to “stretch your grocery dollar”, while still providing a “nourishing” meal.

“Butter-braised” cabbage with cream and garlic is a “quick and easy” way to use up any “pantry staples”. You can add “roasted salmon, bone-in chicken breasts, or a tender pork chop” for a delicious meal. For a lighter option, try rustling up a classic bacon-cabbage panzanella, adding meat and bread to your taste – and sprinkling a little “crumbly cheese” like feta on top.

For those who want to eat well without spending a fortune, here’s a selection of restaurants newly awarded a Bib Gourmand (given to establishments offering excellent, good-value cooking) in the 2026 Michelin Guide. Prices are between £25pp and £50pp for three courses.

The Clarence

At this “likeable neighbourhood spot” from the team behind the popular Cail Bruich, there’s a “generosity in the portions and pricing”. That’s especially true if you choose the set menu, which offers three courses for £29. The chefs use “prime Scottish product” – seasonal girolles, “super-fresh Loch Fyne mackerel”, Barnsley chop – and make ample use of the charcoal grill. Excellent service “adds to the appeal”.

168 Hyndland Road, Glasgow

Norman’s Neighbourhood Kitchen

If you “find yourself near Huddersfield”, then a diversion to this “wonderful” bistro is a must. Named after the owner’s dog – and his grandfather – it offers great-value sharing plates in a rustic setting. The menu roams the globe (with Japanese and Indian influences), but local fare features too, as in a dish of pig’s cheek glazed in “cult” Sheffield condiment Henderson’s Relish.

22A North Road, Kirkburton, West Yorkshire

The Yurt at Nicholsons

Lunch in this “lovely yurt” – fashioned from upcycled materials – is certainly “a little different”. But it’s an experience that will make you smile. Located at Nicholsons nursery, where some of the ingredients are grown, it offers generously sized, Mediterranean-inspired dishes packed with “bold, natural flavours” – cider-cured Chalk-Stream trout with crab bisque is a “wonderful example” – as well as “bright and breezy” service.

The Park, North Aston, Oxfordshire

Post

“Straightforward is the name of the game” at this “delightful bottle shop and bistro” close to the River Severn. The concise menu – which is chalked up each day on a blackboard – uses produce from the restaurant’s nearby smallholding. Dishes might include homemade pappardelle with braised ox cheek ragù and salt-baked celeriac with hazelnut cream and black grapes. On Sundays, there’s a sharing set menu offering three courses for £35pp.

Horwood House, High St, Newnham, Gloucestershire

Ssam Ssam

This family-operated Korean restaurant is “run with palpable pride”. Some tables have their own BBQ, allowing you to grill the sensibly priced meat, such as spicy pork belly or Wagyu ox tongue. At the standard tables, “bansang” dishes – consisting of a main component such as grilled mackerel along with three sides and “top-drawer kimchi” – are “surefire winners”.

149 Merton Road, London SW19

Counter Culture

This “lively restaurant” – inspired by the “pintxos” bars of San Sebastián – offers “terrific Spain-meets-Cornwall cooking”. Local seafood is the “bedrock” of many dishes, as in Cornish monkfish tail with cavolo nero, salsify and anchovy jus. For those who want a drink and a quick bite, there are cocktails and delicious snacks, including smoked eel with apple and cauliflower, and smoked cheese “croqueta”.

4 Beach Parade, Newquay, Cornwall

Food has a unique ability to transport you somewhere else – maybe to a moment from your childhood or back to a sunny holiday – and for me this dish does just that, said David Gingell. As with all cooking, the finished product is only as good as the ingredients you use. Good olive oil and excellent clams are the keys here (and with seafood in particular, it is important to use a trusted supplier). Clams can be the ultimate fast food: this dish should take you no longer than 20 minutes to prepare from start to finish.

Ingredients (serves 4)

• 1kg palourde clams
• 5 shallots, diced
• 1 clove garlic
• 30ml olive oil
• 500g cooked, jarred butter beans
• 50ml dry sherry
• 40g jamón, chopped into strips (any kind of fancy Spanish or Italian dry-cured ham will do the job well)
• 1 small handful chopped parsley
• ½ lemon

Method

• Start by checking each of your clams is closed tight and clean. I like to pop a few at a time into a plastic lidded container and give them a little shake. This will root out any dead ones, which will open and should be discarded. You can also leave them in the fridge just covered in salty water for an hour or two; this will trick them into thinking they are back in the sea and start filtering out any internal sand.
• Assuming you are in possession of clean clams, you can get started. You will need a fairly shallow and, most importantly, wide pan with a lid that fits.
• Slowly sweat your shallots and garlic in olive oil with a small pinch of salt for a couple of minutes, until soft and sweet.
• Add the clams and drained butter beans, add a good glug of sherry, turn up the heat to high and cook with a lid until all the clams are open (discard any that aren’t).
• Turn off the heat and stir in the chopped jamón and parsley.
• Taste it and spend a little time adjusting the seasoning with a good squeeze of lemon, a couple of twists of black pepper and salt if needed, maybe even a little extra glug of olive oil.
• Serve in the pan that you have cooked it in, in the middle of the table. A few nice chunks of bread served alongside to mop up any juices at the end is a welcome addition.

David Gingell is the chef/co-founder of Primeur, Westerns Laundry and Jolene, all in north London.

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When hot honey burst onto the food scene about five years ago, it was “something unusual” to drizzle over pizza or use as a meat or halloumi glaze, said Lucy Knight in The Guardian. But now the demand for it has “gone a bit crazy”.

It’s all about its “swicy” – sweet and spicy – appeal. For Gen Z in particular, “swiciness reigns supreme”. And even brands like Walkers and Kellogg’s Crunchy Nut have jumped on board, with limited-edition hot-honey-flavoured crisps and cornflakes.

It’s definitely the “buzzy new flavour sheriff in town”, said Abha Shah in The Standard. Hot honey is versatile and a very “approachable way to enjoy chilli”. Much like salted caramel, a mixed-sensation trailblazer, you get the best of both worlds: a sweetness that isn’t too sickly, and a spiciness that isn’t going to knock your head off. This is perfect for those who might normally be “scared off by too much heat”, Waitrose’s Emilie Wolfman told the paper.

Hot honey may have “made waves” in the food industry but it does split opinion, said Alice Reynolds in The Independent. It’s “arguably the new Marmite” because people “either hate it or can’t get enough.” Either way, “it’s here to stay’.

There are also some concerns that the hot honey boom could cause the market to become “flooded” with lower-quality products, said Knight in The Guardian. Fake honey – bulked out with sugar syrup – is on the rise. When new food trends are identified, people will “try to cut corners to get a better margin”, Ben Lippett, co-founder of Dr Sting’s hot honey, told the paper.

You can easily make it yourself: just put some honey in a pan over a low heat and then add dried chilli flakes (or diced fresh chilli) and a little vinegar or hot sauce. Simmer gently and then allow to coo. Strain the chilli out before serving or, if you like a bit of punch, leave it in.

If you’d rather buy it from the professionals, the “acacia and Pasilla chilli pepper rendition” in Daylesford Hot Chilli Honey, £15, is a seductive luxury choice, said Shah in The Standard: “plonk it dead centre on your cheeseboard after supper” to get your “guests’ tongues wagging”. Or you could spice up your sweet barbecue sauce with M&S Hot Honey Sauce, £2: “perfect as a grilled chicken-wing dip”.

This dish originates in the Loire, specifically the Touraine region where they make wonderful, gastronomic wines, said David Hart, chef-proprietor of Franc, a French restaurant and wine bar in Canterbury.

Ingredients (serves 4)

• ½ bottle of demi-sec Vouvray wine
• 24 pitted prunes
• 4 pork loin steaks, around 2cm thick and of fine provenance
• a little sunflower oil
• 300ml double cream
• 1 lemon

Method

• At least a day before, pour the wine over the prunes and leave them to macerate. After about 24 hours the prunes will have plumped up nicely on each side and the wine will have taken on the flavour of the prunes.
• Take the pork loin steaks out of the fridge a good half an hour before cooking. Put a large heavy-based frying pan on a medium to high heat and add a couple of tablespoons of oil.
• Season the steaks liberally with salt and brown them well for three minutes on each side. Lower the heat, turn the pork over and cook for a further minute on each side. Remove the pork to a warm plate and pour over any pan juices. Loosely cover with foil while you make the sauce.
• Put the pan back on the heat and pour in the wine. Use a wooden spoon to dislodge all the caramelised brown spots on the bottom of the pan (these will dissolve into the sauce and add flavour).
• Boil down the wine until you have about six tablespoons of liquid, then add the cream. Once the sauce has come back to the boil, add the prunes along with any resting juices from the pork. Combine all and taste the sauce for seasoning. You may like to add a few drops of lemon juice to balance the sauce, too.
• Serve the pork on hot plates with the sauce poured liberally over and around. Some spinach or mashed potatoes would work well alongside, as would, of course, a chilled bottle of Vouvray.

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Wine drinkers are usually a picky bunch and have a list of go-to bottles they never betray. But while people’s loyalty to their favourite tipples can be strong, some newer Portuguese wines have enjoyed a surge in popularity.

The “inexpensive yet un-boring” nature of these wines have turned them into “fixtures on the dinner table”, said Victoria Moore in The Telegraph. Portugal’s “portfolio of characterful indigenous grapes” and pocket-friendly prices helps explain how the country “quietly overtook” Chile on the Wine Society’s sales leader board last year.

Gone are Portugal’s days of “lagging” behind its EU neighbours, said John Mariani in Forbes. Following Spain’s “progress and global recognition”, the Portuguese wine industry is having a deserved moment in the spotlight. From “tinta roriz and castelăo red grapes to the alvarinho and loueiro white”, the “wide variety of styles” can make it “confusing” for consumers.

There are over 250 types of grapes native to Portugal, “but I’d wager that many of us wouldn’t be able to name many more than two of these indigenous varieties”, said Hannah Crosbie in The Guardian. The “old vines of different varieties are often planted side by side” which avoids the “painstaking process of separating harvests”. This is why it’s “the norm” in Portugal to make “blends” instead of “single varietal wines” which only feature one type of grape. With so much choice, here are three of the best bottles to try.

Symington Family Estates, Pequeno Dilema, Douro, Portugal 2022

This “complex yet subtly approachable” white wine has an “assertive freshness”, said Decanter. Viosinho, arinto, códega do larinho and a “sprinkle” of alvarinho come together to create a wine with “equal amounts of classicism and energy”. Expect hints of white pepper, aniseed and chopped almonds with a “strong mineral backbone”. The "vividness and depth” comes from the 10-month aging process in French and Hungarian oak barrels.

Bando de Corvos Murder of Crows Tinto 2023, Lisboa, Portugal

“Fruity with a touch of earth”, this high quality blend is made with castelão, trincadeira and touriga nacional grapes, said Moore in The Telegraph. Produced “expressly” for the Wine Society, it’s a “very good value” red wine.

Taste the Difference Douro White 2024, Portugal

For lovers of white wine, this “brand new vintage” is an “excellent” choice, said Moore. “Bright and fresh”, the wine is almost “sherbetty” with “tangy notes of lemon rind” as well as hints of white peach and quince. “Shiveringly clean and crisp”, it’s a deliciously refreshing tipple.

This is one of my go-to easy meals for one, said Suzie Lee. Quick, delicious, spicy and lip-smacking, these noodles are made using ingredients from the cupboard, so it is super easy. I like to eat this with a crispy fried egg, some fried peanuts, spring onions and an extra drizzle of chilli oil.

Ingredients (serves 1)

• 100g nest of dried thick egg noodles
• 1 heaped tbsp peanut butter (crunchy or smooth)
• 1 tsp crispy chilli oil
• ½ tsp chicken or vegetable stock powder
• 1½ tsp rice vinegar (or more if you like it tangier)
• drizzle of sesame oil
• fried egg (to serve, optional)
• sliced spring onions (to serve, optional)

Method

• Bring a saucepan of water to the boil and cook the noodles according to the packet instructions.
• In a serving bowl, combine the peanut butter, crispy chilli oil, stock powder and rice vinegar. Stir well to combine.
• Once the noodles are cooked, add 1-2 tbsp of the hot noodle cooking water to the bowl and stir to create a sauce.
• Drain the noodles and add them to the bowl, then toss everything together until combined.
• Drizzle with sesame oil, then add any optional toppings and serve.

Taken from Simply Speedy Chinese by Suzie Lee.

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Valentine’s Day is the perfect excuse to indulge, and what better way than with gifts that you can eat? Whether you’re treating a partner, a friend, or even yourself, you can skip the cards and flowers and try a host of delicious flavours instead.

Audrey’s Extraordinary Heart Box

While chocolates are for life, and not just for Valentine’s Day, this decadent box of confections is proof that the sweet treat is an ideal expression of romance. Audrey’s Extraordinary Heart box feels like a love letter written in chocolate, with elegant presentation in a gorgeous heart-shaped box, and where every piece earns its place. But this isn’t a polite sampler. Instead, the recipient will get to slowly savour dozens of milk and dark handmade chocolates, with standout flavours including caramel and nougat. Whether given to the one you love, or self-bestowed, this heart box turns an age-old Valentine’s ritual into a thoughtful and delicious present, and one certainly worthy of repeat purchase.

audreyschocolates.co.uk; £150

Chapel Down Rosé

This rosé from Chapel Down is the perfect indulgence for Valentine’s Day – fresh, fruity, and quietly appealing. A pale blush in the glass, the wine has delicately sweet flavours of strawberries and raspberries, which feel inherently romantic. But it is a rosé which remains crisp and dry, with a balanced and refreshing taste. This means it is perfect to be sipped alongside a candlelit meal, pairing well with seafood, fruit, or even just a box of chocolates. For an extra special touch, consider personalising the bottle with your loved one’s name.

chapeldown.com; £43

Knoops Hot Chocolate Starter Pack

Sometimes, romance isn’t about big, dramatic gestures. Knoops Hot Chocolate Starter Pack is an ideal treat to enjoy during cosy and relaxing evenings with the person you love. The sleek shaker is a thoughtful addition to a typical hot chocolate set, offering a hands-on touch to the ritual, while the chocolate flakes themselves – whether you choose milk or dark – are rich, velvety, and high-quality without being too heavy. Consider adding a tube of giant marshmallows to offer a touch of sweetness and a perfectly balanced cup.

knoops.com; £51

Tracklements Heart-Shaped Jar of Fresh Chilli Jam

If you’re looking to turn up the heat this Valentine’s Day, look no further than this playful, heart-shaped jar of chilli jam. Sweet, tangy and spicy, it is a treat that flirts with the tastebuds, offering just the right amount of kick. Spread it on toast, swirl it into cheese, or dollop it on dessert – whatever you choose, the jam is a delicious way to warm both hearts and tastebuds.

tracklements.co.uk; £7.45

Lola’s Valentine’s Vegan and Gluten Free Cupcakes Box

These vegan and gluten-free cupcakes prove that Valentine’s Day treats can be both fun and thoughtfully made. Beautifully packaged, it’s hard not to smile when you open the box and see six bright red cakes with a myriad love-themed decorations from delicate flower petals to hearts. This visual charm is only enhanced by the delicate, pillowy sponge that isn’t chewy or dense. These carefully considered cupcakes still feel special rather than substitutive and remain a playful treat to enjoy this romantic season.

lolas.co.uk; £23.70

Naughty and Nice Chocolate Stout Gift Pack

This chocolate stout is a quietly dangerous delight, the kind of alcoholic beverage that feels gentle right up until it isn’t. Going down luxuriously smoothly, across the range, it is the texture that stands out: lovely and velvety, rich without being cloying, and surprisingly light for something so indulgent. As the can promises, it is the chocolate flavour that leads confidently, while a pleasing hint of coffee brings up the rear to offer an interesting depth rather than the bitterness that may be expected with this flavour profile. Some other nuances felt slightly more muted, particularly the caramel and coconut notes. Yet, this pack is well crafted and deliciously drinkable, rewarding slow sipping (even if it’s hard to do so).

vocationbrewery.com; £18

This soup is made from basic store-cupboard ingredients, but always tastes like more than the sum of its parts, said Ilhan Mohamed Abdi. By the next day, it will have thickened beautifully, becoming almost like a daal. Then I’ll often serve it over rice, or gently loosen it on the stove with a splash of water.

Ingredients (serves 4-6)

• 2-3 tbsp olive oil
• 1 large onion, finely chopped
• 4-5 garlic cloves, crushed
• 1 large carrot, peeled and finely chopped
• 300g red split lentils, rinsed
• 11 heaped tbsp vegetable bouillon powder
• 1 tbsp plus 1 tsp ground cumin
• 1 tbsp plus 1 tsp ras el hanout
• 1 tsp salt
• 400ml coconut milk
• large handful of freshly chopped coriander, plus extra to garnish
• lemon slices, to serve

Method

• Start by heating the olive oil in a large saucepan. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic, allowing it to soften slightly before adding the carrot. Stir everything together and let it sauté for 1-2 minutes.
• Add the rinsed lentils and stir well. You might notice the mixture clumping up, but continue stirring. Add the bouillon, cumin, ras el hanout and salt. Cook over low heat, stirring occasionally, for 30 seconds. Add the coconut milk, 1.3 litres/5½ cups of water and the fresh coriander. Adjust the salt to taste, then cover the pan and leave the mixture to simmer on medium-low heat for 20 minutes.
• Once simmered, half-blend the mixture with a stick blender to create a creamy texture while keeping some chunks intact. If needed, add more water at this stage, remembering to check the salt.
• Let it simmer for another 15 minutes.
• Garnish with extra coriander and lemon and serve hot.

Taken from “The Ramadan Kitchen: Nourishing Recipes from Fast to Feast” by Ilhan Mohamed Abdi.

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Despite what social media influencers might say, you don’t need to “fork out for pricey, pretentious” superfoods like açai or spirulina, said Giulia Crouch in The Standard. The belief that healthier eating “costs the earth” is one of the “major misconceptions” about nutrition.

The term ‘superfood’ was “coined in the 1960s to describe foods that could fight malnutrition”, said Rachel Dixon in The Guardian. But by the 2000s it had been “co-opted to sell exotic and expensive ingredients to health-conscious customers”.

More recently, there has been a renewed interest in superfoods due to the “growing awareness” of the health benefits that come with consuming a wide variety of foods. Keen on diversifying your diet? Here are some of the best superfoods to stock up on.

Anchovies

These “flavour-bombs” have an “outsized nutritional punch”, said The Standard. They’re a great source of omega-3 fatty acids, which “support heart and brain health and help lower inflammation”. You actually get more minerals from anchovies than you would from “larger tinned fish like tuna or mackerel”. This is because you eat the entire fish including the bones. Anchovies are also generally “safer for frequent consumption” since they are “small, short-lived fish” and don’t accumulate as much mercury. They make a very easy addition to your meals as you can “melt them into pasta tomato sauces for incredible depth of flavour” or add them to your salads and stews.

Walnuts

Nuts have long been an “expert-approved nutritious snack or meal addition” but walnuts “top the list in terms of nutritional profile,” said Rosie Fitzmaurice in The i Paper. This is mainly due to the high amount of polyphenols and omega-3s they contain. Polyphenols have “potent antioxidant and anti-inflammatory properties”. A 2018 study published in the Journal of Nutrition found that walnuts “may also improve insulin response and reduce gut permeability”.

Popcorn

The “homemade variety” as opposed to the “salty, sugary stuff” makes for a great healthy snack, said The Guardian. It keeps you “feeling satisfied for longer than other snacks, such as crisps”, Sammie Gill, a registered dietitian with the British Dietetic Association, told the newspaper. The popcorn kernel is essentially a “whole-grain containing about 10g of fibre per 100g” and the outer shell contains phytochemicals. To make it more fun, you can always “elevate it by adding your own toppings”. These can be savoury like “paprika, olive oil, pepper, curry powder” or sweet such as “melted dark chocolate” or “cinnamon sugar”.

Potatoes

Potatoes are frequently “underestimated for their nutritional value”, Gill told The Guardian. In reality they are full of vitamins and minerals, including vitamin C, iron, potassium, magnesium, vitamin B6 and folate. The high starch content in “freshly cooked potatoes” turns into “resistant starch” upon chilling. This kind of starch is a “fermentable fibre” that acts as “‘food’ for your gut microbes”. It is also advised to keep the skin on the potatoes when possible as “removing the skins means removing fibre”.

In my opinion, every stir-frying lesson should start with this dish, the Chinese equivalent to the French omelette challenge, says Jeremy Pang. It is a real test of your control of heat, or wok hei: not hot enough, the egg will stick to the base, while too hot and the food is bound to burn. And if you combine your ingredients in the wrong order, you will end up with a rice omelette. No pressure, then. Still, if you master this, you will have picked up a valuable skill that will serve you well on your Chinese cookery journey.

Ingredients

• 250g boiled/steamed and cooled jasmine rice
• 2 eggs, well beaten
• 80g petits pois
• 1 tbsp light soy sauce
• ½ tsp sesame oil
• vegetable oil
• black pepper
• 1 spring onion, finely sliced, to garnish

Method

• Run a spoon through the cooked grains of rice to separate them as much as possible, breaking up any clumps. (This will help when you add the rice to the dish later.)
• Build your “wok clock” by placing the ingredients around a work surface or plate in the order they will be added to the wok. Start at 12 o’clock with the beaten egg, followed by the cooked rice, petits pois and finally the light soy sauce.
• Heat 1 tbsp of vegetable oil in a wok over a high heat until smoking hot. Pour in the beaten egg and allow to bubble, then scramble it slightly. Allow to bubble again, then repeat this process 2-3 times. Push the egg to one side of the wok to allow space for the next ingredients.
• Drizzle a little more vegetable oil into the wok, add the rice and stir-fry for a minute or so, pressing into the rice to separate the grains out further while cooking them through. Then add the peas and continue to stir-fry for 1 minute.
• Pour the soy sauce over the rice and stir-fry for 30-60 seconds until the rice has absorbed it all and become drier. Once the grains are “jumping” around the base of your wok, the rice is ready.
• Add the sesame oil and mix together well, then season to taste and scatter over the spring onion.

Taken from “Chinese Kitchen: Simple Techniques and Recipes to Enjoy Delicious Chinese Food at Home” by Jeremy Pang.

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Extra-virgin olive oil has overtaken Perelló olives and Torres crisps as the “present du jour” to take to “trendy” dinner parties, said Arabella Bowes in House & Garden. It’s a trend being driven by the “sober curious movement”, especially at this time of year when more people look for booze-free Dry January gifts.

There are around 1,600 olive varieties and “thousands of flavour profiles”, so there is plenty of choice. But with each bottle lasting up to six months, an olive oil’s provenance is becoming more and more important. People are now “demanding” to know “what ingredients have gone into it, where the olives were grown and who’s behind the brand”.

“Extra-virgin olive oil is now a cultural marker of taste,” Delli’s Octavia Pendrill-Adams told The Telegraph. The bottles look great on kitchen shelves and the oil is so versatile in cooking. “Premium, pretty and, crucially, ethical brands” have gradually become a “status symbol for our pantries’, Elinor Griffin, oils buyer at Waitrose, told the paper.

With money tight, shoppers are shifting towards “little luxuries” to bring joy to the daily grind, said Andrew Ellson in The Times. An “elegantly packaged” premium bottle of extra-virgin olive oil – or Evoo – will last months and that makes it “more appealing than a bottle of fizz that will disappear” in one sitting.

And then there’s the health benefits, said Julia Musto in The Independent. Packed with oleic acid, “a good fat” which can help lower levels of “bad cholesterol”, it is also high in vitamin E and anti-oxidants called polyphenols, which can help “prevent cell damage that can ultimately lead to heart disease and cancer”.

I recommend treating Evoo ”like seasoning”, Katia El-Fakhri, co-founder of Glug olive oil, told The Telegraph. Use it to finish a salad or a pudding, “tasting as you go to judge the balance”. The paper’s reviewers found Glug’s Evoo For Drizzling, £16 for 750ml, “grassy, refreshing and a little appley”.

Those who “aspire to be on Masterchef” should check out the Evoo from Two Fields Zakros, £18.50 for 500ml, said Chloe Mac Donnell in The Guardian. A top-notch brand, it is “used by restaurants including Primeur in London, Sargasso in Margate and The Pig hotel group”.

If you prefer a more reasonably priced supermarket option, Tesco Finest Sicilian Extra Virgin Olive Oil, £9 for 500ml, is a good choice, said Stacey Smith in Good Housekeeping. It has a “wonderful green appeal”, like “crisp salad leaves” and is “just as grassy on the palate, with a big, bold peppery thwack and a super-smooth aftertaste”.

Once you realise that tomato sauces are enhanced by the addition of miso, you won’t be able to grab a can of tomatoes from your cupboard without a jar of miso coming out too, said Bonnie Chung. This is the best veggie pasta ever, and my favourite when I’m feeling lazy. All you need is an aubergine and some store-cupboard essentials.

Ingredients

• 1 medium aubergine
• 5 tbsp olive oil
• 1 small onion, finely chopped
• 3 fat garlic cloves, minced or finely grated
• 400g can of tomatoes
• 1 tbsp red wine vinegar
• pinch of chilli flakes
• 200g dried spaghetti, or dried linguine
• 1 tbsp white miso
• 3 basil leaves, roughly torn, plus more to serve
• sea salt and freshly ground black pepper

To serve:

• Parmesan cheese, or vegetarian Parmesan-style cheese
• Extra virgin olive oil

Method

• Chop the aubergine into bite-sized pieces. Heat 2-3 tbsp of the oil in a large frying pan over a medium heat, then fry the aubergine until charred and cooked through. Aubergines love oil, so don’t be shy. This should take about 15 minutes and it is important not to rush it. Take it out to rest, and season with a pinch of salt and pepper.
• In the same pan, warm up 2 tbsp more olive oil over a medium heat and add the onion and garlic to cook down, soften and become slightly sticky. Then add the can of tomatoes and bring to a simmer, before stirring through the red wine vinegar and chilli flakes.
• Meanwhile, in a large saucepan of boiling salted water, cook the spaghetti according to the packet instructions to al dente, reserving a small cup of the pasta-cooking liquid before draining.
• Scoop out some of the tomato liquid into a small bowl and mix in the white miso with a small spoon until smooth and emulsified. Then add it all back into the pot of tomato sauce and stir through.
• Add the aubergine and basil leaves to the sauce and warm through for 1 minute before adding the pasta. If the sauce is a little too thick, stir in some of the pasta-cooking water, to create a silkier sauce.
• To finish, serve with the grated cheese, a drizzle of extra virgin olive oil, and a basil leaf.

Taken from Miso: From Japanese Classics to Everyday Umami by Bonnie Chung.

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Zippy, homey, satisfying, electric: The cooking of Sara Kramer and Sarah Hymanson at their Los Angeles restaurants, Kismet and various locations of Kismet Rotisserie, pings between those descriptors.

The duo’s 2024 debut cookbook, “Kismet: Bright, Fresh, Vegetable-Loving Recipes,” shows home cooks how to achieve the same effervescent effect at home.

Schmear and dip and repeat

Kramer and Hymanson are sauce-and-dip obsessed, which tracks, knowing the pair’s fondness for the food of the Levant and Middle East. So the book devotes an entire chapter to the topic.

You’ll learn how to ferment your own labneh with kefir grains, whole milk and heavy cream, then mix it with fresh horseradish and fish sauce to “up your roast beef sandwich game” or whir it in a blender with fresh bay leaves to understand firmly and with finality that, yes, bay leaves do indeed have culinary value.

Tahini sauce is mounded with honeyed kumquats. Or the sesame seed puree is blitzed with Tuscan kale and completed with tangy pomegranate molasses. Or it’s finished with chunks of Castelvetrano olives and Calabrian chiles. At Kismet, everything is fair game in the name of flavor.

On the dip front, there is a smoked trout dip, the fish luxuriating in a base of yogurt and sour cream, and garnished with fresh tarragon and Aleppo pepper. And in a delirious, inspired commingling of creamed spinach and artichoke dip, the Pickley Cheesy Greens’ star ingredient is half-moons of dill pickles.

Simple tricks, big results

Yes, the Kismet pantry is a many-splendored marvel. But the book is also filled with plenty of stripped-down recipes that reveal the liberating power of good cooking technique.

Kramer makes a case for throwing out the flour and eggs when making latkes and, most expansively, serving them year-round with everything from pickled chiles to loads of dill and basil, and, of course, labneh. Hymanson, a born Chicagoan, warbles the praises of giardiniera, serving it alongside a recipe for chicken schnitzel but noting your fried egg might be keen on its presence too.

Even garlic gets the Kismet rethinking. The pair notes — and many of the recipes show — a finishing touch of raw garlic grated on a Microplane grater provides "pleasant sharpness and earthy funk.” A fine truth — and an apt alternate subtitle for the book.

This bright and balanced prawn and pomelo salad is a staple in the repertoire of Luke Larsson, head chef at Khao Bird. Fragrant lemongrass and sharp, refreshing ribbons of makrut lime leaf balance with sweet pomelo, crunchy toasted coconut and crispy shallots.

Ingredients (serves 2)

• 4 king prawns, peeled and de-veined
• 1 stalk lemongrass, very finely sliced
• ½ shallot, very finely sliced
• 3 makrut lime leaves, very thinly sliced
• handful mixed herbs: mint, coriander, dill (leaves picked)
• ½ tsp fried garlic
• 1 tsp crispy shallots
• ½ tsp toasted coconut
• 80g pomelo flesh (or grapefruit segments)

For the dressing:

• 50ml fish sauce
• 25ml fermented chilli sauce or sriracha
• 25ml lime juice
• 25ml palm syrup or sugar syrup

Method

• Bring a small pan of salted water to a simmer. Poach the prawns for 1–2 minutes, just until they turn opaque and bounce slightly to the touch. Remove, cool and. if you prefer a lighter texture, slice them in half lengthways.
• Make the dressing in a small bowl by whisking together the fish sauce, fermented chilli sauce (or sriracha), lime juice, and palm syrup. Taste and adjust: you want a balance of salty, sour, sweet, and spicy.
• Prep the aromatics: the lemongrass, shallots, and makrut lime leaf. Slice as finely as possible – the thinness is what keeps the salad delicate.
• Assemble the salad in a mixing bowl. Gently toss the pomelo (or grapefruit) with the prawns, sliced aromatics, herbs, crispy shallots, fried garlic, and toasted coconut.
• Dress the salad by gradually spooning the dressing over. You may not need all of it. Toss lightly to coat.
• Finish and serve. Adjust seasoning with extra lime juice, chilli or fish sauce, if needed. Serve immediately so the herbs and aromatics stay fresh and crisp.

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What better way to welcome the weekend than with the smell and sound of a frying ijeh, asks Sami Tamimi. A delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, it is often made, in Palestine, with finely chopped herbs and onions. I like the addition of fresh and dried mint, and dill or fennel seeds.

Ingredients

• 250g frozen peas, defrosted
• 2 courgettes (300g)
• 1 small onion (150g)
• 1 large leek, finely chopped (175g)
• 50g plain flour
• 15g fresh parsley, finely chopped
• 10g fresh mint leaves, thinly shredded
• 1 1⁄4 tsp dried mint
• 1 tsp Aleppo chilli flakes (or regular chilli flakes)
• 1⁄2 tsp ground turmeric
• 1 tsp dill or fennel seeds, slightly crushed
• 3 large eggs, lightly beaten
• salt and black pepper
• 3 tbsp olive oil

To serve:

• Lemon wedges
• Soured cream

Method

• Put the peas into a food processor and blitz for a few seconds – you want them to be slightly crushed but not mushy. Place in a mixing bowl and leave aside.
• Trim the courgettes and peel the onion, then, using the coarse side of a box grater, grate them on to a clean tea towel or muslin.
• Gather the ends of the tea towel and twist hard over a bowl to squeeze out as much liquid as possible. Add the grated courgettes and onion to the peas, along with the leek, flour, herbs, spices, eggs, 1 3⁄4 teaspoons of salt and a good grind of black pepper. Mix well to form a uniform batter.
• Place a large (28cm) shallow non-stick pan (with a lid) on a medium heat and add the oil. When the oil is hot, add the ijeh mixture, smoothing it down to make an even patty. Partly cover the pan and cook for about 17 minutes on a low heat, shaking the pan a few times to make sure it doesn’t stick at the bottom, and running a rubber spatula around the sides, until the edges start to get golden brown. Get a large flat plate and place it over the pan.
• Carefully invert the pan, plate and all, so that the ijeh ends up on the plate. Slide it back into the pan to cook uncovered for 15 minutes, until it is firm and cooked through.
• When ready to serve, slide the ijeh on to a serving plate, squeeze over a little lemon juice, and serve with lemon wedges and soured cream.

Taken from Boustany: A celebration of vegetables from my Palestine by Sami Tamimi.

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Veganuary – a month-long challenge to eat only plant-based foods – has become a staple to kick off the new year. Whether it’s in support of the environment, health motivated, or you’re just looking to try new recipes, embracing a vegan diet is a great way to start 2026.

Instead of a radical overhaul of all your meat-filled favourites, one of the best ways to approach Veganuary is to change in small ways – or “veganise” – your existing recipes, food writer Richard Makin told The Guardian. Most people have eight to 10 dishes they make on rotation; try to “switch up the ingredients a bit”, replacing dairy milk with soya milk, or beef mince with Quorn mince. Taking incremental steps means “you tend not to feel quite so dislocated in your diet”.

If this is your first foray into vegan cooking, it’s important not to overcomplicate things, food author Anna Jones told Vogue. Don’t treat vegetables any differently than you would meat: “lots are much better when put on the grill”, and are able to soak up all the “char and smoke”. Consider using umami-rich ingredients like sundried tomatoes and miso for a “deep savouriness”, and adding a handful of fresh chopped herbs to further “enhance” the flavours of plant-based dishes.

One of 2025’s “most talked-about ingredients”, beans, are the perfect way to add fibre and flavour to your New Year cooking repertoire, said Hannah Twiggs in The Independent. In a “rare feat” for January eating, they are packed with anti-inflammatory benefits and have a “knack for making food taste better rather than worse”. A Veganuary favourite is Mediterranean butter beans with toasted focaccia, where the “richness of the sundried tomatoes” and the “saltiness of the olives” make for “next-level soul food”.

If you hit a wall with one ingredient, that’s perfectly fine, former head of Veganuary Toni Vernelli told The Independent. “There’s such a diversity out there” that you may need to shop around and try different varieties of plant-based milks or vegan sausages until you “find one that works for you”. Ultimately, it is important to be kind to yourself. If you find yourself reaching for a milk chocolate bar, that’s fine. You “didn’t fail”, “you were a human being”!

Little vegan treats can make things easier, said Joanne Shurvell in Forbes. For breakfast, you could try the “light, creamy and tangy” Nush protein vanilla fudge yoghurt range, containing “billions of live vegan cultures”. And for chocoholics, the “shockingly tasty” Pierre Marcolini vegan chocolate bars have “all the sweetness of a milk chocolate bar in a vegan version with oat milk”.

If you’re looking for more inspiration for vegan recipes, try these from The Week:

Celeriac soup with pumpkin seeds and chilli oil

Spaghetti with fresh tomato sauce

Broccoli and lentil salad with curried tahini and dates

Spring greens and chickpea curry

Adjapsandali (Georgian-style ratatouille)

Green goddess salad

Golden coconut and butter bean curry

A “sobering shift” is taking place, with “stiff drinks” giving way to “soft power”, said Tamzin Reynolds in Tatler. As “Dry January hits its stride”, low- and non-alcoholic alternatives to booze are booming.

Whether you’re “zebra striping” (alternating between alcoholic and soft drinks), or going cold turkey (perhaps literally with leftovers), “abstinence has never been more indulgent”. Here are some of our favourites to kick off 2026.

Lucky Saint unfiltered alcohol-free lager (0.5%)

One of the reasons Lucky Saint is such an “old favourite” is that the company only makes alcohol-free products, said Victoria Moore in The Telegraph. The “Pilsner style beer” is an “excellent” lager made with “citrussy, floral Hallertau hops”. Its popularity means it is widely available in major supermarkets.

Almave Blanco blue agave spirit (0%)

“A zero-proof tequila-style spirit may not be the first thing you’d think to turn to when you’re not drinking, but this was an unexpected hit”, said Joanne Gould in The Guardian. Founded by Formula 1 driver Lewis Hamilton in partnership with Mexican spirits group Casa Lumbre, once you pop the stopper you are met with an “immediately distinctive” and “extremely convincing” agave aroma, with the taste to match. The non-alcoholic spirit is “genuinely nice even for sipping straight”, but when mixed into a spicy margarita, it is “fantastic”.

Wild Idol sparkling wine (0%)

This is perfect for a “special” occasion, said Hermione Blandford in Shortlist. If you want something to mark a birthday or engagement “you can’t go wrong” with Wild Idol. Unlike other similar products, branded as “sparkling tea”, this alcohol-free drink is made with grapes, so it “looks the part”, and “tastes the part” of wine. It also comes with a hefty price tag (bottles start from around £29.99) so it’s a luxury option, but is definitely “worth it”.

Impossibrew cask reserve amber beer (0%)

You can still enjoy the warming depths of a darker, caramely festive treat all “without the dreaded hangover”, said Shahed Ezaydi in Stylist. And it’s “just as fun”! For those seeking “richness and complexity” from a non-alcoholic beer, look no further than Impossibrew. Expect “layers” of “toasted rye”, “citrus zest” and “fresh pine” from the cask reserve. “Refreshing!”

Château La Coste Sparkling Rosé (0%)

Such is the “booming” trend of no- and low-alcoholic drinks, that “even the bastions of Bordeaux and Provence” are trying to tap into it, said Reynolds in Tatler. Nooh, in particular, from Château La Coste is a “perfect example” of how non-alcoholic beverages can compete with the real thing. This option has been de-alcoholised – alcohol is removed from the process – meaning the “red and citrus fruit flavours” are preserved. Though it may not have quite the same “mouth-feel”, expect delicate “hints of jasmine, conjuring summers in the South of France”.

Bright, refreshing, and nourishing, this prickly pear juice recipe from Bermudian herbalist Doreen Williams-James is a simple way to enjoy this unique cactus fruit. Prickly pear is available as an import in the UK, and can also be grown indoors. Blended with ginger and lemon, the juice is lightly spiced with citrus notes, and perfect when served over ice.

Ingredients (serves 2)

• 2 or 3 ripe prickly pears
• 1 tbsp grated ginger
• Juice of one lemon
• 480ml of cold water
• Honey or agave syrup, to taste (optional)
• Ice cubes, to serve
• Sprig of mint or slice of lemon, to garnish (optional)

Method

• Prepare the prickly pear carefully with gloves or tongs to avoid the tiny spines. Cut off the ends and slice them open to scoop out the flesh.
• In a blender, combine the prickly pear flesh, grated ginger, lemon juice and water. Blend until smooth.
• Strain the juice by pouring the blended mixture through a fine mesh strainer. Remove the pulp and seeds.
• If desired, stir in honey or agave syrup to sweeten the juice. Adjust the sweetness to your preference.
• Pour the juice into glasses over ice cubes. Garnish with a slice of lemon or a sprig of mint.
• Any leftover juice can be stored in an air-tight container in the refrigerator for up to three days.

Doreen Williams-James’s book “Discovering Nature's Bounty: A Culinary Journey Through Wild Edible Plants” contains more plant-based recipes.

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Good bars should impress. The best ones do it without batting an eyelash. Some of these bars have a laser focus on one style of drink; others are just welcoming locales with solid cocktails. Any of them will serve you well.

Daisy, Sherman Oaks, California

Almost any cocktail these days that has tequila, sweetener and lime juice dubs itself a margarita. Daisy, located just north of Los Angeles, aims to reclaim the classic drink’s soul. The bar’s beverage director, Max Reis, “treats the margarita as both template and playground,” said Punch, a drink magazine. So the standard iterations are sublime. But there is “ample room for customization,” too. Choose tequila or mezcal as the base. Make it regular or picante, up or on the rocks. You get the idea. Discipline and free will are good bedfellows.

Gilly’s House of Cocktails, San Diego

“One thing I’m really proud of is,” when Gilly’s House of Cocktails is packed, “no one is on their phone. You see strangers interacting with each other,” said Erick Castro, one of Gilly’s owners, to Imbibe magazine. “That’s something that’s missing right now in American society. We need to feel like we belong somewhere.” Gilly’s has been around since the 1960s. Castro and his crew bought it a few years ago. It’s now employee-owned, the cocktails are top-notch, but the laidback, community-minded vibe remains.

Loma, Providence, Rhode Island

Repeat after us: Latin American drinking is not a monolith. Loma, whose owners’ lineages trace to Puerto Rico and Guatemala, succeeds in proving the point — in the glass. You may find a singular rum from Michoacán, Mexico, used in a caipirinha or a Mexican mezcal stirred as the base of a martini. The food menu also flits from arroz y gandules (Puerto Rican rice and beans) to a local cheese plate. The hospitality welcomes, just as you hope it would.

Madeira Park, Atlanta

The newish wine bar from the crew behind beloved local institution Miller Union balances “historical appreciation and casual magnificence,” said Mike Jordan at Bon Appétit. The glass wine list centers on great styles and producers, like Domaine Fanny Sabre white Burgundy, tempranillo from Spain’s López de Heredia Rioja and, natch, a collection of vintage madeiras. Satterfield’s food menu at Madeira Park is, yes, grape-friendly: butter and anchovy tartine, a chicory salad with blue cheese and candied pecans, and steak au poivre with rutabaga.

None of the Above, St Louis

In agile hands, a speakeasy concept never grows tiresome. None of the Above sits below the events space City Foundry, hidden away as so many speakeasies are. But bar manager Fionna Gemzon has her sights looking up, up and away. There’s calamansi and red miso alongside black sesame-infused rye in the In the Mood for Love Cocktail. Gemzon’s “Filipino heritage inspires her tendency to lean on high-acid and sweet-sour flavors behind the bar,” said Imbibe magazine when selecting her as an Imbibe 75 Person to Watch.

Pretty Neat, Denver

No muss, no fuss, just friendly vibes and great cocktails. Pretty Neat stands by its name and mission. “It’s just a place to have good drinks and be comfortable,” said co-owner Xanthus Be Dell of his bar to Westword. The drinks move from deep classics, like the Amaretto Sour, to modern ones, including the Penicillin and Espresso Martini. And a bunch of Pretty Neat’s own inventions, such as Be Dell’s The Absinthe of the Fall, with vanilla-kissed rum, lime, pineapple, coconut puree and an absinthe rinse.

Providencia, Washington, D.C.

This wee bar in the nation’s capital is a group endeavor from bartenders Pedro Tobar and Danny Gonzalez with food from Erik Bruner-Yang and Paola Velez. Providencia is a “reflection of the quartet’s effort to seamlessly honor and remix shared and disparate influences,” said Elazar Sontag at Bon Appétit. It is, unabashedly, an immigrant–forward establishment.

So the Sabanetas cocktail with rum, blackberry and ginger is an explicit homage to Gonzalez’s mom’s blackberry agua fresca in Sabanetas, El Salvador. That same personal history runs across the rest of the menu. No hiding; only celebrating.

Winter requires the very most from your home cooking. Whether hosting a holiday hoo-ha or recovering from the gluttony of said gatherings, you are bound to eat a pendulum-swinging variety of dishes over the coming months. These recipes aim to solve your needs, from December through February.

Creamy Giardiniera Dip

Dips are the king, queen and court jester of any holiday gathering. They’re somehow both regal and cheeky crowd-pleasers. For this lush giardiniera dip, mix together sour cream, cream cheese, Parmesan and a bunch of chopped giardiniera, that jarred, zippy Italian pickle of cauliflower, celery and peppers. Bust out the chips, and keep the Champagne flowing.

Dutch Baby

There may be no more simple showstopper of a brunch dish than a proper Dutch baby. The way it puffs and burnishes as it bakes in the skillet. The way you garnish it as you like, then serve the entire thing in the same skillet you cooked it in. This recipe gilds the finished Dutch baby with powdered sugar and lemon — along with optional jam and walnuts. Choose your preferred fillip.

Hoppin’ John with Turnips and Turnip Greens

We all could use a little luck each New Year’s Day — even more so after 2025. Black-eyed peas and rice, aka hoppin’ John, is a New Year’s staple in some parts of the American South. Todd Richards’ version stars the obligatory ham hock but is loaded with so much flavor that the hock can be omitted without the dish missing a flavor beat.

Kimchi and Ketchup Fried Rice

Once you start being accustomed to cooking fried rice, there is a roteness to the move. You will generally reach for the same aromatics and additions, whether those be ginger and egg, or ham and green onions. It is then a treat to quiver the familiar, and this fried rice remains simple to execute. But the addition of both ketchup and kimchi takes the dish in a new direction. Unless, of course, you were always adding those all along.

Perfect Poached Eggs

So simple as to barely be a recipe, Mei Lin’s game-changing technique for poached eggs guarantees intact whites and runny yolks. You simply combine two parts water to one part vinegar. Then, about 30 minutes before you’re going to serve your eggs, crack however many eggs you are going to cook into the water-vinegar bath. The outside of the eggs essentially cure, tightening the whites. When you poach the eggs, the whites don’t spread into wandering filaments. Brunch, you’re welcome.

Totchos (Tater Tot Nachos)

Nachos are superb; totchos are just a whole other delight unto themselves. A simple made-from-scratch cheese sauce drapes the tots. Underneath and on top is a charred-tomato salsa, bits of chorizo and lots of green and red onion. Make it for a party or for a comforting night in.

Vegan Chili

During winter, there is reassurance in knowing there is a big pot of fortification waiting in the fridge whenever a need strikes. Chili is forever a correct answer, all the more when it is a meat-free variation loaded with kidney beans, the sweet musk of cumin and the hearty addition of bulgur.

This season’s collection of winter cocktails is hot, hot, hot! Whether you are eyeing a soothing nonalcoholic gut-filler or a sharp toddy variation with Irish whiskey and apple syrup, these warm drinks are the bouncy blanket for the months ahead.

Barraquito

The barraquito is a visual stunner, with layers of condensed milk, yellow Licor 43, frothed milk and espresso assembling into an striated, earthtoned sequence. The drink from Spain’s Canary Islands is a “midmorning pick-me-up, a post-meal ritual and an intergenerational tradition,” said the beverage publication Punch.

Francophile

Spices do wonders for wine during the coldest months. The Francophile’s way with mulled wine includes cinnamon simple syrup for sweetening and Calvados, the apple brandy, for a stout complement. An apple slice and cinnamon stick as garnishes remind you exactly what’s afoot in this gladdening cocktail.

Hot Tiger’s Milk

Like some hybrid of a hot buttered rum and a piña colada, Hot Tiger’s Milk is rich and coconutty. It’s an old recipe, dating back to the 1800s. You wouldn’t want more than one, what with its rich coconut cream base and addition of evaporated milk when you build the drink in your mug. But you are going to want to finish each drop of the one you do drink.

Moneygun Hot Toddy

Whiskey, step away from the toddy. Rum and cognac are stepping in for today’s performance. In the Moneygun Hot Toddy, named after the Chicago bar, a touch of fresh ginger, Darjeeling tea, cloves, lemon juice and honey are the supporting players that give this lively toddy a strong, welcoming point of view.

Peanut Atole

Atole is a hot, agreeable Mexican drink, nonalcoholic by nature. The base is nearly always made with corn. This variation employs that prototypical corn base but adds a slap of natural peanut butter for a welcome touch of richness. If Goldilocks really knew what was up, this would be her porridge of choice.

Queen of Cups

Hazelnut brown butter, spiced apple syrup, Irish whiskey: Thirsty yet? Not the kind of cocktail that one can throw together during a somnambulic moment, The Queen of Cups requires advance thinking to make the brown butter and apple syrup. Once those elements are prepared, though, you simply assemble. At that point, you can indeed make it in your sleep.

Verte Chaud

Hot chocolate is spiked with green Chartreuse in the simple, thrilling Verte Chaud. Imagine packing a thermos with this effortless cocktail. Anyone you share it with will thank you, profusely. Or just keep it all for yourself. You deserve it.

When one thinks of the Scottish capital, images of winding lanes, towering spires and snow-capped hills might come to mind. But after a wander round Edinburgh Castle, with its sweeping views and 900 years of history, you might find that you have become hungry – and this is where the real fun begins.

Edinburgh’s food scene is creative and dynamic, so don’t be shy, get stuck in and discover why it has become one to watch. Here’s some of the best the city has to offer.

Memorable fine dining

The Witchery

With its location right next to the castle, you might be afraid that this is a tourist trap – but don’t be. The building dates back to the 16th century, but the restaurant is from 1979, and feels like it has been around forever. The Medieval dining room glows in the dimmed light, as you enjoy a menu that is packed with favourites. This is classic cooking, from lobster bisque, to beef tartare, to some of the best haggis on the east coast. Food here is unctuous and indulgent – you will leave feeling spoiled.

thewitchery.com

Heron

Get out of the centre and head to the foodie hotspot of Leith to discover Heron. The brainchild of chef Sam Yorke, it was awarded its first Michelin star in 2023, and it has maintained this level of quality since. With a focus on local ingredients that are used with flair and creativity, it has been praised for its relaxed atmosphere and attention to detail. Don’t miss the sika deer with lingonberry and fig leaf, or the monkfish with black truffle. Wine pairings are perfectly matched, and the cocktail menu is innovative. This is a meal you won’t forget.

heron.scot

The Little Chartroom

Also in Leith, you will find a chic dining room that flickers in candlelight. Chef Roberta Hall-McCarron’s The Little Chartroom is a breath of fresh air, with truly excellent ingredients that showcase the best of Scotland’s larder. Treacle-cured chalk stream trout, Teasses Estate mallard, and locally caught plaice are among the delights you will be treated to on an invigorating menu that changes regularly. The service is relaxed, but oozes confidence.

thelittlechartroom.com

Gastropub favourites and stand-out seafood

The Captain Darling

A newcomer in a city that’s almost a millennium old, this gastropub is taking leafy Stockbridge by storm. This is a neighbourhood spot at heart, although the cuisine is a tad more elevated than that suggests. Chef Scott Smith has designed a menu of flavourful, seasonal dishes, including comforting pies, velvety cauliflower cheese, and crispy chicken schnitzel. It serves a cracker of a Sunday roast too.

thecaptaindarling.com

Tipo

Sometimes a big bowl of pasta is just the only thing that will do, so when that happens Tipo is the spot to run to. This is just one of chef Stuart Ralston’s restaurants, but it stands on its own two feet as a spot not to be missed. The creamy cacio e pepe with truffle will warm you up on a cold Scottish night, while the artichoke with endive and hazelnut side is a must.

tipoedinburgh.co.uk

Barry Fish

Another Leith establishment, the coastal town’s long fishing heritage inspired chef Barry Bryson to open a new seafood joint in 2025. And after earning a Michelin Guide recommendation just eight months after opening, its reputation is growing and growing. The menu is bright and exciting, with Mull cheddar beignets, halibut with mussels, and lobster with smoked fish agnolotti. Perfect for a sunny day by the water.

barryfish.co.uk

Scotch whiskies and small plates

Nishiki

The oft-overlooked area of Haymarket is worth heading to for some of the most authentic Japanese food in the city. Designed like a Tokyo izakaya, the vibe is casual, with an emphasis on fresh, fast flavours. Small plates include yakitori chicken, yakiniku beef, prawn katsu with cheese and avocado, and an impressive selection of sashimi. Don’t forget to sample the sake menu to feel like you really are on the other side of the world.

nishikiedinburgh.co.uk

Toscano

This Italian sandwich bar is a little outside the centre, but the picturesque stroll to leafy Bruntsfield district is worth it. It specialises in Tuscan schiacciata, a type of flatbread stuffed with authentic ingredients like deli meats and cheeses. The Il Toscano features prosciutto crudo, crema di parmigiano, rocket and balsamic glaze, and is a feast for the senses. This will keep you going all day.

toscanoedinburgh.com

Scotch Whisky Bar

You simply have to have some whisky while you’re here. Scotch, in the historic Balmoral Hotel, is one of the top places to explore our national tipple, and staff here make it their mission to find one that you will love. With an enormous selection behind the bar, they know a thing or two about the water of life, as it is known. Sláinte.

roccofortehotels.com/hotels-and-resorts/the-balmoral-hotel/dining/scotch/

Ardfern

Wine bars are having a moment, and Ardfern is certainly one of the best. This cafe, bar and bottle shop has a large selection to enjoy by the glass, as well as some really unusual wines by the bottle, that you can take home or have in store. Pair your choice with one of its bar snacks, such as sunflower seed hummus with chicory or oysters and chilli.

ardfern.uk

Vivien

It takes a second to adjust to the dark in this basement bar, but once you do you know you’re in for a treat. Sit in a cosy corner with friends, or at the bar where you can watch the team expertly prepare one of their unique concoctions. From the Essence de la nuit with calvados and lavender syrup, to the Poire au poivre, with Islay cask whisky and pink peppercorn.

vivienedinburgh.co.uk

Of course, no visit to the capital would be complete without exploring some of the city’s best pubs. The Guildford Arms, the Jolly Judge, the Blue Blazer, the Halfway House and the Sheep Heid Inn are all excellent examples of traditional watering holes.

Where to stay

W Edinburgh

Launched in 2023, the W Edinburgh has made its name as one of the most exciting properties in the city. It is situated in the St James’ Quarter in a purpose-built bronze, ribbon-shaped building, perfectly located for all the main sights. Its 244 rooms are designed with the W’s contemporary and disruptive style in mind, and are decorated in jewel tones, with stonework inspired by the Edinburgh landscape, and skyline-sweeping views. After a long day of sightseeing, you might also want to enjoy the Away Spa, with its private hot tub, experience shower and sauna space made for luxuriating in. Skilled therapists use products from Ishga, a Scottish brand that harnesses the power of Hebridean seaweed, for massages that refresh and revitalise.

Not to be missed is the W Deck rooftop bar, which has a 360-degree vantage point – surely the best hotel view in the city. The W Lounge on the floor below serves cocktails that you can enjoy beside floor-to-ceiling windows. This is also where you will find Scotland’s first branch of Sushisamba, the first branch in Scotland, where you can enjoy umami-rich dishes including lobster ceviche, sea bass with pickled chilli, and A5 wagyu beef on a hot stone.

Jaymi was a guest of the restaurants featured and the W Edinburgh

Even if you haven’t got a open fire to roast them on, chestnuts are so versatile, they can add flavour all manner of dishes, savoury or sweet. And, at this time of year, “I urge you to seek them out”, said Felicity Cloake in The Guardian.

The Romans had “something of a penchant for sweet chestnut trees, spreading them across Europe” so they could use the “fast-growing timber” as a raw material in their empire’s expansion, said BBC Future. Many of the trees alive today “will be descendants” from those that “ancient Roman legionnaires and foresters brought with them” thousands of years ago. By the Middle Ages, chestnuts had become a “staple food in many parts of Europe”, ground down to make flour or boiled with sugar to make a purée.

Chestnuts “might not be the first treat you think of” during the Christmas season, but “they’re still deeply rooted in global festivities”, said Express Online. Jamie Oliver recommends preheating your oven to 200C, slicing a cross on top of the shells with a sharp knife, and putting them “cross-side up” on a tray in the oven for 25 to 30 mins. Once they are cooked, the tops will split open and, after they have cooled, the shells can be peeled away, leaving the roasted nut ready for eating.

Though delicious in their own right, chestnuts can also be the basis of the perfect vegan alternative to a traditional Christmas dinner. A buttery mushroom, chestnut and thyme wellington will knock your guests’ socks off, vegan cook and food writer Katy Beskow told Stylist. Easy to prepare, with only a handful of ingredients, it is a “failsafe for the big day”.

Chestnuts are equally good in sweet dishes. Nigella Lawson’s chestnutty twist on a classic pavlova is a real delight, said Food & Wine. “Crisp” meringue with a “soft, marshmallowy interior” is topped with a sweetened chestnut purée and then “swathes of softly whipped cream and splinters of bitter chocolate”. It's a “fabulously festive” treat.

Babybel, the “small, ready-to-eat industrial cheese wrapped in its signature red wax”, is an unexpected beneficiary of anti-obesity drugs, said Le Monde.

Its French-owned producer Bel is investing €60 million to ramp up production of the cheese in response to a 6% growth in global sales, and a 12% increase in the US.

Healthy snacks are in demand as meals are being “swapped for grazing” as the rise of weight-loss jabs encourages a “change in eating habits”, said The Independent. In the UK more than 1.5 million people are thought to be using weight-loss drugs, which will have repercussions for the way we shop and eat.

‘Open up your palate’

As well as generally reducing appetite, GLP-1 weight-loss drugs like Wegovy and Mounjaro reduce the “reward value” of junk food. This means that “many patients go off” them, Alexander Miras, a professor of endocrinology at Ulster University, told The Guardian.

We’re “hardwired to like things that used to be scarce in evolutionary terms”, like “large amounts of fat and sugar”, said Jason Halford, of the European Association for the Study of Obesity. By reducing those cravings, weight-loss jabs can “open up your palate and allow you to appreciate other tastes”.

Not all those new tastes are particularly sophisticated. A high-protein version of Babybel has found a thriving market in the US among consumers on weight-loss jabs who want savoury, protein-rich snacks rather than sweet ones.

In the UK, Waitrose has reported that 57% of its customers are opting for “snacky foods” over full meals, due to appetite-suppressing obesity jabs and broader “concerns over ultra-processed foods”, said City A.M.

Cold turkey

The surging popularity of weight-loss drugs is already having a slimming effect on restaurant menus, and it’s also impacting on how we shop, particularly as the festive season approaches.

The supermarket sector is “unprepared for the change this Christmas”. More than one in 10 Britons say they will be hosting at least one guest this year who is on anti-obesity medication.

“There is a worry that Christmas retail hasn’t caught up with reality,” said Toby Nicol, chief executive at weight-loss group Chequp. “Millions of people now eat dramatically smaller portions, yet the supermarket aisle still assumes everyone wants a full adult serving.”

However, what retailers lose in junk food sales, they may gain in other sectors. Data suggests that while weight-loss drug patients are spending less on food, they are splashing out more on clothing and hair and skincare products as they “become more interested in their appearance”, according to market research analysts Berenberg.

“After decades as the undisputed centrepiece of the British Christmas table, turkey may finally be losing its crown,” said The Times.

Research by the Agriculture and Horticulture Development Board found families are gradually “ditching” the bird, opting instead for an alternative meat or veggie option. In 2020, 60% of those celebrating Christmas chose turkey, a figure that dropped to 56% in 2023 and 51% last year. If things continue as they are, “this year will be the first time since the 1950s that less than half of families eat turkey at Christmas”.

UK poultry farms are battling a “bird flu ‘super strain’”, said The Telegraph, “sparking fears of empty shelves in butchers and supermarkets”. Shortages have pushed up prices, with customers having to “fork out more” for their turkey too.

But you don’t have to stick with tradition. Whether you’re put off by the hefty price tag, or you’re in the mood to try something new, this mouthwatering collection of turkey alternatives is perfect for any Christmas occasion.

Mushroom wellington

A mushroom wellington is a safe bet for the vegetarians in your life, said Country & Town House. Bob Andrew, chef at Riverford, recommended swapping “heavy and gruelling” nut roasts for a wellington packed with “plenty of dark lentils and deeply savoury mushrooms”. Early preparation leaves more than enough space in the oven for “your roasties, carrots, parsnips and sprouts”, relieving some of the holiday stress. Serve it either as “part of a veggie feast” or with “traditional sides” like stuffing and pigs in blankets. Just be sure to serve it with plenty of gravy.

Waitrose No.1 wagyu topside

“Why have turkey when you could feast on wagyu?” said Good Housekeeping. While on the pricier side, Waitrose No.1 wagyu topside is a “standout” centrepiece, perfect for impressing guests. The “perfectly cooked, medium rare joint with a beautiful caramelised char” is best served with a bold red and all of the Christmas classics (stuffing, roast potatoes, Brussels sprouts). Any leftovers are delicious in a “Boxing Day sandwich”.

Pipers Farm duck centrepiece

If you’ve ever been curious about ordering from an online butcher, Pipers Farm is a great place to start. Aside from the convenience of having the largest part of your Christmas dinner arrive at your door, this “impressive duck centrepiece” is “soft and tender, with melt-in-the-mouth fat”, said Good Housekeeping. Either whip up your own marinade or roast in the oven to “let the naturally sweet, gamey flavour shine”. Serve with roast potatoes, sprouts and a glass of pinot noir.

Baked ham

While baked ham is more often associated with Boxing Day than Christmas, “for many it’s preferable to turkey”, said The Telegraph. If you do plan to serve it on the “main day”, you may need to “rethink what you eat with it”. While “traditional trimmings don’t sit so well”, baked potatoes, creamy mash, mac and cheese, or shredded greens pair nicely, alongside any high-acidity wine like a riesling or rosé. Make sure you simmer the gammon in water to reduce saltiness, before roasting with a “sweet, sticky glaze such as honey and mustard or quince and orange”.

Milanese is a dish that requires a lot of butter because you need to get the breadcrumbs nice and crispy, and you don’t want the meat to dry out, said chef James Martin. But the end result makes it worth it – especially served up with a zingy salad.

Ingredients (serves 2)

For the chicken:

• 100g plain flour
• 2 eggs, beaten
• 100g panko breadcrumbs
• 2 skinless, boneless, chicken breasts, cut in half horizontally (don’t cut all the way through)
• 125g butter
• few sprigs of tarragon
• sea salt and freshly ground black pepper
• lemon wedges, to serve

For the salad:

• ½ fennel bulb
• radicchio and little gem leaves
• 1 pink grapefruit, one half segmented, the other half juiced

For the dressing:

• 25ml white wine vinegar
• grapefruit juice, from above
• 1 tbsp Dijon mustard
• 50ml vegetable oil
• few sprigs of tarragon, leaves picked

Method

• Put the flour, beaten egg and breadcrumbs into 3 separate shallow bowls and season the flour with salt and pepper. Dip the chicken first into the flour, then in the egg and then in the breadcrumbs to coat.
• Melt the butter with the tarragon in a frying pan and fry the chicken for about 8 minutes on each side, until cooked through and crispy.
• For the salad, have a bowl of iced water ready. Shave the fennel into the iced water, either using a mandolin or a sharp knife.
• For the dressing, whisk together the ingredients, adding a splash of water if you prefer a thinner dressing.
• Drain the fennel.
• Pile the salad leaves into a serving bowl and top with the shaved fennel and grapefruit segments. Spoon over the dressing.
• Put the fried chicken on serving plates and garnish with lemon wedges. Serve with the dressed salad.

Taken from James Martin’s Saturday Morning: Comforting and Foolproof Recipes for Every Day by James Martin.

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You want the recipes in a cookbook to work. All the more so in a baking cookbook. This is the obligatory minimum.

A proper cookbook should also swell your imagination and expand your kitchen confidence. Natasha Pickowicz’s “More Than Cake: 100 Recipes Built for Pleasure and Community” succeeds on all counts, supplying both inspiration and a grounding sense of the altruistic ways in which baking can bind.

Baking for good

Pickowicz is a longtime pastry chef turned writer who for years has harnessed her baking prowess and that of her restaurant-world pals to raise money for a variety of charitable organizations through bake sales. She takes the “for pleasure and community” part of the book’s subtitle seriously. “Creating recipes is a loving, community-based act in constant communion with our world,” she writes in the book’s introduction. “Baked goods are part of my commitment to community building.”

And so, for example, Pickowicz devotes an entire chapter to “modern layer cakes” — shareable creations to delight and encourage communing with either your loved ones or the people in your community at large. The chapter is formatted as a choose-your-own-adventure. Select a cake base, say, a black sesame chiffon cake. Then a soak for that base, like maple and vanilla milk. Fill it with, for example, sweet and spicy hazelnuts and frost it with Italian espresso buttercream. There are 21 of these base items, so the permutations are, well, you do the math: near-endless.

Flavor, considered

That wild menagerie of layer cake foundations is simply the door leading to a wonderland under the pastry-kitchen stairs. Pickowicz’s carrot cake is striated with coconut flakes; she tops her pine nut sablé cookies with a smear of funky Taleggio cheese; she transmutes miso soup into a danish; rose water and mezcal are conjoined in a deeply, darkly caramel flan.

Whether you’re baking a toasted vanilla bean pound cake for nibbling across a week yourself or blowing it out for a party with a caramel chocolate chip ice cream bombe, “More Than Cake” offers a solution for endless occasions. “Baking brings me closer to my parents, friends and my neighbors,” Pickowicz writes. “Baking is more than cake.” This book is ready to prove that to you, if you let it.

Created by Jai Shaikh, head chef at The Wolseley City, London, this creamy soup combines the rich, earthy taste of celeriac with a warming kick of chilli oil. It’s a classic, easy-to-make winter warmer.

Ingredients (serves 8)

• 80g olive oil
• 80g onion, chopped
• 10g garlic cloves, peeled and crushed
• 50g vegetable stock cubes
• 1kg celeriac, peeled and cut into chunks
• 180g Maris Piper potatoes, peeled and cut into chunks
• 2g thyme sprigs
• 25g pumpkin seeds
• 10g crushed chilli flakes
• 5g smoked paprika powder
• 5g chives, finely chopped
• cheese gougères and truffle oil, to serve (optional)

Method

• Heat 30ml of the olive oil in a large pan over a medium heat, and fry the onions for 10 minutes until softened. Add the garlic and fry for 1 minute.
• In a separate pan, dilute the stock cubes in 2 litres of warm water and whisk well while bringing to the boil. Then pass the stock through a strainer to remove any lumps. Set aside.
• Heat the oven to 180C/350F/gas mark 4.
• While the oven’s heating up, add the celeriac, potatoes, thyme sprigs and some seasoning to the onions. Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 25 minutes, or until the celeriac and potatoes are tender.
• Once the oven’s hot, toast the pumpkin seeds by spreading them on a baking tray, lined with greaseproof paper, for 3-5 minutes.
• To make the chilli oil, combine the remaining 50ml olive oil with the chilli flakes and smoked paprika in a saucepan and heat gently over medium heat for 3-5 minutes. Do not let the oil smoke. Once you can smell the chilli, strain the oil through a fine sieve and set aside.
• Once the potatoes and celeriac are tender, remove the pan from the heat and discard the thyme sprigs. Whizz the soup until smooth with a stick blender. Check the seasoning.
• To serve, divide the soup between 8 bowls and top with a sprinkle of toasted pumpkin seeds, a spoonful of chilli oil and some chives. If desired, add a few cheese gougères and a dash of truffle oil.

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Vivek Singh, executive chef and CEO of The Cinnamon Collection has combined British festive tradition with Indian warmth and vibrancy to create this garam masala Christmas pudding. With spiced, rum-soaked fruits, nuts and citrus peel, it’s a rich, dark, celebratory treat, and makes the perfect Christmas centrepiece.

Ingredients (makes two puddings):

• 100g seedless raisins
• 100g dried apricots, chopped (to about the same size as the raisins)
• 100g dried figs, chopped (to about the same size as the raisins)
• 100g dried black currants
• 100g sultanas
• 75g candied lemon and orange peel, finely chopped
• 50g almonds, finely chopped
• 50g walnuts, finely chopped
• 50g pecan nuts, finely chopped
• 50g pine nuts, finely chopped
• 50g brazil nuts, finely chopped
• 50g cashew nuts, finely chopped
• 1 tsp ground garam masala
• ½ tsp freshly grated nutmeg
• 150ml dark rum
• 4 tbsp brandy
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 225g salted butter
• 225g muscovado sugar
• 3 free-range eggs
• 150g plain flour
• extra butter, for greasing pudding bowls
• custard and nutmeg, to serve

Method

• Place all the dry fruits, nuts and spices into a large bowl and mix together thoroughly.
• Add the rum, brandy, lemon juice and orange juice, and mix together well with your hands. Cover and leave overnight to soak in the flavours (ideally, you would macerate the fruit and nuts for at least a month, but overnight will do).
• Cream the butter and sugar together until smooth. Add the eggs, one at a time, and continue mixing until all the eggs are incorporated into the mixture.
• Fold in the flour and the soaked fruits and nuts.
• Grease 2 1.5 litre/2.5 pint heatproof pudding bowls. Then fill each almost to the rim with the mixture. Smooth down the top surfaces.
• Cover each bowl with a large sheet of greaseproof paper, then a large sheet of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle for lifting the pudding up.
• To cook, stand the puddings on separate trivets in a large, deep, heavy-based pan (or use a separate pan for each pudding). Pour boiling water into the pan(s), so that it comes about halfway up the sides of the bowls.
• Cover the pan(s) with a lid or a dome of foil, and boil for 7 hours. Check the water level regularly, topping it up with more boiling water, as necessary, to keep the bowls half-submerged.
• After 7 hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil.
• Store in a cool, dry place. To reheat and serve, return to a pan containing a few inches of boiling water, cover and steam for 2 hours, checking the water levels now and then, until completely heated through. Serve with warm custard, flavoured with hint of nutmeg.

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“Here’s a tip: don’t use the term ‘British wine’ unless you really know what it means,” said Susy Atkins in The Telegraph. When talking about “home-grown grapes”, the distinction between English and Welsh wine is important.

While English wine production “dwarfs that of Wales”, there is an “undeniable buzz around the fizz and still wines coming from the country”.

Despite dealing with a “rollercoaster of variable harvests”, the summer of 2025 – the hottest on record for Wales – is expected to produce more complex wines and could mark a “turning point in recognition of Welsh wines”.

The country is home to 56 registered commercial vineyards, mainly in South Wales, that often send their fruit “across the English border” to Gloucestershire’s Three Choirs and Staffordshire’s Halfpenny Green for fermentation. However, Welsh producers like White Castle Vineyard “have recently built their own in-house wineries”.

While not “well-known”, the solaris grape is “proving a mainstay” for Welsh wineries. “Early-ripening” and “disease-resistant”, it produces “quaffable, brightly fruity whites”. On the premium end, sparkling wines made using the “traditional champagne method” and “long-aged” champagne grapes, show “impressive” promise. The sparkling wines yielded from 2025’s harvest “should be top-notch”, and it’s worth keeping an eye out for experimental pét nats (pétillant naturel wines) and orange wines, too.

Welsh reds are also “improving by leaps and bounds”, said Jane MacQuitty in The Times. This year is being “trumpeted as [the] best still red vintage yet” thanks to the “exceptionally warm spring and long sunny summer”, resulting in “fully ripe grapes”.

Like solaris grapes, “hardy, frost-resistant” German hybrids thrive in Welsh conditions, making for unique, “smoky, sweet” flavours. While there is “still some way to go”, a handful of Welsh wines can be compared to the “best of Burgundy, overflowing with those ethereal, cool, floral, vibrant red berry and gamey forest floor notes that pinot noir connoisseurs just cannot get enough of”.

As for bottles to try, Velfrey Vintage’s Welsh 2020 sparkling wine, an “elegant trad-method sparkler”, delivers the “whistle-clean” acidity of any seyval with “light toastiness” and “succulent” notes of “pear, quince and apricot”, said Atkins in The Telegraph.

For fans of rosé, St Hilary Vineyard 2023 rosé is a “well-made still pink” with delicate flavours of “red apple peel and rosehip”, and a “soft, slightly yeasty edge”.

And for an excellent sparkling red, you can’t go wrong with Whinyard Rocks 2023 Col Rondo. Produced using “the ancestral method, aka pet-nat”, which gives it a “rich purple colour”, expect an “exuberant burst of blackcurrants and blackberries” and light bubbles. It’s “fab with charcuterie”.

You’ll find this piccalilli all over Lulu’s, said Lasse Petersen, executive chef of Lulu’s and Llewelyn’s restaurants in Herne Hill, south London. It’s sharp, bright and endlessly adaptable – the kind of thing that pulls any dish together.

Ingredients (yields 5 medium jars)

• 1.5kg mixed vegetables (e.g. cauliflower, green beans, flat beans, courgette, pearl onions, green tomatoes; onions peeled and halved, everything else cut into bite-sized pieces)
• 45g salt
• 5g fenugreek
• 5g cumin seeds
• 5g coriander seeds
• 600ml cider vinegar
• 30g cornflour
• 10g ground turmeric
• 10g English mustard powder
• pinch of dried chilli
• 5g ground ginger
• 200g caster sugar
• 15g mustard seeds

Method

• Toss the vegetables and salt and leave, preferably overnight.
• Strain and rinse well under cold water.
• Toast the fenugreek, cumin and coriander seeds until fragrant and add to the vinegar, cornflour, turmeric, mustard powder, chilli and ginger in a blender.
• Blend at high speed until the spices are finely ground and the cornflour has dispersed in the vinegar. Alternatively, you can grind spices in a pestle and mortar and then whisk into the vinegar with the cornflour.
• In a large saucepan, add the spiced vinegar and sugar and slowly bring up to heat until thickened.
• Toast your mustard seeds and add to the pickle brine.
• Meanwhile, steam your vegetables for about 4-5 minutes until cooked but still with a little bite. (Alternatively, you can cook the vegetables in the thickened pickle brine. Keep an eye on them as the brine can catch at the bottom and burn.)
• Now add the vegetables to the hot pickle, and either jar them to keep or leave to cool and eat within a week or so.
• Tips and notes: for seasonal variations, try celeriac, swede, fennel, carrot and pearl onions, or beetroot, red cabbage, radish and cauliflower.

Taken from Order Up! A Taste of London’s Favourite Restaurants. Order Up! is published in support of Hospitality Action, a charity that helps hospitality workers who’ve suffered a setback. All proceeds from book sales go to support hospitality.

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Christmas means loaded plates and big meals. But for those moments in between when you fancy something tasty, festive and flavoursome without spending hours over a hot hob, this turkey keema toastie from The Hound in London’s Chiswick is just the ticket.

Ingredients (makes 4)

For the turkey keema filling:

• 2 tbsp oil or butter
• 2 white onions, chopped
• 3 medium tomatoes, diced
• 4 tsp garlic and ginger paste
• 2 tsp ground coriander
• 2 tsp chilli powder
• 1 tsp turmeric
• 700g turkey mince
• 4 tbsp natural yoghurt
• 1 tsp garam masala
• salt, to taste

For the toasties:

• 8 thick slices of white bread
• 2 tbsp butter
• 4 tsp mayonnaise
• 4 tsp grated parmesan
• 175g to 200g grated Cheddar

Method

• Heat oil or butter in a large pan.
• Add the onions and cook until golden, then add the tomatoes and cook until soft.
• Stir in the garlic and ginger paste, coriander, chilli powder and turmeric.
• Add the turkey mince and cook until browned and crumbly.
• Stir in the yoghurt, garam masala and salt. Cook until the mix is thick and nearly dry.
• Remove from heat and let cool slightly.
• Then assemble the toastie. Lightly toast one side of each slice of bread, to help it hold its shape.
• Butter both sides of each slice, then spread mayonnaise on one side of four of the slices and sprinkle with grated parmesan.
• Flip those slices over and add a layer of the Cheddar to each.
• Spoon the turkey mix evenly on top of the four slices, add a little more Cheddar, and place the remaining bread slices on top to make four sandwiches.
• Spread mayonnaise on the top side of each toastie and sprinkle with grated parmesan.
• Toast in a hot pan or sandwich press, until golden and crisp on both sides.
• Cut in half, and serve warm with ketchup or chutney.

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Thousands of families will be enjoying turkey with their Christmas dinner this year, but any leftover meat can also be put to good use. Bora Doğanay, head chef of Soul Mama, London, shares how seasoning and rice can bring new life to festive titbits.

Ingredients (serves 4)

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp allspice
• 1 tsp thyme
• pinch of salt
• 200g long-grain rice
• 1 red pepper, sliced
• 1 carrot, peeled and diced
• 1ltr chicken/turkey stock
• 1 whole Scotch bonnet chilli (optional)
• 400g–500g cooked turkey, cut into small pieces
• spring onions and coriander, chopped, to garnish

Method

• Heat the oil in a large pan over medium heat. Add the onion and garlic, cooking until softened.
• Stir in the smoked paprika, allspice, thyme and salt, and cook for 30 seconds to bloom the spices.
• Rinse the rice then add to the pan with the pepper and carrot. Mix well to coat the rice in the spices and aromatics.
• Pour in the stock and bring to a simmer. Add the Scotch bonnet chilli, if using. Simmer for 10 minutes.
• Stir in the cooked turkey. Continue cooking for another 5–10 minutes, or until the rice is tender and liquid is absorbed.
• Remove the Scotch bonnet, then take the pan off the heat to rest.
• Garnish with spring onions and coriander, and serve.

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