Recipes
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One great cookbook: ‘All That Crumbs Allow’The Week Recommends If you have ever wondered what to do with leftover bread, wonder no more
By Scott Hocker, The Week US Published
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Prawn and courgette risotto recipeThe Week Recommends Creamy carnaroli rice is enhanced by ‘intense’ seafood flavours
By The Week UK Published
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Elderflower cream with macerated strawberries recipeThe Week Recommends Sweet summer dessert is the perfect end to a meal
By The Week UK Published
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Hake and mussels in a bag with beer, bacon and leeks recipeThe Week Recommends Delicious seafood dish is enhanced with beer for a summer treat
By The Week UK Published
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Beetroot with olives, toasted hazelnuts and pul biber oilThe Week Recommends Easy meze has a ‘natural sweet-and-sourness’
By The Week UK Published
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One great cookbook: ‘660 Curries’ by Raghavan Iyerthe week recommends A mammoth book tries to capture the breadth of Indian cooking
By Scott Hocker, The Week US Published
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Griddled olive, tomato & basil flatbreads recipeThe Week Recommends Warm, soft flatbreads are paired with salty olives
By The Week UK Published
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Amlou cinnamon knots recipeThe Week Recommends Sweet and sticky, these pastries are stuffed with a Nutella-like paste
By The Week UK Published
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Spring meatballs, pasta and peasThe Week Recommends This light, lemony recipe is a great way to pack greens into your meal
By The Week UK Published
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Amma’s aubergine poriyal recipeThe Week Recommends This fragrant and rich dish is steeped in family tradition
By The Week UK Published
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’Nduja and fennel seed udon recipeThe Week Recommends This five-minute dish tastes like pizza in noodle form
By The Week UK Published
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How Biscoff became an internet sensationThe Week Recommends A viral recipe is one of several spotlighting the caramelised Belgian biscuit
By Deeya Sonalkar, The Week UK Published
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Chicken livers, sherry & almonds recipeThe Week Recommends Rustic, Spanish-inspired dish is rich and velvety with added crunch
By The Week UK Published
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How hummus became a kitchen stapleThe Week Recommends The chickpea dip is flying off supermarket shelves but it’s easier than you think to make your own
By Deeya Sonalkar, The Week UK Published
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