Nigel Slater’s red cabbage with cider and steamed potatoes recipe

0
A cheap, cheerful, colourful and quick dish that’s tasty tooCut half a large red cabbage into 4 wedges. Tuck the cabbage into a large pan and pour over 500ml of dry cider. Season...

Does every box of eggs contain a potential chick?

0
A schoolboy has hatched a duckling from a Waitrose egg using an incubator he bought on eBay. It’s enough to put anyone off their boiled egg and soldiers …Fourteen-year-old William Atkins has put the cat...

Cocktail of the week: Jinjuu’s passionfruit martini

0
Passionfruit liqueur and soju, the national drink of Korea, combine in this refreshingly unusual tippleSoju, the national drink of Korea, is said to be the most drunk spirit in the world, and is...

Wines to drink with your Chinese new year feast

0
If you’re planning a Chinese meal to mark the beginning of the year of the pig, here are the wines to go forChina may be the most high-profile example, but it’s not the...

Cocktail of the week: Bo Bech’s bittersweet ginseng

0
Once you’ve acquired a taste for it, there’s no going backServes 130ml Kamm & Sons (see introduction)20ml red vermouth – I use Punt e Mes10ml orange curaçao liqueur – I use Giffard’s5ml CampariKamm & Sons is a British spirit that...

Milk Coke: another classic from the nation that invented Cheeky Vimto

0
The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-ColaThe idea of ending things on a high always seems like a...

I enjoy airline food, but in a restaurant? Pass the sickbag

0
AirAsia is to open an eatery serving its dishes. It seems crackers – who would choose to eat plane fare on terra firma?People harrumph more at 38,000ft. It’s a sort of iron rule...

Annabel Crabb’s Sri Lankan butternut and cashew curry recipe

0
Spice up summer entertaining with a rich curry served with a traditional sambolThis dish is the product of Wendy’s patient, repeated attempts to get into a particularly popular London restaurant specialising in Sri...

Cocktail of the week: Aji margarita

0
Using chilli-infused tequila gives the classic drink a bit more of a kickTo make the infused tequila, use any brand you have to hand. It’s preferable to use fresh jalapeño, because you want...

The end of small plates: why the dinner-ruining dishes may finally be over

0
The trend for small-plate menus in restaurants has tested friendships and defied logic. They have to go – here’s whyThe news that Russell Norman’s Polpo restaurant group is in financial trouble (unpaid £550,000 VAT bill,...

Featured Posts