Meera Sodha’s vegan recipe for piccalilli spiced rice

Transform the Indian-style classic from a relish to a hearty meal with bright-yellow rice and crisp vegetables Piccalilli is the most strange and wonderful of British condiments. Its mere neon-yellow presence evokes a world of tea cakes, tennis whites and summers spent pickling allotment vegetables to the sound of the cricket on the radio. But… Continue reading Meera Sodha’s vegan recipe for piccalilli spiced rice

Meera Sodha’s vegan recipe for piccalilli spiced rice

Transform the Indian-style classic from a relish to a hearty meal with bright-yellow rice and crisp vegetables Piccalilli is the most strange and wonderful of British condiments. Its mere neon-yellow presence evokes a world of tea cakes, tennis whites and summers spent pickling allotment vegetables to the sound of the cricket on the radio. But… Continue reading Meera Sodha’s vegan recipe for piccalilli spiced rice

Thomasina Miers’ recipe for peach and raspberry trifle

Combine custard, cream and fresh fruit for a fresher take on in this traditional pudding Trifle is a divisive dish. Some people don’t like it at all(or at least the versions of it they have tried in the past); others are devotees. Some must have jelly in theirs; others swear by candied peel and angelica… Continue reading Thomasina Miers’ recipe for peach and raspberry trifle

The Hidden Hut, Porthcurnick – Reassuring, raffish and very British – restaurant review | Grace Dent

A seaside shack on the south Cornish coast cooking homestyle food served with love – and a large helping of nostalgia The Hidden Hut is a Cornish beach shack on a National Trust coastal path on the Roseland Peninsula. It sells cakes and tea and hearty lunches. It sells Cornish steak pasties, clotted cream ice-cream… Continue reading The Hidden Hut, Porthcurnick – Reassuring, raffish and very British – restaurant review | Grace Dent

Anna Jones’s recipes for carrot marmalade and a vegetarian roast

Stew carrots down with citrus for a sweet-and-sour conserve, or cook seeded yorkshire puddings as part of a meatless family meal My family is made up of three vegetarians, two vegans, a pescatarian and Dad, who has a steak on special occasions. We’ve had to reinvent our classics to fit the tapestry of how we… Continue reading Anna Jones’s recipes for carrot marmalade and a vegetarian roast

Elizabeth David: ‘all that is good in British cookery’ | Jeremy Lee

Elizabeth David’s writing was the cornerstone of many a kitchen: it inspired and sustained Jeremy Lee’s family and was one of the first to celebrate seasonal, local produce The most incredibly sophisticated compendium of all that is good in British cooking is Spices, Salt and Aromatics in the English Kitchen, Volume One, by Elizabeth David.… Continue reading Elizabeth David: ‘all that is good in British cookery’ | Jeremy Lee

20 of Europe’s best ice-cream parlours: readers’ travel tips

Unusual flavours, such as lemongrass, poppy seeds, and peppered raspberry, are among the treats discovered by readers in search of a holiday scoop Legendary ice-cream shop La Martinière is on the quayside in Saint-Martin-de-Ré, and also has a quieter outpost at the far end of the island by the Baleines lighthouse. There are too many… Continue reading 20 of Europe’s best ice-cream parlours: readers’ travel tips

Just like Grandma used to make? Sadly, in Britain we may never know | Mina Holland

It’s so easy now to fill up on food from around the world. But we’re losing touch with the recipes that once defined us Kedgeree on arrival, coronation chicken at lunch, rock buns with tea, dal for supper. Such is the menu, the paean to my granny’s cooking, that I planned with my cousins a… Continue reading Just like Grandma used to make? Sadly, in Britain we may never know | Mina Holland

Just like Grandma used to make? Sadly, in Britain we may never know | Mina Holland

It’s so easy now to fill up on food from around the world. But we’re losing touch with the recipes that once defined us Kedgeree on arrival, coronation chicken at lunch, rock buns with tea, dal for supper. Such is the menu, the paean to my granny’s cooking, that I planned with my cousins a… Continue reading Just like Grandma used to make? Sadly, in Britain we may never know | Mina Holland

There’s curry – and there’s M&S curry: Indian food writers’ outrage at meal kits

‘Cultural appropriation’ claims over Marks & Spencer products, said to be based on traditional recipes When Marks & Spencer introduced Indian ready meals to British supermarkets in 1981, few might have predicted that the pioneers of mass-market tikka masala would one day be called out for creating dishes “bastardised to the point that they are… Continue reading There’s curry – and there’s M&S curry: Indian food writers’ outrage at meal kits