Yotam Ottolenghi’s recipes for cooking with capers

Capers pack a flavour punch way above their weight, so use them sparingly Capers may be small, but their impact is big. But only after those little olive-green flowerbuds have been pickled in brine or packed in salt. The smaller the caper, the better they are considered to be: nonpareil capers (named after the French for… Continue reading Yotam Ottolenghi’s recipes for cooking with capers

Claire Ptak’s recipes for orange salad and upside-down cake | Baking the seasons

Oranges are in season just when we need their colour, flavour and nutrition to brighten up winter’s muted palette. Make the most of these globes of sunshine in an upside-down cake or a zesty, fragrant salad I love that oranges, in all their many varieties, come into season in the dead of winter. Not only… Continue reading Claire Ptak’s recipes for orange salad and upside-down cake | Baking the seasons

Blue cheese recipes | Readers’ recipe swap

There are big flavours in this week’s recipes as sweet, salty and creamy cheeses add punch to your distinctive tartlets, pasties, salads and traybakes Take part in our next theme – LEEKS. Scroll to the bottom to find out how … I love few things more than a cheese counter where buying involves tasting –… Continue reading Blue cheese recipes | Readers’ recipe swap

Avocado emergency nearly cost my finger | Letters

I love Claire Ptak’s recipes, but the photograph showing her removing the stone from an avocado – holding the fruit in the palm of her left hand while tapping the stone with the knife held in her right – for her chocolate avocado mousse, made me blanch (Let there be light, Cook, 7 January). I… Continue reading Avocado emergency nearly cost my finger | Letters

My advice to Brexiteer: it’s better to drink cask beer | Brief letters

Stonehenge tunnel | Lager v beer | Highway Code for cyclists | Under the weather | Buttered Weetabix | Insinuate, imply or infer Contrary to your report (12 January), Unesco has not given approval in principle to a tunnel under Stonehenge. While it acknowledged that a tunnel could improve the setting of the stones themselves,… Continue reading My advice to Brexiteer: it’s better to drink cask beer | Brief letters

The weekend cook: Thomasina Miers’ rhubarb recipes

Forced rhubarb brings a welcome blast of colour to the January table, whether in a zingy pickle to serve with roast meat, cold cuts and cheese, or poached and served with jelly Mid-January is never a great time of year – the weather can be bleak and everyone’s feeling a bit broke. Comforting soups can help,… Continue reading The weekend cook: Thomasina Miers’ rhubarb recipes

Cocktail of the week: pear and lavender bellini

A wintry take on the bellini, from the drinks maestro at Tonkotsu and Anzu Everyone loves a bellini, but who wants an out-of-season peach? This takes advantage of a great British fruit that is available in winter. Serves two. 2 red william pears, cored and chopped100g caster sugar2-3 stalks semi-dried lavender Champagne (or prosecco), to… Continue reading Cocktail of the week: pear and lavender bellini

Tangy butter chicken and chicory salad recipes | Cook residency

Whether it’s a lemony tang, a vinegary kick or a sour note, a little acidity goes a long way in balancing any dish. These recipes for chicory and pomegranate salad and buttery vinegar chicken are a delicious way to discover how… While salt enhances flavour and fat helps define it, acid is the element of… Continue reading Tangy butter chicken and chicory salad recipes | Cook residency

Seven things in food to stay livid about in 2017

Artisan anything. Raw milk. All that pseudo-science. Just stop it now Good news. Comfort eating dealt brilliantly with the horrors of 2016, though sadly the effect was only temporary. Once I’d eaten all the salted caramel ice cream, the things that drove me nuts about the world were still there. This made me angry. After… Continue reading Seven things in food to stay livid about in 2017

Recipe swap: share your leek recipes

Share your leek recipes with us for a chance to have them printed in Cook Share your leek recipes with us by emailing [email protected], uploading them to http://ift.tt/1avkTVY or by posting them on Instagram @guardian_cook #RRS #leeks by noon on Wednesday 18 January. Selected recipes will appear in Cook and online on 28 January. You… Continue reading Recipe swap: share your leek recipes

How to cook the perfect mulligatawny

It’s a relic of the Raj and sits ignored on many Indian restaurant menus, yet the soup is one of the great gastronomic hybrids. So what’s the best way to get east to meet west? Mulligatawny is a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered. Like kedgeree and mango… Continue reading How to cook the perfect mulligatawny