Where to pick a pack of fresh peppercorns? | Brief letters

Getting the measure of GDP | Finding rare ingredients | Nepotism in politics | Gabriel Jesus headline | Bees’ knees | Er, so, well Re Aditya Chakrabortty’s article (One blunt heckler has shown just how much our economists are failing us, 10 January), GDP is a crazy measure for prosperity: a country’s GDP equals the… Continue reading Where to pick a pack of fresh peppercorns? | Brief letters

Kitchen gadgets review: the Full Stop Bowl – a horror show with its own sphincter

This ghastly creation is based on the size of the human stomach, but limits your intake to such puny portions that you only feel gutted The Full Stop Bowl is a lipless receptacle with a central concavity modelled on the proportions of a human stomach. Continue reading… from Food & drink | The Guardian http://ift.tt/2iFdX4u… Continue reading Kitchen gadgets review: the Full Stop Bowl – a horror show with its own sphincter

Rachel Roddy’s recipe for fish poached in tomato and wine | A kitchen in Rome

Some recipes aren’t an exact science – such as pesce all’acqua pazza, or fish in crazy water – where whole bream is poached in a glistening sauce of extra virgin olive oil, garlic, chilli, and tomatoes and wine “It is not a recipe, but a way.” It must be 10 years since Vera said this… Continue reading Rachel Roddy’s recipe for fish poached in tomato and wine | A kitchen in Rome

Give peas a chance: why pea protein is leading the whey

Protein-packed dried and ground yellow split peas are 2017’s first big food trend. Anyone for a piece of pea pizza? What with crickets still being a bit of a hard sell, food manufacturers have been trying to come up with new alternative sustainable protein sources to wean us off meat. Now food companies are hoping… Continue reading Give peas a chance: why pea protein is leading the whey

Anna Jones’ soup recipes get the year off to a fresh start | The modern cook

Shake up your meals with healthy, fortifying food that tastes great too. Take these broths: one Thai-inspired, the other a ‘not-chicken soup’: remedial and delicious in equal measure The first column of a brave new year. I am an eternal optimist, a believer in new beginnings: we can turn over new leaves and wave goodbye… Continue reading Anna Jones’ soup recipes get the year off to a fresh start | The modern cook

Buddha branding is everywhere – but what do Buddhists think?

Buddhism is all about restraint and detachment, so no wonder the religion’s philosophy is proving popular at the start of a year in which many already feel anxious New year, new tenuously legitimate diet rooted in spirituality. The Buddha diet is one of January’s horde. Ostensibly rooted in sensible, restrictive eating, it’s also one of… Continue reading Buddha branding is everywhere – but what do Buddhists think?

Nigel Slater’s winter salads with chicken and pork

After all the stodge of the festive season, start afresh with these cool winter dishes I am not going to forgo my daily salad just because there’s a bit of frost on the roof. Those crisp, crackling leaves of winter, the welcome snap of bitterness and bright flavours will continue to take their place on… Continue reading Nigel Slater’s winter salads with chicken and pork