Dry January is almost over – time to try a new wine
Given the range of delicious options, why not find alternatives to your regular tipple?
I was chatting to a friend the other day and discovered...
Milk Coke: another classic from the nation that invented Cheeky Vimto
The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-Cola
The idea...
Cocktail of the week: Bo Bech’s bittersweet ginseng
Once you’ve acquired a taste for it, there’s no going back
Serves 1
30ml Kamm & Sons (see introduction)20ml red vermouth – I use Punt e Mes10ml orange curaçao liqueur –...
5 Classic Comfort Food To Serve In Your Restaurant
Fine diners look for creatively prepared, aesthetically pleasing gourmet dishes, but there is no denying the appeal of everyday comfort foods. According to the...
Navigating Nutrition: A Comprehensive Guide to Meal Plans in Dubai
Dubai, the vibrant cosmopolitan city in the United Arab Emirates, is renowned for its luxurious lifestyle, modern architecture, and diverse culinary scene. Amidst this...
How do I make good stock?
It’s just about putting a few quality ingredients in a pot and simmering it all for as long as possible
My chicken stock always...
Do you have to salt aubergines?
Now that the bitterness has been bred out of the aubergine, the need to draw out the juices before cooking is a moot point...
Cocktail of the week: Zuma’s lillet blanc
A luxurious white wine aperitif with fig liqueur, whisky and bubbles that is sure to cheer up any dark February evening
Serves 1
50ml Lillet...
Nigel Slater’s gammon steak with butter beans and kale recipe
Smoky slabs of pork with puréed beans and fried green veg for a heartwarming night in
The recipe
Lightly season 2 thick slices of smoked...
Tamal Ray’s recipe for gingerbread pudding with caramel sauce
Stave off the January blues with this piping hot pud full of warming spices
Christmas is over. It’s a new year. There are a...
