Nigel Slater’s sweet and savoury recipes for early rhubarb

Pretty pink rhubarb gives a fresh, acidic zip to roast meats and winter dessertsThe greengrocer has a frayed wicker basket of rhubarb, the pale pink stalks laid in a soldierly row, like sticks...

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-ColaThe idea of ending things on a high always seems like a...

Harriet Birrell’s delicious dal bowl recipe

Easy to digest and guaranteed to satisfy the grumbliest of stomachs, dal with steamed rice is a nutritious dinner optionDal is a traditional dish from the Indian subcontinent, usually a lentil-based soup that...

I Switched Out Cereal for Oatmeal for Breakfast — Here’s What I Learned

Ditching CerealI love cereal for breakfast — to me it tastes like milk and cookies. Unfortunately, when I realized that it also has roughly the nutritional value of milk and cookies, I figured it was...

Nigel Slater’s baked winter roots with feta and smoked garlic

A hearty salad of onion, swede and parsnip, roasted till slightly caramelised, with a smoky, salty dressingThe recipeSet the oven at 200C/gas mark 6. Peel a couple of red onions, cut them in...

Nigel Slater’s butternut soup with tahini and chestnuts recipe

A warming, wholesome, nutty and seedy soup for cold winter nightsPeel and halve 1kg of butternut squash and cut into large chunks. Put the squash into a large saucepan with 1 litre of...

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 that he only ever buys one wine (the Wine Society’s...

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

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,...

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 possibleMy chicken stock always ends up looking more like pale, insipid hot water than...

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 eveningServes 150ml Lillet Blanc15ml fig liqueur – Figaro, ideally, but if you can’t find that,...

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