Nigel Slater’s smoked haddock and sweetcorn recipe

The recipe Peel a medium onion, halve it and chop it fairly finely, then let it soften in 2 tbsp of olive oil over a moderate heat. Stir regularly so the onion doesn’t colour. Remove the leaves and silky fibres from 2 large ears of corn then slice the kernels from the cobs. The beauty of this is that you can use frozen or canned sweetcorn Stir the corn into the onions, then add 200ml of milk and the same of water. Add a couple of bay leaves and a…

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Thomasina Miers’ recipe for quail with runner beans and roast red pepper sauce

Iwas chatting to a chef friend recently about his three-month journey across Turkey and Syria, just before civil war broke out. The story of his trip reminded me of my own visits to Turkey, and of how deeply I had fallen in love with its food: fresh, light and vegetable-oriented, it ticked all my boxes – and still does. In particular, it reminded me of Turkish cuisine’s similarities with Mexican food, not least its carefree use of wild herbs and greens, and the popularity of red peppers. Tainted by their association with…

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A heady and refreshing melon sorbet recipe

There is a scene in the film The Day of The Jackal when Edward Fox, as the Jackal, an assassin deluxe, corrects the sights on his bespoke rifle to shoot a watermelon. It is his target practice for shooting President Charles de Gaulle (Adrien Cayla-Legrand) and it is a scene to make you shudder (although the president was spared the fate of the watermelon, unlike the would-be assassin). I confess to having an ambivalence towards watermelons – bombastic, blustering great gourds that are all show and no tell. But I do quite like…

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Stefano Manfredi’s banana and macadamia sweet calzone recipe

We know how cleverly inventive the Neapolitans are. The various pizza permutations – from filled and fried to sweet pizze – are derived from their traditions. You can imagine that the classic filled pizza, the calzone, came about by simply folding the round pizza dough in half, enclosing the ingredients and then sealing its edges before placing it in a wood-fired oven to cook like normal pizza. And you can imagine that a sweet pizza is a natural extension of the savoury. This is a filled dessert pizza devised by…

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Nigel Slater’s courgette and wild mushroom sauté recipe

The recipe Trim 250g of small shallots and halve them lengthways, remove the root of each then separate the layers by pulling the shallots apart. Warm 50g of butter and 2 tbsp of olive oil in a wide, shallow pan, then sauté the shallots, turning them occasionally in the butter until they are lightly coloured. Halve 150g of courgettes, then lower them into the pan and let them cook for 5-6 minutes until they are lightly golden and tender. Remove the shallots and courgettes from the pan and keep warm….

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A Sicilian recipe for spaghetti with courgette, mint and pecorino

Wild mint grows in the cracks between the steps just behind our house in Gela. So does another vigorous weed that smells a little like cat pee. And then there are the actual cats, also wild, which slink up and down the steps looking both terrifying and terrified. Neither, though, can quite snuff out the unmistakeable scent of the mint – a cool menthol breath mixed with something musty. Defiant clusters cling to neglected steps that lead down to a busy road in the middle of this industrial city in…

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The Perfect Sambar: Tips and Trick to Cook it to Perfection + A Recipe to Try At Home

There are few things on this earth that are truly ambrosial on the palate – a perfectly brewed cup of coffee, a silken piece of dark chocolate cake and of course a steaming bowlful of sambar among others. The humble sambar is well travelled; to an extent that every region in the country has accepted its idiosyncrasy and played with indigenous spices to arrive at an equally interesting version. There is no denying that the traditional sambarvaries within the boundaries of Southern states as well. How a bowl of sambar tastes in Bengaluru will be different from…

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Express Recipe: How to make Steamed Potato and Cheese Balls

These steamed potato and cheese balls were the inaugural dish of my new bright red steamer . Until now the use of steaming in cooking was limited to steamed veggies to go with grilled meat. This I could do with keeping the veggies on a colander and then atop a pot of boiling water. But now I want to go a step further; try momos and dimsums at home. That’s why the new addition in the kitchen. These potato and cheese balls make for a quick delectable snack. I have…

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Recipe from Rajasthan: How to make onion-tomato tikkad

Tikkad is a typical Rajasthani bread especially in the desert areas. I first had it when I was visiting a village in Jodhpur for my research on eGovernance in rural India. I remember it was a hot summer afternoon and I was going from one home to another. As is customary of rural hospitality between 10 am to 1pm I had covered 15 homes and 15 cups of very sweet tea! We decided to do one more home and then take a break for lunch and to our surprise the…

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Express Recipe: How to make Steamed Potato and Cheese Balls

These steamed potato and cheese balls were the inaugural dish of my new bright red steamer . Until now the use of steaming in cooking was limited to steamed veggies to go with grilled meat. This I could do with keeping the veggies on a colander and then atop a pot of boiling water. But now I want to go a step further; try momos and dimsums at home. That’s why the new addition in the kitchen. These potato and cheese balls make for a quick delectable snack. I have…

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