Ren Behan’s Polish recipes for an autumn feast

Ren Behan’s pork rib, mushroom and barley soup. Photograph: Ola O Smit/The Guardian. Food styling: Beatrice Ferrante. Prop styling: Louie Waller. Starter: pork rib, mushroom and barley soup (pictured. above) Prep 10 minCook 2 hr 10 minServes 4 400g meaty pork ribs2 tbsp rapeseed oilSea salt and black pepper1 large onion, peeled and diced200g mixed or wild mushrooms, roughly chopped3 carrots, peeled and diced2 sticks celery1 bay leaf1 large potato, peeled and diced200g barley100ml double cream2 tbsp chopped parsley   In a bowl, coat the ribs with rapeseed oil and season. Heat a…

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Happy Raksha Bandhan: Celebrate with this Nutritionist Approved Feast

Raksha Bandhan is a special occasion which celebrates the love and emotional bond between a brother and sister. They say ”the love between a brother and sister is the noblest and deepest of all human emotions”. Hence in order to celebrate this bond, a sister ties a rakhi on the wrist of her brother and prays for his well-being and long life while the brother pledges to protect his sister from all evils and gifts her a token of his love. This festival is celebrated with great pomp and enthusiasm within India and amongst…

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Food Blogger Mimi Thorisson’s Home Is a Feast for the Eyes

ter rubbing gobs of butter onto two rosemary chickens, Mimi Thorisson attended to her newborn baby boy, her 2-year-old daughter and her German pointer—all of whom were in the kitchen. Then, while preparing a zucchini gratin, she looked down at the floor. “It was a lot of work to preserve the tiles and polish them and take care of them, but these are impossible to have redone,” said Mrs. Thorisson, a food blogger and cookbook writer who works out of her home in France’s Bordeaux region. MORE FROM MANSION’S GOURMET…

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Coming Together: Refugee Chefs to Cook Up Parisian Feast

            Ten Parisian restaurants are to open their kitchens to refugee chefs from Syria to Sri Lanka as part of a new festival aimed at “changing attitudes” to migrants, organisers said. “We tend to forget that these people arrive in France with skills, know-how, a cultural heritage, especially in cuisine, which must be appreciated to help them integrate into French society, said Food Sweet Food co-founder Louis Martin. The chefs will be invited to cook in the Parisian eateries between June 17 and 21 as…

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