Food news

• Ask Ottolenghi: does it really matter if a potato is floury or waxy? | Ask Ottolenghi

  02-11-2024 10:30
  
  Yes it does – especially if you want fluffy mashIt drives me nuts when a recipe calls for Yukon gold, russet, waxy or floury potatoes. Here in Spain, we just have potatoes. How can I tell if it’s floury, waxy or whatever? And does it really matter that much? Nicola, Barcelona, SpainSuch a great question, and one whose answer requires more words than space here allows! The short answer is, yes, it does matter, because there is such a difference between one type of potato and the next.
  
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• Will latest fish oil discovery boost fortification trend?

  02-01-2025 16:21 via foodnavigator.com
  
  Research into the potential benefits of fish oils on muscle strength.
  
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• GLP-1 compatible food labels launched by giant as ‘industry first’

  02-01-2025 16:21 via foodnavigator.com
  
  How brands will alert consumers to their products' compatibility with GLP-1 drugs like Ozempic. Conagra Brands launches first GLP-1 labelling
  
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• Vow on how cultivated meat can appeal to consumers

  02-01-2025 15:11 via foodnavigator.com
  
  Vow speaks to us about its approval on the Hong Kong market and the future of cultivated meat production.
  
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• Saturated fats: cardiovascular hazard or heart safe?

  02-01-2025 10:58 via foodnavigator.com
  
  Saturated fats' impact on cardiovascular health is not as bad as previously speculated. So what does the science say?
  
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• How to make the perfect chilli con queso – recipe | Felicity Cloake's How to make the perfect …

  01-01-2025 13:00
  This comforting ‘cheese soup’ is a classic dish served with tortillas and adored by Texans. But how to get the texture and flavour spot on?I well remember the first time I encountered the Tex-Mex phenomenon known as queso, which is not to be confused with Mexican queso, which just means “cheese”, as opposed to queso fundido, or melted cheese of an altogether different sort. It arrived in a bowl made out of fried tortillas that was filled with orange cheese that was melted
  
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• Party starters: how to jazz up your Christmas leftovers | Kitchen aide

  31-12-2024 15:00
  
  The remains of Christmas dinner are excellent stuffed into pastry, pasta or lettuce cups, while any uneaten selection box chocolates get a second life as brownies“Pastry and cheese are the best food groups,” says Sarah Rossi, author of What’s for Christmas Dinner? Happily, those two worlds collide in her brie and cranberry bites, AKA an easy, scalable canape that minimises time in the kitchen. Cut a sheet of puff pastry into squares, then push them into the greased holes of a m
  
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• Nigel Slater’s recipe for ricotta and spring onion pancakes

  31-12-2024 13:00
  
  Punchy pancakes with a distinctive herby flavourRemove the roots and very dark tips of the leaves from 3 spring onions. Finely chop the remaining parts of the spring onions. In a shallow pan, warm 20g of butter and 2 tbsp of olive oil, then add the spring onions and leave to cook for a good 5-7 minutes, until soft. Finely chop 2 tbsp of tarragon and stir in. Let the mixture cool a little.Meanwhile, lightly mash 250g of ricotta with a fork. Separate 4 eggs, yolks in one bowl, whites in another. B
  
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• Rukmini Iyer’s quick and easy recipe for scallop, leek and mushroom gratins | Quick and easy

  30-12-2024 14:00
  
  A brilliantly simple canapé of scallop and mushroom topped with herby breadcrumbs and served in half-shellsYou can serve these in one of two ways: three scallops, each in large half-shells or small ramekins as a dinner party starter, or if you are lucky enough to have 18 small shells, serve them as canapes – my daughter appropriated my collection into her toy kitchen, so I had to beg for them back: “I’m making fish fingers in a shell!” She didn’t buy it. For
  
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• Rachel Roddy’s recipe for ham baked in bread | A kitchen in Rome

  30-12-2024 12:00
  
  A novel approach to a side of gammon, wrapped in fresh bread, may well be your new favourite party centrepieceAs well as being a glorious thing, a well-cured ham is a generous thing, giving many times over. The first is the simmering, which Nigella Lawson describes as “a savoury clove-scented fog” filling the room, poaching the joint and creating a highly flavoured stock for later use. Then comes the second fog of roasting meat and, in the case of this recipe, the bread wrapped aroun
  
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• Nigel Slater’s recipes for bean, cabbage and coconut-milk soup, and poached quinces

  29-12-2024 11:30
  A vivid spicy bean soup and slow-cooked quinces supply midwinter sweetness and sustenanceThe year will start with soup. Soup has been the first meal of the year for as long as I can remember, eaten for lunch or maybe later in the day. Something hot in a deep bowl, to revive and restore.This year, a soup of beans or lentils for good luck, with chillies for warmth, and turmeric or coconut milk to soothe. Nothing too taxing to make, save a few cardamom pods to crack and their seeds to grind; onions
  
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• Notes on chocolate: make it a sweet start to 2025

  29-12-2024 10:00
  
  If you feel the urge to make New Year resolutions, just make sure they have nothing to do with chocolateI have no truck with New Year resolutions and certainly not restrictions at a time of year that is already a bit depressing. I want to tell you about a recipe in a cookery book I got as a present. It’s from Donna Hay’s new tome, Too Easy, because isn’t that what we need at this time of year?It’s a caramel chocolate slice that has a thick base of cashew butter, then a la
  
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• Bring in the New Year with a burst of bubbles

  29-12-2024 07:00
  
  Sparkling wines definitely worth popping this New Year’s EveCostellore Diamond Prosecco, Veneto Italy NV (£8.99, Aldi) In a sense, sparkling wine no longer has quite the sheen of glamour it once had. Thanks to the prosecco-led boom in fizz production and consumption that has been going on for the past couple of decades, it’s no longer considered decadent to open a bottle of bubbly of an ordinary drinking occasion, and it’s also become much more common to drink fizz with f
  
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• 2024 restaurant roundup: looking back on the year’s culinary highs

  29-12-2024 07:00
  
  There are deep wells of culinary talent across the UK, ably battling the challenging economics facing the sector In the matter of restaurants, it is always better to travel hopefully, and in 2024 my optimism was richly rewarded. The very first review of the year found me in Guildford at Gordo’s, a comfortable canteen of a place hung with gashes of colour. There chef Rafael Onate and his family were showing the locals an exceedingly good time courtesy of fabulous tacos, chimichangas, quesad
  
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• Meera Sodha’s vegan recipe for leek, pistachio and jalapeño galette | The new vegan

  28-12-2024 13:00
  A French-style tart stuffed with a zippy pistachio paste and covered in soft leeksWhenever I think of galettes, I think of my friend Henrietta Inman, who left London to set up Wakelyns bakery in Suffolk. Ever since she showed me how to make them, galettes have been my go-to when I need to whip up something impressive and beautiful, but also actually quite easy, and with a reasonably large margin for flexibility when it comes to ingredients and error, especially if, like me, you don’t consi
  
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• Honey & Co’s recipe for slow-cooked shredded lamb shoulder

  28-12-2024 11:00
  
  An easy, leave-to-cook, crowdpleasing centrepiece with a warm, orangey aroma, served with red onion sumac salad and a burnt chilli and orange relishIf there is one thing we love, it is a low-effort, high-impact dish, and if it can feed a crowd, even better. This one is a triumph of the genre: all the lamb shoulder requires from you is a quick (but potent) marinade and a long, leisurely soak in the oven with an occasional baste. The salsa joins it in the oven – indeed, on the same tray &nda
  
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• Cheesy anchovy straws and chocolate meringue kisses: Yotam Ottolenghi’s recipes for party nibbles

  28-12-2024 09:00
  
  Bite-sized treats that are big on flavour and will see out the year in styleHappy 2025 everyone, and may the New Year bring with it the positive changes we all so yearn for. Personally, I will be embracing change in a big way, because, after seven years, this is my final column for the Guardian’s Feast. From March, I will be writing a new, long-form quarterly column packed with recipes, personal experiences and general observations about the food world, so stay tuned. The Feast community i
  
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• How to turn leftover roast meat into a Persian classic – recipe

  28-12-2024 07:00
  Leftover roast meat and veg thrive in this stunning Persian rice cake called tahchinWhenever I make a roast dinner, I save any leftovers in the fridge or freezer, because they’re a brilliant way to get ahead for another meal. Today’s one-pot dish turns those leftovers, plus a few simple additions, into an impressive-looking centrepiece. Continue reading...
  
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• Cocktail of the week: Gothic Bar’s red nose gimlet – recipe | The good mixer

  27-12-2024 17:00
  A festive and fancy gin and lime with hints of cinnamon, a hit of apricot brandy and a sherbet-frosted rimThere’s a bit of prep involved here – you need to make the syrup a day ahead, for instance – but this is a great drink for impressing guests. If you opt to rim the glasses with lime sherbet, either buy some in ready-made or make your own by finely crushing a few lemon drop sweets in a mortar – dip the rim of the glass first in lime juice and then in the lemon drop dus
  
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• Ravneet Gill’s recipe for glazed chouxnuts | The sweet spot

  27-12-2024 16:00
  
  Air fryers make short work of the choux pastry for these ring-shaped buns with a cinnamon glazeI was sceptical about using an air fryer for baking, but it really does work – we even set air-fryer choux buns as a challenge on Junior Bake Off, and they were a real hit! The air fryer’s quick, even heat makes it perfect for choux pastry, but you can, of course, also deep-fry or bake these in the oven instead. This is just a speedy alternative. Continue reading...
  
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• Not your standard fizz: New Year’s Eve party drinks with a difference

  27-12-2024 15:00
  
  Hannah Crosbie picks the best bottles for entertaining that won’t break the bank or your spiritIf you’re reading this, well done. It means you’ve survived the most expensive, sociable and digestively taxing part of the holiday season. Now you can focus all your efforts on getting through Twixmas (a phrase I prayed wouldn’t catch on) and the New Year’s Eve party. Livers and wallets, rejoice.Perhaps you’re hosting such a party. On reflection, I feel last week&rs
  
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• ‘It’s not London where indies can let their imaginations fly’ – Grace Dent’s restaurants of the year | Grace Dent on restaurants

  27-12-2024 13:00
  
  The will simply to stay afloat has drowned most urges to do something meaningful with costly auberginesAnother year gone, and I edge closer to the afterlife I deserve, namely in hospitality hell. The service will be slow, the butter will come in naff wrapped portions, and chipper staff will squat at my table between courses and ask: “Any favourites so far?”Before then, however, I’ll digest 2024 and regurgitate my findings. My year began recovering from a mini-break in Murwillum
  
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• Georgina Hayden’s recipe for Bombay chilli cheese ciabatta

  26-12-2024 10:00
  
  Had enough of Christmas fare? Liven up your tastebuds with this Indian street food-inspired spiced cheese toastieIn the run-up to Christmas, I like to (mostly) embrace tradition, but as soon as Boxing Day hits, a veil is lifted. I need spice; I need fresh flavours; and I need all the excess cheese to be out of my house. These chilli cheese on toasts are inspired by an Indian classic, the Bombay or Mumbai chilli cheese toastie. I adore the flavours and they’re exactly what I crave right now
  
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• How to feed a jaded Twixmas crowd | Kitchen Aide

  24-12-2024 15:00
  
  Take it easy between Christmas and New Year with pre-prepped dishes and the joys of soup, says our panel of practical wizardsThere’s a knack to feeding a crowd, so before we talk specific dishes, let’s nail down a few golden rules. First, be practical: “Most people have a single oven, so you don’t want five dishes that need to go in there,” says Phil King, executive chef of Pophams in London. “When I’m thinking of a menu, I want one dish that cooks in th
  
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• Nigel Slater’s recipe for chocolate marzipan dates

  24-12-2024 13:00
  
  Perfect sweet treats for a little seasonal excessChoose 20 plump, soft dates. Using a small, sharp knife, make a long slit in one side of each and pull out the stone.Break 250g of marzipan into 20 pieces and stuff into the hollows left by the stones. Put a medium-sized pan of water on to boil, then choose a heatproof bowl that will fit snugly over the pan without touching the water beneath. Continue reading...
  
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• Are gluten-free products unhealthy?

  23-12-2024 16:21 via foodnavigator.com
  
  Gluten-free products are currently failing to reach parity with gluten-containing products on health. What can the food and beverage industry do?
  
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• Rukmini Iyer’s quick and easy recipes for jewelled winter salad and chocolate orange pudding | Quick and easy

  23-12-2024 14:00
  
  A colourful and filling warm winter salad with roast squash, butter beans and pomegranate, plus a barnstorming chocolate-orange brioche pudding to finishThis wonderfully filling salad is perfect as part of a festive spread, or an easy, feed-a-crowd lunch with some crusty bread alongside; it really is worth getting hold of a jar of butter beans, too . The dessert, meanwhile, is the bread-and-butter pudding of dreams: an indulgent, chocolate pudding featuring a grown-up jaffa cake melting middle &
  
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• Rachel Roddy’s recipe for a sociable fish stew | A kitchen in Rome

  23-12-2024 12:00
  
  Livornese cacciucco mingles cultures and seafood for a richly flavoured soup that’s just made for sharingAccording to the cultural association Livorno Euro Mediterranea, the name of the city’s sociable soup-stew, cacciucco, is borrowed from the Turkish word küçük (small). The reason for this, according to the more plausible origin myths and etymology accepted by linguistic science, is the introduction to a Livornese tavern (possibly by a Turkish sea merchant) of a Tu
  
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• Will the UPF lawsuit be successful?

  23-12-2024 11:38 via foodnavigator.com
  
  The UPF lawsuit could shake up the food industry if it's successful. But how likely is this outcome?
  
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• Nigel Slater’s recipes for salmon and sprouts, and chocolate ginger sundae

  22-12-2024 11:30
  
  It’s time for a last-minute festive fry-up, followed by a biscuity ginger sundaeThe house is bathed in the glow from the Christmas tree. There are scented parcels tied with ribbon, a majestic panettone on a cake stand in the larder and the rough puff pastry is rolled, folded and wrapped in baking parchment in the fridge. I’ve been playing carols for a fortnight or more.We are so close now to the principal meals of Christmas, most of which are probably sorted and partially shopped for
  
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