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• Dear chefs: what are the perfect sides for Easter lamb?

  15-04-2025 15:00
  
  You’ve slammed in the lamb for the bank holiday weekend’s big meal, but what sides will suit it best? Our panel of expert cooks has a host of ideas …What are the best sides to pair with lamb at Easter?
  “Lamb has a deep, rich flavour; it’s distinctive, but it’s versatile, too,” say Jay Claus and Syrus Pickhaver of Rake at The Compton Arms in north London. “As long as you render the fat slowly and fully, so the flavour is released and the lamb is te
  
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• Snacking on thin air: Fazer’s futuristic treats powered by protein from the sky

  06-05-2025 14:12 via bakeryandsnacks.com
  
  The Finnish food experience company has launched snacks powered by Solein - a revolutionary protein literally made from thin air. Could this be the future of sustainable snacking?
  
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• Beyond boiling and steaming: alternative ways of cooking asparagus | Kitchen aide

  06-05-2025 14:00
  The delicate flavour of this fleeting seasonal treat means it requires a deft touch in the kitchen, says our panel of stalk-fanciersWhat unexpected things can I make with asparagus?“The goal is to do as little as possible to it,” says Ben Lippett, author of How I Cook (published in September). “If you start dressing up asparagus with fancy cooking techniques, you lose its magic.” That’s not to say you should just boil the spears and be done with it, mind: “Try
  
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• Flavoured alt milks drive sector growth

  06-05-2025 13:06 via foodnavigator.com
  
  Plant-based milks get a flavourful makeover as rising consumer interest in dairy alternatives fuels innovation.
  
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• Insect protein bolsters antioxidant defences for dogs

  06-05-2025 11:14 via foodnavigator.com
  
  Can dogs benefit from antioxidants and should I give my dog insect-based foods?
  
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• Georgina Hayden’s recipe for spring onion and spinach pakoras

  06-05-2025 07:00
  
  Spring onion and baby spinach locked in a light batter, deep-fried and served with a moreish coriander and peanut chutneyOne of my favourite ways of celebrating whatever vegetable is in season is by turning it into pakoras. Cooking them quickly allows the vegetable to sing, and a simple pakora batter is light enough to let spring onions and spinach do just that. With just enough gently spiced chickpea flour to bind the chopped veg, there is no claggy coating here. Serve as is with a squeeze of l
  
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• Rukmini Iyer’s quick and easy recipe for crispy chicken with zhoug and jersey royals | Quick and easy

  05-05-2025 14:00
  
  Fried, breadcrumbed chicken with new potatoes, all brought to life by a garlicky Yemeni sauce of chilli, preserved lemons, herbs and spicesYou can’t go wrong with crisp, panko-fried chicken, and this version with zhoug is an absolute winner. You could describe zhoug as a green chilli sauce, but that wouldn’t quite do justice to this amazing Yemeni condiment, which is packed with flavour from preserved lemons, cardamom and garlic. Use some to stir through the hot, just-cooked jersey r
  
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• Pea guacamole and asparagus quesadillas: Jean-Georges Vongerichten’s spring vegetable recipes

  05-05-2025 07:00
  New season pea guacamole with a bit of smoky heat from charred jalapeño, bright lime and fresh coriander, and thinly sliced asparagus in cheesy tortillasSpring is when the kitchen comes alive, with asparagus, morels, wild garlic and fresh peas marking the start of the new season and bringing b3old, vibrant flavours to our plates. Cooking with the seasons isn’t just a philosophy, it’s how my executive chef Ben Boeynaems and I get the best flavour from every ingredient, and spri
  
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• How to make the perfect vegan caesar salad – recipe

  04-05-2025 14:00
  A respectful homage to the classic caesar, using plant-based ingredients to hit the same flavour notesIf I’ve learned anything from almost 40 days of plant-based eating, it’s that an homage doesn’t have to be indistinguishable from the original to hit the same spot; it simply needs to sing equivalent notes to much the same tune. Those notes, in this case, are a green salad, a thick, umami-spiked dressing and savoury croutons, all tossed in a pitch-perfect combination of flavour
  
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• How to make the perfect vegan caesar salad – recipe | Felicity Cloake's How to make the perfect …

  04-05-2025 14:00
  
  A respectful homage to the classic caesar, using plant-based ingredients to hit the same flavour notesIf I’ve learned anything from almost 40 days of plant-based eating, it’s that an homage doesn’t have to be indistinguishable from the original to hit the same spot; it simply needs to sing equivalent notes to much the same tune. Those notes, in this case, are a green salad, a thick, umami-spiked dressing and savoury croutons, all tossed in a pitch-perfect combination of flavour
  
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• One Club Row, London E1: ‘Battered stuff, things in buns, strong drinks: a thrilling, retro ride’ – restaurant review | Grace Dent on restaurants

  04-05-2025 07:00
  
  They will feed you, water you, give you a good time and make you feel carefree and cossetedAs a name, One Club Row sounds a bit like the title of a 1990s lads’ mag, but it’s actually a purposely shabby-chic room above a pub in Shoreditch that serves martinis, oysters and schnitzels in a heady, tipsy, twinkly atmosphere that itself may well remind you of the 1990s. Or at least it will if you were “on the scene” back then. These days, the 90s are synonymous with louche, raf
  
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• ‘Hits that sweet spot between funk and freshness’: the best kimchi, tasted and rated

  03-05-2025 14:00
  Our in-house ferment fanatic Tom Hunt assesses a range of widely available versions of the increasingly popular Korean condimentSpicy, salty, sweet and sour all at the same time, kimchi is perhaps the perfect condiment. This Korean staple is traditionally made by salting cabbage to preserve it and add crunch, then fermenting it in a pungent paste often made from glutinous rice porridge, gochugaru (Korean chilli flakes), onion and enough garlic to keep a vampire at bay. Fish sauce is another comm
  
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• Meera Sodha’s recipe for asparagus lasagne with pecorino

  03-05-2025 07:00
  
  In the unlikely event you have some asparagus left over, blitz it into a lovely rubble and layer into this outstanding springtime lasagneAs Yotam Ottolenghi once said here before, a lasagne doesn’t have to contain ragu and bechamel. In the broadest sense, lasagne is just a layered pasta dish using various fillings and sauces and, as such, the world is your lasagne. This particular one came about because I was so extremely excited about British asparagus arriving early this year that I boug
  
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• Roasted Jersey Royals with crunchy seasonal salad – recipe

  02-05-2025 18:04
  A big warm, spring salad, where delicious Jersey Royals take centre stage alongside asparagus, barrel-aged feta and a ‘go-to’ creamy tahini dressingJersey Royal season is short so it’s best to make the most of these tasty new potatoes while you can. Known for their nutty flavour and delicate skins, Tesco Finest Jersey Royals are the perfect addition to a spring salad. Here, I’ve roasted them until golden and crisp, and piled them on to a platter with seasonal asparagus, f
  
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• High-protein craze continues but can industry keep up?

  02-05-2025 14:08 via foodnavigator.com
  
  The high-protein trend is sweeping the globe but can the food and beverage industry keep up with demand?
  
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• Cocktail of the week: Beach House Falmouth’s the harbour – recipe | The good mixer

  02-05-2025 14:00
  
  A sprightly, grapefruity number in the manner of a gin sour, and with a dash of Campari to give it an extra grown-up edgeI’m a huge fan of Campari, so am always keen to come up with new cocktails in which it can take centre stage, and this zingy little number is now a firm favourite. We also love working with local Cornish producers, and Caspyn’s dry gin is made in West Penwith, on the southern tip of the county.William Speed, co-owner, Beach House Falmouth, Cornwall Continue reading
  
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• Benjamina Ebuehi’s recipe for Brazilian-style carrot cake | The sweet spot

  02-05-2025 07:00
  
  Bright orange and bouncy, yet cool and moist, with a rich ganache toppingDuring my exchange year at university in Canada, I lived with a few Brazilians and we quickly bonded over our love of food. I’ll never forget the day one of them made me a carrot cake; he couldn’t quite understand the confusion on my face when he presented bright orange slices of cake topped with chocolate frosting. It was, of course, delicious, and arguably more of an actual carrot cake than the spiced version
  
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• Bill Blatch obituary

  01-05-2025 18:04
  My brother, Bill Blatch, who has died aged 76 of a heart attack, devoted himself joyfully to the wine trade in Bordeaux for 40 years, selling across the world and supplying the influential Southwold annual tastings for the UK wine trade, which he organised each year with the London traders Farr Vintners.Bill – described as “the wine whisperer of Bordeaux” – made Sauternes his life, and played an important role as a bridge between Bordeaux wine houses and their many follow
  
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• Why we shouldn’t turn up our noses at New Zealand sauvignon blanc

  01-05-2025 14:00
  Wine snobs can be a bit sniffy about it, but New Zealand sauvignon blanc is one of the most widely drunk whites in the UKBesides Provençal rosé (a column for another day), New Zealand sauvignon blanc has to be one of the most successfully marketed wines of the past century. This grape is, of course, planted around the world, and originally French, but it has become so wrapped up in the identity of New Zealand wine, and so at the forefront of our minds, that several people I know wh
  
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• Could processing actually make plant-based foods healthier?

  01-05-2025 12:50 via foodnavigator.com
  
  Processing methods used to make plant-based foods and beverages can enhance nutrients or destroy them. We discover which foods pass the nutrient-enhancing test.
  
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• Why has the attack on UPFs re-intensified?

  01-05-2025 10:38 via foodnavigator.com
  
  UPF was the word of 2024 as consumers grew sceptical of certain foods due mostly to media demonisation.
  
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• Rachel Roddy’s recipe for chicken scaloppine with mushrooms and marsala | A kitchen in Rome

  01-05-2025 07:00
  A melt-in-the-mouth dish of fried tenderised chicken in a mushroom and sweet wine sauceThe term escalope is borrowed from the old French escalope, meaning “shell or carapace”, which is likely to be borrowed from the old Norse skalpr (“sheath”) or Middle Dutch schelpe (“shell”). This explains the shape, and why the word evolved to describe a slice of meat that has been pounded until it’s the same slimness all over.This week’s recipe is inspired by t
  
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• Acesulfame K declared safe by EFSA

  30-04-2025 16:28 via foodnavigator.com
  
  Popular sweetener Acesulfame K has been declared safe by EFSA following a re-evaluation.
  
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• How to turn leftover roast lamb into mouthwatering tacos – recipe | Waste not

  30-04-2025 14:00
  Leftover cooked lamb is ideal for hard frying, stuffing into tacos and topping with salsaIf you’re anything like me, you love a big roast dinner on Sundays. A joint of meat is a magnificent offering, but it can sometimes be hard to carve cleanly, and you end up leaving chunks of meat and flavoursome fat on the bone. These scraps are perfect for turning into succulent, tasty tacos. Cut any meat and fat off the bone, then shred with two forks. I’ve added black beans to bulk out the mea
  
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• How to turn leftover roast lamb inito mouthwatering quesadillas – recipe | Waste not

  30-04-2025 14:00
  
  Leftover cooked lamb is ideal for hard frying, stuffing into tacos and topping with salsaIf you’re anything like me, you love a big roast dinner on Sundays. A joint of meat is a magnificent offering, but it can sometimes be hard to carve cleanly, and you end up leaving chunks of meat and flavoursome fat on the bone. These scraps are perfect for turning into succulent, tasty tacos. Cut any meat and fat off the bone, then shred with two forks. I’ve added black beans to bulk out the mea
  
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• Industry hit by further calls to cut salt in obesity fight

  30-04-2025 12:52 via foodnavigator.com
  
  Scientists push for cuts to salt levels in food as evidence uncovers increased obesity risk.
  
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• AI critical to cutting food and drink labour costs

  30-04-2025 10:46 via foodnavigator.com
  
  Artificial Intelligence (AI) must be more rapidly adopted by food and drink businesses to combat rising labour costs
  
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• Price and NPD drive Mondelēz revenues up but volume and profit slide

  30-04-2025 09:48 via foodnavigator.com
  
  Mondelez International reveals a good but not great financial report for Q1 2025
  
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• ‘Manosphere’ driving young males to eat more meat

  30-04-2025 08:48 via foodnavigator.com
  
  The 'manosphere' and a need to be more masculine is driving more young men to eat meat in contradiction to wider population trends
  
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• Major retailer hit by cyber attack

  29-04-2025 17:01 via foodnavigator.com
  
  Marks & Spencer stores left with empty shelves after serious cyber attack.
  
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